The versatility of plant-based proteins was a feature at this year’s Health Ingredients Europe (HiE), which took place in Frankfurt from November 30 to December 1.
A team of two UK food science graduates have won the bronze prize at the European final of food innovation competition Ecotrophelia at the food exhibition Sial in Paris.
Almost one-in-four (24%) Brits have consumed a sports nutrition product in the past three months, rising to 42% among men aged 16 to 24, new research from Mintel has found.
A functional soya protein fibre developed to control moisture retention and improve texture in meat products was unveiled at last month’s IFFA show in Frankfurt, Germany.
A student team from Nottingham Trent University has scooped the gold prize for their low-fat, non-dairy ice cream made with algal protein, in the UK leg of Ecotrophelia 2016 – the pan-European competition for ecologically inspired innovative new product...
The 2016 Food Manufacture Excellence Awards (FMEAs) are now open for entries. So, if your company wants to be recognised for its achievements and join the celebrations at this year's Venice-themed event, you need to enter these prestigious awards.
Milk-free chocolate manufacturer Moo Free has won a Queen’s Award for Enterprise, following the tripling of its production capacity to supply the US and Chinese markets.
Pea proteins, which can be used in energy bars, nutrition rich food, cereals, snacks and confectionery, are currently proving highly popular, US firm PGP International has suggested.
Protein-packed milkshakes made from ground-up bugs are a step nearer to becoming common drinks, a consensus of leading scientists and policy makers have claimed.
Essentia Protein Solutions has launched into the flavours market with a new range of meat-broth-based flavours for meat, savoury and seasoning applications.
A new online reference tool The Pulsepedia has been launched by Ingredion to help the food industry understand how pulse-based proteins and flours can meet consumer demand for nutritious, protein-rich ingredients.
2 Sisters Food Group has announced it will invest £150M in its poultry business as it published its fourth quarter results which revealed a fall in operating profit and sales, today (October 27).
Nearly three-quarters (73%) of fresh supermarket chicken tested positive for the presence of campylobacter during the Food Standards Agency’s (FSA) year-long survey, it revealed today (September 10).
Quorn Foods has revealed a 50% increase in production capacity to meet a surge in global sales – particularly from the US and Europe – but has remained silent on reports of a takeover bid.
Quorn Foods is remaining quiet on reports that acquisition firm Nomad Foods and chip giant McCain Foods are preparing takeover bids for the meat-free food manufacturer, as it revealed a 50% boost in production capacity to meet surging export demand.
Huel, the manufacturer of a new nutritionally complete powdered food, launched in June this year, has claimed the product sold out three times within its first month on sale.
The explosive growth in people “self-diagnosed” as suffering from food intolerances and those avoiding certain nutrients, such as gluten and dairy, for lifestyle reasons could be harmful, the head of the Anaphylaxis Campaign, which represents those with...
The finalists of Ecotrophelia UK 2015 – a competition which challenges students to develop new eco-friendly food – have been announced by the Institute of Food Science & Technology and Campden BRI.
Protein has emerged as the most trustworthy nutrient for consumers globally, in response to a barrage of conflicting dietary advice, including that surrounding fats and carbohydrates.
Quorn’s European potential has enticed WhiteWave Foods to consider acquiring the business, rather than its US credentials, according to one industry expert.
A top UK pig producer looks likely to contest a decision blocking the development of its plans for a major Derbyshire pig unit, an industry boss has said.
Healthier children’s formats, natural and raw ingredients and mid-morning options are among the 2015 healthy snack bar trends picked out by Lizzie Conlon, food developer and nutritionist at Food Innovation Solutions.
