NPD

The rise in plant-based diets has sparked demand for flour made from legumes and vegetables

Plant-based flour market set to grow

By Noli Dinkovski

The growth in vegan and vegetarian diets is set to be mirrored by a rise in the demand for flour made from legumes and vegetables, a West Yorkshire-based ingredients supplier has claimed.

Surface texture can change consumer perception of food

Less healthy looking food appeals more

By Noli Dinkovski

Changing the surface texture of food to make it appear less healthy has been shown to increase consumption, a study has found.

The sugar reduction target reached by autumn 2018 was 2.9% against an overall target of 20% by 2020

A lighter touch: the future of sugar reduction?

By Linda Searby

With 2020 sugar reduction targets still beyond the food industry’s reach, is taxation becoming a reality and what is stopping manufacturers from reaching those elusive goals?

Experts across the industry look into the benefits of sensory science in product development

Development Hub

Making sense of sensory

By Ellie Woollven

As competition and complexity in food and drink offers intensify, is sensory science vital to capturing elusive gaps in the market?

M_ilk Chocolate follows the success of Barry Callebaut's ruby chocolate

Chocolatier launches dairy-free chocolate

By James Ridler

Barry Callebaut – the chocolatier behind the launch of ruby chocolate – has launched a completely dairy-free chocolate into its Plant Craft range of products.

Hynes: ‘There is always more that we can do in terms of flavour and texture’

Development hub

Maintaining momentum at the Meatless Farm Co

By Dan Colombini

As the growth of plant-based products in the UK continues to soar, so does the innovation behind their production. Dr Peter Hynes, new head of R&D at The Meatless Farm Company, discusses the challenges for the company in 2020 and beyond.

Are insects the future of protein, or will they coexist with meat?

Home-grown insects: the end of meat?

By James Ridler

Insect farm start-up BeoBia Is hoping to empower consumers to produce their own sustainable sources of protein, but will this home-grown solution see the end of meat production as we know it?

Macsween's vegetarian haggis has been renamed for the US market

Vegetarian haggis launches in the US

By James Ridler

Macsween of Edinburgh has launched a vegetarian haggis in the US, the manufacturer’s first export to the country in 50 years.

Good Catch is now available in Tesco stores

Vegan tuna hits Tesco store shelves

By James Ridler

A new range of vegan tuna products is set to launch in Tesco stores across the UK as demand for plant-based protein alternatives continues to grow.

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