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Want to create a healthy food brand? It’s all in the name A brand’s name can influence how likely consumers are to perceive it as healthy, reveals new research. The interest in healthy food has grown rapidly among both consumers and food manufacturers in recent years. Previous research has shown that as well as nutritional information, non-sensory factors such as portion size and the colour and shape of its packaging can all shape the consumer's perception of healthy food. However, it is less clear how brand names might influence perceptions of healthy food. Th...

Subscribe Robotics, AI and the future of food: ‘The COVID-19 pandemic is a crisis that robots were built to address’ By Katy Askew COVID-19 has accelerated interest in the role that automation, robotics and data can play in food and agricultural production. We speak to industry leaders to learn about the latest developments. The COVID-19 pandemic has placed a stress on food producers across the supply chain. From growers, to manufacturers and caterers, companies have been confronted with the need to implement social d...

Plant-based in Russia: Region’s ‘first’ incubator for animal-free food tech prepares to launch The newly formed Association of Alternative Food Producers (AAFPP) is preparing to welcome its first cohort of start-ups in the plant-based space. The incubator is an industry first for Russia and the Commonwealth of Independent States (CIS), say its founders. This year, AAFPP will open what it claims is the first Russian and CIS start-up incubator for food companies that produce or develop alternatives to food of animal origin. Start-ups eligible for the programme ...

DNA technology ‘ready, willing and able’ to deliver transparency to meat products DNA testing can help bolster confidence in meat products, believes traceability expert IdentiGEN. We know that today’s consumers expect heightened levels of traceability – particularly when it comes to meat, where animal welfare, health and environmental concerns are often in the spotlight. Anxieties around origins of products and ingredients have further clearly been exacerbated by the COVID-19 pandemic. Market researcher Nielson, for example, notes that more than ever, shop...

Learn more The following content is provided by an advertiser or created on behalf of an advertiser. It is not written by the FoodNavigator.com editorial team, nor does it necessarily reflect the opinions of FoodNavigator.com. Getting to grips with texture in vegan product development 11-Jan-2021 Last updated on One of the biggest challenges in developing plant-based foods is creating an appealing texture. Navigating this complex area requires a detailed understanding of the structural properties and composition of food formulations. The process begins with the r...