Framptons is a contract packer and manufacturer for well-established brands. Its flexibility and adaptability have ensured its longevity and it has expanded its capacity in plant-based ‘milk’ production thanks to trailblazing investment in a SIG Combidome...
Vicky Collett, (consultant) global quality manager for a joint venture between PepsiCo and Unilever, explores the challenges of sugar reduction in soft drinks.
With Veganuary now upon us, Food Manufacture takes a look at some of the latest products launched by food firms hoping to tempt consumers away from meat this January.
Taste and health and wellness are the largest trends associated with protein-rich foods as the 'protein revolution' offers product developers 'exciting opportunities', according to Kerry Group.
Plant-based chicken breasts, lupin beans and an everyday sourdough lead this round-up of the latest product launches from food and drink manufacturers.
The food and drink industry in Wales has received a £185m boost thanks to Project Helix, the Welsh Government and EU-funded project designed to develop new products and create new jobs.
Vegan meat alternatives, pastry slices inspired by world flavours and festive biscuit assortments all feature in this round up of new product launches from food manufacturers.
Rachel Templeton, founder of blueberry wine producer Blue Aurora, spoke with Food Manufacture about reducing food waste and finding success despite the COVID-19 pandemic in this exclusive podcast.
Putting sustainability and sugar substitution at the forefront of innovation, Netherlands-based Fooditive transforms food waste into a sugar substitute for consumers.
From meat-free chicken burgers to air-dried ingredients, ‘World first’ confectionery launches to vegan friendly brioche buns, we cover the latest in plant-based new product development from food manufacturers.
Digital feature: bakery & confectionery ingredients
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...
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.
Team SeaFuel from the University of Reading secured the silver prize and £1,000 at this year’s Ecotrophelia UK student innovation competition with its protein seaweed cracker crisps.
Nestlé's commitment to be the first food multinational to market a hybrid plant-based and cultivated meat product sends a clear message about the future it sees in cultivated meat, The Good Food Institute (GFI) claims.
Econauts, the student team from the University of Nottingham, has taken home the gold prize at this year’s Ecotrophelia UK student innovation competition with its non-alcoholic take on coffee liqueur.
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.
A PepsiCo and Quadram Institute-led project developing foods that slowly release energy to help battle obesity has been granted a second year of support by the European institute of Innovation & Technology (EIT).
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.
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.
Ask the Expert, in collaboration with the Institute of Food Science & Technology
From BBQ meat to cold drinks, food and drink firms are preparing for the hot summer months with a wide range of new product development, captured here in this round-up of recent launches.
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.
Healthy crisps, meat alternatives and a bevy of sweet treats and desserts all feature in this round-up of new product developments from food and drink manufacturers.
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.
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.
Pukka is looking to tap into consumer demand for meat-free convenience meals with the launch of a Veggie Cheese, Leek & Potato microwaveable twin pack.
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.
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.
Representatives from plant-based meat analogue supplier Meatless Farm, Mintel and the Good Food Institute (GFI) will discuss the latest plant-based food and drink trends at Food Manufacture's plant-based protein conference on 31 March.
Tyson Foods and Micarna will present at Food Manufacture's virtual Plant-based Protein Conference on 31 March, giving their perspectives on their plans and production challenges they face.
James Fisher, product development lead for Marks and Spencer's vegan sub-brand Plant Kitchen, will cover what the retailer looks for from plant-based suppliers at Food Manufacture's Plant-based Protein conference on 31 March.
Italian food beat roast dinners as the most popular staple for evening meals at home during the pandemic, according to fresh consumer research conducted by YouGov on behalf of Premier Foods.
