From the ‘world’s first’ flavoured Brazil nut snack to an organic option for oat milk drinkers, Food Manufacture explores a host of new food and drink NPD in this round-up of new product launches.
From Wagyu sharing steaks to personalised iced Bakewell tarts, we round-up some of the latest Valentine’s Day product launches from food and drink manufacturers.
Iced beverage launches were up this year and now make up a quarter of all festive season new beverages, according to a new report from taste and nutrition specialist Kerry.
From naturally fermented beers to rectangular quiches, we take a look at the latest food and drink trends coming out of Belgium on display at Flanders’ Finest Flavours.
With Halloween celebrations due to take place over the weekend, Food Manufacture takes a look at the trends and flavours that have defined the build-up in 2023.
Insights are more than just data and need to play a bigger role at the start of new product development (NPD) and strategic business decisions, according to experts in the sector.
Food Manufacture takes a closer look at start-ups specialising in cultivated meat, gut health and reduced sugar products as they seek to address emerging trends.
Food Manufacture rounds up the latest innovations from businesses in food and drink manufacturing, including a new KFC partner and a carbon conscious wine maker.
Food Manufacture rounds up some of the most innovative and interesting new product development (NPD) seen across the food and drink industry in recent weeks.
A technical and commercial support project aimed at the Welsh food and drink industry has delivered more than £350m in impact since its launch in 2016.
Creating local hubs to promote collaboration between industry experts, stakeholders and Government is key for the future of research and development (R&D) within the food and drink sector, according to AberInnovation.
The Institute of Food Science and Technology (IFST) has announced the seven finalists of the 11th Ecotrophelia UK, the competition celebrating food and drink student innovation.
Despite headwinds, food and beverage brands are spending more in new production development and contract manufacturing, and keen to embrace automation to relieve stress following historic global supply chain challenges.
Katrina Anderson, associate director and Sian Edmonds, senior associate at Osborne Clarke, discuss five stages to navigate when developing and commercialising a new alternative protein product.
Following a 7-month investigation, the Competition & Markets Authority has concluded it would be unfair on retailers and shoppers for Cérélia to acquire Jus-Rol. Here's what you need to know...
As the plant-based community celebrates another Veganuary, we take a look at some of the new launches from the sector in this round-up of plant-based new product development.
With the Food Manufacturing Awards nearing, Food Manufacture caught up with one of our previous winners to find out more about their story, how their business is faring and what impact the awards had...
Food Ingredients Europe 2022 brought together innovators from across the food and drink industry to discuss the future of ingredients and the key issues affecting the sector. Here are seven of Food Manufacture’s key takeaways from the event.
Food Manufacture looks at some of the latest food and drink product launches in the plant-based and vegan category, including Meatless Farm, Seabloom, Richmond, Innocent and Sheese.
Cereal manufacturer Kellogg’s has invested more than half a million pounds to open a food innovation centre based at its Trafford Park factory in Manchester.
As the Government push for non-HFSS products and the consumer demand for healthier lifestyles in the wake of the Covid-19 pandemic brings new challenges for food manufacturers, how can they meet these demands while offering products that still have a...
Blends Flavours & Colours has invested in significantly growing its canning capabilities as it moves away from plastic in response to its customers' needs, explains factory manager Andrew Richardson.
Pressure to make products healthier for shoppers may have temporarily eased as prices have soared, but that doesn't mean processors are easing off reformulation or innovation, says Alyson Magee.
Plant-based innovation has long since expanded beyond the world of meat analogue products and exploded into every retail category, supported behind the scenes by ingredients suppliers.
Demand for healthier drinks, the pressure to cut carbon emissions and a world emerging from a global pandemic have all been key areas driving innovation in beverages.
A team of students from the University of Nottingham, team name The Green Feathers has won the gold prize at Ecotrophelia UK with their Cracker(ed) it Crackers.
Ecotrophelia – the food technology student innovation competition – celebrates its 10-year anniversary, as it announces the finalists for this year’s competition.
In this exclusive podcast interview, vegan dog food brand Noochy Poochy founder McKinna details the journey of her company, from idea to fully realised product, and the challenges that she met along the way.
Some of the UK's foremost experts on food and drink reformulation will offer essential insight and guidance on vital topics at Food Manufacture's virtual conference Reformulation: What Next? from 29-30 March.
Top plant-based restaurant trends have been highlighted by Quorn in a survey of 2,000 consumers and while the burger remains the favourite menu choice, restaurants should expand their repertoire the meat-free manufacturer argues.
Britvic is cutting the sugar content across the six bestselling Rockstar Energy drinks, six months before restrictions on retail promotions of high fat, salt and sugar (HFSS) products start in October.
Biscuit and snacks manufacturer Pladis has slashed saturated fat and sugar in its Go Ahead Fruit & Oat Bakes, so they now escape the Government's HFSS (High in Fat, Salt and Sugar) classification.
