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 review in the BMJ suggests the assumption that eating breakfast daily promotes weight loss may not be true.
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 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.
In-store meal kit purchases are booming and giving food manufacturers opportunities for increased sales.
NPD research found consumer behaviours around food are impacted by generational values, age and life stage.