Glanbia Nutritionals has been displaying its ‘Truly Grass Fed’ protein range: with products coming from cows that receive 95% of their nutritional feed from grass. And while consumers may not directly be on the look-out for ‘grass fed’ attributes, it...
Vitafoods 2018: ‘The consumer really is driving into plant-based’
With protein seeing continued interest from mainstream consumers, a new world of ‘protein refreshment’ is emerging, says Irish dairy and ingredients supplier Kerry – with increased demand for protein boosts in lighter, refreshing beverages such as water,...
Chinese supplier Layn is driving efforts to bring monk fruit into use in Europe, saying that its stevia-monk fruit blend Lovia can offer an answer to the taste issues associated with stevia.
As reducing food waste becomes a higher priority in America’s collective consciousness, some companies, such as beverage manufacturer Kishr, are creating novel foods and beverages from by-products of ingredients that previously would have been thrown...
Ecolean showcased its latest packaging at Anuga FoodTec this month including alcoholic mojito drinks, tea whitener, which can be heated in the microwave, and ready-to-drink tomato soup packaging.
Ready-to-drink (RTD) coffee company La Colombe is seeking to recreate the coffee shop consumer experience with its line of draft lattes, launching three new products.
RUNA is providing the energy drink category with a natural alternative that gives consumers a caffeine boost without ‘the crash’ thanks to its core ingredient, derived from caffeinated Amazonian holly leaves.
Figuière (‘fig tree’) is celebrating its popularity in organic wine, which it started producing 40 years ago, with a brand refresh and bottle redesign.
For a growing number of wine producers, organic is not just a expanding market to tap into: it’s a fundamental philosophy of their business and a necessity for the longevity of their enterprise and land.
Disruptive and emerging technology that may decide how the food industry interacts with consumers is asking big questions as to whether traditional foodmakers are prepared for this shift in opportunity.
Patrice Bersac, president of two wine associations SyVIF (Île de France) and SyVINO (North-West) in France hit the headlines last week when he challenged the Syndicat Général des Vignerons de la Champagne (SGV) to approve the planting of new vines in...
Patrice Bersac, president of two wine associations SyVIF (Île de France) and SyVINO (North-West), has got a fight on his hands as he challenges the Syndicat Général des Vignerons de la Champagne (SGV) to approve the planting of new vines in the region.
