NPD

Buttriss: 'Front-of-pack flashes such as ‘vegan’ or ‘plant-based’ ... are being used as a shortcut by some seeking healthier or more environmentally sustainable meal choices'

Opinion

Does a vegan on-pack flash justify a health halo?

By Judy Buttriss

British Nutrition Foundation director general Judy Buttriss questions whether a vegan on-pack flash justifies a product as being healthier and better for the environment.

Van de Bovenkamp: 'We we are really trying to focus on things like fava beans and pea protein'

Tyson Foods Europe outlines Raised & Rooted plan

By Rod Addy

Tyson Foods Europe has outlined more details about the roll out of its plant-based, vegetarian Raised & Rooted brand, including target customers and consumers and how it fits its sustainability strategy.

The Squeaky Bean Falafel is being stocked in the vegan and vegetarian fixtures of 380 Tesco stores

Plant-based Squeaky Bean range expands in Tesco

By Rod Addy

Winterbotham Darby is expanding its existing chilled plant-based food brand Squeaky Bean in large Tesco stores, with the addition of new Falafel and Hot & Spicy Chicken Style Pieces on 23 November.

Buttriss: 'An increasingly large proportion of plant-based food is imported'

Opinion

Empirical support for the Government’s Eatwell Guide

By Judy Buttriss

Better adherence to the UK’s Eatwell Guide recommendations is associated with health (7% reduction in total mortality risk) and environmental benefits in terms of dietary greenhouse gas emissions (30% reduction), compared to very low compliance.

Function ingredients have seen a sales boost thanks to the coronavirus and subsequent lockdowns

Ingredients and NPD

Functional agenda: Healthy ingredients receive boost during pandemic

By Michelle Perrett

Vegan ingredients, fruits and traditional cakes are just a few of the products benefiting from the coronavirus pandemic, which has prompted increased consumer focus on health, indulgence, provenance and functional ingredients.

The range is designed to allow foodservice customers to simplify their desserts offering

Freaks of Nature launches foodservice range

By Rod Addy

Freaks of Nature has launched into the foodservice market with a selection of the plant-based, free-from, vegan desserts that have already become established in top grocery retailers.

Kerry spoke to chefs across Asia about how they create umami and kokumi tastes

Kerry highlights umami and kokumi trends

By Rod Addy

Kerry, the Taste & Nutrition Company has launched a campaign exploring the growing potential of umami and kokumi food flavouring trends, particularly in Asia.

Symington’s has secured listings for six more products from its Naked range to launch in Walmart stores

Symington’s boosts Walmart listings

By Rod Addy

Symington’s has secured listings for six more products from its Naked range to launch in Walmart stores this month and aims to roll out more products under its Twistd brand to the US retailer.

Lava Spirits sources organic Valencian oranges from Sicily as well as Navel oranges

Start-up Lava Spirits details gin launches

By Rod Addy

Start-up Lava Spirits has outlined the development of its latest Lava Spirits Co Coffee Gin and Coffee Orange Gin launches, which it has made available direct to consumers via its website.

Meatless Farm mince is being launched frozen via Ocado

Plant-based NPD roundup

By Rod Addy

A flurry of plant-based product launches this week include Meatless Farm's first entry into the frozen food category, three new Morrisons products from Oumph! and Spanish brand Heura's UK debut.

Lockdown sauces launched by businesswoman Maria Stella.

Home cooking prompts Borneo sauces launch

By Michelle Perrett

The home cooking boom prompted by the coronavirus pandemic lockdown has inspired businesswoman Maria Stella, boss of Sorai, to launch a range of Borneo sauces.

Fatherson's Halloween range

Fatherson Bakery: business after Food Manufacture awards win

By Rod Addy

Laurence Smith, managing director of Fatherson Bakery, shares its progress since winning Small Bakery Manufacturer of the Year at the 2020 Food Manufacture Excellence Awards and new product development plans in this podcast.

The finished frozen vegan range includes brownies, muffins and cookies

Dawn Foods expands vegan bakery range

By Rod Addy

Dawn Foods has significantly expanded its vegan portfolio, with the launch of easy-to-use vegan bakery mixes and fully baked frozen vegan sweet bakery products.

Bale: 'The whole five-a-day thing – that’s the bare minimum'

Scrum-my veg

By Rod Addy

Brendon Bale, founder of British vegan rugby club Green Gazelles, tells Food Manufacture how he pursued his other great passion while his sport was suspended during lockdown and muses on plant-based food trends.

The UK is responsible for 4% of global ice cream innovation

Vegan ice cream demand grows

By Michelle Perrett

Demand for plant-based foods has seen an increase in launches of vegan ice cream, new data from research company Mintel has revealed.

Nestle launches pea plant bar

Nestlé in pea protein bar launch

By Michelle Perrett

Nestlé is tapping into the emerging trend for pea protein with the launch of a new range of its YES! snack bars.

Smith: 'People are falling back in love with baking'

Fatherson Bakery launches vegan flour range

By Rod Addy

Fatherson Bakery, winner of the Small Bakery Manufacturing Company of The Year at this year's Food Manufacture Excellence Awards, has launched a range of flours for consumers.

Taylor: 'Over 80% of our ingredients are grown in the EU and the majority from right here in the UK'

Development hub

Keeping it real at Purition

By Ellie Woollven

Purition founder Edward Taylor explains how the company is taking a different tack to other protein powder companies and is not afraid to stand by its principles.

New product launches from Mars, McVitie's and Mondelēz

Sweet treats lead latest NPD round-up

By Gwen Ridler

New spread launches from Mars, a trio of new releases from biscuit brand McVitie’s and limited edition Dairy Milk chocolate bars from Cadbury head up this snapshot of the latest new product development from food and drink manufacturers this month.

The new innovation kitchen is based at its Liverpool site.

Princes invests £5m to encourage rapid growth

By Michelle Perrett

International food and drink group Princes, which boasts brands including Princes, Napolina, Batchelors and Branston Beans, has revealed it is to invest £5m in the next three-years to encourage “rapid growth”.

Waitrose has cut the amount of nitrate in its bacon and gammon

Waitrose cuts nitrites in bacon

By Gwen Ridler

Upmarket retailer Waitrose has reduced the levels of nitrite in its own-label fresh bacon and gammon ranges.

Anderson describes Betta Indulgence's 'reinvented banoffee pie'

Food Man Talks

Ecotrophelia UK finalist on healthy tart NPD concept

By Rod Addy & James Ridler

A healthy banoffee tart concept using waste Fairtrade bananas from local retailers, proposed by a team from Reading University, got its creators into the Ecotrophelia UK final.

Ghey: 'A vegan, chocolate orange brownie produced using brewers' spent grain'

Food Man Talks

Vegan brownie entry uses brewers' grains for Ecotrophelia UK

By Rod Addy & James Ridler

Brewers' spent grains were a vital ingredient in Ecotrophelia UK finalist Brewer's Brownies' entry and team representative Esther Ghey outlines the product concept in this Food Man Talks video podcast.

Spencer: 'Hundreds of thousands of tonnes of biowaste comes from coconuts'

Food Man Talks

Gluten-free waffle sandwich wins Bronze at Ecotrophelia UK

By Rod Addy & James Ridler

Jared Spencer, representing the Eco-Dive team from the University of Nottingham, which won Bronze at this year’s Ecotrophelia UK competition for CocoWaffle, a gluten-free, Dutch-inspired waffle sandwich concept, describes the group's ethnically diverse...

Turner: 'We developed a recipe that was particularly scalable'

Food Man Talks

Vegan pasta concept wins Silver at Ecotrophelia UK

By Rod Addy & James Ridler

Kirsty Turner, representative of the Silver-winning team at this year’s Ecotrophelia UK competition, Plant-Up from the University of West London, explains how their entry addressed consumer demand for convenient, healthy and eco-friendly food.

Upfield produces plant-based margarines, spreads, cream and cheeses, including Flora

Flora producer Upfield invests in food science centre

By Rod Addy

Flora producer Upfield Group aims to open a €50m food science centre at Wageningen in the Netherlands before 2022 focused on developing plant-based products and sustainable packaging solutions.

Wilkins: 'We created a taste sensation'

FOOD MAN TALKS

Bread waste concept wins Ecotrophelia UK contest

By Rod Addy

Emily Wilkins, representative of the Gold-winning team at this year’s Ecotrophelia UK competition, Re-Dessert from the University of Nottingham, shares what they did to claim the top prize.

Smith: 'We have seen a number of our customers reopening'

Post-COVID-19: ‘The New Normal’

Fatherson Bakery boss: how pandemic changed NPD priorities

By Rod Addy

Fatherson Bakery managing director Laurence Smith claims the impact of coronavirus has forced the business to reorganise its new product development priorities, with half its distribution points – hospitality and garden centres – closed off.

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