NPD

Ruangsorn: 'Gap in the market for smoothies that contain vitamin D and iron'

High protein smoothies make Ecotrophelia finalist list

By James Ridler

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...

FoodMan Talks: Ecotrophelia UK finalist on cereal bar idea

FoodMan Talks: Ecotrophelia UK finalist on cereal bar idea

By James Ridler

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.

SeaFuel in silver prize win at Ecotrophelia UK 2021

Ecotrophelia UK 2021

SeaFuel in silver prize win at Ecotrophelia UK 2021

By James Ridler

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.

Ecotrophelia encourages innovation and eco-friendly thinking

Ecotrophelia UK 2021 finalists grilled

By Rod Addy

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.

New research into slowly digested starch could help tackle obesity

Slow release energy project secures second year of support

By James Ridler

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).

Ready-to-drink, take home and exotic new flavours are key trends that have emerged during lockdown

Drinks innovation

Top drinks trends: how pandemic has shaped innovation

By James Ridler

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.

Beneo says producers want more versatility to finely tune the organoleptic characteristics of meat-free products

Plant-based: flexitarians fuel innovation on flavours

By Jerome Smail

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.

Healthy is the main driver for consumers looking for snacks, according to Glanbia

Healthy choices dominate snacking trends

By James Ridler

Health and wellness were the main drivers behind snacking choices among UK consumers, according to a new report from ingredients specialist Glanbia Nutritionals.

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