NPD

This latest UK development for Magnum follows the launch of Magnum Vegan in Classic and Almond varieties in September 2018

Unilever extends Magnum White Chocolate selection

By Rod Addy

Unilever is taking its Magnum White Chocolate ice cream variant in a fresh direction, launching Magnum White Chocolate & Cookies, hailing 2019 as the year of white chocolate.

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.

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?

On-hand support: A Go-Go founder Adam Dick (left) with Heck co-founder Andrew Keeble

Heck unveils excellence centre for start-ups

By Noli Dinkovski

Sausage-maker Heck has set up a mentoring scheme to support other Yorkshire-based businesses after claiming EU grant funding in the region had been pulled.

Sweet treat launches lead new product development

NPD GALLERY

Sweet treat launches lead new product development

By James Ridler

As the Easter holiday season rushes rapidly towards us, we take a look at some of the latest new product developments by food and drink manufacturers capitalising on the nation’s obsession with sweet treats this month.

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.

Perversi shared the ethos of the company and plans for the future

Reinvention and innovation at Barry Callebaut

By James Ridler

Reinventing and leading in trends, driven by the launch of ruby chocolate, are the driving force of chocolate maker Barry Callebaut, according to its head of innovation.

Last year’s winning team were from the University of Nottingham

Ecotrophelia UK 2019 offers £2,000 to winners

By Rod Addy

The Institute of Food Science & Technology (IFST) and food and drink research organisation Campden BRI are urging UK food science and technology students to take part in this year’s Ecotrophelia UK competition.

Food and drink trends for 2019

Key food and drink trends for 2019

By Noli Dinkovski

From pegan diets to cannabidiol oil, we offer a snapshot of what 2019 holds for the UK food and drink industry.

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