Innovation

‘Manufacturers making bold sustainable moves now will be winners’ – Solveiga Pakštaitė [Interview]

While working on a design project for visually impaired people, Solveiga Pakštaitė realised that, when it comes to when our food goes really goes off, we are all in need of help to identify a product’s freshness. This inspired her to develop a new way to help reduce food waste. Read More

Is modified yeast the future of craft beer?

Scientists are developing new flavours and aromas in beer by manipulating brewer’s yeast in the laboratory. But how comfortably does this fit with the image of traditional craft brewing? Read More

How will the Nutri-Score system impact food manufacturers?

In answer to growing consumer demand for transparency, France recently introduced a five-level colour-coded nutritional rating system, the Nutri-Score. The model is slowly being rolled out in other EU countries but debates about its usefulness for consumers rage among F&B manufacturers. Read More

Better food for more people: helping companies adapt to the food revolution!

Happy Feed founders Marion Mashhady and Sylvain Zaffaroni are on a mission to bring agility and innovation back into large F&B manufacturers’ product development strategies. Read More

‘Being a junkaholic as a kid led me to work in food quality’ – Cansu Diler Çınar [Interview]

A keen advocate of diversity in business and a self-declared food label junkie, Cansu Diler Çınar shares the experiences she gained in food quality assurance in Turkey and the Netherlands. Read More

Is the food industry really open to innovation?

Nestlé has HENRi, General Mills has G-WIN and Kraft Foods has NineSigma. But despite the food industry’s apparent embrace of open innovation platforms, challenges remain. Read More

Eating a straw for additional nutrients

Many countries have seen a sudden surge in concern about ocean plastic pollution over the past year. Some have even moved to ban disposable plastic items, including straws. When it comes to eco-friendly alternatives, biodegradability is a minimum. But one entrepreneur is adding value with edible and flavoured options. Read More

Are inconsistent portion sizes making us fat?

Nutrition information on food and drink packaging is a key tool to help guide dietary choices. But a lack of standardisation can make calories per serving difficult to interpret. Read More

Will personalised food apps transform the way consumers shop?

Will digital solutions transform the way consumers shop? If they break the data barrier, this is an opportunity for retailers to create a more personalised shopping experience. This could help those with food allergies or other specific dietary requirements – but what exactly are the hurdles? Read More

Converging trends: high protein meets free-from

Demand for high protein foods continues to rise, but consumers increasingly are seeking protein-rich foods that fit together with other dietary requirements, such as plant-based and allergen-free. Read More