Flavour houses have played a big role in new product development within the food industry, helping to develop recipes that meet new flavour demands

90 year birthday special

Modern food flavours that meet modern tastes

By Steve Morgan

This year, the UK Flavour Association celebrates its centenary. Steve Morgan describes its members’ contribution to exciting new flavours.

Steam packaging film extends product shelf-life

Packaging product file

Steam packaging film extends product shelf-life

By Rick Pendrous

A new packaging film for steamed food that is claimed not only to increase the shelf-life of fresh produce packed in it, but also to reduce the in-pack cooking time, has been introduced by KM Packaging Services.

Sauces can be made more affordably with no taste compromise, says Ingredion

Egg replacing starch can cut recipe cost by 15%

By Noli Dinkovski

A modified starch claimed to replace everyday ingredients such as oil and egg while helping reduce recipe costs by as much as 15% has been introduced by Ingredion.

Hazan: ‘I still test all my new product development on my friends and family’

Me and My Factory

Inside manufacturing: Ramona’s Kitchen

By Noli Dinkovski

It takes talent and drive to go from a home cooking enthusiast to an award-winning manufacturer of Mediterranean cuisine, and Ramona Hazan appears to have both in droves.

Jonny Bingham (left) and David Jones: ‘A great opportunity has been missed or neglected’ (Photo©Sacha Ferrier)

Retailers should trust suppliers’ innovation teams

By Jonny Bingham & David Jones

Since the big ‘re-set’ of the supermarket shelves, where scores of products vied for a reduced and downsized space allocation, we have seen an escalation in own-label activity.

French firm Solina Group has acquired sauce producer New Ivory for an undisclosed sum

Sauce company acquired by French food group

By Gwen Ridler

French food ingredients firm Solina Group has acquired sauce manufacturer New Ivory from owner Rob Whitehead for an undisclosed amount this week (September 21).

Cooked poultry operations will be integrated into the Faccenda supply chain, starting with duck

Poultry producers sign £10M joint venture deal

By Noli Dinkovski

Poultry producers Dartmouth Foods and Faccenda Foods are to open a new £10M facility in Plymouth as part of a joint venture to maximise the operating potential of both companies.

Tulip is boosting its apprenticeship programme

Tulip boosts apprenticeship programme

By Michelle Perrett

Pork processor Tulip is extending its apprenticeship programme for 2016, offering 30 butchery, nine engineering and nine technical apprenticeships.

James Blakeman (Services) has invested £900,000 on new freezer kit

James T Blakeman (Services) upgrades its sausage freezer

By Rick Pendrous

Cooking and cold storage operator James T Blakeman (Services) & Co is making big efficiency and productivity gains since investing £900,000 in a double-belted helix spiral freezer at its factory in Newcastle-under-Lyme.

The FSA issued two recall announcements on May 8 and May 12

Potato blanching equipment sparked product recall

By Rod Addy

The failure of a potato blanching machine caused the contamination of one of Swancote Foods’s potato products with small bits of metal, prompting the recall of several retail own-label lines.

'Lower fat with all the fried flavour'. say scientists in a new study

Fried flavour without the fat

By Linda Groves

Scientists at a US university have developed a powdered or wet batter coating for baked products that imparts the attributes of fried foods.

Click to shop: Technology and social media are increasingly influencing shopping patterns, said Waitrose

Top seven food and drink trends for 2014: Waitrose

By Michael Stones

The influence of technology and social media on the nation’s diet is the top of seven key food and drink trends, identified by posh retailer Waitrose this year, based on millions of purchases in shops and online.

Paul Hollywood, one of the judges and presenters of The Great British Bake Off

Great British Bake Off effect lifts home baking

By Rod Addy

BBC One’s The Great British Bake Off is reviving flagging home baking sales, which have been slumping since the beginning of the year, according to market analyst IRI.

Salt pledge pushes innovation

Salt cutting trend drives research

By Nicholas Robinson

Soy sauce can be used to reduce the salt content of manufactured foods by more than 30%, according to recent research from the Dutch university Wageningen’s UR Food and Biobased Research centre.

Dutch food firm installs new drum

New marinating system for Dutch processor

Dutch food processor 2 Sisters Storteboom, a division of UK-based 2 Sisters Food Group, has installed a new ValueDrum marinating system from Marel at its Zeewolde plant.

Bristol-based Barts Ingredients has snapped up OTP Foods in a multimillion pound deal

Barts Ingredients acquires OTP Foods

By Laurence Gibbons

Herb and spice manufacturer The Barts Ingredients Company has acquired sauce and paste business OTP Foods in a multimillion pound deal funded by bank Santander Corporate & Commercial.

Cosser: 'This is a celebration of creativity and technology'

Processors can grab ideas from molecular gastronomy

By Rod Addy

Restaurant-inspired molecular gastronomy offers considerable potential for food manufacturers’ new product development (NPD), according to Stefan Cosser, head of innovation at consultancy Food Innovation Solutions (FIS).

Jamie Oliver has teamed up with consumer watchdog Which? to highlight the contribution of cutting food waste

Jamie Oliver backs Which? food waste campaign

By Mike Stones

Millionaire celebrity chef Jamie Oliver has endorsed Which?’s new research which revealed 14M cash-strapped consumers were cutting waste due to financial reasons.

Roast chicken, beef and lamb featured in consumers' top three favourite meals, according to Morrisons's survey

Five-meal food recipe rut snares half of Britons

By Mike Stones

Nearly half of British consumers are trapped in a five-meal recipe rut, which sees them return to the same recipes week after week, reveals new research from Morrisons.

Nicholl Food's new 'eco-friendly' trays

Trays make a stand for sustainability

Sustainability and convenience will be key themes at Nicholl Food's Packaging stand at Pro2Pac 2013 (March 17-20), as the firm showcases its 'eco-friendly' hybrid format and further additions to its aluminium tray ranges.

Besmoke is building a strong base in smoked ingredients

Besmoke fans flames of growth

By Rod Addy

EU smoked flavourings regulations are driving swift growth at Sussex-based smoked food firm Besmoke.

New recipes: Goodfellas look to reclaim top spot in the frozen pizza market

Northern Foods has big pizza plans for Goodfellas

By Dan Colombini

Troubled own-label manufacturer Northern Foods is aiming to reclaim market leadership of the frozen pizza sector with a rebranding of its Goodfella’s pizza line involving new packaging and processing technologies.

Lyle's Golden Syrup now has US owners

M&A round-up: The good, bad and ugly deals of 2010

By Elaine Watson

There were some sizeable deals in the food sector in 2010, from the Kraft-Cadbury takeover at the start of the year to Pepsi’s acquisition of Russian dairy and juice giant Wimm‐Bill‐Dann at the tail end.