How can food manufacturers get on board with the consumer trend for gourmet versions of mass-produced products?
Nestlé has launched three plant-based vegan lattes across the UK and Ireland, in an effort to cater to growing consumer demands for non-dairy products.
Preferences for types of chocolate, cacao percentages and added flavours vary widely among consumers, meaning it is key to provide choice, a report has revealed.
Chocolate mudslide and cinnamon bun were some of the latest ice-cream flavours competing at the Ice Cream Technology Conference in the US.
A masterclass organised by Ecovia Intelligence will discuss the future of the organic food market, including standards and labels, marketing trends and packaging impacts.
Wine continues to be popular globally, but consumers prefer to drink good quality wine in small amounts, according to the IWSR Vinexpo report.
Only 1 in 10 food and beverage companies are currently using new technology to ensure food safety, despite the fact that many understand its importance.
Three-quarters of Australians have a home-cooked meal on any given day, highlighting the popularity of preparing fresh meals despite the rising demand for convenience.
A report found supermarkets currently hold 71.4% of the fresh food market, while fresh food retailers account for only 28.6%, which is a major decline from the 31% 12 months ago.
A review in the BMJ suggests the assumption that eating breakfast daily promotes weight loss may not be true.
A study found that although some adventurous Australian consumers would try seaweed-based main meals, snacks such as crackers and sushi are more widely consumed.
Pet owners are more likely to be vegetarian or vegan than members of the general population, and some have expressed interest in feeding their pets a plant-based diet.
In 2018, search interest in 'vegan' information was at an all-time high in Australia.
While the meal kit market is maturing it is still experiencing double-digit growth.
Food and beverage businesses are expected to promote provenance, authenticity and artisanal processes in products next year, according to a report from New Nutrition Business.