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Nutrition transition: China's story

13 January 2022
| Filed in:
Trends and insights
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China's nutrition transition
The way consumers in China eat, drink, and move and the subsequent effects on their health has shifted greatly since the founding of the People’s Republic of China in 1949.1 Official reports have been released and are being used to understand how changes in the behaviours of Chinese consumers affect...

Vegetarian and vegan diets

04 January 2022
| Filed in:
Trends and insights
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cereal and dairy with vitamin b12
Previously considered a niche dietary choice, the rise in interest in plant-based diets and vegan lifestyles in the last 10 years has been notable. Motivation for cutting out animal-based foods is varied but includes concerns about animal welfare and ethics, environmental and sustainability issues...

Do consumers feel enough products contain added fibre?

29 December 2021
| Filed in:
Trends and insights
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Products containing fibre
Closing the fibre gap and supporting gut health Globally, consumers are not getting enough fibre daily from the food and beverage they consume. From our own global research in 17 markets, we know that only 22% of consumers are eating and drinking products that contain fibre daily1. However...

New training modules on low and no calorie sweeteners

20 December 2021
| Filed in:
Trends and insights
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LNCS training modules
Confused about low and no calorie sweeteners? Have you heard a lot of mixed messages in the media? It can be confusing! Despite being some of the most researched ingredients in the world, mixed messages are still being communicated around the safety and benefits of sweeteners. It may seem impossible...

Rare sugars: what are they and what can they do for you?

13 December 2021
| Filed in:
Trends and insights
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Allulose sugar reduction treats
Obesity, diabetes, and metabolic syndrome have become major public health problems with global relevance. To curb this unfortunate epidemiological landscape, balancing energy consumed and expended has become crucial, impelling the industry to innovate and renovate, by reducing sugar, calorie and...
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