Ecotrophelia – the food technology student innovation competition – celebrates its 10-year anniversary, as it announces the finalists for this year’s competition.
Kellogg’s has launched a legal challenge against the Government’s upcoming restrictions on retail promotions for food and drink high in fat, salt and sugar (HFSS), claiming the rules unfairly represented breakfast cereals.
In this exclusive podcast interview, Jon Burton – marketing director at John West – discussed the research and development process behind the brand’s Enriched line of tuna products and the growth of plant-based alternatives to fish.
Much like the rest of the industry, the driving force for development in the world of food colours has been a populace that has become increasingly conscious about its impact on the planet.
Producers of food and drink products containing cannabidiol (CBD) have been provided with clarity over the future legality of their products on the UK market, as the Food Standards Agency (FSA) published its list of credible Novel Foods applications.
Mondelez has shrunk the size of its Cadbury Dairy Milk sharing bars by 10% while keeping the cost the same for consumers, blaming a spike in costs associated with the production of chocolate.
In this exclusive podcast interview, vegan dog food brand Noochy Poochy founder McKinna details the journey of her company, from idea to fully realised product, and the challenges that she met along the way.
Experts from Cargill, Kerry and Yakult are set to take the stage in Copenhagen this month as part of a conference exploring the future of probiotics in the food sector.
Vegan snack manufacture Pri’s Puddings has reformulated its product range to be compliant with forthcoming Government rules on high fat, salt and sugar (HFSS) foods.
Top plant-based restaurant trends have been highlighted by Quorn in a survey of 2,000 consumers and while the burger remains the favourite menu choice, restaurants should expand their repertoire the meat-free manufacturer argues.
In this exclusive podcast interview, Flavio Garofalo – Givaudan global category director – discussed the development of the ingredients manufacturer's newest product PrimeLock+ and its roles in the development of plant-based burgers and meat analogues....
A non-GMO acrylamide-reducing yeast (ARY) has received new patent allowances and grants from regulatory authorities in China, Russia, India, Australia and Vietnam.
Tetra Pak has partnered with Swedish biomanufacturing tech start-up EnginZyme to develop enzymes to reduce food waste, improve sustainability and increase yield.
Snack brand Simply Roasted has secured a deal with up-market supermarket chain Booths to supply the retailer’s stores with its non-high in fat, salt or sugar (HFSS) crisps.
Reformulating foods to include added fibre could lower the risk of heart disease and diabetes for seven in 10 adults, according to a new study published in the British Journal of Nutrition.
The balance between health and indulgence, experiences and flavour mash-ups were just some of the key consumer trends to look out for in 2022, according to Friesland Campina’s global marketing lead for food Suzanne Van den Eshof.
A record number of Brits planned to give up meat in the next 12 months, as adopters of meat-free diets dropped in 2021, according to new research into consumer shopping habits.
Foodservice supplier Brakes has launched a new range of ‘traditional’ vegan desserts in a bid to capitalise on the growing demand for vegan products out of home.
With Veganuary now upon us, Food Manufacture takes a look at some of the latest products launched by food firms hoping to tempt consumers away from meat this January.
Millennials and Zoomers (Generation Z) expect food brands to have a plant-based option and are more prepared to pay more to get it, according to chocolate brand Barry Callebaut.
Taste and health and wellness are the largest trends associated with protein-rich foods as the 'protein revolution' offers product developers 'exciting opportunities', according to Kerry Group.
Plant-based chicken breasts, lupin beans and an everyday sourdough lead this round-up of the latest product launches from food and drink manufacturers.
The UK dominates the leader board, accounting for 60% of Europe’s top breakthrough innovations of the FMCG world, the NielsenIQ BASES annual report has revealed.
The University of Nottingham has joined forces with the University of Adelaide to launch a new international food flavour facility to improve the taste of sustainable, healthy, plant-based food and ingredients.
The food and drink industry in Wales has received a £185m boost thanks to Project Helix, the Welsh Government and EU-funded project designed to develop new products and create new jobs.
Healthier living, trading up for premium options and mindfulness of our food's impact on the planet were key observations among consumers post lockdown in FrieslandCampina’s fourth annual trends report.
A majority of Brits would prefer to buy plant-based milk from the UK, but many are unaware where their dairy alternatives are coming from, according to Glebe Farm Foods.
In the world of drinks innovation, there have been a clear number of trends that have emerged during the events of 2020/21, fuelled by the impact of COVID-19 on consumer purchasing habits.
