Winterbotham Darby is expanding its existing chilled plant-based food brand Squeaky Bean in large Tesco stores, with the addition of new Falafel and Hot & Spicy Chicken Style Pieces on 23 November.
Unilever is targeting sales of €1bn for plant-based meat and dairy alternatives within seven years, supported by microalgae firm Algenuity - the company's boss Andrew Spicer details its work in this exclusive podcast.
Signature Flatbreads’s Deli Kitchen brand has grown substantially in the past year, driven by supermarket sales and extension into the international market in 2020, according to the business.
Vegan manufacturer Soulful Food has introduced PlantBox, a range of plant-based meals into Whole Foods Market outlets and is also selling them direct to consumers online.
Better adherence to the UK’s Eatwell Guide recommendations is associated with health (7% reduction in total mortality risk) and environmental benefits in terms of dietary greenhouse gas emissions (30% reduction), compared to very low compliance.
Vegan ingredients, fruits and traditional cakes are just a few of the products benefiting from the coronavirus pandemic, which has prompted increased consumer focus on health, indulgence, provenance and functional ingredients.
Freaks of Nature has launched into the foodservice market with a selection of the plant-based, free-from, vegan desserts that have already become established in top grocery retailers.
Kerry, the Taste & Nutrition Company has launched a campaign exploring the growing potential of umami and kokumi food flavouring trends, particularly in Asia.
Coca-Cola will enter the alcohol category in Europe with the launch of Topo Chico Hard Seltzer in select markets next month. The brand will roll out across Europe in 2021.
Mondelēz International is targeting the UK biscuit market with the arrival of Cadbury Bournville Fingers, designed specifically to help retailers drive category sales.
Plant-based confectionery, condiments, dough, beer, chicken and bacon products feature heavily in a new cohort of incubator brands Tesco has just announced.
Symington’s has secured listings for six more products from its Naked range to launch in Walmart stores this month and aims to roll out more products under its Twistd brand to the US retailer.
Start-up Lava Spirits has outlined the development of its latest Lava Spirits Co Coffee Gin and Coffee Orange Gin launches, which it has made available direct to consumers via its website.
A flurry of plant-based product launches this week include Meatless Farm's first entry into the frozen food category, three new Morrisons products from Oumph! and Spanish brand Heura's UK debut.
The home cooking boom prompted by the coronavirus pandemic lockdown has inspired businesswoman Maria Stella, boss of Sorai, to launch a range of Borneo sauces.
Laurence Smith, managing director of Fatherson Bakery, shares its progress since winning Small Bakery Manufacturer of the Year at the 2020 Food Manufacture Excellence Awards and new product development plans in this podcast.
Dawn Foods has significantly expanded its vegan portfolio, with the launch of easy-to-use vegan bakery mixes and fully baked frozen vegan sweet bakery products.
Brendon Bale, founder of British vegan rugby club Green Gazelles, tells Food Manufacture how he pursued his other great passion while his sport was suspended during lockdown and muses on plant-based food trends.
Cell cultured meat won’t be bought by mainstream consumers until 2040 and will only account for 35% of global meat intake even then, according to the findings of a new report.
Fatherson Bakery, winner of the Small Bakery Manufacturing Company of The Year at this year's Food Manufacture Excellence Awards, has launched a range of flours for consumers.
Purition founder Edward Taylor explains how the company is taking a different tack to other protein powder companies and is not afraid to stand by its principles.
New spread launches from Mars, a trio of new releases from biscuit brand McVitie’s and limited edition Dairy Milk chocolate bars from Cadbury head up this snapshot of the latest new product development from food and drink manufacturers this month.
International food and drink group Princes, which boasts brands including Princes, Napolina, Batchelors and Branston Beans, has revealed it is to invest £5m in the next three-years to encourage “rapid growth”.
A healthy banoffee tart concept using waste Fairtrade bananas from local retailers, proposed by a team from Reading University, got its creators into the Ecotrophelia UK final.
Brewers' spent grains were a vital ingredient in Ecotrophelia UK finalist Brewer's Brownies' entry and team representative Esther Ghey outlines the product concept in this Food Man Talks video podcast.
Jared Spencer, representing the Eco-Dive team from the University of Nottingham, which won Bronze at this year’s Ecotrophelia UK competition for CocoWaffle, a gluten-free, Dutch-inspired waffle sandwich concept, describes the group's ethnically diverse...
Kirsty Turner, representative of the Silver-winning team at this year’s Ecotrophelia UK competition, Plant-Up from the University of West London, explains how their entry addressed consumer demand for convenient, healthy and eco-friendly food.
Flora producer Upfield Group aims to open a €50m food science centre at Wageningen in the Netherlands before 2022 focused on developing plant-based products and sustainable packaging solutions.
Emily Wilkins, representative of the Gold-winning team at this year’s Ecotrophelia UK competition, Re-Dessert from the University of Nottingham, shares what they did to claim the top prize.
Fatherson Bakery managing director Laurence Smith claims the impact of coronavirus has forced the business to reorganise its new product development priorities, with half its distribution points – hospitality and garden centres – closed off.
Start-up Pep & Lekker's Seed Snacks has joined the ranks of Sainsbury's Future Brands, with the supermarket chain announcing it would trial two flavours under the label in 70 stores from 9 June.
Despite the current coronavirus pandemic, sections of the pork and bacon industry are holding up well – and even thriving from the shift in emphasis to at-home eating.
