Baked goods manufacturer Everfresh has partnered with Campden BRI and thermal processing technology provider Holmach to improve the nutritional qualities and shelf-life of baked goods using sprouted grains and pasteurisation.
A new Mediterranean cereal said to be more nutritional and sustainable than recognised varieties was highlighted at this year’s Sustainable Food Summit in Amsterdam.
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.
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.
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.
Nestlé has launched what it claims are the world’s first plant-based instant frothy coffees under its Nescafé Gold brand, using almond, oat and coconut milk.
Bakery and confectionery reformulation projects are moving in the right direction, but whether they will meet the ambitious Government targets could ultimately boil down to economics.
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.
Premiumisation and a diverse product range are the key trends driving the ice cream category, according to the boss of one of the world’s largest manufacturers in the sector.
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.
A Malaysian producer of edible rice straws believes his company has the scale to become a viable eco-friendly alternative to plastic and paper varieties.
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.
