Fermentation: how to make a trend into an opportunity

February 2017

If you have any doubts about the growth potential of the fermented foods trend, dismiss them now. The sign that fermentation has reached its tipping point came with the decision by PepsiCo, the world’s second-biggest food and beverage company, to acquire fermented drinks maker KeVita.

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10 Key Trends in Food, Nutrition & Health 2017

November/December 2016

The New Nutrition Business 10 Key Trends report is the only trend analysis dedicated to the business of food and health - and the only one that will help you spot the difference between an enduring trend and a fad.

A small but growing number of consumers are taking personalization to the next level, such as a genetic profile, or metabolism and disease risk via DNA tests. The power of this trend is reflected in the decision by food giant Campbell’s to invest $32 million in Habit, a startup delivering personalized nutrition in an accessible way.

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10 Key Trends in the Business of Dairy Nutrition

November 2016

The only trends that matter are the ones that give you opportunities to secure lasting growth for your business. This report sets out the 10 most important growth opportunities in the business of dairy nutrition, highlighting some key white spaces for better margins and additional volume.

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10 Key Trends in Food, Nutrition & Health 2016

November/December 2015

The New Nutrition Business 10 Key Trends is the only trend analysis dedicated to the business of food and health and the only one that will help you spot the difference between an enduring trend and a fad. The 10 Key Trends present a mass of innovation and renovation opportunities for both big brands and entrepreneurial brands. For ingredient companies they help to make you as knowledgeable as your customers are.

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The next big opportunity in snacking

September 2015

Seaweed is a rare example of an opportunity "to get in at Day One of a new growth market" for snacks. Launches of seaweed snack products are proliferating in North America and Europe. In the US, sales of seaweed snacks already outstrip those of kale. Seaweed is a naturally-healthy plant-based ingredient, with a range of natural nutritional advantages and impeccable “sustainability” credentials. These features are gaining it growing media coverage, and the attention of health-conscious consumers who are looking for an interesting new snack.

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Redefining Healthy Snacking

April 2015

Innovation in healthy snacking is at the dawn of a new era of opportunity. Consumers will consider anything as a snack, which is why snacking is now a part of every company’s strategy. And they are willing to be very experimental with flavours, ingredients, product formats and textures. New types of snack are growing fast, while also charging super-premium prices. Entrepreneurial start-ups are reinventing tired categories, from meat snacks to cakes.

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10 Key Trends in Food, Nutrition & Health 2015

November/December 2014

The New Nutrition Business 10 Key Trends is the only trend analysis dedicated to the business of food and health and the only one that will help you spot the difference between an enduring trend and a fad. The 10 Key Trends present a mass of innovation and renovation opportunities for both big brands and entrepreneurial brands. For ingredient companies they help to make you as knowledgeable as your customers are.

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The Snackification of Breakfast

November 2014

Breakfast has become one of the most fought-over battlegrounds in food and health, a battle fuelled by consumers’ need for easy and quick meals in the morning – and by two massively successful disruptive innovations, Belvita’s breakfast biscuit and Up & Go’s liquid breakfast. This 65-page report shows how, around the world from Asia to America, breakfast is being “snackified”. This means a wealth of new opportunities for companies in every food category.

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NNB February 2017 Issue 58 2016


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