Watch our exclusive video interview with Sofia Popova, BC’s EMEA marketing director FM, who was part of the marketing team responsible from inception for launching ruby chocolate onto the world.
French algae ingredients supplier Algaia wants to expand the European market for algae-based products. CEO Fabrice Bohin speaks to us about the region’s potential and runway for growth.
Start-up food makers and challenger brands have shaken up the food industry thanks to their close relationship with rapidly emerging consumer demands. FoodNavigator spoke to five trailblazing brands to find out their top trend predictions for 2019.
Peppersmith, don’t ask where the name came from, make sugar free mints and gum using a ‘clever little plant based ingredient called xylito’. Mike Stevens is co-founder and ‘Master of Mints’ and he tells why his company is blowing fresh air into the gum...
Rude Health co-owner Nick Barnard talks about the challenges and hurdles he overcame to launch his food lifestyle brand, claiming people are more promiscuous than ever about their shopping habits, and businesses need sustainable friendships and relationships...
Ruby chocolate, the fourth type of chocolate adding to milk, white and dark varieties, has caused worldwide sensation since Barry Callebaut first unveiled it in Shanghai, China, last year.
Mintel has estimated the total US chocolate confectionery sales will have grown 15% since 2012 to reach $18.5bn in 2018, with trends like bite size, functional ingredients and premium driving the overall category growth.
Whole Foods kicked off a campaign across the US earlier this month to promote six emerging candy and snack brands that offer healthy alternatives, such as KitKat.
