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Why do people buy organic? Separating myth from motivation

Sales and demand of organic food have been rising again after an uncertain 2014-15, buoyed on by stronger claims of benefits to health, a more natural way of production and...

Is the ethical shopper's purse big enough for organic AND fairtrade?

Shoppers and supermarkets are falling back in love with organic, but this is as much down to innovation and marketing as it is a lifting of the economic storm clouds,...

Don't ignore different flavour preferences of older consumers: Study

Certain flavours, such as ginger or mint, appeal to older consumers more than younger ones, and should be considered along with texture when targetting seniors in new product development (NPD).

Nestlé: Loved and hated in equal measure by NGOs, says report

Swiss giant Nestlé is one of the most praised global corporations by NGOs - but also one of the most criticised food companies in the world, according to a survey...

'Green food': Euromonitor's top consumer food trend for 2016

How can 'Big Food' become synonymous with sustainability in 2016?

One of 2016’s biggest food industry trends will be the switch to sustainable, says Euromonitor, affecting everything from invisible ingredients to finished products, business acquisitions to public policy – but in...

General Mills to close Berwick Jus-Rol dough factory this autumn

General Mills has announced it will close its chilled and frozen dough factory in Berwick, UK, this autumn.

1000-strong survey reveals German consumers' food industry wish list

A 1000-strong survey into dietary habits and attitudes shows Germans are generally happy with their food but want more neutral nutrition information and ethically-produced meat - and they are willing...

'Twas the season: Gifting pushes UK confectionery sales up 8% over Christmas, finds IRI

Confectionery was the fastest growing food category in value sales for UK supermarkets over the Christmas period, according to market analysts IRI.

Readers' review of 2015

From trans fats to triathlons, PhDs to palm oil and quinoa to kittens, 2015 was YOUR year

It’s that time of the year when we look back and reflect on the highs and lows of the past 12 months – but this time we asked our readers...

Study finds winning ‘thrill’ an able substitute for large food portions

The Happy Meal’s concept of offering a small incentive with a meal could be key in persuading consumers to choose smaller portion sizes and promote healthier meal options.

Consumers buy more when recommended serving sizes are smaller

Nutrition values seen on labels can differ substantially based on the recommended serving size, with consumers buying more of the same product among one of a number of undesirable consumer...

DISPATCHES FROM FiE 2015

What opportunities does the backlash against sugar create?

From links with obesity and type 2 diabetes to government taxes, sugar is currently experiencing a backlash. FoodNavigator met up with experts in the field at Food Ingredients Europe (FiE) to ask...

Special edition: Food for kids

Healthy NPD should be the starting point for kids' food

The ‘good for you’ trend in children’s food is growing, and small companies would do well to focus on healthy new product development in order to compete with big players...

Will the UK have the guts to start a global campaign on obesity?

It’s a crisis that is costing the UK more than war, terrorism and armed violence according to a 2014 McKinsey & Company report, but if the UK has the opportunity...

Dispatches from FIE 2015

Digitalisation, fragmentation and the new food landscape – will your firm survive?

The digital age has changed everything – fragmenting both consumer taste and industry response to it. Is your business tuned in to a shift that is pushing start-ups front and...

Peek inside Probiota 2016: Amsterdam, February 2-4

What’s fermented food and can it help make probiotics sexy?

When we say ‘fermented’ you say beer? Bread? Sauerkraut? But one start-up is coupling the concept with probiotics for a much needed sector make-over.

Peek inside Probiota 2016: Amsterdam, February 2-4

The microbiome & its potential in cancer prevention

Conflicting results from human epidemiological studies have made it difficult to be sure whether dietary fibre offers genuine protection against colorectal cancer.

EFSA backs safety of new stevia form

Rebaudioside M is safe and can be added to the list of EU-approved steviol glycosides (E960), the European Food Safety Authority (EFSA) has concluded. The agency said this was the...

NutraIngredients’ agenda for 2016

Microbiome metrics, the genderfication of health and active nutrition. NutraIngredients’ 2016 agenda is looking pretty fit to us.

Allboxes Direct launches bio based polymer packaging

‘Consumers are becoming more sensitive to packaging and its impact on the environment’

Allboxes Direct, which works with Baked By Melissa, Milkbar, Farmigo, and Jacques Torres Chocolates, has launched a bio based polymer packaging to replace petroleum based polymers for the manufacture and...

'Responsible use' label needed as antibiotic fears grow

A new on-pack label could be the best way to quickly reduce the use of antibiotics in the livestock industry, according to a major new report for the UK government.

Can modified starch be clean label? It's all about perception, says Cargill

Recently showcased at FiE, Cargill's modified starch can reduce the fat content of yoghurt by at least 50% while keeping the taste and mouth feel of full fat yoghurt - but...

dispatches from fie 2015

Organic supplements: The future or a niche within a niche?

Nutrition companies are making moves to go certified organic. But does organic hold any weight in the supplements aisle?

Clean label is the major concern for EU food firms

The reduction of sugar and the removal of additives are currently the biggest headaches for the European food industry, according to new research.

WHO: One in 10 hit by foodborne illness each year

Each year as many as 600 million, or almost one in 10 people in the world, fall ill after consuming contaminated food, according to the World Health Organization (WHO).

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