Cooking

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.

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.

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.

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 James 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.

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