Insights

The rise of better-for-you snacking Consumers are becoming more selective about which snacks earn a place in their diets, considering nutrition alongside the eating experience. McVitie’s Penguin Bites deliver on both in its new savoury, bite-sized crackers with a light, crunchy texture and a source...

Emerging research suggests that fibre's impact extends far beyond the digestive system. Scientists are increasingly uncovering connections between dietary fibre, the gut microbiome, and aspects of health that include immunity 5, metabolic function 6, mood 7, sleep 8, and cognitive performance 9...

By Luisa Brady, Sensory Scientist As we know, GLP-1 medications change the way people eat. Until recently, though, most of the conversation in the food and beverage industry has been around appetite suppression and achieving optimal nutritional density from reduced caloric intake. But from a sensory...

By Melissa Kaczmarczyk, Principal Scientist, Global Nutrition Have you ever tried on a piece of clothing labeled “one size fits all,” only to find that “all” doesn’t seem to include you? It’s the same with nutrition—what’s suitable for one person may not be for the next. That’s something we are...

By Venitia Sequeira, Head of Category Development, Bakery, Soups, Sauces and Dressings, and Cathy Hurelbrink, NOAM Procurement Director In today’s ever-changing global food market, productivity has become a top priority for food and beverage manufacturers. Consumers, many of whom by necessity have...