NPD

New EU law could threaten the future of food and drink research and development

New EU law is R&D threat

By Rod Addy

The European Council’s launch of a regulation aimed at making food chain risk assessment more transparent and trustworthy could stifle research and development (R&D), law firm DWF has said.

The Hemp plant is the most common sauce of CBD oil used in food and drink production

All you need to know about CBD

By James Ridler

From its perceived medical benefits to the growth in the market, we run down the things you need to know about cannabidiol (CBD) and its use in food and drink production.

The latest bakery and confectionery trends – photo gallery

MARKET TRENDS

All eyes on the latest bakery and confectionery trends – photo gallery

By Noli Dinkovski

From the rise of floral flavours in creams and custards, to the use of flour alternatives made from beetroot and spinach in bread, the bakery and confectionery sector is awash with innovation. We pick out a selection of what’s hot in this photo gallery.

Nourishe3d founder Melissa Snover shares her dream for personalised nutrition using 3D printing

Development hub

A glimpse into life in 3D

By Ellie Woollven

3D printing of food is turning from pipe dream into commercial reality, as nutrition supplements firm Nourish3d is about to prove.

Plant-based meat, such as the Vegetarian Butcher’s Mc2 Burger (pictured), is a key trend for manufacturers

Ingredients producer identifies key food trends

By James Ridler

Alternative proteins and sustainability are the key trends that food and drink manufacturers should be keeping their eyes on, according to ingredients and flavourings producer Griffith Foods.

Food and drink product launches

Diverse snacks launched in latest NPD round

By James Ridler

Fruit crisps, chocolate-covered pretzels and healthy snack launches all feature in this month’s photo gallery of new product developments by food and drink manufacturers.

Keesh took home the bronze prize at this year's Ecotrophelia

Plant-based quiche takes home student innovation prize

By James Ridler

Taking home the bronze prize at this year’s Ecotrophelia Food Innovation Student Awards was a team from the University of Reading with their take on a plant-based quiche product, called Keesh.

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