Breakfast biscuit makers should reduce sugar and calorie content and develop healthier variants if they want to secure continued growth, says Euromonitor International.
Healthier products remain a top consumer demand, interpreting and communicating health claims is an ongoing challenge, and food safety is top of mind amid eco-friendly advances, according to Leatherhead Food...
Football fans travelling to Brazil have been warned that foodborne outbreaks could occur during the tournament, according to the European Centre for Disease Prevention and Control (ECDC).
Poland’s confectionery market survived the recessionary storm virtually unscathed and continues to buck the trend despite its shrinking population, according to Leatherhead Foods, principal market analyst, Jonathan Thomas.
US bakery, snack and cereal manufacturers should look to Europe for lessons on clean label and better-for-you products that don’t scream health, says Mintel’s innovation head.
A rejuvenated private label market in Finland will address price concerns and demand for quality home-grown products, says Pasi Hannonen, senior research analyst at Euromonitor.
Food manufacturers don’t understand the urgency of sustainability and need to act faster, but also communicate actions better with consumers, says the president of global NGO Food Tank.
The Federation of Bakers has designed ‘breakfast boots’ to hold toast as part of an on-going campaign to promote bread as part of a healthy, balanced diet, its director says.
Food manufacturers could reduce the fat content of biscuits by up to 50% without impacting overall product acceptability, according to new research.
Snacks and confectionery have truly blurred from a product perspective and retail slant, says the president of the National Confectioners Association (NCA).
The functional confectionery market is awaiting a big player and private label maker Carmit Candy gives its tip on which it’s likely to be.
Packaging will form part of 11 food and beverage-based pilot projects starting next month to measure and communicate a products environmental performance.
Leading Dutch supplier Sensus is pushing inulin as a sugar and sweetener replacer with minimal taste and texture tariffs.
Craft snack brands will lead innovation because of their fresh take on an old market, and balancing health and indulgence will be top of the agenda, says Innova Market Insights.
Breastfeeding rates have declined significantly in Asia as a result of intensifying competition in the infant formula sector, according to a report from the International Baby Food Action Network (IBFAN).
The international community must develop a global convention similar to the legal framework for tobacco control to fight diet-related ill health, warn Consumers International and the World Obesity Federation.
Sugar has a direct effect on risk factors for heart disease, and is likely to impact on blood pressure, independent of weight gain, according to new analysis of 39 clinical trials.
When it comes to cognitive health products, women look for emotional ‘brain food’, while men look for caffeine sources, according to a survey of German students.
Consumers are the ‘most important, complex constructs’ beverage brands must understand when launching successful healthy innovations, WILD Flavors’ EMEA MD insists.
The UK population is still consuming too much saturated fat, added sugars and salt and not enough fruit, vegetables, oily fish and fibre, says a new report.
The prevalence of obesity is predicted to rise in almost all European countries by the year 2030, according to new research projections.
The sensationalist media coverage around so called ‘stealth halal’ is only fuelled by the lack of certification harmonisation, Food Navigator’s Annie-Rose Harrison-Dunn argues.
The gluten-free industry must improve availability, quality and cost of products in light of a fourfold increase in UK celiac diagnosis over the past two decades, says the CEO of...
Food companies need to develop online personalities to successfully connect with savvy consumers who expect a human connection, according to nutritionist and social media guru Jenny Westerkamp.
Eurogerm is offering a French bread history lesson with the revival of a pre-revolution bread recipe, Pain Égalité.