The next big regional flavour trends set to go global have been predicted by new artificial intelligence- (AI-) powered research by Olam Food Ingredients (OFI).
Food Manufacture takes a closer look at start-ups specialising in cultivated meat, gut health and reduced sugar products as they seek to address emerging trends.
From the continued growth of the plant-based meat alternatives in a sea of administrations, to the latest innovations in coffee flavours and everything in between, we explore some of the need-to-know trends in the food and drink manufacturing industry....
Producing cell cultured meat could become cheaper and more mainstream, thanks to a new partnership forged to develop a process for rejuvenating the media in which cells are grown in.
Food Manufacture rounds up the latest innovations from businesses in food and drink manufacturing, including a new KFC partner and a carbon conscious wine maker.
The British, farmer-owned co-operative will now be known as 'Organic Herd' and adopt a new visual identity in a view to cement its position as a leader in organic dairy.
Food Manufacture rounds up some of the most innovative and interesting new product development (NPD) seen across the food and drink industry in recent weeks.
The Food Manufacture Podcast returns with a deep dive into uplifting products and how you can build your food and drink brand with some expert advice from this month’s special guests.
According to Innova Market Insights’ Global New Productions Introductions report, almonds have held onto the number one spot as most used nut in European product releases.
A technical and commercial support project aimed at the Welsh food and drink industry has delivered more than £350m in impact since its launch in 2016.
From Wallace & Gromit themed pasties to axolotl gummy sweets, vegan chicken alternatives in the chilled aisle to white chocolate digestive biscuits, we round-up some of the latest food and drink product launches from the past month.
Environmental worries still drive plant-based sales, but consumers are becoming more concerned over the value of the products they buy and how close they are to their meat counterparts, according to a new report from Mintel.
There is a lack of evidence to support policies or even clinical decisions against ultra-processed foods, according to an expert in nutrition science at Purdue University.
Consumers are less likely to choose food products that have ‘plant-based’ or ‘vegan’ labels on them, according to research commissioned by dairy-free cheese brand Julienne Bruno.
Chief R&D officer at Unilever’s Nutrition Business Group Carla Hilhorst tells Food Manufacture how the brand is using AI to transform the way new products are conceived.
Following the announcement of its plans to create the world's largest cultivated beef facility, JBS' Eduardo Noronha talks about how the company will be helping drive cultured meat to market.
Finnebrogue has partnered with cultivated meat company Ivy Farm Technologies on a project to bring the first commercially available cultivated wagyu beef burgers to market.
From vegan proteins ‘genetically identical’ to the ones found in milk to the growth of microalgae in the pet food market, we run-down some of the latest innovations in food and drink ingredients.
Despite retail trends showing a fall in demand for alternative proteins, global revenues are projected to surpass $290bn. Here we look at each market segment and the start-ups with big potential.
Researchers from the Leibniz Institute for Food Systems Biology at the Technical University of Munich have discovered to chemical combination to recreate the aroma of walnuts.
Regulatory approval for cultivated meat companies Good Meat and Upside Foods could pave the way for future approvals and a big moment for the UK and European Markets.
The UK government should consider raising taxes on foods that are high in fat, salt and sugar (HFSS), according to Danone UK & Ireland president James Mayer.
ADM is opening a Customer Creation and Innovation Center in the UK to further develop food innovation capabilities, with a big focus on enhancing savoury protein offerings.
The experts at Cargill and Planted explain the importance of fats in meat and how they're creating successful plant-based fats to mimic desirable characteristics.
Scottish food and drink firms have received a share of a £75k fund to support the development of healthier products – the Healthier Products Innovation Fund for Scotland.
Aberystwyth University’s Institute of Biological, Environmental and Rural Sciences has been awarded a funding boost by the Biotechnology and Biological Sciences Research Council to continue its work in food security and resilience.
Walkers is trialling new multipack packaging for its Snack A Jacks range, which will see packs on Tesco shelves using considerably less plastic than before.
A new contender has joined the growing ranks of non-high in fat, salt or sugar (HFSS) sweet treats, with the reveal of Lactalis Nestlé Chilled Desserts UK’s Milkybar Gold White Chocolate Crème Dessert.
Creating local hubs to promote collaboration between industry experts, stakeholders and Government is key for the future of research and development (R&D) within the food and drink sector, according to AberInnovation.
Sustainable packaging solutions ruled this year’s Interpack, with exhibitors showcasing a range of innovations that addressed key challenges such as greenhouse gas, cost and efficiency. Here’s our roundup of launches…
Switching to non-sugar sweeteners (NSS) will not help reduce weight and could lead to an increased risk of a number of non-communicable diseases, according to new guidelines from The World Health Organisation (WHO).
The Institute of Food Science and Technology (IFST) has announced the seven finalists of the 11th Ecotrophelia UK, the competition celebrating food and drink student innovation.
Georgia Carr, associate at intellectual property law firm Potter Clarkson, discusses the role of intellectual property in protecting data-driven innovations.
