In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears.
Join us on June 1, 2023 for a 60-minute webinar discussing innovation across the dairy and dairy alternatives space – from functional to plant-based and precision fermentation dairy – and a policy overview on sugar reduction.
The Singapore distributor of the iconic Chinese brand White Rabbit’s ice cream is looking for partnerships to provide a marketing boost in South East Asia, while also aiming for expansion across the region, providing its quality control objectives can...
Danone has opened the Daniel Carasso International Research & Innovation Center on the Paris-Saclay campus. Attending the official inauguration this week, FoodNavigator learnt about the group’s research priorities and the role it believes science...
From product prototyping to thousands in cash, the new Northeastern Dairy Product Innovation Competition aims to support food innovators looking to launch products that utilize dairy ingredients produced in the US northeast.
No longer a lumbering giant when it comes to R&D, Nestlé significantly increased its number of new product launches and number of patents in priority areas by simplifying its innovation process, fostering an entrepreneurial culture and collaborating...
Localisation strategies are crucial in order to achieve the ‘holy grail’ of food innovation in the Asia Pacific region, by combining health, taste and convenience, according to Olam outfit ofi.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
Dairy innovation that delivers added-value is becoming increasingly important as inflation rises and shoppers look to justify higher prices for products across the board – including for staples, such as dairy, that previously may taken for granted their...
Yili Group will attend the 14th Global Dairy Congress and as the only invited enterprise from China’s dairy industry. On June 22, assistant president Dr Zhanyou Yun from Yili Group will deliver a keynote speech of “Driving Innovation and Branding.”
Givaudan, a global company in taste and wellbeing, and Bühler, global food processing solutions provider, have officially opened the APAC Protein Innovation Centre.
The DuPont Nutrition & Biosciences food & beverage platform has partnered with the Institute for the Future (IFTF) to drive food and beverage innovation that anticipates shifts in market needs.
Ingredients and solutions company ADM said it has identified six emerging behavioral changes that will power innovation and growth in the months ahead.
From the complexities of regulation and cutting-edge science to the brands behind the boom, the CBD Global Summit will bridge the business and science underpinning this fast-moving category.
FDA will push forward with its Nutrition Innovation Strategy despite the departure this month of FDA Commissioner Scott Gottlieb who championed the initiative as a way to reduce the burden of chronic disease through improved nutrition, according to an...
The Innovation Center for US Dairy has announced plans for five food safety training workshops this year, bringing together dairy farmers, company CEOs and industry leaders to work on “shared social responsibility priorities and opportunities.”
My/Mo Mochi is expanding its US line of mochi ice cream, a novelty dessert of Asian origin that consists of ice cream wrapped in dough. The brand will launch a Triple Layer variety after January 1.
Canadian dairy cooperative Agropur is launching an accelerator program specific for dairy businesses, the fist of its kind in North America. Inno Accel will feature five entrepreneur contestants.
An MiR100 portable heavy goods robot by Kantum and a flying drone called Prodroneto, which will be launched in December, made their debut at this year’s Tokyo Pack 2018.
The National Dairy Council (NDC) has kicked off its 2019 New Product Competition and is now accepting submissions for the ‘next new innovative product’ in dairy. The competition is open to undergraduate and graduate students in the US and Canada.
The European Union-funded INCluSilver project aims to support collaboration between actors belonging to different sectors in order to create the optimal conditions for generating and validating innovative ideas in the field of personalized nutrition for...
New Zealand’s Synlait has announced it is to set up a research and development center in Palmerston North to ‘build expertise and capability in food technology.’
Tate & Lyle PLC, a global provider of speciality food ingredients and solutions, has unveiled its upgraded Food Systems Global Innovation Centre in Lübeck, Germany.
Gay Lea Foods will be expanding its reach into more of Canada with an emphasis on research and development of dairy ingredients, president and CEO Michael Barrett said during the Canadian cooperative’s annual general meeting.
DSM’s latest Global Insight Series report says the main reason consumers purchase lactose-free dairy products in emerging markets such as Colombia and China is the health appeal of the products, not merely lactose-intolerance.
Start-ups are changing the food industry from trailblazing new ideas to providing new growth models, and both big businesses and small start-ups need to collaborate to innovate. The benefits are mutual, says Jeremy Basset, founder of Unilever’s incubator...
Nestlé is setting up a digital innovation team with staff drawn from the company’s marketing and technology groups, moving into an office in Silicon Valley co-located with swissnex, in 2016.
Speciality hydrocolloid manufacturer CP Kelco has opened a hub for South Asia alongside a dairy beverage centre of excellence in Singapore, with hopes to strengthen the company’s global innovation footprint.
The use of mobile technologies and social media to connect with real consumers can help manufacturers gain better innovation insights for today and tomorrow, says Chris Cornyn.
SMEs are not bound by corporate structure and are therefore flexible to respond to market changes quickly and innovate accordingly with many eyeing the premium, niche segment, according to industry expert.
Sustainable packaging has been highlighted as a key priority for Unilever as it launched an online innovation platform in a bid to uncover a raft of technical solutions to boost growth while cutting its carbon footprint.
Dannon has opened a new $9m research and development center at its White Plains, NY headquarters, in order to improve collaboration between departments and bring new products to market more quickly.
Dutch dairy co-operative Royal FrieslandCampina is building a new €16m research and development (R&D) centre to target innovation in consumer products and ingredients.
Microencapsulation specialist GAT Food Essentials has won the 2009 Frost & Sullivan European Functional Food & Beverage Microencapsulation Technology Innovation Award in recognition of its new water-in-oil-in-water technology.
The EU dairy industry is losing market share but added value gains and improvements in labour productivity are compensating for the retreat, according a new report carried out for the Commission.
