MOMA Foods is helping to fund a PhD studentship at Teesside in an effort to optimise its ingredients and lead the way in sustainability, which will see the duo developing a new monitoring tool.
With the Food Manufacturing Awards nearing, Food Manufacture caught up with one of our previous winners to find out more about their story, how their business is faring and what impact the awards had...
Food Manufacture’s Bethan Grylls speaks to several experts to find out how inflation, climate change and supply chain woes will influence buying behaviour, new product development and operations in 2023.
With the last several years including a series of unprecedented events and challenges, Food Manufacture seeks the expertise of several food and drink leaders to find out what’s on the cards for 2023.
Food Manufacture’s editor hears from Meatless Farm’s CEO and founder, Morten Toft-Bech on the three food and drink trends he foresees dominating our industry.
Moy Park, the poultry processor, together with a consortium of UK manufacturers from other sectors, has secured £4m in match funding to progress research into sustainable smart factory projects.
ReNewFood’s entrepreneurial lead Matthew Hutchinson and professor Dr Kang Lan Tee from the University of Sheffield discuss the steps alternative proteins need to take to become the leaders in the market in the second part of this exclusive podcast interview.
Food Ingredients Europe 2022 brought together innovators from across the food and drink industry to discuss the future of ingredients and the key issues affecting the sector. Here are seven of Food Manufacture’s key takeaways from the event.
Food and drink firms reported sweeping reductions in sugar in the Government’s Sugar Reduction Programme: Industry progress update, but criticism was levelled against the industry for its inability to meet voluntary targets.
Food Manufacture looks at some of the latest food and drink product launches in the plant-based and vegan category, including Meatless Farm, Seabloom, Richmond, Innocent and Sheese.
Consumer trust in plant-based, developing meat-like flavour and texture and the rapid development of new fermentation technologies are all driving the continued rise of alternative proteins.
Sports nutrition brand Myprotein has signed a five-year deal with Iceland Foods to launch its range of frozen ready meals into supermarket stores across the UK and overseas.
As the Government push for non-HFSS products and the consumer demand for healthier lifestyles in the wake of the Covid-19 pandemic brings new challenges for food manufacturers, how can they meet these demands while offering products that still have a...
Innovation is alive and kicking in the fermentation tech space, where micro-organisms offer game-changing potential for developing alternative proteins and fats.
Pressure to make products healthier for shoppers may have temporarily eased as prices have soared, but that doesn't mean processors are easing off reformulation or innovation, says Alyson Magee.
A new study to test the effectiveness of plant-based proteins in supporting muscle health has been launched by the University of Birmingham and sports nutrition firm, Myprotein.
Plant-based innovation has long since expanded beyond the world of meat analogue products and exploded into every retail category, supported behind the scenes by ingredients suppliers.
Demand for healthier drinks, the pressure to cut carbon emissions and a world emerging from a global pandemic have all been key areas driving innovation in beverages.
Consumers are increasingly seeking out protein for sports nutrition, but their needs and purchase motivations vary, a new study by Arla Foods Ingredients has revealed.
The UK Government can no longer afford to take a ‘disinterested, distanced and laissez faire’ attitude to the cannabis sector, according to a new report from stakeholders in the industry.
Widespread confusion about important areas of nutrition exists among UK consumers of all ages, according to the findings of a new survey from the British Nutrition Foundation (BNF).
Vale of Mowbray, the Yorkshire pork pie brand, has invested £4m in its latest NPD project, which has seen new machinery, 30 new jobs and the launch of a new product to its portfolio.
Sustainability and health concerns are driving consumers to plant-based meat alternatives, but the taste experience of these products continues to fall short, research carried out by Kerry has revealed.
Consumer interest in health and wellness has grown since the pandemic struck, with a focus on protection and immunity and a corresponding need for exercise fuelling growth in sports nutrition.
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.
