Vegan and coeliac-friendly desserts have greatly inspired teams entering this year’s student food innovation competition – Ecotrophelia UK and are trends heavily reflected by the five shortlisted groups.
Swizzels has forged an alliance with sports nutrition business Myprotein to launch limited edition products with the flavours of the confectionery firm's beloved and longstanding brands.
Salt of the Earth has developed a clean label plant-based powder that slashes the salt content in snacks but maintains the desired savoury taste that consumers crave.
Olive leaf extract can inhibit the growth of Listeria monocytogenes bacteria and could be a potential adjunct to help control foodborne pathogens, according to a new study from Spain-based herbal extracts supplier Euromed.
Finnebrogue has launched a plant-based food range that provides one of your five-a-day, is high in fibre, is a source of protein and is free from allergens.
Hemp derived cannabinoids (CBD) producer Mile High Labs has submitted a novel food application to the European Food Safety Authority (EFSA) and the UK Food Standards Agency (FSA) for its CBD isolate ingredient and CBD isolate-based finished products....
Asda is stocking Frankie's Farm Streaky Lamb Macon, a smoked bacon-style lamb product popular in World War II, in select stores from 1 May, with further NPD from the brand to follow.
Mackie’s of Scotland has launched ‘The Mini Collection' – a multi-pack of four miniature ice cream tubs, with listings including Sainsbury’s and Tesco stores throughout Scotland.
Clean label ingredients manufacturer Ulrick & Short is targeting the beverages sector with the development of an ingredient designed to make dairy and plant-based drinks more indulgent and healthier.
As the plant-based and vegan product market becomes increasingly populated, is there a danger of saturation and how can manufacturers ensure that consumers latch on to their offer rather than that of their competitors?
