Proteins, non-dairy

British Quinoa will supply several hundred tonnes of the crop annually from UK growers

Quinoa production in UK boosted by deal

By Noli Dinkovski

Quinoa production in the UK is set to increase after a domestic grower struck a deal to supply three years’ worth of crop to Lincolnshire-based pulse processor Dunns.

Food popularity: avocados were second in the IRI list, up 28% on 2015

Almond milk and avocados top fastest-growing food

By Noli Dinkovski

Almond milk, avocados and new flavours of water were the three fastest-growing food product categories in 2016, as consumers began to embrace the ‘clean-eating’ trend.

‘The protein trend is quite prevalent at the moment’: Carr

Gluten-free growth is creating new markets: Edme

By Noli Dinkovski

Bakery growth is continuing to be driven by premium, indulgent and artisanal products, but the ever-increasing popularity of gluten-free is enabling opportunities in new markets.

Professor Buttriss: ‘The evidence base has grown’

Can gut bugs promote good health?

By Judy Buttriss

The interest in bugs – in this case those that inhabit the human gut – continues to grow as research reveals the fascinating symbiotic relationships that exist between them and us, and the impact of these on our health.

The ‘ecologically sensitive’ organic Sunfiber is derived from the guar bean

Health show focus for organic dietary fibre

By Noli Dinkovski

An organic variant of an established dietary fibre was the main attraction at Taiyo’s stand during last month’s Health Ingredients Europe show, which took place in Frankfurt.

Protein new to the local food chain has the potential to cause allergies: Buttriss

New protein sources – new allergens?

By Judy Buttriss

Novel foods, in particular insects, are being billed as a sustainable source of protein to meet future needs, as the global population grows and becomes more prosperous and climate change takes hold.

Plant-based ingredients were used to make pancakes at the show

Plant-based protein showcased at HiE

By Noli Dinkovski

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.

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