Start-up Bay’s Kitchen has secured a substantial six-figure investment from the founder of Tangerine Confectionery to develop its range of foods aimed at people with irritable bowel syndrome (IBS).
Food and drink manufacturers should look to promote ‘power ingredients’ to capitalise on the growing health agenda, a bakery and chocolate ingredients firm has claimed.
UK suppliers of products containing cannabis-derived compound cannabidiol (CBD) are still reviewing the tough stance the US Food and Drug Administration (FDA) took to the ingredient last month.
London Food Corporation has acquired free-from food firm Big Oz Industries for an undisclosed sum, providing fresh impetus for it to grow its presence in UK and overseas markets.
Former Danone research and development director Dr Ketan Joshi has worked on the development and launch of a range of ready-to-drink (RTD) shots infused with cannabidiol (CBD).
Alan and Juliet Barratt set up Grenade in 2009, which has grown into a sales juggernaut. The duo discuss building a brand that is blowing away the competition.
Food science students from Nottingham Trent University have taken the silver prize and £1,000 at this year’s Ecotrophelia Food Innovation Student Awards
With the trend for naturally sweetened and reduced-sugar drinks continuing, manufacturers are striving to find a good balance of taste and mouthfeel while supplying healthier products.
Dutch ingredients firm FrieslandCampina has consolidated its individual businesses into four strategic divisions that each serve different areas of nutrition.
Food manufacturers and retailers have made “significant progress” in reformulating products high in fat, salt or sugar (HFSS), the Consumer Goods Forum (CGF) has found.
Premature deaths from cardiovascular disease (CVD) have fallen considerably, in part due to new treatments – but ill health associated with the disease remains high and could even be rising in older age groups.
