Food and drink manufacturers are increasingly exploiting premiumisation by focusing on niche products in a bid to insulate their businesses from the low prices arising from the supermarket price war, reveals a new report.
Top food and drink brands are falling out of favour with US consumers, warns a new report from Rabobank, which offers five top tips to revitalise sales.
Skin radiance in women can be improved if Activ’ Inside’s SkinAx product is taken for up eight weeks, the supplement's manufacturer claims, following a clinical study.
Premier Foods is stepping up innovation plans, after seeing gains from initial steps in the past year, ceo Gavin Darby claimed as he reported on full-year results at an analyst meeting.
Breakthrough innovation is marked by a total transformation of an organisation and is completely different to developing food or drink products that just follow the latest fad or trend, according to a leading consultant.
Food and drink start-ups must understand their market and competition and prove their product could disrupt it and bring benefits for retailer before approaching a buyer, according to Sainsbury.
The finalists of Ecotrophelia UK 2015 – a competition which challenges students to develop new eco-friendly food – have been announced by the Institute of Food Science & Technology and Campden BRI.
Food is more important than celebrities and fashion for younger consumers, but the sector has yet to take advantage of its growing audience, new research has claimed.
Mexican food manufacturer Santa Maria has posted £30.4M in value sales for the 52 weeks to February 28 2015 as a result of increased innovation in the sector, the firm claimed.
Changing consumer needs and an increasingly challenging market will continue to push cereal manufacturers to develop convenience products, Bokomo Foods’s ceo John Hiles has said.
The latest thinking in food and drink new product development (NPD) will be featured in seminar called ‘Breakthrough Innovation’ taking place in London on April 14.
Tesco plans to use the average nutrient profiles of food within its shoppers’ baskets as a means of informing its future new product development (NPD) and providing targeted healthy eating advice and marketing strategies.
Small scale food and drink manufacturers have a key weapon in the battle to bring innovative new products to market – patience, according to the boss of one business.
Innovation is likely to shape the future of the future industry in a market dominated by lack of growth, price pressure from food retailers and changing consumer behaviour, according to a new report from Rabobank.
Tactical insight into the food and drink industry of tomorrow is the aim of a new one-day conference exploring how businesses can harness innovation to benefit their bottom line.
Healthier children’s formats, natural and raw ingredients and mid-morning options are among the 2015 healthy snack bar trends picked out by Lizzie Conlon, food developer and nutritionist at Food Innovation Solutions.
Glanbia Nutritionals will step up its lactoferrin production capabilities for its Bioferrin brand of bovine lactoferrin after a large investment, it has announced.
Drying exotic fruits such as papayas, lychees, mangos and dragon fruit increases ease of access, as well as allowing them to be produced in a greener and more economic way, according to German natural raw ingredients firm Worlee.
Consumer demand for simpler labels is driving manufacturers to formulate 'label-friendly' products, according to Tate & Lyle (T&L) director of applications Jim Carr.
Halal food manufacturer KQF has launched halal macon rashers, bacon-style strips of smoked beef or chicken, which are the first such products to be certified by the Halal Monitoring Committee (HMC).
Exciting new food textures will be among the emerging trends over the next three years, together with more "playful" products for adults and more widespread use of edible packaging, according to a leading food futurologist.
A healthy quinoa bar concept developed by a team of final year culinary arts management students has picked up the award in the ‘culinary product development challenge’, run by the Automatic Vending Association (AVA) in partnership with the University...
Sales of coconut water are close to the £100M mark, but UK-based Buko Organic Coconut Water believes it will take something innovative to provide the category with a much bigger boost.
Strict health claims regulations and the economic downturn have had an adverse effect on the global functional food and drink market, according to a report from Leatherhead Food Research.
Coffee manufacturers could boost sales by developing the broader variety of products that consumers buy elsewhere in Europe, according to Carlos Diaz, food director at Food Innovation Solutions (FIS).
Elderly consumers are an untapped market for soft drinks manufacturers, who must use functional ingredients and easy-to-open packaging to win them over, according to a leading industry analyst.
A new system for developing pizza-style and feta-style cheeses in less time and for less money has been created by the Germany-based food stabilisation company Hydrosol.
Flavour company Sensient Flavours has captured the flavour profiles of four popular peach varieties. The flavours of yellow peach, white peach, white donut peach and yellow nectarine have all been bottled by the company, it claims.
Gluten-free (GF) sauces company BisBas is predicting expansion in the GF market, following new data from Allergy UK, suggesting up to 25M people suffer from a food allergy or intolerance.
Food industry cultures must be overhauled to foster the development of ‘intrapreneurs’ if genuine innovation is to be encouraged, according to an expert in the field.
Adams Foods has pumped £3M into a new customer innovation centre in response to customer demand for innovation in hard cheese, the company’s marketing director Alastair Jackson has said.
High-quality chocolate and cocoa products manufacturer Barry Callebaut has introduced a new chocolate product with increased technical capabilities for bakers, ice cream manufacturers and chocolatiers.
An innovation explosion in the alcoholic beverage sector across Europe, the US and Asia has led a flavour and fragrance company to develop a new liquid oak extract.
A range of ancient gluten-free grains have been led into the 21st century by ingredients firm Glanbia Nutritionals (GN), to cash in on the growing free-from trend.
Pork Farms has pumped half a million pounds into a new gluten-free (GF) bakery brand that is being manufactured at its chilled quiche Riverside Bakery in Nottingham.
