Special Report

Special Report: Lighter enjoyment: Trends and innovation in breads & pasta

17 Apr 2018 --- Lightness in alcohol content, sweetness, flavor and texture, as well as portion size, is gaining momentum in food and beverages as consumers continue to look for ways to eat and drink more healthily and light, yet still fully enjoy what they love. Innova Market Insights tipped the no. 2 trend for 2018 as “Lighter enjoyment,” and it’s evident how a less-is-more attitude is trending in a wide range of food and beverage categories. But how does lighter enjoyment translate when it comes to carbs, in particular breads and pasta? 

Special Report: Butter: A healthy fat or fad?

10 Apr 2018 --- Butter consumption has increased by 1.7 million metric tons per annum over the last ten years. This market shift comes as the world adopts a better understanding of the health benefits of butter. While historically experts advised people to reduce their fat intake, they now agree that fats are beneficial for people’s health – especially natural dairy fats. Consumers are looking for natural, authentic whole foods such as butter, driving a resurgence in this area. And even with different consumer groups, the changing recommendations around butter have permitted them to eat butter again.

Special Report: Sugar taxes start to bite, but agile formulators have been prepared

03 Apr 2018 --- A controversial sugar tax billed as a new health-promotion levy by the South African government has just started. Designed to support the Department of Health’s aim to reduce the incidence of diabetes, obesity and related diseases, the levy is 2.1 cents per gram of sugar content that exceeds four grams per 100ml (the first four grams per 100ml are levy-free) and sugar content includes added sugar and other sweetening matter.

Special Report: Removing trans fats (Part 2): The supplier view

28 Mar 2018 --- The phasing out of partially hydrogenated oils (PHOs) has been an ongoing process over recent years with many of the global players putting forward alternative portfolios well ahead of time. As the deadline edges closer – June 18, 2018 – manufacturers must ensure that their products no longer contain PHOs for uses that have been otherwise authorized by the US Food and Drug Administration (FDA).

Special Report: Removing trans fats (Part 1): June 2018 date looms, is the industry leveling up?

26 Mar 2018 --- Later this year the long-awaited US regulation comes into force concerning the complete removal of trans fats (PHOs) and by June 18, 2018, manufacturers must ensure that their products no longer contain partially hydrogenated oils for uses that have not been otherwise authorized by the US Food & Drug Administration (FDA).

Special Report: Beverage innovation: “Lighter enjoyment,” botanicals and cold brew NPD

20 Mar 2018 --- Current innovation across the beverage category is centered around health and wellbeing, as sugar reformulation and the broader idea of “lighter enjoyment” continues to dominate new product development. Globally, producers are tapping into the growing consumer demand for enjoyable soft and alcoholic drinks that have been given a clean and clear label makeover as innovators continue to dump sugar and reformulate with more natural alternatives.

Special Report: Next-generation stevia: A new wave of extracts

13 Mar 2018 --- Natural sweeteners, including stevia, have been trending amid the clean label boom. With 2018 set to be a big year for sugar reduction and with sugar taxes coming into effect in the UK and Ireland, many ingredients suppliers are looking to innovate even further in the space of sugar reduction with new and emerging sweeteners, including stevia extracts.

Special Report: Start-ups in focus: Innovators create the food of tomorrow

06 Mar 2018 --- Foodtech start-ups are popping up all over the world as entrepreneurs tap into emerging food and beverage trends, fueled by the aim of creating pioneering products that resonate with today’s (and tomorrow’s) mindful consumer. From US meat-free innovators raising huge sums of money to finance the future of lab-grown meat to smaller European independent entrepreneurial start-ups entering different ingredient sectors, the age of the successful start-up within the food tech space is undoubtedly upon us.

Special Report: Meat in a new light: Addressing today's “mindful” demands

27 Feb 2018 --- Meat remains a central protein element in the food industry as a whole, but challenges are impacting consumption and production globally. Poultry is the world’s fastest-growing meat category. The category itself overlaps into many food sectors, such as convenience foods, frozen foods and the snacking category. But what image does the meat industry have as a whole? What is changing in terms of to consumer preference and regulation? Are consumers looking for alternative proteins? And is the “mindful” consumer making good choices when it comes to the consumption of meat products? FoodIngredientsFirst investigates.

Special Report: Blockchain technology: Increasing trust, traceability & security in the food industry

20 Feb 2018 --- How the food industry can harness the power of blockchain technology is a key question for many as we learn more about cryptocurrency concepts and how blockchain applications can be beneficial for companies and consumers. Hyped as a potentially game-changing pioneering innovation, blockchain technology is inspiring change and innovation in the global food and beverage industry – and although it’s still in the extremely early stages, blockchain technology offers the promise of disruption on a huge scale across multiple sectors including agri-food, retail and the ingredients business at large. 

Special Report: Spotlight on salt (Part 2): Overcoming reformulation challenges

15 Feb 2018 --- A large challenge for all salt replacer products is the clean label trend. Consumers are demanding that only products should be used which are available in their own kitchen cupboard. Most of the salt replacers use potassium chloride to replace the sodium chloride, but potassium chloride has not the image to be an ingredient from the kitchen cupboard. Looking at the nutritional value of potassium chloride it is clearly beneficial to use it instead of sodium chloride as most consumers have a lack of potassium in their diet while eating too much sodium. As a result of this also the WHO recommends increasing the potassium intake in the daily diet while reducing the sodium intake. In the second part of our "Spotlight on Salt" report, we look at how reformulation challenges can be overcome. You can read Part 1 of this report here.

Special Report: Spotlight on salt (Part 1): Government pressure steers reformulation

12 Feb 2018 --- Salt, sugar and fat long remain to be the perennial villains in the food industry with many food manufacturers and companies looking for healthier ways to reformulate products. Salt is often associated with health conditions, excessive consumption of salt is known to affect heart health and blood pressure, and more recent studies have confirmed that a high-salt diet reduces resting blood flow to the brain and may cause dementia. On the opposite end of the spectrum, the essential minerals in salt can act as important electrolytes in the body. They help with fluid balance, nerve transmission and muscle function. There are often conflicting messages that leaves many consumers questioning: “How much is too much?” and “Should I be concerned about salt consumption?” FoodIngredientsFirst takes a close look at what is happening in the industry.

Special Report: Naughty but nice: Confectionery innovation hits the sweet spot

06 Feb 2018 --- Valentine’s Day is fast approaching, a traditional time of the year when sweets, chocolate and other confectionery snacks are given as gifts by romantic souls the world over. It may be a cliché, but presenting something sweet as a sign of love is as popular as ever – and these days the act of giving is not confined to romantic partners, some of the big companies promote confectionery specifically to be given as platonic “love gifts” to friends, parents, neighbors, colleagues, teachers and anyone else who needs a bit of love in their life.

Special Report: Winter sports (Part 2): Whey proteins and wellness play crucial role in active lifestyles

01 Feb 2018 --- For a long time, the sports nutrition category was a niche sector, catering mainly for bodybuilders and elite athletes – the “core users" of sports nutrition products. These individuals, who still exist today, are typically high-volume users, frequent purchasers and are knowledgeable, discerning consumers. Winter sports, in general, have much to do with increased consumption of protein as a whole and whey proteins and health and wellness play an active role in this concept.

Special Report: Winter sports (Part 1): The mainstreaming of dairy proteins and the active consumer

29 Jan 2018 --- Fueling the body for outdoor winter sports can be a challenging process. In contrast to activities in the summer, during the winter months, the body can be under pressure to maintain physical stamina. The sports and active nutrition market have been enjoying a steady growth, with many amateur athletes looking to increase their performance with the use of protein-enriched foods, bars and supplements, this market is expected to grow at a steady rate for the foreseeable future. Nutrition is closely linked to health and wellness, with many of today’s consumers often opting for the healthier choices and this is not only when it comes to food but also when it comes to sports and fitness.

Special Report: The first year (Part 2): Trump and food-related policies – dairy and trade deals

25 Jan 2018 --- Over the last 12 months, the US dairy industry has been fairly vocal on a number of subjects like trade and the forthcoming 2018 Farm Bill. Last month, a dairy delegation spent time on Capitol Hill to talk about these significant themes with congressional leaders, senior members of the Trump administration and USDA officials. In the second part of our two-part report on Donald Trump's first year in office and the food industry, we look at dairy and trade deals. You can read the Part 1 of this report here.

Special Report: The first year (Part 1): Trump and food-related policies

23 Jan 2018 --- The question echoes around the world and everyone has an opinion on it. What have we learned about President Donald Trump in the last 365 days? In a year like no other, in terms of US politics and culture at least, FoodIngredientsFirst examines how the billionaire businessman turned US President and his Republican administration has impacted food, agriculture and trade policies in the US and beyond over the course of the last 12 months.

Special Report: Positively processed: Getting inside fermented foods

15 Jan 2018 --- As consumers become more concerned about the processing their foods endure to make it to the table, techniques perceived as being more "natural" help to provide reassurance. As a result, we are seeing the revival of traditional processes, which deliver health and taste benefits through more natural means. Fermentation is the key predecessor of “simpler” processes and these types of foods and beverages have been key beneficiaries of the trend. Innova Market Insights reports a +35 percent rise in US food and beverages that claim to use a fermentation process (2016 vs. 2015), with fermented foods strongly trending.

Special Report: The supplier view - 2018 trends: industry remains confident on clean label outlook

09 Jan 2018 --- The industry seems to have gone beyond clean label alone, as increased consumer demand for authenticity and transparency is fueled by the demand for "clear" label launches. This marketing term, coined by Innova Market Insights in 2014, has been jumped upon by the industry and has been an iconic description ever since. Clean & clear label is associated with many factors – health, wellness, natural, simple, transparency, minimally processed and organic. There is now an entire umbrella of definitions that are linked to clean label, which can be complex when it comes to food ingredients.

Special Report: Centralized EU Novel Foods Regulation kicks in, but will it inspire more applications?

03 Jan 2018 --- The new regulations on novel foods, defined as anything without a significant history of consumption in the European Union before May 15, 1997, came into force on January 1, 2018, signaling the start of a new system operated by the European Commission. For the first time, the approval system will be centralized, with applications submitted to the European Commission rather than individual member states as has been the approach before now.

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