Trade tariffs, shifting consumer preferences, and emerging technologies are converging to reshape the protein ingredients sector, with traditional dairy proteins maintaining dominance whilst plant-based alternatives struggle to gain a foothold in premium categories. Graham C. Robinson, CEO of Giract, explores this dynamic market.
Viktor Hermansson, Markem-Imaje’s Marketing Director, reveals how GS1 Digital Link QR codes enable brands to enhance consumer engagement through sophisticated first-party data collection. As digital trust erodes – with 52% of consumers encountering misinformation – 2D barcodes offer authenticated communication channels that bridge physical products with personalised digital experiences. The technology unlocks strategic advantages: supply […]
Frank Borrmann, Market Manager for the Strategic Business Unit Checkweighing & Vision, Mettler-Toledo Garvens GmbH, looks at how smart fill level systems use real-time weight data to slash production waste. Advanced feedback technology automatically fine-tunes filling processes, cutting excess product giveaway from 0.69% to 0.14% whilst maintaining quality standards. This intelligent automation tackles rising material […]
Research reveals that zeaxanthin, a carotenoid found in corn, leafy greens, and egg yolks, significantly enhances CD8+ T cell cytotoxicity against tumours. The compound promotes T cell receptor stimulation and improves responses to immune checkpoint inhibitors, suggesting new dietary approaches to cancer treatment.
Harbinder Maan, Associate Director of Trade Marketing and Stewardship at the Almond Board of California, examines how almonds’ exceptional nutri-tional profile and functional versatility are driving breakthrough innovations in food product development. With over 14 available forms, almonds enable manufacturers to create next-generation products that satisfy evolving consumer demands for health-conscious, plant-based alternatives whilst maintaining […]
Jordan Turner from SGS Beta demonstrates how carbon-14 analysis provides precise detection of synthetic vinegar adulteration through accelerator mass spectrometry. The established technique accurately identifies petroleum-derived adulterants by measuring biobased carbon content, offering manufacturers reliable authentication of natural ingredients whilst addressing growing concerns over economically motivated food fraud in global markets.
EIT Food’s latest Consumer Trends Report exposes critical messaging challenges for upcycled food manufacturers, with European research revealing that environmental support fails to translate into purchasing behaviour when consumers prioritize taste, health, quality and affordability over sustainability claims across four tested positioning strategies.
The United Kingdom’s Food Standards Agency’s latest Consumer Insights Tracker exposes concerning trends in food safety behaviours, with two-thirds of UK consumers eating food past use-by dates to save money, while emerging technologies like cell-cultivated meat face significant consumer resistance despite growing scientific development.
Jack Helm, Account Manager – Beverage, Bakery & Functional Foods at ACI Group, examines how modern bakeries are redefining operational efficiency through innovative ingredient technologies. Traditional cost-cutting approaches are evolving into comprehensive strategies that integrate sustainability, worker safety, and environmental responsibility. From low-dust dusting flours that reduce occupational health risks to advanced seed adhesives that […]
From first touch to final bite, innovative packaging is transforming snacks into experiences that engage the senses, conscience, and heart – a theme explored at London Packaging Week 2025.
November 2025
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