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Europe: Demand for ‘real food’ in sports food is growing, analyst

Entrepreneurial brand Veloforte’s sports twist on a traditional Italian treat packed with fruit and nuts – which has won the start-up a cult following...

Asia Pacific: Fonterra’s NZMP names top five consumer trends in 2019

Fonterra's global ingredients brand NZMP has picked the top five consumer trends in 2019, based on industry observers and reports. They are digestive wellness, snacking...

Asia Pacific: Fermented foods offer opportunities, says analyst

When PepsiCo bought small fermented drinks maker KeVita in late 2016, it signaled that fermented foods have reached a tipping point. “Social media is buzzing...

Americas: Spotlight on personalized nutrition in 2017

When a giant food company invests US$32 million in a start-up focusing on personalized nutrition – as Campbell’s recently has – 'personalization' has reached...

Americas: Cheese becomes trendy as healthy snacks

Reinventing cheese as a naturally-healthier snack is the biggest growth opportunity for dairy companies, reveals New Nutrition Business in its new report, 10 Key...

Americas: Fragmented market, novelty grow niche brands

The massive fragmentation of consumers’ beliefs about health is contributing to the break-up of traditional food and beverage market, says Julian Mellentin, director of...

Europe: Bold entrepreneurs redefine snacks, says report

No one – anywhere – forecast the big change that’s sweeping over meat snacking. Five years ago, meat snacks were an unhealthy, male-oriented legacy category. Then...

Americas: Sprouted grains in naturally functional trend in 2015, says analyst

Entrepreneurs have reinvented an ancient food for the 21st century, tapping into consumers’ desire for 'good carbs' and healthier snacks and creating a small...

Europe: Market for insects in food may be worth US$350 million,...

Insects as an ingredient in everyday foods could be a US$350 million business in the US and Europe within 10 to 15 years, says...

Europe: Analyst shares tips on successful new functional product launches, finds...

Relying too much on a health benefit to differentiate a new food or beverage is the most common reason for failure in functional foods...