Breakfast cereal and yogurt manufacturers are leading the way in sugar reduction, but progress in confectionery, biscuits and puddings has stalled, according to Public Health England’s (PHE’s) second-year report on the food industry’s attempt to voluntarily...
A Welsh Government-funded project set up to help bakery firms incorporate innovative ingredients into their products is beginning to report back positive results.
High street baker Greggs is looking to turn its hand to vegan variants of some of its most popular food items, following the success of its vegan sausage roll.
A guide on EU labelling standards for insect-based foods has been published by the International Platform of Insects for Food and Feed (IPIFF) on its website.
Former Danone research and development director Dr Ketan Joshi has worked on the development and launch of a range of ready-to-drink (RTD) shots infused with cannabidiol (CBD).
Baked goods manufacturer Everfresh has partnered with Campden BRI and thermal processing technology provider Holmach to improve the nutritional qualities and shelf-life of baked goods using sprouted grains and pasteurisation.
A new Mediterranean cereal said to be more nutritional and sustainable than recognised varieties was highlighted at this year’s Sustainable Food Summit in Amsterdam.
The European Council’s launch of a regulation aimed at making food chain risk assessment more transparent and trustworthy could stifle research and development (R&D), law firm DWF has said.
From its perceived medical benefits to the growth in the market, we run down the things you need to know about cannabidiol (CBD) and its use in food and drink production.
From the rise of floral flavours in creams and custards, to the use of flour alternatives made from beetroot and spinach in bread, the bakery and confectionery sector is awash with innovation. We pick out a selection of what’s hot in this photo gallery.
