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  • March 13, 2018 | Food Ingredients First

    Next-generation stevia: a new wave of extracts

  • March 12, 2018 | The Grocer

    Why meat suppliers must wake up to alternative proteins

  • March 12, 2018 | Asia Food Journal

    Hydrosol enables much more vegan dairy alternatives, a growing trend

  • March 12, 2018 | Food Manufacture

    Colours and flavours: bright and bold lead the way

  • March 09, 2018 | Food Navigator

    ‘Exotic but not too exotic’: Esarom believes mango flavours are poised for growth

  • March 07, 2018 | Food Ingredients First

    Sugar reformulation: Nestlé strips out billions of calories over three years in UK & Ireland

  • March 02, 2018 | Food Ingredients First

    Lab-grown meat: one in three consumers ready to try, US shows greater willingness than UK

  • March 01, 2018 | Food Ingredients First

    A sweet challenge: 64 percent of industry finds sugar reduction in confectionery to be toughest

  • February 27, 2018 | Confectionery Production

    Almond Board of California achieves key sustainability rating

  • February 27, 2018 | Food Ingredients First

    Meat in a new light: addressing today's “mindful” demands