Food science students from Nottingham Trent University have taken the silver prize and £1,000 at this year’s Ecotrophelia Food Innovation Student Awards
Marianne Meyers, part of the gold prize-winning team Venergy at this year’s Ecotrophelia Food Innovation Student Awards, talks about the idea behind her team’s lemon and lime-flavoured energy sweets.
With the trend for naturally sweetened and reduced-sugar drinks continuing, manufacturers are striving to find a good balance of taste and mouthfeel while supplying healthier products.
From a new al fresco barbecue range to plant-based milkshakes, we cover the latest new product developments in the food and drink industry, featured in this photo gallery.
As the trend of flexitarianism and veganism continues to grow, one man poised to capitalise on the rise in meat-free diets is Giuseppe Scionti, chief executive of 3D printed plant-based meat manufacturer NovaMeat.
From new uses of hemp and cannabidiol in food and drink to the growing trend of fermented beverages, YFoods’ London Food Tech Week showcased some of the latest innovations from across the industry, featured in this photo gallery.
Plant-based sushi, pork and caviar replacements were all highlighted by Nadia El Hadery, chief executive and founder of YFood, organiser of a week in London celebrating food industry revolutionaries.
Plant-based energy drink brand Tenzing is gearing up to debut a new flavour this summer following its first round of investment after two years of being entirely self-funded.
