Waitrose’s Heston sub-brand helped boost Christmas sales, claimed the retailer, which was the likely ‘clear winner’ among the supermarkets over the festive period according to one food industry analyst.
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).
The Food Standards Agency (FSA) has warned consumers to beware food and drink containing liquid nitrogen, following emergency surgery to remove the stomach of a teenager who allegedly drank an alcoholic cocktail containing the chemical.
Gums, starches and all manner of gelling agents can help manufacturers meet key convenience and indulgence trends as well as cut costs. Susan Birks reports on new product ideas to be had from tweaking food textures