Special Report

Sugar coating sugar reduction: Finding the balance in the dairy space

23 Oct 2017 --- One of the most striking international phenomena in recent years is how consumer attitudes have changed towards sugar. In the food and drink industry, reducing sugar content, using alternative sweeteners and being more health conscious are top priorities in today’s consumer trends. Late last year, Innova Market Insights tipped “Sweeter Balance” as the top three trends for 2017 and even later in the year, sugar reduction is still on the tip of the tongue.

Superfoods: (Part 2) What will be next in well-being? The “superior” food of tomorrow

19 Oct 2017 --- Strengthening supply chains
A few years back quinoa production centered around traditional Andean growing regions like Peru, Bolivia and Chile, but now the superfood grain is commercially grown all over Europe including, Britain, Germany, Belgium, France, Spain and the Netherlands as its popularity continues to gather pace in consumer groups all over the world. Commercial farming is also being developed in Kenya and India. 

Superfoods: (Part 1) The evolution of nutrient-rich food for health-conscious consumers

17 Oct 2017 --- Superfoods can be classified as foods that are superior in terms of their nutritional value or nutrient-rich food considered to be especially beneficial for health and well-being. Even small portions of some superfoods can supply an abundance of vitamins, minerals, proteins, antioxidants and more. Many superfoods contain extraordinary characteristics that can have a variety of health benefits from boosting immunity, treating illness/disease, reducing blood pressure, cutting sugar intake, lowering cholesterol and more.

The snack factor: (Part 2) Popcorn sales pop as snack hailed authentic and guilt-free

12 Oct 2017 --- Popcorn is one of the smaller snacks sub-categories but one that has seen consistent growth in recent years, mainly as a result of the promotion of ready-to-eat popcorn as a convenient, tasty and better-for-you snack option, suitable for in-home consumption, particularly sharing social occasions, and for on-the-go snacks, as well as its more traditional popularity at cinemas and sporting events.

The snack factor: (Part 1) Nuts and seeds driving NPD in savory category

09 Oct 2017 --- Not only did new product activity in the snacks market continue to forge ahead in 2016 and the first part of 2017, but the growth rate actually increased slightly. Innova Market Insights recorded a rise of 10 percent in overall global launch numbers in the 12 months to the end of May 2017, upon a still impressive near-9 percent in the previous 12-month period. The category, as defined by Innova Market Insights, includes not only traditional savory or salty snacks and snack nuts & seeds, but also products such as meat snacks, popcorn and fruit-based snacks, as well as finger foods and hors-d'oeuvres.

Mayo 2.0: Health trend embraced as vegan NPD accelerates

02 Oct 2017 --- In Europe, the mayonnaise market is seeing Heinz challenge Unilever’s market-leading Hellmann’s brand in the UK with the 2016 launch of Heinz (Seriously) Good Mayonnaise, which replaced the previous Heinz mayo. It is packaged in an urn-shaped jar with a premium positioning and saw strong promotional activity following its introduction. Within six months, it was in the top 10 UK table sauce brands, having gained sales of nearly £6m (US$8m), although it remained well behind Hellmann’s Real Mayonnaise in second place with £63m (US$84.2m) and Hellmann’s Light Mayonnaise in third place with £31m (US$41.4m).

Sustainable cocoa farming – the supplier response: Cargill & Barry Callebaut

27 Sep 2017 --- As environmental groups, media organizations and of course the all-important consumer pays closer attention to the issue of cocoa farming, where the ingredients for chocolate come from and exactly how cocoa is sourced, the issue is in the spotlight right now. FoodIngredientsFirst investigates cocoa sourcing across the industry. You can read the first part of this report here

Sustainable cocoa farming – the supplier response: Olam

25 Sep 2017 --- Following on from the controversies that were recently highlighted in an investigation into so-called “dirty cocoa” beans, FoodIngredientsFirst examines how the major players are working towards a sustainable supply chain. There may be many unanswered questions, but what we do know is that the industry is working hard to improve the sustainability of cocoa farming on all levels. 

Vanilla enjoys an innovation resurgence, but supply chain challenges mount

18 Sep 2017 --- The adjective “vanilla” may have unexciting connotations, but it could be argued that the world of products with vanilla flavoring is currently very exciting indeed. Even though supply challenges are being faced in sourcing natural vanilla, new and innovative products continue to be introduced to the market at an exhilarating pace.

New opportunities in star-shaped vegetables

14 Sep 2017 --- Back in August, FoodIngredientsFirst reported on Tesco revamping its fruit and veg aisles in a bid to include popular carbohydrate substitutes and vegetable-based meals for breakfast, lunch and dinner. As part of the retailer’s commitment to clamping down on food waste in its stores and supply chain, Tesco is revamping the fresh produce aisles – traditionally a place where shoppers purely bought their fruit and vegetables.

New fruit applications: UK supermarket on a flavor mission

11 Sep 2017 --- UK supermarket, Asda, are on a mission to increase fruit consumption, by launching new varieties of candy flavored fruits and not just children – sweet-toothed Brits up are going wild for candy flavored fruit. Asda is currently going through an innovative phase of fruit growing where growers able to naturally develop different varieties and bring something new and interesting for Asda customers to try.

Breakfast branches out into bars, yogurts and other on-the-go solutions

07 Sep 2017 --- In a time of great public awareness of sugar-related health issues and a generation of millennials that are rejecting some past consumption habits, breakfast products are finding a new role. Today, in the second part of its special report, FoodIngredientsFirst looks at the ways in which breakfast products are going beyond cereals to deliver convenient, healthy food.

Pushing breakfast boundaries by changing cereals

05 Sep 2017 --- Filling up with the right kind of breakfast will fuel you for a productive day ahead – or so we have been led to believe for decades. But in a food landscape driven by a shift in consumer preferences and a global demographic of extremely busy consumers, how true is the old adage: “breakfast is the most important meal of the day?”

Sauces: Fermented food and green banana spark innovation

31 Aug 2017 --- Fermented foods and drinks continue to be a hot topic with the likes of kombucha beginning to make a real splash last year in US and European markets. And now, the revival of the ancient techniques of fermentation is also leading to innovation within the sauces category. You can read the first part of this report here

Sauces: Clean label formulators approach taste & texture

29 Aug 2017 --- As clean label becomes more pervasive in sauces, food innovators are challenged with keeping pace by using natural, clean label ingredients to significantly reduce sugar and salt content and also present a range of free-from claims. The search to balance taste and health is driving the market throughout a multitude of product categories, while propelling innovation on the shelves. And, in terms of sauces, manufacturers are creating new dimensions and enhancements through a range of solutions and alternatives. 

Innovators target fat reduction resolutions on multiple application platforms

23 Aug 2017 --- Trends continuing to dominate 2017 are clean label ingredients and the reduction of ingredients with negative perceptions and impacts on health. Although there are geographical differences with some ingredients, such as sugar, fat is universally being cut. Across the board food innovators and manufacturers are finding ways to use less of it, substitute it, or use healthier alternatives. You can read the first part of this report here.

Fat reduction in the spotlight – the race against trans fat

21 Aug 2017 --- Many food manufacturers would say that the top priorities for the food industry are salt, sugar and fat reduction. For many years now the unrelenting advice has been to cut out the so-called “bad” saturated fats, which, in turn, has had an impact on many categories across the food industry. 

Looking beyond traditional fiber – innovation and consumer attitudes

15 Aug 2017 ---  One company that continues to trailblaze in terms of fiber is Ingredion, which late last year launched new fiber ingredients derived from potato and corn, neither of which has yet figured prominently in the fiber enrichment of baked goods. The VERSAFIBE 2470 and 1490 dietary fibers are designed for fiber fortification and calorie reduction in pasta and noodles, baked goods (such as bread, crackers and cookies) and extruded products. They are versatile, process stable, insoluble resistant starch ingredients and can be added with little to no impact on product texture, flavor or color. They can help manufacturers deliver such claims as "good source of fiber" or "excellent source of fiber" as well as "gluten-free," according to the company. You can read the first part of this report here

Looking beyond traditional fiber

14 Aug 2017 --- Adding fiber to finished foods is big business and one substantial change in terms of fiber in recent years is the sheer scale and diversity of fiber sources. Back in the day, fiber was associated with “regularity”, however thinking about dietary fiber in terms of the overall health and well-being benefits that it can bring is the new order and food innovators across a multitude of categories are tapping into high/source fiber claims

The future of food: Online retailers offer fresh groceries straight to your door

10 Aug 2017 --- As today’s busy lifestyles, work and family commitments lead to an increased need for convenience foods, many areas of the food sector industry are evolving. Even though consumers are often looking towards healthy food choices, there has never been an easier time to get what you want, delivered to where you want, in a matter of hours at just the click of a button. You can read the first part of this report here

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