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News in brief

Healthier snacks now eaten by more than half of consumers

More than half of UK consumers now eat healthier packaged snacks – such as rice cakes, cereal bars and nuts – at least once a day, a survey has found.

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New snacking opportunities created by Generation Z

Snack manufacturers are benefiting from lucrative new opportunities created by Generation Z – people born between the mid-1990s to mid-2000s – reveals European Snacks Association director general Sebastian Emig.


Dairy innovation: milk price rises put cheese yields in focus

With raw milk prices soaring, cheesemakers are looking for ingredients that will increase yields without compromising quality.

Chocolate’s boost to brain power is focus of new study

The health attributes of chocolate and cocoa are to be explored in a major university study in Scotland.

Science role in food is ‘urgent’, claims tech body

There is a “clear and urgent” need for science and technology to play a role in sustainable food and food security, according to a report by the Institute of Food...

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Sustainable snacking: two trends dominate sector

The global snacks sector is dominated by two key trends – Clean supreme and Disruptive green – Innova Market Insights director of innovation Lu Ann Williams told the Food Manufacture...

News in brief

Stevia sweetener variant is 20 times more potent

A sweeter made from a stevia leaf that contains 20 times more steviol glycosides than the standard leaf variety is now available from PureCircle.

Nestlé plans cereal sugar cuts by 10%

Nestlé plans to cut sugar in its breakfast cereals by a further 10% by the end of 2018, as it continues to reformulate across its product portfolio.

News in brief

New cake whipping agent for warmer weather

A whipping agent suitable for warmer temperatures is now on the market from Dutch firm FrieslandCampina Kievit.

Pumpkin and carrot extracts added to colouring range

A pumpkin extract and a special carrot variety are the two new additions to a range of natural colouring foods from Wild Flavors & Specialty Ingredients (WFSI), a division of...


Brexit and obesity on agenda at industry convention

Shadow secretary for international trade Barry Gardiner will lead a top line-up of speakers at the Food and Drink Federation’s (FDF’s) 2017 Convention, which takes place at the British Museum...

News in brief

Herbs and spices specialist opens third site

An importer, blender and packer of food ingredients around the world has increased its manufacturing capacity by 50%, after acquiring a 750m2 manufacturing site in Stockport.

Egg replacing starch can cut recipe cost by 15%

A modified starch claimed to replace everyday ingredients such as oil and egg while helping reduce recipe costs by as much as 15% has been introduced by Ingredion.

‘More work needed’ after kids’ sugary food ad ban

The ban on adverts for foods high in fat, sugar and salt (HFSS) was only the first step in reducing childhood obesity, claimed pressure group Sustain, while doctors have called...

Wild blueberry extract offers brain benefits

The market for products that support healthy ageing has been boosted by a new wild blueberry extract that is claimed to offer cognitive benefits.

Reports from IFT17

Food innovation awards reflect clean-label trend

Food ingredients that exploit the trend towards clean labelling featured in the 2017 Food Expo Innovation Awards at the Institute of Food Technology’s (IFT’s) Annual Meeting and Food Expo.

Reports from IFT17

Firms encouraged to ‘invest in healthier products’

Risk-averse food manufacturers need encouragement to invest in healthier products, a nutrition consultant and industry insider told a seminar dedicated to processed food at the US Institute of Food Technology...


Natural preservatives: how to boost your clean-label claims

Cleaning up food labels is big business. But while some areas of the label are pretty much a done deal, in others, there remains much more opportunity for development.

EU health claims for probiotics ‘nearly impossible’

Attempts to secure an EU 13.5 health claim for probiotics are being hindered because it’s “nearly impossible” to design a digestive study that demonstrates improvement in a healthy group of...

Coffee gets an artichoke-flavoured twist

An artichoke-flavoured beverage was just one in a range of unusual coffees on display at last month’s Vitafoods Europe show in Geneva.


Sat fat replacement research ramps up

Reducing saturated fat intake has been high on the policy agenda for decades, but the challenge has been to find substitutes that provide the same functionality in food production.

New plant sterols boost heart health food claims

A highly concentrated, water-dispersible source of plant sterols, designed to support cardiovascular health, was unveiled at nutrition show Vitafoods Europe last month.

Gluten-free foods are typically higher in fat: study

Gluten-free products pose an obesity risk to consumers because they typically contain “significantly higher” fat levels than their gluten-containing equivalents, a study has found.

Food promotion controls to protect kids ‘are flawed’

Pressure is mounting for the next UK government to introduce much tougher controls on the promotion and advertising of foods high in fat, sugar and salt to children.

Snack trends webinar: today is the big day

There's still time to register for the Food Manufacture Group’s free, one-hour webinar – Sustainable snacking trends for 2017 – which takes place today at 3pm, London time.

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