High protein smoothies packed with berries in eco-friendly packaging derived from edamame beans secured University of Surrey's two person team Edam & Eve a finalist place in Ecotrophelia UK. Team lead Ruangfah (Minnie) Ruangsorn explains more...
An innovative cereal bar concept netted student team ReGen, from London Metropolitan University a finalist place in Ecotrophelia UK 2021's contest. Team lead Nyani Lebrasse tells us more in the latest FoodMan Talks.
Team SeaFuel from the University of Reading secured the silver prize and £1,000 at this year’s Ecotrophelia UK student innovation competition with its protein seaweed cracker crisps.
Judges grilled shortlisted teams on 6 July for this year's Ecotrophelia UK contest to determine which would claim the right to represent their country in the European final.
A PepsiCo and Quadram Institute-led project developing foods that slowly release energy to help battle obesity has been granted a second year of support by the European institute of Innovation & Technology (EIT).
In the world of drinks innovation, there have been a clear number of trends that have emerged during the events of 2020/21, fuelled by the impact of COVID-19 on consumer purchasing habits.
Meat processor ABP has kept the green agenda firmly in mind with the launch of its retail plant-based brand, Dopsu, which is aimed at flexitarians who are looking to reduce meat consumption.
Plant-based eating is now well and truly mainstream, and with many major food manufacturers investing significantly in their meat-free product ranges, it’s easier than ever for consumers to get onboard.
Puratos UK is launching two new chocolate products to the Belcolade range that aim to maintain the taste of real Belgian chocolate despite containing 40% less sugar.
Health and wellness were the main drivers behind snacking choices among UK consumers, according to a new report from ingredients specialist Glanbia Nutritionals.
