NPD

Anderson describes Betta Indulgence's 'reinvented banoffee pie'

Food Man Talks

Ecotrophelia UK finalist on healthy tart NPD concept

By Rod Addy & James Ridler

A healthy banoffee tart concept using waste Fairtrade bananas from local retailers, proposed by a team from Reading University, got its creators into the Ecotrophelia UK final.

Ghey: 'A vegan, chocolate orange brownie produced using brewers' spent grain'

Food Man Talks

Vegan brownie entry uses brewers' grains for Ecotrophelia UK

By Rod Addy & James Ridler

Brewers' spent grains were a vital ingredient in Ecotrophelia UK finalist Brewer's Brownies' entry and team representative Esther Ghey outlines the product concept in this Food Man Talks video podcast.

Spencer: 'Hundreds of thousands of tonnes of biowaste comes from coconuts'

Food Man Talks

Gluten-free waffle sandwich wins Bronze at Ecotrophelia UK

By Rod Addy & James Ridler

Jared Spencer, representing the Eco-Dive team from the University of Nottingham, which won Bronze at this year’s Ecotrophelia UK competition for CocoWaffle, a gluten-free, Dutch-inspired waffle sandwich concept, describes the group's ethnically diverse...

Turner: 'We developed a recipe that was particularly scalable'

Food Man Talks

Vegan pasta concept wins Silver at Ecotrophelia UK

By Rod Addy & James Ridler

Kirsty Turner, representative of the Silver-winning team at this year’s Ecotrophelia UK competition, Plant-Up from the University of West London, explains how their entry addressed consumer demand for convenient, healthy and eco-friendly food.

Upfield produces plant-based margarines, spreads, cream and cheeses, including Flora

Flora producer Upfield invests in food science centre

By Rod Addy

Flora producer Upfield Group aims to open a €50m food science centre at Wageningen in the Netherlands before 2022 focused on developing plant-based products and sustainable packaging solutions.

Wilkins: 'We created a taste sensation'

FOOD MAN TALKS

Bread waste concept wins Ecotrophelia UK contest

By Rod Addy

Emily Wilkins, representative of the Gold-winning team at this year’s Ecotrophelia UK competition, Re-Dessert from the University of Nottingham, shares what they did to claim the top prize.

Smith: 'We have seen a number of our customers reopening'

Post-COVID-19: ‘The New Normal’

Fatherson Bakery boss: how pandemic changed NPD priorities

By Rod Addy

Fatherson Bakery managing director Laurence Smith claims the impact of coronavirus has forced the business to reorganise its new product development priorities, with half its distribution points – hospitality and garden centres – closed off.

Salt of the Earth has developed a clean label sodium-reduction powder. Pic: GettyImages/adrian825

Ontrend umami powder cuts salt in snacks

By Gill Hyslop

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.

No research points to olive leaves inhibiting the growth of Listeria monocytogenes bacteria

Olive leaves found to help with listeria

By Michelle Perrett

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.

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