There is a lack of evidence to support policies or even clinical decisions against ultra-processed foods, according to an expert in nutrition science at Purdue University.
Drinks giant Beam Suntory, fermentation specialist MycoTechnology and food redistribution firm Company Shop have all announced senior appointments in the past week, covered in our latest round-up of people on the move in food and drink.
From vegan proteins ‘genetically identical’ to the ones found in milk to the growth of microalgae in the pet food market, we run-down some of the latest innovations in food and drink ingredients.
European bakery products manufacturer Baker & Baker has set target year of 2040 to achieve Net Zero, acknowledging that the long-term challenge will be how to effectively decarbonise the ingredients supply chain.
Researchers from the Leibniz Institute for Food Systems Biology at the Technical University of Munich have discovered to chemical combination to recreate the aroma of walnuts.
Continued growth of food sales at Associated British Foods (ABF) have produced a strong set of results for the manufacturer in its third quarter 2023 trading update.
Scottish food and drink firms have received a share of a £75k fund to support the development of healthier products – the Healthier Products Innovation Fund for Scotland.
Jodie Curry, commercial manager at Fortress Technology Europe, discusses the steps that food processors can take to help prevent the circulation of unsafe food during the cost-of-living crisis and beyond.
Switching to non-sugar sweeteners (NSS) will not help reduce weight and could lead to an increased risk of a number of non-communicable diseases, according to new guidelines from The World Health Organisation (WHO).
County Cork, Ireland-based dairy, flavours and nutritional ingredients manufacturer Carbery Group has expanded its reach in Asia with the opening of a new hub for innovation in the region.
Ronan Gormley of the University College Dublin summarises the key takeaways of the recent EFFoST conference, as experts took to the floor to debate food processing in relation to health, perception and sustainability.
Sleaford Quality Foods, HCC and Cawston Press have all announced senior appointments, featured in this run-down of people on the move in food and drink.
Katrina Anderson, associate director and Sian Edmonds, senior associate at Osborne Clarke, discuss five stages to navigate when developing and commercialising a new alternative protein product.
Take a trip inside EHL Ingredients and find out how the business is breaking down barriers and championing women in food and drink in the first of our new look Me and My Team video series.
The average UK shopping basket has become healthier over recent years, thanks to reformulation by the food and drink industry, according to new Kantar Worldpanel data.
Will Downey, Senior Business Development Manager at The Australian Trade and Investment Commission (Austrade) in the UK discusses the nutritional benefits of new Australian products set to enter the UK market following the Free Trade Agreement.
Following a panel discussion around ways food and drink companies can reduce their food waste and increase efficiency, our editor summarises some key talking points and our speakers come back together to answer a few more of your questions…
Bethan Grylls summarises the key takeaways from our series of fireside chats presented earlier this week, sponsored by RSSL, as five food and drink leaders lend their expertise on maintaining and working towards a more secure, safer food and drink system....
In the final episode of this seven-part series brought to you by Food Manufacture and sponsored by RSSL, our editor Bethan Grylls, meets with Timothy Lang of City University, emeritus professor of food policy.
The Ukrainian conflict has amplified food supply chain pressures and critical raw material shortages. Once-reliable imports started fading, manufacturers had no choice but to rethink their business strategies to remain viable and sustainable, writes Elena...
In this penultimate instalment of our documentary around food insecurity sponsored by RSSL, Bethan visits the Food and Drink Federation's headquarters to chat to its head of climate and energy policy, Emma Piercy.
Coeliacs in the UK face a cost of health crisis, as the rapid increase to the cost of living threatens to price them out of gluten-free diets, according to Coeliac UK.
In an illuminating poll, conducted by The Felix Project and VotesforSchools of primary, secondary and college aged students, reveal their feelings around supermarkets and food waste.
The UK is ahead of the curve when it comes to genetically modified organisms (GMOs), heralding untapped potential to address global food security and biodiversity issues, according to Quadram Institute’s chief scientific officer.
Bethan Grylls hears from a variety of thought-leaders working in food and drink, as they detail the intricacies of food insecurity and how business leaders can start to weave robust supply chain plans into their future.
Watch our seven-part documentary, as our editor travels around the UK to find out why one of the richest countries in the world - Britain - is experiencing food insecurity.
Climate change may “significantly” impact the land where coffee plants are cultivated, a study published in PLOS Climate by Doug Richardson at CSIRO Oceans & Atmosphere, Hobart, Tasmania, Australia and colleagues has suggested.
This has been highlighted by The Kerry Health and Nutrition Institute (KHNI), which has identified 10 key health and nutrition trends set to shape the industry.
From TikTok to wheat prices, Bethan Grylls explores the influences for this year’s colour trends, the most sought-after tones, and the events which are triggering changes in food and drink.
Scottish ingredients manufacturer Macphie played host to the next generation of food and drink scientists at the Institute of Food, Science and Technology’s (IFST’s) annual LaunchPad event.
Flavourings and functional ingredients manufacturer TasteTech has secured a £300k funding package from Lloyds Bank to help purchase additional raw materials.
Bethan Grylls investigates the instability of the UK’s food system, where the responsibility lies to incite change, and the debate of food price vs production price in this in-depth article.
Heirloom recipes and unconventional flavour mash-ups will be the key drivers of food and drink innovation in 2023, according to ingredients firm Kerry.
Sustainability strategies permeate the air as copiously as the greenhouse gases that pollute our atmosphere, so why aren’t we on track to hit 2050 Net Zero targets?
According to FrieslandCampina Professional’s latest global trend report, three trends are set to rule 2023 food and beverages. Find out more about Weastern Wonders, Conscious Curiosity and Sensory Novelty here.
