New products hindered by lack of science knowledge
Our round-up begins in January, when producers were warned that a lack of consumer food science knowledge was hindering the launch of new products.
To combat the problem, the food and drink sector must be more open about the cutting-edge science and technology it uses to make products, claimed Nicole Patterson-Lett, principal analyst at Leatherhead Food Research.
Innovations such as nanotechnology, were changing the face of the food and drink sector, yet consumers knew almost nothing about them, she told delegates at a Health Ingredients Europe conference in Amsterdam.
The food industry should talk about the science and technology it was using to make products better, such as the use of nanotechnology to make salt particles smaller to reduce salt content, she added.