Focus:
The savoury snacks sector represents space for growth as consumers' quest for efficacy and effectiveness continues and evolves, with shoppers being unwilling to compromise on the quality of their products....
With the news of Ben & Jerry’s creating vegan-based versions of ice cream, as well as supermarkets expanding the vegan offering that they stock, Sonia Sharma profiles the aisle of...
According to the American Restaurant Association, the wholesale price of avocados went up by 125% since the beginning of 2017. Callum Tyndall looks at the surge in popularity of the...
In this issue: We look at trends in fast-moving consumer goods, learn about the impact of the demand for natural ingredients on the supply chain and much more.
The UK Government’s waste agency has said that alternative protein sources will be needed for humans and livestock to reduce land and energy use. Katie Woodward takes a closer look...
The organic market continues to grow, expected to exceed £2.2 billion in sales by year end – it’s highest yet. With the grocery category alone adding a 39% increase in...
Responding to growing demand for swapping traditional protein for alternative ingredients means that the industry is investing in new product development. Sonia Sharma finds out more.
92% of US millennial snackers eat a snack in place of a full meal at least once a week. Callum Tyndall finds out more about product development within this sector.
New research has shown the benefits of eating omega-3 fatty acids. Sonia Sharma finds out how new product launches are utilising this ingredient.
To ensure products stand out amongst their competition, brands are finding new ways to differentiate themselves. Sonia Sharma finds out more.
