Natural colouring foods fall into the “sweet spot” of consumer trends around health, traceability and cleaner labels, the boss of one of the world’s leading colouring food producers has claimed.
Staying on top of flavour trends, effective reformulation and foodservice sales have all contributed to the success of chutney and relishes producer Shaws, according to managing director Jan Docker.
Striving for perfection is the only way to guarantee the “three Ps” of safety in a food factory, according to British Salt’s head of operations for salt and bicarbonate.
Key bakery trends, plastic packaging and the threat of Brexit are all on the mind of Fatherson Bakery managing director and owner Laurence Smith, covered in this exclusive video interview.
Food Manufacture Company of the Year ABP UK’s John Tynan shares his thoughts on the company winning three awards at last year’s Food Manufacture Excellence Awards (FMEAs).
A Malaysian producer of edible rice straws believes his company has the scale to become a viable eco-friendly alternative to plastic and paper varieties.
Taking home the bronze prize at this year’s Ecotrophelia Food Innovation Student Awards was a team from the University of Reading with their take on a plant-based quiche product, called Keesh.
Food science students from Nottingham Trent University have taken the silver prize and £1,000 at this year’s Ecotrophelia Food Innovation Student Awards
Marianne Meyers, part of the gold prize-winning team Venergy at this year’s Ecotrophelia Food Innovation Student Awards, talks about the idea behind her team’s lemon and lime-flavoured energy sweets.
The boss of Burton’s Biscuit Co’s iconic Edinburgh factory is on a quest to find the “golden ticket” of unlocking employee engagement and improving site performance.
From low calorie meringue bars to vegan ready meals, this year’s International Food & Drink Event (IFE) showcased the latest innovations in the industry – captured in our whistle-stop video tour.
The one-size-fits-all approach to nutritional advice in the UK should be further tailored to an individual’s dietary needs, according to Professor John Mathers, director of the Human Nutrition Research Centre at Newcastle University.
The microbiome and personalised nutrition were key highlights at this year’s Institute of Food Science & Technology (IFST) Spring Conference last week, held at the University of Birmingham.
