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Clean label has moved beyond being a trend and is now regarded as standard in the food industry. Consumers are demanding shorter and more recognisable ingredients lists and manufacturers are responding by increasingly highlighting the naturalness and origins of their products, reports Innova Market Insights.
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Cheese is at Day 1 of a new era of opportunity. After 40 years of being demonised for its fat and salt content cheese stands at the threshold of a turnaround that will see it re-established as a natural and healthy whole food, like many...
Premiumisation of foods and beverages is an ongoing phenomenon in global food culture, and interpreting the “why” behind the trend is still a relatively new science. Several respected analysts have been giving attention to this trend, among them the Hartman Group.
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America's yogurt aisle is getting fat. Leading brands and fast-growing niche players are coming out with new varieties of yogurt made with whole milk.
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If asked to name current diet trends, most could rattle off any number of no/low/free-from diets currently circulating American culture – no processed sugars, low-carb, dairy free, all protein, Paleo, raw, flexitarian. The list goes on. One of the latest nutrition fads has evolved out...
First it happened for eggs, then for nuts of all kinds, then for dark chocolate, then for wine, then for coffee, then full-fat dairy, now for red meat. It’s the discovery that these natural foods – some of them demonised by health advisors for 30...
If you think that food and drink products with fewer and simpler ingredients are rapidly becoming top-sellers – think again, advises New Nutrition Business.
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Removing gluten is one thing, but promoting it and other 'missing' ingredients from foods and beverages sends the wrong message, argues John Stanton, contributing editor and marketing commentator for FoodProcessing.com. [He makes some cogent points! Ed]
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Here's a provocative piece of writing that will gladen the heart of many in the food industry - an appreciation of FMCG food in the wake of the swirls of criticism over its value and healthfulness.
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It can cost upwards of a million dollars to open a new restaurant, a dizzying investment that would quash foodie dreams faster than you can say, “Bill, please!” Food trucks have become a popular alternative, and now there's an exciting move to food bikes.
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For millions of Americans pushing a cart up and down the lengthy aisles of their neighbourhood supermarkets — past dozens of brands of packaged cereal and crackers lit by fluorescent lights — has lost any cachet it might ever have had. Here's their good news:...
Eggs are very much on the menu. In the US, their dynamism not only puts dwindling fresh meat sales to shame, but it seems that protein-packed eggs are turning into a threat for carbohydrate-based breakfast cereal. As eggs shed their high-cholesterol stigma, sales will increasingly...
As the average income in South Africa has risen steadily, meat consumption levels in the country have skyrocketed over the past two decades, according to the Euromonitor International category report of September 2014.
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Consumer driven food trends are nothing new. “Organics”, gluten-free and buying “local” have all captured consumers, encouraging supermarkets around the globe and in Australia to respond. The latest impactful trend is “ugly food” - how are supermarkets and consumers reacting to this?
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The fast food business has seen better times. In 2014 McDonald's annual global revenues fell for the first time in 12 years. As consumers become more health conscious, cheap fast food seems to be losing its appeal. But there is a striking exception to this...
The 'sharing economy' is but one example of how disruptive innovation can be an influential change agent in food culture. The idea isn't so much about sharing products or services as it is about new kinds of relationships breaking down the wall between buyer and...
Yoghurt consumption is on the up around the globe, driven by three major food trends: health, convenience/snacking and protein. A survey commissioned by DSM has found that yoghurt is viewed by most consumers as a snack "to bridge the gap" between meals.
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After decades of sitting in a small corner of the freezer case, frozen fruit has landed its breakthrough role: as a smoothie ingredient.
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In America toast is popping up all over. It's one of the hot new tastes of 2015, along with seaweed and chocolate dark enough to resemble a black hole.
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One of the most notable shifts in food culture in recent years has been an increasing interest in play, adventure and exploration. People strive to make their meals and snacks into experiences, not just fueling times, and a major boost in their quest...