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.
Cell cultured meat won’t be bought by mainstream consumers until 2040 and will only account for 35% of global meat intake even then, according to the findings of a new report.
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.
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 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.
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”.
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.
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.
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...
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.
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.
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.
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.
Start-up Pep & Lekker's Seed Snacks has joined the ranks of Sainsbury's Future Brands, with the supermarket chain announcing it would trial two flavours under the label in 70 stores from 9 June.
Despite the current coronavirus pandemic, sections of the pork and bacon industry are holding up well – and even thriving from the shift in emphasis to at-home eating.
Vegan and coeliac-friendly desserts have greatly inspired teams entering this year’s student food innovation competition – Ecotrophelia UK and are trends heavily reflected by the five shortlisted groups.
Swizzels has forged an alliance with sports nutrition business Myprotein to launch limited edition products with the flavours of the confectionery firm's beloved and longstanding brands.
Salt of the Earth has developed a clean label plant-based powder that slashes the salt content in snacks but maintains the desired savoury taste that consumers crave.
Olive leaf extract can inhibit the growth of Listeria monocytogenes bacteria and could be a potential adjunct to help control foodborne pathogens, according to a new study from Spain-based herbal extracts supplier Euromed.
Finnebrogue has launched a plant-based food range that provides one of your five-a-day, is high in fibre, is a source of protein and is free from allergens.
Hemp derived cannabinoids (CBD) producer Mile High Labs has submitted a novel food application to the European Food Safety Authority (EFSA) and the UK Food Standards Agency (FSA) for its CBD isolate ingredient and CBD isolate-based finished products....
Asda is stocking Frankie's Farm Streaky Lamb Macon, a smoked bacon-style lamb product popular in World War II, in select stores from 1 May, with further NPD from the brand to follow.
Mackie’s of Scotland has launched ‘The Mini Collection' – a multi-pack of four miniature ice cream tubs, with listings including Sainsbury’s and Tesco stores throughout Scotland.
Clean label ingredients manufacturer Ulrick & Short is targeting the beverages sector with the development of an ingredient designed to make dairy and plant-based drinks more indulgent and healthier.
As the plant-based and vegan product market becomes increasingly populated, is there a danger of saturation and how can manufacturers ensure that consumers latch on to their offer rather than that of their competitors?
With the launch of Magnum Ruby, Unilever is continuing a string of ice cream product development that has kept impressive pace with market trends, as Andre Burger, vice-president of ice cream and snacking, reveals.
Easter egg launches, fudge selection boxes and spreadable vegan cheeses all feature in our round-up of the latest food and drink product launches this month.
Prepared meals manufacturer Anglia Crown has added 11 products to its prepared meals portfolio for the care and healthcare markets, including its first mainstream wholegrain carbohydrate dishes.
Brakes won nine category awards at the Chefs' Choice Awards evening, including the trophy for Chefs' Choice Product of the Year for its La Boulangerie Small Dark Chocolate Tart.
Food and drink start-ups are being encouraged to apply for a chance to win up to €500k (£429k) and a place on a six-month bespoke accelerator programme.
Pub chain JD Wetherspoon will serve Beyond Burger – produced by California-based Beyond Meat – in place of its previous imitation meat patty, which was produced by UK-based The Meatless Farm Co.
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.
