NPD

Plant-based ingredients are at the core of the recent surge of demand for meat alternatives

Plant-based ingredients flourish

By James Ridler

Growth in demand for non-meat alternatives is continuing, with a new raft of plant-based ingredients being launched to the manufacturing sector.

Burger: “When it comes to fast-moving consumer goods, no-one gives an inch”

Development hub

In the pink on progress: Unilever at the forefront of innovation

By Ellie Woollven

With the launch of Magnum Ruby, Unilever is continuing a string of ice cream product development that has kept impressive pace with market trends, as Andre Burger, vice-president of ice cream and snacking, reveals.

Winners revel in their triumph at the Chefs' Choice Awards

Brakes celebrates after Chefs' Choice Awards

By Rod Addy

Brakes won nine category awards at the Chefs' Choice Awards evening, including the trophy for Chefs' Choice Product of the Year for its La Boulangerie Small Dark Chocolate Tart.

The Beyond Burger will replace The Meatless Farm Co as the vegan burger of choice at Wetherspoon's

Beyond Burger lands in Wetherspoon’s pubs

By James Ridler

Pub chain JD Wetherspoon will serve Beyond Burger – produced by California-based Beyond Meat – in place of its previous imitation meat patty, which was produced by UK-based The Meatless Farm Co.

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.

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