Understanding consumer expectations and respecting these, combined with a boldness to draw inspiration from new areas is the perfect mix for successful innovation, say experts.
What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.
The use of mobile technologies and social media to connect with real consumers can help manufacturers gain better innovation insights for today and tomorrow, says Chris Cornyn.
With 2013 fast drawing to a close and 2014 just around the corner, we took the chance to catch up with analysts and experts at Mintel to ask them what their highlights from this year have been ... and a few predictions for what might be in store in the...
We gave the European food industry a check-up at this year’s Food Ingredients Europe (FiE), talking with some of the industry's top ingredients players about EU health claims, economic recovery and how to remain competitive on a global stage.
Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry is a bigger and bigger target.
Stevia use in new products is booming, while artificial sweeteners still lead the way on a global basis. However, in coming years, market research organisation Canadean foresees a spate of mergers and acquisitions in the stevia industry, to consolidate...
Bosch Packaging Technology claims that flexibility is crucial for smaller businesses as it launches two new bagging machines at Pack Expo designed for smaller confectioners looking for quick and easy changeovers between products.
Royal Duyvis Wiener and Lehmann’s new continuous liquid conch saves time, energy and space for chocolate manufacturers, its international sales manager says.
Texture and stabilization specialist TIC Gums is now strong in gum arabic replacement for confection coatings, but this business shift started as a mere disaster plan, its president says.
Barry Callebaut speaks to ConfectioneryNews.com about a growing trend for customization, rising demand for certified cocoa and its $950m bid to acquire Petra Foods’ cocoa ingredients division.
The International Sugar Organization (ISO) has said that even if the EU extends sugar quotas to 2020 it will have little negative impact on the world sugar market as stocks are at a surplus and a bumper crop is due from Brazil.
Flexibility was the aim behind Carle&Montanari-OPM’s new launches for chocolate preparation and primary packaging that it showcased at ProSweets, its sales and marketing manager said.
ConfectioneryNews.com catches up with Dietmar Eiden, vice president of Koelnmesse, by the New Product Show Case at the International Sweets and Biscuits Fair (ISM) on Tuesday 29 January.
