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Breakthrough in Bangladesh genetically engineered aubergine market
A Cornell study has revealed satisfaction among farmers in Bangladesh who generated higher yields and revenues using four types of genetically engineered aubergines.
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New product development (NPD)
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Consumers closely monitor fats and oils in packaged food, finds global study
The findings are from Cargill's FATitudes, an annual study constructed to learn more about consumers’ awareness, perceptions and behaviours around fats and oils found in packaged foods, and to help inform the future of food innovation.
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Top US retailers scored on plant-based offerings in GFI report
The report ranked the retailers based on their plant-based product assortment, merchandising and marketing.
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Building on consumer preferences shaped by the pandemic
Anneke van de Geijn from FrieslandCampina Ingredients Food & Beverages explores how some of 2019's trends, such as conscious and personalised consumption, have been shaped by COVID-19 and how manufacturers could build upon these evolving preferences.
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Carlsberg forms expansion joint venture with Marston’s PLC
The partnership aims to expand the brewers' beer portfolios, accelerate product innovation and increase distribution reach.
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Formulating sugar alternatives
Saquib Ramday, Category Director at Tate & Lyle, answers New Food's questions about the global push for sugar reduction, and explains how formulation processes work when opting for sugar alternatives.
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HITS the spot – how to meet consumer expectations
Exploring new frontiers in the world of food and beverages: The hygiene, integrity, traceability and sharing (HITS) strategy.
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FSA clarifies CBD novel food application questions
Members from the Association for the Cannabinoid Industry (ACI) recently raised questions regarding CBD novel food dossier applications in the UK, and the FSA has now responded to their questions in a Q&A.
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Prunes viable ingredient in meat-plant blends, highlights California Prune Board
The California Prune Board has pointed to research which highlights the functional benefits of prunes as a suitable and beneficial ingredient in meat-plant blends.
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COVID-19 will change the future of snacking, research suggests
Data and analytics firm GlobalData has suggested that the snack sector will change as consumers move away from the 'on the go' trend towards healthier, eat-at-home options.
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GFI partners with AAK to accelerate Indian plant-based market
The partnership will offer sessions to businesses looking to enter the Indian plant-based market, as well as provide guidance for local product formulations and innovation.
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Joint venture evolves into global partnership for bulk packaging in grain and food markets
Bühler Group and Premier Tech have entered into a new joint venture -PT-Bühler in China - to develop cost-effective packaging for the global food feed and grain markets.
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Craft brewery embraces new identity amid sustainability efforts
BrewDog commits to sustainable beer production and sets out new course for business which balances profit with people and planet.
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Data reveals record investments in alternative protein in 2019 and Q1 2020
Investment in alternative protein companies was the highest ever in 2019 and is on a strong upward trend, with more investment in the first quarter of 2020 than in all of 2019, data from GFI has revealed.
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Freeze drying offers nutrition with shelf life
Nicola Trafford, R&D lead at European Freeze Dry, talks us through the benefits of opting for freeze dried ingredients and the processes involved with their production.
