NPD

Can we eat ourselves thin?

Can we eat ourselves thin?

By Michelle Knott

The battle of the bulge remains high on consumer agendas and, as Atkins and South Beach regimes fade from the spotlight, Michelle Knott reviews a new generation of ingredients that could revolutionise fat busting

Well on the way

Well on the way

Consumers expect products to be tasty, convenient and now healthy too. That means low in calories, but high in nutrients. New research is not only looking at producing new healthiy ingredients but also maximising their effectiveness in food

Posh pastries

Posh pastries

By Lynda Searby

Developers are successfully modernising and extending the savoury pastry category, taking it more upmarket with leaner cuts of meat and cosmopolitan flavour combinations. Lynda Searby reports

Substance over style

Substance over style

The image of soups and sauces is about to get meatier as developers introduce chunkier recipes creating more of a meal. Seasonal variants are also becoming a popular offering, as Stefan Chomka reports

In tune with local fare

In tune with local fare

By Susan Birks

Seasonal and locally-produced foods are in demand in restaurants and are selling well at farmers' markets. Susan Birks asks, can manufacturers add some seasonal gastronomic gusto to their products?

Window on the world

Window on the world

To stay competitive companies are increasingly looking to other countries for inspiration. This month's IFE provides a global perspective of new food developments without even having to leave the UK

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