Meadow Foods has commissioned the £4m plant-based dairy alternatives factory it announced last year, which will make products under The Collective's Plant brand and was fitted using a groundbreaking technique.
Plant-based food firm Do Goodly Dips has launched a range of vegan-friendly condiments developed by chef Scott Davis, who has worked in Michelin-starred restaurants for many years.
Chocolates for Easter, sauces from South Korea and plant-based meatballs all feature in this roundup of vegan and plant-based product launches from food manufacturers.
Cereal Partners UK is to launch Nestlé's first UK organic Cheerios variant, Organic Honey and Chocolate Cheerios, in Waitrose stores from 13 January 2021 and in Sainsbury's stores in May.
Unilever has made some bold commitments for 2021. As this year draws to a close and Veganuary approaches, Food Manufacture unpacks its plant-based plans.
Coca-Cola European Partners (CCEP) is gearing up for further growth and launches focused on ready-to-drink Costa Coffee products, Topo Chico Hard Seltzer and energy drinks among other areas in 2021.
Pie manufacturer Vale of Mowbray has promoted Mark Gatenby to managing director, replacing his father John in the role, and is investing £250k in rebranding as it prepares for 2021 new product development.
Global food ingredients supplier Beneo discusses the launch of the first instant clean label rice starch able to withstand harsh processing conditions, which debuted at virtual trade show Fi Europe Connect 2020 earlier this month.
Tyson Foods Europe has outlined more details about the roll out of its plant-based, vegetarian Raised & Rooted brand, including target customers and consumers and how it fits its sustainability strategy.
Winterbotham Darby is expanding its existing chilled plant-based food brand Squeaky Bean in large Tesco stores, with the addition of new Falafel and Hot & Spicy Chicken Style Pieces on 23 November.
Unilever is targeting sales of €1bn for plant-based meat and dairy alternatives within seven years, supported by microalgae firm Algenuity - the company's boss Andrew Spicer details its work in this exclusive podcast.
Signature Flatbreads’s Deli Kitchen brand has grown substantially in the past year, driven by supermarket sales and extension into the international market in 2020, according to the business.
Vegan manufacturer Soulful Food has introduced PlantBox, a range of plant-based meals into Whole Foods Market outlets and is also selling them direct to consumers online.
Better adherence to the UK’s Eatwell Guide recommendations is associated with health (7% reduction in total mortality risk) and environmental benefits in terms of dietary greenhouse gas emissions (30% reduction), compared to very low compliance.
Freaks of Nature has launched into the foodservice market with a selection of the plant-based, free-from, vegan desserts that have already become established in top grocery retailers.
Kerry, the Taste & Nutrition Company has launched a campaign exploring the growing potential of umami and kokumi food flavouring trends, particularly in Asia.
Plant-based confectionery, condiments, dough, beer, chicken and bacon products feature heavily in a new cohort of incubator brands Tesco has just announced.
Symington’s has secured listings for six more products from its Naked range to launch in Walmart stores this month and aims to roll out more products under its Twistd brand to the US retailer.
Bakery will be the nutrition labelling battleground for the foreseeable future as processors across Europe face increasing pressure to reformulate and consumers seek healthier options, according to experts at Bunge Loders Croklaan (BLC).
A flurry of plant-based product launches this week include Meatless Farm's first entry into the frozen food category, three new Morrisons products from Oumph! and Spanish brand Heura's UK debut.
Laurence Smith, managing director of Fatherson Bakery, shares its progress since winning Small Bakery Manufacturer of the Year at the 2020 Food Manufacture Excellence Awards and new product development plans in this podcast.
Dawn Foods has significantly expanded its vegan portfolio, with the launch of easy-to-use vegan bakery mixes and fully baked frozen vegan sweet bakery products.
Brendon Bale, founder of British vegan rugby club Green Gazelles, tells Food Manufacture how he pursued his other great passion while his sport was suspended during lockdown and muses on plant-based food trends.
How the three-year, multinational Pro-Enrich project aims to develop plant-based functional ingredients using food waste and how it ties into Tate & Lyle’s objectives
Strap: Interview with Vibrant Foods chairman Rohit Samani – Part 2
Vibrant Foods aims to launch an easy-cook Indian food range blending its Indian spices and pulses and is seeking partners to accelerate its new product development plans.
Fatherson Bakery, winner of the Small Bakery Manufacturing Company of The Year at this year's Food Manufacture Excellence Awards, has launched a range of flours for consumers.
Finsbury Food Group, the cake manufacturer supplying supermarkets including Tesco and Sainsbury's, has turned its Hamilton Celebration Cake factory in Scotland into a nut-free site, offering consumers additional reassurances regarding allergen labelling.
Purition founder Edward Taylor explains how the company is taking a different tack to other protein powder companies and is not afraid to stand by its principles.
New spread launches from Mars, a trio of new releases from biscuit brand McVitie’s and limited edition Dairy Milk chocolate bars from Cadbury head up this snapshot of the latest new product development from food and drink manufacturers this month.
A healthy banoffee tart concept using waste Fairtrade bananas from local retailers, proposed by a team from Reading University, got its creators into the Ecotrophelia UK final.
Brewers' spent grains were a vital ingredient in Ecotrophelia UK finalist Brewer's Brownies' entry and team representative Esther Ghey outlines the product concept in this Food Man Talks video podcast.
Jared Spencer, representing the Eco-Dive team from the University of Nottingham, which won Bronze at this year’s Ecotrophelia UK competition for CocoWaffle, a gluten-free, Dutch-inspired waffle sandwich concept, describes the group's ethnically diverse...