News & Analysis on Food & Beverage Development & Technology
Nature’s Fynd - a Chicago-based startup growing protein-packed food from microbes with a fraction of the environmental footprint of meat or dairy – has raised a further $45m and hired a clutch of food industry veterans as it gears up to launch its first...
Early allergen introduction brand and 2020 FOOD FOR KIDS Trailblazer, Mission MightyMe, is helping parents become proactive in preventing peanut allergies by introducing the common allergen into their infants' diets via accessible and easy-to-eat snack...
Fresh consumer research from Campden BRI has revealed what on-pack claims excite shoppers. “Product claims can be a powerful marketing tool,” sensory and consumer research scientist Marleen Chambault notes.
In this week’s NPD Trend Tracker, we cover new chilled plant-based snacks, an oat drink delivery service (in the traditional glass pint bottles!) and Tony’s Chocolonely’s personalised wrapper service.
Julien Denormandie has taken to social media to make his position on cell-based meat clear: ‘Meat comes from life, not from laboratories’. Is this stance a blow to French food tech?
Displaying health warnings on sugar-sweetened drinks could be an effective way of reducing consumption, suggest US researchers, who found a 14.5% decline in consumption among students when warning labels were displayed on drinks in a college cafeteria.
Mondelez International’s innovation hub, SnackFutures, has developed NoCOé – a French cracker brand that the company says is both carbon neutral and nutritious. “Snackers, especially the younger generation, are looking for values or purpose in brands,”...
Strong sales and market share gains in Kroger’s third-quarter announced last week suggest its controversial three-year, four-prong ‘Restock Kroger’ initiative is paying off and could insulate the retailer against a potential growth slowdown once a...
The Coca-Cola Co. is trying to make the best of a bad situation by using the pandemic, which had decimated its revenues with the closure of public places, as a “catalyst for change” to “drive out some of the bureaucracy,” refocus on local opportunities...
New technology developed at the VTT Technical Research Centre of Finland enables the use of pectin-containing agricultural waste, such as citrus peel and sugar beet pulp, as raw material for bio-based polyethylene furanoate (PEF) plastics for replacing...
APACから注目すべきトップストーリー
飲料大手アサヒは、AIを活用したデザイン技術を用いて、一般的な業界の流れである「個性的なデザインを作る」のではなく、「客観性」と「オリジナリティ」を重視した商品パッケージのデザインに取り組んでいる。
シンガポールを拠点とするCRUSTグループは、リサイクルされた果実の皮を使用した新しいノンアルコール飲料ラインを開発し、年末までに市場に投入したいとしている。
日本は、7月に一連の洪水や土砂崩れにつながる集中豪雨に見舞われた後に実施された、食品表示基準の緩和措置を終了した。
最近の調査によると、日本のスーパーマーケットの約半数が加工食品や調理済み食品の品揃えを増やす計画があり、次いで生鮮果物や野菜、肉類の順となっている。
Japan-based co-creation platform Trinus has co-developed a new vinegar drink brand called Hoplus with INHOP, a subsidiary of Kirin Holdings, containing matured hop extract.
日本の共創プラットフォーム、株式会社Trinus（トリナス）は、キリンホールディングスの子会社であるINHOP株式会社（インホップ）と熟成ホップエキスを配合したビネガー飲料ブランドHoplus（ホプラス）を共同開発した。
We bring you the top 10 most popular supplier stories from the APAC food and beverage industry in 2020, featuring plant-based ingredients, innovative packaging, alternatives to aid with sugar reduction and many more.
The political and price sensitivities surrounding the rice market in Asia have declined massively over the past decade, and experts say this is giving food and beverage firms more freedom when it comes to ingredient sourcing.
Japanese beverage giant Asahi is using an AI-powered design technology to design product packaging with a focus on ‘objectivity’ and ‘originality’, as opposed to going with the general industry flow of creating personalised designs.
More studies are emerging of food products as a potential carrier for SARS-CoV-2, the coronavirus causing COVID-19, according to new review of the research, but there is no evidence of it leading to transmissions.