Birch water start-up TAPPED is expanding its business in the UK with the support of PepsiCo’s innovation programme, the Nutrition Greenhouse. TAPPED founder Paul Lederer speaks to us about how he plans to drive the company – and category – forward.
Texture will be one of 2018's defining trends, especially textures from natural processing techniques such as fermentation and baking - and Europe is already leading the way for global launches, according to Mintel.
Consumers are demanding pollution-free food sold in biodegradable or recycled packaging. Trailblazing brands are already responding to the trend – and “perceived polluters will be forced to follow”, says Mintel.
As Kerry Taste and Nutrition launches a natural taste modulator to cut sugar by almost one third, we talk to the firm's chief strategy and planning officer on how its business strategy is being shaped by the clean label movement.
Germany company VERŪ has developed a patent protected “shock-freezing” production process that, it claims, enables it to produce ice creams that deliver “more taste” with fewer calories and no additives.
Chr Hansen has developed cultures for lacto-fermented soy and coconut yoghurts with the taste, texture and healthiness of traditional dairy. ‘It’s still niche but we want to be the first innovators here,” the firm says.
Nestlé has said that it wants to deliver “industry leading volume growth” by leveraging key consumer trends. The company detailed exactly how it intends to achieve this at its investor summit in London yesterday (26 September).
Nim’s Fruit Crisps is the only brand in the UK to use an air drying process that delivers a crispy texture and preserves colour without resorting to “artificial sounding” freeze-drying techniques. The company’s founder speaks to FoodNavigator on Nim’s...