Food Manufacture explores whether the debate around ultra-processed foods (UPFs) has whet consumers’ appetites for clean label ingredients and how this has influenced the use of plant-based colours.
The Food Standards Agency (FSA) has given monk fruit decoctions the green light, with the commodity consumed to a significant degree in the UK before May 1997.
The global manufacturer behind Cadbury’s, belVita and Oreo is setting up a Regional Biscuit and Baked Snacks Lab and Innovation Kitchen in Singapore, backed by more than $5m.
Food Manufacture rounds up the latest raft of new product launches to hit UK shelves, from Cathedral City's first venture into chilled meals, to new Kettle crisps varieties, and a Thai Green Cod Curry oven ready SKU from New England Seafood.
A Gloucestershire-based miller has teamed up with Aberystwyth University to study the milling and blending process for white flour in a bid to develop better-for-you white bread.
The seven finalists for the 12th edition of the Ecotrophelia UK competition, which challenges students to develop a sustainable and innovative food product from concept to market, have been announced.
With more than half the world’s population voting for future governments this year, the manufacturing sector's hopes are set on those which can be influenced or improved by the right policy.
Meatable has cut the development time of its cultivated meat products by half, bringing the company closer to its goal of commercialisation and large-scale production more broadly.
A UK-based research team, led by B-hive Innovations, is turning to gene editing to produce potatoes that are easier to cook in a bid to compete with quicker-cooking alternatives like rice and pasta.
Changing weather conditions – from extreme heat to sudden frosts, wildfires and harsh winds – are impacting the delicate process that goes into growing, cultivating and making wine around the world.
A new £14m project to develop sustainable microbial foods has been launched by researchers from the Institute of Biological, Environmental and Rural Sciences (IBERS) at Aberystwyth University.
Lab grown meat could be one step closer to mass-market adoption thanks to a nearly half a million-pound grant awarded to a new project to develop new, more cost-effective technologies in the burgeoning market.
Food and drink start-ups could soon benefit from a suite of support to help launch their businesses, with the launch of EIT Food’s 2024 Entrepreneurship Programmes.
Earlier this month, Food Manufacture editor Bethan Grylls travelled to the Food Ingredients Europe (FiE) show in Frankfurt, Germany to discover the latest trends in the food and drink industry and what manufacturers need to pay attention to in 2024.
Reading Scientific Services Ltd (RSSL) has opened a new analytical testing facility on the University of Reading Whiteknights campus, with plans to create more than 150 jobs.
Seven companies are in the running for our new innovation award, with the winner to be revealed at next year’s glamourous ceremony. Here’s more about the line-up and their incredible industry innovations…
From McCain’s biggest product launch in more than 10 years to Christmas pies from chart toppers Ladbaby, we round-up more recent product launches from food and drink manufacturers.
This year's Ecotrophelia European finals saw 14 teams pitted against one another in a battle for the grand prize. Here, we reveal the winners, whilst Team PlanEat from the UK reflect on their journey in this behind the scenes footage.
The provider of sustainable, fibre-based packaging is set to open a global R&D and innovation centre near to Birmingham to drive packaging waste reduction and increase sustainable productivity.
The alternative protein market is going through a reckoning typical of any major innovation that requires big changes in behaviour – here’s what two experts believe will happen next…
Profitable growth is every organisation’s dream – but it usually comes with a raft of challenges. So how do you navigate growth and expansion, with the best chances of profit at the end?
Food tech firm Extracellular has opened ‘Europe’s largest' contract pilot facility dedicated to cultivated meat and seafood production at its site in Bristol.
Sheffield Hallam University has secured £232k of funding to lead a new project aimed at reducing the carbon impact of sauce production while enhancing nutrition and taste.
Following a £1.4m investment, Multivac’s Swindon site has seen an impressive facelift, with the facility now prepped for regional training and extensive customer demos.
Food Manufacture’s upcoming webinar, streaming on 27 September, brings together an expert panel to offer guidance on expanding into new markets for profitable growth.
Food Manufacture interviews Phil Murphy, HARBIO’s UK head of marketing, to find out how the sweets brand has maintained relevance since it rolled out UK production more than 50 years ago.
From the continued growth of the plant-based meat alternatives in a sea of administrations, to the latest innovations in coffee flavours and everything in between, we explore some of the need-to-know trends in the food and drink manufacturing industry....
Producing cell cultured meat could become cheaper and more mainstream, thanks to a new partnership forged to develop a process for rejuvenating the media in which cells are grown in.
As consumers become more aware of gut health, the drive to develop high fibre products is high in demand. Here, Dr Thomas Gurry, co-founder and CEO of myota, looks at how it can be achieved in bakery.
There is a lack of evidence to support policies or even clinical decisions against ultra-processed foods, according to an expert in nutrition science at Purdue University.
First Minister Humza Yosaf has opened a new National Manufacturing Institute Scotland facility in Renfrewshire, which is set to be a catalyst for economic growth for the region.
Aberystwyth University’s Institute of Biological, Environmental and Rural Sciences has been awarded a funding boost by the Biotechnology and Biological Sciences Research Council to continue its work in food security and resilience.
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.
