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...