Syrups: varieties made with sweeteners and/or steviol glycosides are also available

Functional syrups offer ‘huge potential’

By Noli Dinkovski

A leading producer has claimed its functional syrups range offers manufacturers “huge potential” after new figures projected double-figure category growth.

Reading invests millions on laboratory revamp

Reading invests millions on laboratory revamp

Reading Scientific Services (RSSL) has invested millions of pounds in upgrading and revamping laboratories and has secured the latest kit for analysing the structure and content of food.

A new complexion

A new complexion

By Hayley Brown

Innovative ranges of beauty foods are launching around the world, from skin-nourishing chocolates to anti-ageing drinks. But how will the credit crunch impact on their success? Hayley Brown investigates

Veggie foods get meat factor

Veggie foods get meat factor

By Sarah Britton

Food manufacturers are exploring ways to boost iron absorption in vegetarian foods by adding a water-soluble powder known as the ‘meat factor’...


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