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Who ate all the pies?

Who ate all the pies?

By Michelle Knott

They might struggle to appease the healthy eating lobby, but meat pie makers are going the extra mile to reduce salt and artery-clogging trans fats, says Michelle Knott

Guilt-free indulgence

Guilt-free indulgence

If a cake has less than 100 calories per serving, it's going to taste like cardboard, right? Wrong, says Mr Kipling and a raft of other manufacturers jumping on the guilt-free bandwagon. Gail Hunt reports

A bowl full of opportunity

A bowl full of opportunity

By Elaine Watson

Consumers want less sugar, less fat, less salt, and a clean label to boot, which means MSG, hydrolysed vegetable protein and modified starch are off the menu for soup makers, says Elaine Watson

Frozen frustration

Frozen frustration

By Elaine Watson

He's been ramming it home for years, but Captain Birds Eye's 'If it's fresh it's frozen' mantra just hasn't hit home with consumers, who still see frozen as the poor cousin of chilled, says Elaine Watson

Meat-free goes mainstream

Meat-free goes mainstream

Consumers looking for healthier options are increasingly heading for the meat-free fixture. Gail Hunt finds out how manufacturers are cashing in and whether the veggie option is always the healthiest one

Trans-formed

Trans-formed

When retailers start announcing the removal of all hydrogenated fats from their products, how do manufacturers respond and what are the technical implications? Rebecca Green finds out

Chocolate gets a labelling makeover

Chocolate gets a labelling makeover

Chocolate bars and sweet packaging are soon to include health messages in an echo of warnings on cigarette packets. In the past, manufacturers have...

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