Focus:
Functional foods range from protein ice cream to beauty beverages, and are standard products with added ingredients that claim to offer positive health effects beyond that of basic nutrition. Sonia...
As the number of vegans increases, the industry and consumers are having to quickly learn how best to cater to the diet. Sonia Sharma finds out more about what both...
In this issue: Managing protein in vegan diets, functional foods ‘added value’, the Pret a Manger inquest, and much more.
While Seafood Week celebrates trying new fishy recipes for consumption, it also raises concerns about the ethical process of fishing. How sustainable can we make the fishing industry?
According to food and drinks experts Zenith, worldwide cheese snack consumption grew 4.5% in 2017 to an estimated 472,000 tonnes. Pamela Kokoszka looks at the latest in cheese snack innovation...
The dining out market is rapidly changing and has had to adapt to the demands of different generations with a new report highlighting the changing expectations between age groups. Sonia...
Consumers are placing increasing value on food that can offer both high quality and a brand that the consumer feels they can trust. Using research from GlobalData, Callum Tyndall takes...
Consumers are increasingly seeking products that have been sourced within their countries as a way to support local businesses and traditions. Using research from GlobalData, Eloise McLennan examines how the...
Free from products and ingredient supplements have become a staple feature of major retailers, but as the trend develops, how can brands capitalise on the movement? Using GlobalData research, Eloise...
Once used simply to display basic product information, labelling has become far more sophisticated over time, and consumers are increasingly relying on them in the making of their purchasing decisions....
