Today, the majority of European adults do not meet the recommended daily intake of dietary fibre. Worse still, more than half of the population largely overestimate their intake of dietary fibre, even though a consumer observatory run by the ingredient...
Consumer research by Tate & Lyle reveals almost half of 18-34-year-olds across the UK and Europe tuck into a sweet or savoury baked treat daily. A third of consumers aged 34 and above are doing the same.
After a year-long review, the EIT Food Protein Diversification Think Tank has published a new policy brief on protein diversification - but remains open to additional input from others to transition the industry’s strong dependence on resource-intensive...
With Egglife's egg white wrap's recent expansion in 2000 ALDI stores, which features its new Garden Salsa flavor, the company intends to disrupt “legacy flour-based food products…with delicious and nutritious alternatives,” Andrea Schwenk, CMO,...
From pickled strawberries to black tahini and the complex heat of ethic spices, the subscription-based healthy snack producer contends that staying on top of flavour trends will be key in grabbing a piece of the $100bn action.
Plant-based meat snack alternatives – and sales – are climbing as new players, including startup Jack & Friends, enter the market with vegan options that better mimic the taste, texture and chew of their animal counterparts, while also offering a...
While food security, health and sustainability continue to shape the food landscape, consumers are still demanding a sensory experience, which means there is a growing need for expanded protein choices that can be incorporated into bakery and snacks....
Rapeseed is very high in protein. The rapeseed cake, which is left over after the oil is extracted, contains a significant amount of the crucial nutrient. However, because of glucosinolate defence compounds that reduce its nutritional value, there are...
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...
Research shows that consumer demand for protein is at an all-time high, with 29% of Americans stating that protein has become more important over the past year.
The Kerry Health and Nutrition Institute (KHNI) has identified 10 key trends set to shape the food industry in 2023, with women’s health, affordable nutrition and sugar and salt reduction among some of the top areas for innovation.
Middle Eastern food and beverage giant Agthia has recovered strongly from the impacts of COVID-19 on the region, with its protein and snacking businesses both seeing over 70% growth in the past year despite ongoing economic challenges.
Forget the fancy filling, topping and titbits, Brits still prefer their pancakes the traditional English way – with just a squeeze of lemon and a sprinkling of sugar.
EverPro – created from upcycled brewers spent grains BSG – sits at the heart of several of the optimised protein blends developed by Osage Food Products to deliver targeted functional properties for better-for-you snacks like nutrition bars and protein...
With growing calls for high protein and alternative options – and as manufacturers tackle traditional manufacturing challenges – the industry’s eyes are on whether 2023 will be the year protein cements itself as a seismic influence in bakery and snacks.
Data from FMCG Gurus confirms what we all know – that consumer snacking has seen an increase over the past two years, especially as many turned toward food as a means of comfort during the dark days of the pandemic.
Following more than a decade of R&D, the science-based ingredients provider has unveiled a complete canola protein isolate that contains all nine essential amino acids but is free from major allergens.
Not only do consumers perceive fermentation as providing positive health benefits, but they are also happy to pay up to 75% more to receive those benefits, according to consumer research.
From functional dairy to precision fermentation, ADM’s Brad Schwan lays out what manufacturers should anticipate in the year ahead to meet new consumer trends and tap into growing markets.
Protein bars are central to the narrative of sports nutrition going mainstream, according to Nutrition Integrated founder, Nick Morgan, speaking at the launch of Arla Foods Ingredients new protein concept.
Kellogg Company has developed a multigrain HFSS-friendly version of Pringles while maintaining its iconic shape; British Bakels has expanded its seasonal range of crème cake mixes for the professional bakery market, and the Maui Cookie Lady’s limited...
EverGrain Ingredients’ inaugural showcase at Plat Based World Expo put a barley rice protein ingredient that helps brands maintain the taste, texture and nutrition content typically found in animal-based counterparts.
The Asian plant-based protein start-up scene is geared to grow 25% by 2025 as more Asians look into flexitarian diets and firms region-wide strive to develop products better suited to their palate.
Ingredion explores how producers can deliver on taste, texture and nutrition while proactively providing front-of-pack labels like the EU’s Nutri-Score, and within parameters of the UK’s soon-to-be implemented HFSS (high in fat, sugar and salt) initiative.
The manufacturer of functional ingredients is punting its faba bean protein concentrate and starch-rich flour, which will boost the protein content in bakery, snacks and cereal bars.
With Brexit potentially providing an opportunity to make the UK’s regulatory process more agile, providing a quicker route to market for new and novel products, the country is looking to strengthen its capabilities in the alternative protein supply chain.
Investing in the alternative protein sector has one of the biggest impacts on decarbonization when assessed in terms of the market value of avoided CO2e emissions per dollar invested in mitigation efforts, claims a new report.
The next generation of brands, ingredient suppliers and processors are placing sustainability at the center of how they do business and making it easier for their partners to do the same as illustrated by the companies showcasing in the Startup Pavilion...
Research by Glanbia Nutritionals found 16% of Europeans indulge in protein snacks at least once a week for nourishment, sustained energy and to manage their appetite – but also for enjoyment.
Popcorn Shed and Popcorn Kitchen claim that there's no party without popcorn, Good4 U is helping to ramp up a bland salad into a nutritious crowd-pleaser and pladis and Kallø are on a mission to prove that healthy treats don't have to be dull.
KIND has expanded its Protein bar line-up with a flavour it expects to be a hit with customers; Just Desserts has created uber indulgent cheesecakes; and a new kid on the block is hoping to take the UK by storm with its flavour-forward, vegan, low calorie...
Healthy Heights – specifically designed to meet the nutritional needs of kids struggling to grow – has won a listing on multinational retail giant Walmart’s online marketplace, along with leading retailer source platform, RangeMe USA.
The US impact driven ingredient company has received the Upcycled Food Association’s (UFA) certification for its entire portfolio of upcycled barley ingredients.
Ingredients specialist Ingredion Incorporated has made a significant equity investment in Israeli chickpea disruptor InnovoPro to drive new applications that capitalise on the trends shaping the food industry.
Arnold Palmer Snacks (APS) was created to bring the golfing legend’s energy, magnetism, kindness and thoughtfulness to the snacking category – with a line of healthy treats for on the move.
Kerry’s survey of more than 6,300 consumers in 12 countries across the globe found that 75% of respondents are happy to pay a higher price for snacks and treats fortified with protein.
For every visitor to participate in a survey on sustainability at FiEurope 2021, EverGrain Ingredients has pledged to donate another metre of land to the climate-focused organisation’s Adopt-a-Meter initiative.
Made For Drink rolls out a proudly English crisp range for Christmas; Bridor meshes brioche with puff pastry; Nellie’s gets cracking with a fuss-free Free Range French Toast Mix; and Perdue releases limited edition Thanksdippings to go with its seasonal...
Popcornopolis, Munchy Seeds and Bagrry’s are shaking up the snacking space with new packaging; Miss Nang Treats, Cheryl’s Cookies and think! gear up for the holiday season; Union Foods take ice cream to the next level; and Betty Crocker invites fans to...
Munchy Seeds pushes pride for the planet, GoOats motivates to make mornings memorable, Boundless release Activated Chips to pump up gut health and Honey Mama’s falls into a culinary inspired Fall.
The ‘Salubre’ is set to revolutionise the pizza industry as the UK’s first non-HFSS (fat, salt and sugar) pizza, while helping to fight food waste by using the spent grains left over from the process of brewing beer.
It's hard to imagine what began as a family pancake recipe, which co-founder Joel Clark would sell to neighbors in brown paper bags from a little red wagon as an 8-year-old, would become a $200m business selling a growing portfolio of better-for-you...
A new study commissioned by Glanbia Nutritionals that consumer choices have been hugely impacted by the pandemic, and brands need to take note of the ‘new normal’ that is impacting snacking habits.
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