NPD

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 Gwen 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.

Hynes: ‘There is always more that we can do in terms of flavour and texture’

Development hub

Maintaining momentum at the Meatless Farm Co

By Dan Colombini

As the growth of plant-based products in the UK continues to soar, so does the innovation behind their production. Dr Peter Hynes, new head of R&D at The Meatless Farm Company, discusses the challenges for the company in 2020 and beyond.

Are insects the future of protein, or will they coexist with meat?

Home-grown insects: the end of meat?

By Gwen Ridler

Insect farm start-up BeoBia Is hoping to empower consumers to produce their own sustainable sources of protein, but will this home-grown solution see the end of meat production as we know it?

Macsween's vegetarian haggis has been renamed for the US market

Vegetarian haggis launches in the US

By Gwen Ridler

Macsween of Edinburgh has launched a vegetarian haggis in the US, the manufacturer’s first export to the country in 50 years.

Good Catch is now available in Tesco stores

Vegan tuna hits Tesco store shelves

By Gwen Ridler

A new range of vegan tuna products is set to launch in Tesco stores across the UK as demand for plant-based protein alternatives continues to grow.

The project aims to establish the biggest challenges of using plant-based proteins in products

New project to boost plant-based knowledge

By Noli Dinkovski

A two-year research project that aims to help food and drink manufacturers use protein-rich plant-based ingredients more effectively has been launched by Campden BRI.

The Rebel Whopper has launched in the UK, but it's not suitable for vegans

Rebel Burger launches in the UK

By Gwen Ridler

Burger King’s plant-based Rebel Whopper has landed in the UK, offering consumers a meat-free alternative to one of its most popular products.

Veganuary new products

Veganuary 2020 new product launches

By Gwen Ridler

Greggs’ new vegan steak bake and KFC’s first meat-free burger are just two of the latest plant-based launches in time for Veganuary 2020, featured in this photo gallery.

Festive food photo gallery

Festive food photo gallery

By Gwen Ridler

This Christmas has seen a cavalcade of new product launches from food and drink manufacturers in the UK, and we take a glimpse at them in this festive photo gallery.

We cover some of the latest CBD developments in food and drink

FDA is tough on CBD food

By Rod Addy

UK suppliers of products containing cannabis-derived compound cannabidiol (CBD) are still reviewing the tough stance the US Food and Drug Administration (FDA) took to the ingredient last month.

Each loaf contains around 336 crickets, which are dried, ground, mixed with wheat flour and grains and then baked

Roberts launches UK’s ‘first insect bread’

By Dan Colombini

Roberts Bakery has launched a new limited-edition brand of bread, manufactured using insects, in a nod to the return of jungle-based television programme I’m a Celebrity Get me Out of Here.

Tim Foster: 'Rather than factories making one specific product, they will have to adapt to making many'

Development hub

Solving NPD challenges through collaboration

By Noli Dinkovski

Professor Tim Foster explains how collaboration between industry and academia can solve some of food manufacturing’s trickier challenges.

Access tot talent is one of the leading factors in a business's decision to invest in R&D

Innovation impacted by access to talent

By Gwen Ridler

Access to talent and the impact of Brexit were two of the biggest factors affecting investment in research and development (R&D), according to new findings from business performance consultancy Ayming.

The manual handling of raw meat can also create a potential contamination hotspot in the process.

Ilapak launches meat vacuum pack tech

By Dan Colombini

Packaging machinery firm Ilapak has developed the first fully integrated rotary vacuum packer for the protein industry, as firms seek to tackle contamination and labour shortages.

Spooky treats: Halloween NPD photo gallery

Spooky treats: Halloween NPD photo gallery

By Gwen Ridler

Halloween has rolled around once more, and what better way to celebrate All Hallows Eve than with a selection of the spookiest new product developments (NPD) from food and drink manufacturers?

The new soluble fibres will aid sugar reduction by 30%

Cargill invests £27m in European soluble fibres

By Dan Colombini

Cargill has invested £27m in the launch of its first soluble fibres line in Europe, alongside starches, sweeteners and texturisers, offering potential to cut products’ sugar content by up to 30%.

Holdsworth: ‘Analysing the marketplace allows brands to identify gaps for innovation’

Development Hub

Succeeding at NPD: A question of understanding

By Ellie Woollven

Nielsen Brandbank and FoodMaestro have collaborated on a project designed to support and help food manufacturers succeed in a market where a high number of new product developers fail.

The ‘PB triple play’ is intended to appeal to consumers who are actively seeking to reduce meat in their diet and switch to plant-based meals.

Nestlé to expand plant-based range

By Dan Colombini

Nestlé is to launch a new alternative to cheese and bacon products as the firm seeks to ramp up its existing plant-based burger range.

The deal is exclusive with retail giant Asda and will come in block and slice form

Saputo expands dairy-free range

By Dan Colombini

Saputo Dairy UK has announced the launch of a new Vitalite dairy-free alternatives range as it seeks to develop further growth in the free-from market.

The investment in The Meatless Farm Co, a local Yorkshire business, comes as Channel 4 is soon to launch its new National HQ in Leeds

Channel 4 invests in The Meatless Farm

By Rod Addy

The Meatless Farm Co is has clinched a seven-figure deal with leading British broadcaster Channel 4’s Commercial Growth Fund as the development of plant-based food gathers pace with a host of innovations.

Manufacturers and retailers reduced sugar by 2.9% across 10 categories between 2015–2018

‘Mixed progress’ in sugar reduction: PHE report

By Noli Dinkovski

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...