Sainsbury's new Supernaturals range of chilled ready meals is on course to turn over £12M by the year-end, bosses have revealed.The 30-strong range,...
Competition is hotting up in the salt reduction stakes with a series of new products hitting the market claiming to help manufacturers replicate both...
Shortages of natural ingredients are not the only problems inhibiting their more widespread use, there are cost and technical issues too, says Michelle Knott
As more and more manufacturers seek to add functional ingredients to their food, the need for flavour houses to develop products that mask off taints...
Proposed changes to legislation governing the use of flavours are causing concern in the industry, with fears they are misguided and could put an end to innovation. Rebecca Green takes a look
Ingredients manufacturers are put to the test as snack processors demand salt and sugar substitutes to transform their naughty nibbles into tasty, but healthy treats. Sarah Britton looks at the latest developments designed to make mouths water
As the pressure mounts to provide consumers with healthy, tasty food from 'safe' origins, flavourists are working overtime to come up with the goods, says Rebecca Green.
Thornton Mustard has worked on over 2,000 products, many of them global brands. He told Stefan Chomka some of the secrets behind successful launches ... and how to avoid failure
When it comes to flavours, consumers have increasingly sophisticated expectations. But manufacturers and flavour houses are rising to the challenge, as Susan Birks discovers
