Cultured meat is attracting substantial financial, industry, and even celebrity, backing and media coverage, but can commercial production levels be achieved and how do insects compare as an alternative protein source?
European maize prices dip, while wheat costs stay high - plus savoury coating trends, innovation for healthier protein bars and plant-based solutions for hybrid products all feature in our August Ingredients for success.
Putting sustainability and sugar substitution at the forefront of innovation, Netherlands-based Fooditive transforms food waste into a sugar substitute for consumers.
Food Manufacture Excellence Awards chairman of judges Geoff Eaton outlines seven industry trends he expects to emerge as key themes of entries this year in this FoodMan Talks videocast.
Amid concerns about the urgency of tackling climate change and the environmental impact of food systems, the fundamental importance of food as a source of nutrition and a means to good health is sometimes overlooked.
A British Nutrition Foundation (BNF) review has concluded healthy diets with more plant-based foods can also be better for the environment and consumers should avoid neglecting nutrients to meet eco-friendly aims.
PureCircle has secured a positive safety opinion from the European Food Safety Authority (EFSA) for its Reb M, Reb D and Reb AM stevia ingredients produced through bioconversion of stevia leaf extracts.
Driving CBD food producers down the Novel Foods route is unnecessary and expensive, argues Mark Reinders, HempFlax boss and former president of the European Industrial Hemp Association (EIHA) in this opinion piece.
The advent of COVID-19 in the UK sparked a major shift in the outlook of consumers: home baking surged and issues such as health and sustainability assumed greater importance.
High protein smoothies packed with berries in eco-friendly packaging derived from edamame beans secured University of Surrey's two person team Edam & Eve a finalist place in Ecotrophelia UK. Team lead Ruangfah (Minnie) Ruangsorn explains more...
Food allergy-stricken Brits need more transparent information about allergens in foods, with one in six unable to identify any in common food groups and 62% too embarrassed to ask about ingredients when eating out.
An innovative cereal bar concept netted student team ReGen, from London Metropolitan University a finalist place in Ecotrophelia UK 2021's contest. Team lead Nyani Lebrasse tells us more in the latest FoodMan Talks.
Part 2 of Henry Dimbleby’s recommendations to Government for a National Food Strategy, published on 15 July are ambitious and positioned to address the major challenges facing the food system: climate change, biodiversity loss, land use, diet-related...
Allergen labelling is changing for foods pre-packed for direct sale (PPDS) and the Food Standards Agency (FSA) has published new resources to help food businesses prepare.
The National Food Strategy Part 2 has provoked mixed reactions, with big grocery retailers backing calls for mandatory reporting of key information, while others have criticised sugar and salt tax proposals.
The National Food Strategy Part 2 has been published, revealing proposals for a sugar and salt tax on all processed products, except ingredients for home cooking, and on foods sold through foodservice channels.
Judges grilled shortlisted teams on 6 July for this year's Ecotrophelia UK contest to determine which would claim the right to represent their country in the European final.
Ornua has invested £500,000 in a single sachet packing line at its Leek factory off the back of clinching a supply partnership with nutritional supplement manufacturer Aymes International.
Meat processor ABP has kept the green agenda firmly in mind with the launch of its retail plant-based brand, Dopsu, which is aimed at flexitarians who are looking to reduce meat consumption.
Plant-based eating is now well and truly mainstream, and with many major food manufacturers investing significantly in their meat-free product ranges, it’s easier than ever for consumers to get onboard.
The alternative protein industry must work together to tackle environmental destruction, Quorn Foods CEO Marco Bertacca has told the Future Food-Tech Summit.
Puratos UK is launching two new chocolate products to the Belcolade range that aim to maintain the taste of real Belgian chocolate despite containing 40% less sugar.
Eurostar Commodities has warned a global shortage of rice flour is likely to lead to price increases in many everyday food staples, amid ‘smoke signals’ of rising costs from global food firms.
Kerry Group has outlined plant-based clean label preservative options, accounting for hurdles such as national recommended daily amounts for salt consumption.
Nestlé has introduced Wunda, a new pea-based 'milk', while Swedish pea 'milk' brand Sproud has been launched into northern England supermarket chain Booths.
Morning Foods aims to boost output over the next four years by more than 50% thanks to a major expansion of its oat milling capabilities at its site in Crewe.
Cornish supplier St Ewe Free Range Eggs is launching a Super Egg White Drink aimed at the health, wellbeing and fitness markets as the business seeks to expand its offer and operations.
UK flavours and ingredients company TasteConnection has been bought by Nactarome Group of Italy – its second UK flavours acquisition in the past 12 months.
St Ewe Free Range Eggs extols the virtues of enriching eggs with omega-3 and selenium in partnership with UFAC UK. Food Manufacture caught up with key team members to explain further.
Canadian agribusiness Richardson International Limited has announced a significant investment in its oat mill in Bedford to boost capacity by at least 35%.
Handheld near infrared (NIR) spectroscopy has again proved a powerful tool in detecting food fraud, this time in oregano samples, according to research published in the journal Food Chemistry.
Food manufacturers will face continued pressure to lower salt levels in their products in response to a growing ‘health crisis’, according to Andrew Ashby, managing director of ingredients supplier Brusco Food Group.
James Maguire has been named as the new president of Pulses UK, the trade association representing the processors and users of British-produced pulses.
Scottish soft drinks company AG Barr, which owns brands including Irn Bru and Rubicon, has joined the ranks of manufacturers reporting financial dents from the COVID-19 pandemic.
Plant-based NPD has been launched by Bridor and The Honest Bean Co - and Food Manufacture's plant-based proteins conference airs online in two days, with representatives from Marks & Spencer, Tyson Foods and Meatless Farm.
Regulation of precautionary allergen labelling (PAL), such as 'may contain ...' is 'desperately needed', according to Apetito's group technical manager Iain Mortimer, making the Food Standards Agency's (FSA's) review...
Functional and nutritional issues surrounding plant-based proteins and ingredients will be a core topic at Food Manufacture's virtual conference The Future of Plant-based Proteins: Roots of Further Growth on 31 March.
Sausage brand Richmond and freeze-dried ingredients specialist European Freeze Dry have announced plant-based launches, while just seven days remain for potential delegates to register for Food Manufacture's plant-based proteins conference on 31...
Plant-based meat, egg and 'dairy' attracted the most alt-protein investment globally in 2020, claims the Good Food Institute (GFI), whose foodservice and supply chain manager Zak Weston is presenting at Food Manufacture's virtual plant-based...
