Ingredients

The move taps into the trend for plant-based diets, says brand owner Upfield

Flora gets vegan-friendly overhaul

By Noli Dinkovski

Spreads brand Flora is to become 100% plant-based has part of a relaunch that includes a rollout of the Dairy Free variant to caterers.

Cannabidiol is generating interest in the food and drink industry

opinion

Legislation on products containing cannabidiol

By Helen Arrowsmith

With increased media coverage and social media interest leading to rising consumer awareness of hemp derivatives, in particular cannabidiol (CBD), many in the food and drink industry are looking to develop new products containing this compound. But the...

The Belgian company specialises in creating ingredients for bakery, patisserie and chocolate products

DEVELOPMENT HUB

How Puratos puts innovation centre stage

By Noli Dinkovski

With innovation centres around the world, Puratos is on the frontline of new product development. So, what are its latest findings?

MMR Research is leading the innovation race in British food and drink manufacturing (Photo by Marc Sendra Martorell on Unsplash)

Profile

The fast track to NPD success

By Ellie Woollven

With the pressure on to win the NPD race, MMR Research’s Simon Williams explains how its Express platform can meet the challenge.

Crisp Sensation has launched ZeroFry which allows the production of crumb-coated snacks without deep-frying

Crisp Sensation launches new coating system

By Aidan Fortune

Food coatings business Crisp Sensation has unveiled a new coating system that enables manufacturers to produce crispy, crumb-coated snacks without the need for pre- or deep-frying.

The fluoride content in food should be labelled, urged a health expert

Labelling call for fluoride in products

By Noli Dinkovski

Food and drink manufacturers should be encouraged to label the fluoride content of their products to minimise consumers’ risk of exposure to the mineral, a leading professor has argued.

Change in food regulations ‘unnecessary’

Change in food regulations ‘unnecessary’

By James Ridler

Allergen labelling law doesn’t need overhauling, it just needs to be applied correctly, according to Dominic Watkins, law firm DWF’s head of food, speaking at Food Manufacture’s Business Leaders’ Forum 2019.

Acryleast can be used in food typically high in acrylamide, such as crackers. Picture © Kerry Group plc

New yeast can slash acrylamide levels: Kerry

By Noli Dinkovski

A non-genetically modified organism (GMO) yeast that is claimed to reduce acrylamide levels by up to 90% in a wide range of food and drink products has been launched by Kerry Group.

New research suggests greater health benefits of consuming more dairy products

Opinion

Research gives weight to the dairy paradox

By Judy Buttriss

British Nutrition Foundation director general Judy Buttriss looks into new evidence suggesting the potential health benefits of consuming more dairy products.

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