Pork processing giant Tulip turned around its £2.3M US-style food production plant in a matter of weeks, ceo Chris Thomas has said.
Coffee manufacturers could boost sales by developing the broader variety of products that consumers buy elsewhere in Europe, according to Carlos Diaz, food director at Food Innovation Solutions (FIS).
Collagen peptides are safe and highly functional forms of protein and have recognisable health benefits, says Rousselot, a manufacturer of collagen and peptides.
Elderly consumers are an untapped market for soft drinks manufacturers, who must use functional ingredients and easy-to-open packaging to win them over, according to a leading industry analyst.
Marks & Spencer is believed to be investigating the UK launch of a gluten-free (GF) beer, to complement its range of GF foods.
A new system for developing pizza-style and feta-style cheeses in less time and for less money has been created by the Germany-based food stabilisation company Hydrosol.
‘Friends’ actress Jennifer Aniston will lead Coca-Cola Enterprises’ (CCE’s) UK launch campaign for its premium bottled water Glacéau Smartwater.
Juiceburst has launched a new range of School Food Standards- compliant juice drinks for children.
Flavour company Sensient Flavours has captured the flavour profiles of four popular peach varieties. The flavours of yellow peach, white peach, white donut peach and yellow nectarine have all been...
Confectionery manufacturers of fat-based products now have a new range of natural colours to choose from, following a launch by DD Williamson (DDW).
Gluten-free (GF) sauces company BisBas is predicting expansion in the GF market, following new data from Allergy UK, suggesting up to 25M people suffer from a food allergy or intolerance.
Tate & Lyle has produced a non-bitter sweetener extracted from the stevia leaf, it claims.
A new low-sugar variety of granola will be launched by the manufacturer Lizi’s to meet growing consumer demand for healthy, natural products.
Food industry cultures must be overhauled to foster the development of ‘intrapreneurs’ if genuine innovation is to be encouraged, according to an expert in the field.
Adams Foods has pumped £3M into a new customer innovation centre in response to customer demand for innovation in hard cheese, the company’s marketing director Alastair Jackson has said.
Renshaw will introduce eight new summer colours to its modelling paste range at the end of July, in response to market demand for ready-colour applications.
High-quality chocolate and cocoa products manufacturer Barry Callebaut has introduced a new chocolate product with increased technical capabilities for bakers, ice cream manufacturers and chocolatiers.
Hot sauce company Bibigo is launching a new pepper sauce, following healthy sales growth in the sector.
An innovation explosion in the alcoholic beverage sector across Europe, the US and Asia has led a flavour and fragrance company to develop a new liquid oak extract.
Portugal-based microalgae producer Allma has entered the food, beverage and dietary supplement market with its Chlorella powder.
Tropical flavours in the soft drinks sector are a growing trend, as a result of the 2012 Olympics and the World Cup, new Innova data suggests.
A range of ancient gluten-free grains have been led into the 21st century by ingredients firm Glanbia Nutritionals (GN), to cash in on the growing free-from trend.
Pork Farms has pumped half a million pounds into a new gluten-free (GF) bakery brand that is being manufactured at its chilled quiche Riverside Bakery in Nottingham.
Food firms are revisiting smoked flavours, working with different varieties of wood to bring fresh experiences to consumer taste buds, according to Carlos Diaz, food director at Food Innovation Solutions.
The Gastronommies team from Harper Adams University has been awarded the £2,000 gold prize for their Beri Bar at Ecotrophelia UK 2014, a contest encouraging the development of eco-friendly food and drink.