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consumer interest in eating locally-sourced produce is encouraging food manufacturers to develop ready-meals made with ingredients sourced from the same region in which the product is sold, says analyst datamonitor. the swift increase in farmers' markets bears testament to the rise of interest in eating local produce, as opposed to that flown in from different corners of the globe and sold on supermarket shelves year-round.

operating overview strong performance in bakery with sales and margin progression frozen re-focused on core product strengths chilled sales growth driven by sandwiches & salads; change programme in ready meals to strengthen operating position investing for growth: brands: goodfella’s pizza re-launch during h1 2010/11 future cost efficiencies: major biscuits investment (project golden) on track with the majority of spend during h1 2010/11 new customers: commenced 10 year british airways supply contract; secured new costa coffee business stefan barden, chief executive, said: \" northern foods has traded solidly in challenging market condtions.

while recent years have seen food snobs protest about their usage in modern day recipes, new research from mintel finds hot canned meat is well and truly back on the menu, as britain rediscovers the joys of this store cupboard staple.sales of hot canned meats* are steaming. in the last two years alone, sales have grown by a hearty 12%, compared to cold canned meats which grew just 4%. continued promotional activity has helped hot canned meats to grow its share of the canned meat market at the expense of cold meats by attracting new users.

synergy is launching new range of dairy ingredients for savoury foods intended to help control formulation cost issues and improve the sensory appeal of better-for-you products. as food costs come under scrutiny in the recession, food firms have to perform a balancing act between offering products that are value for money but still address the need for healthier products with less fat, sugar and salt, and the desire for clean label.

the trend towards meat flavours that taste as closely as possible to specific cuts is gaining pace, as givaudan launches a range of chicken, beef and pork flavours. according to the swiss flavour giant, consumers are demanding natural, authentic and home-cooked flavours – and this provided a spur for the development of the new line. its new meat flavours were devised after the development of gold standard recipes for different cuts of meat and different cooking styles, such as poached chicken breast, grilled entrecote, oven-roast pork, and slow-cooked beef casserole.

europe's first whole foods market is set to open in london in two weeks' time, but the vast potential of the organic market is being curtailed by a shortage of organic produce, according to organic monitor. the us company currently has 193 outlets in its home country and in the uk, including its five fresh and wild stores in the uk. the new 80,000 sq ft store, which will take up two floors of a former department store, will open to much fan-fare on june 6.

the image of grains needs a fundamental makeover in order to encourage consumption globally, according to the r&d director of pasta firm barilla, who said the enduring perception of grains as 'empty' energy is the major hurdle that needs to be overcome. this perception, he said, has stayed with consumers since the days of the low-carb craze, and it is up to the grains industry to transform this image to one of 'relevant' and 'good' energy.

conagra's new 'green is good' marketing campaign for its healthy choice range shows just where food companies are targeting their resources. the campaign, which is aimed at health-conscious consumers, includes television advertising, in-store programs, free-standing inserts in local papers, consumer promotions and coupon sampling. "green is good," said bill partyka, vice president, healthy choice marketing for conagra foods frozen foods.

"the food industry must take greater responsibility for public health and reduce salt in processed food," said kath dalmeny, research officer at the uk food commission this week. dalmeny echoed the findings of a new survey by the food commission that claims the food industry has done little to tackle the problem of salt in our diets - claims heartily rejected by the uk food and drink federation (fdf) as being "out of date, out of touch and based on self-selecting surveys".

warranted or not, it comes as no surprise to learn that there is growing concern among uk consumers over food safety. according to new research from mintel, 41 per cent of adults were concerned about the safety of food in 1997, while in 2002 this figure has risen to 44 per cent of consumers. the report revealed that there is a considerable difference in attitude between men and women with over half of women (51 per cent) worried about food safety, compared to just 36 per cent of men.