Food ingredients producer Kent Foods is to move into Symingtons’ former noodle factory in Leeds, as part of plans to expand its operations.
New milling wheat variety KWS Zyatt will offer millers improved quality, by delivering better dough texture and strength, claims Rank Hovis Milling head of technical Shaun Taylor.
Food manufacturers should buy more British food, urges the National Farmers Union (NFU), after thanking discount retailer Lidl for backing British food and farming.
Organic food trade show BioFach played host to a variety of chocolate-based bakery, snacks, ice cream and muesli ingredients from Herza.
Quinoa production in the UK is set to increase after a domestic grower struck a deal to supply three years’ worth of crop to Lincolnshire-based pulse processor Dunns.
Almond milk, avocados and new flavours of water were the three fastest-growing food product categories in 2016, as consumers began to embrace the ‘clean-eating’ trend.
Food manufacturers are not doing enough to reduce high levels of salt in their product, claimed pressure group Consensus Action on Salt & Health (CASH).
Bakery growth is continuing to be driven by premium, indulgent and artisanal products, but the ever-increasing popularity of gluten-free is enabling opportunities in new markets.
The trend towards natural colours and flavours brings challenges as well as opportunities.
A chilled meat preservative, free of nitrosamines – chemical compounds linked to cancer – has been unveiled to meet the demand for clean-label ingredients.
A range of protein hydrolysates is being touted as the ideal replacement to egg albumin in the wake of market price increases.
Vegetables and starchy carbs, such as potatoes, bread, pasta, rice and other grains, are currently the main sources of dietary fibre, with some provided by fruit, nuts and pulses.
The world’s largest pea protein processing factory is to be built in Canada by Roquette.
Interest in nutrition and healthy eating is far lower in western countries than in Asia, a new survey has found.
Technological advances that are helping food and drink producers to deliver safe and nutritious food to the consumer is the focus of the Institute of Food Science & Technology’s (IFST’s)...
An update on how to prepare a health claim application has been issued by the European Food Safety Authority (EFSA).
It is time for more responsible food nutrition reporting, says Professor Christine Williams.
A natural flavouring product range has been extended to include garlic, and white and red onion.
The UK food supply chain is coming under scrutiny at two events examining transparency, competition and focusing on the roles of Groceries Code Adjudicator (GCA) and the Groceries Supply Code...
Nestlé UK and Ireland is planning a 10% cut in sugar across its range of confectionery products by 2018, including Kit Kat, Aero and Milkybar.
Brexit could severely hinder the ability of UK firms and research bodies to participate in big EU-funded food science projects, a leading nutrition scientist has warned.
A cayenne pepper sauce powder free of genetically-modified organisms (GMO) has been added to Ohly’s ProDry range.
Conventional advice on maintaining health and avoiding obesity have been called into question by a leading expert on bacterial gut health – also known as the microbiome – who claimed...
Sugar in the soft drink Irn-Bru is to be cut by more than 50% before the end of the year, its Scottish producer has announced.
A line of colouring foods made from fruit, vegetables and edible plants is to be showcased at CFIA, which takes place in Rennes, France, next week (March 7–9).