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Photo Credit: GettyImages / Stefan Tomic

Younger consumers less engaged with condiments category, says Mintel

By Mary Ellen Shoup

The popularity of condiments soared during the pandemic as consumers used the products as an easy way to elevate an otherwise bland meal made at home, notes Mintel, which says that condiment brands must engage with younger consumers to ensure future long-term...

Dr Mike Leonard: 'Motif has developed unique approaches to analyzing, discovering, and designing both plant-based ingredients and foods to better address unmet customer needs and tastes...' Image credit: Elaine Watson

New CEO at Motif FoodWorks after recent round of layoffs

By Elaine Watson

Boston-based food tech firm Motif FoodWorks has promoted its CTO Dr Michael Leonard to the role of CEO, effective immediately, as current CEO Jonathan McIntyre moves to an advisory role in the company.

Source: Plink!

Plink! The effervescent future of functional beverages

By Elizabeth Crawford

Once associated with refreshment and relaxation, the crack of a can or hiss of gas following the twist of bottle top is becoming a source of anxiety for some consumers who associate it with single-use plastic, broken recycling systems and unwanted litter.

Photo Credit: GettyImages / FilippoBacci

Frito-Lay: Flavor combinations and discovery drive snacking purchases

By Mary Ellen Shoup

Consumers have heightened interest in flavor twists and combinations (e.g. salty & sweet, tangy & spicy) and are less driven by brand recognition and familiarity when it comes to their snacking purchases, finds Frito-Lay North America in its recent...

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