Added-value milks have lapped up plenty of attention lately, but where are the smart manufacturers investing their money? Sarah Britton investigates the market
It's the one functional ingredient even your granny has heard of, but with competition hotting up, the race is now on to provide omega-3 in its most effective form. Elaine Watson reports
After two years of development, Glastonbury-based cheesemaker Green's, a member of the West Country Farmhouse Cheesemakers' group, has created a hard...
A new fruit beer, named Roisin (pronounced Rosheen), has been developed by Williams Bros Brewing Company in Alloa using the tayberry, which is native...
Flanders, Wallonia and Brussels may be divided by language and tastes, but they offer very loyal customers for UK suppliers prepared to make the effort. Sue Scott reports
A honey bee may be able to fly at 15 miles per hour, but this still isn't fast enough to keep up with consumption trends. Business is booming in the honey aisles, says Gail Hunt. But watch out for those red traffic lights
Husband and wife team Debbie and Andrew Keeble aim to cash in on a gap in the market for a healthier sausage targeted at kids. Launched under Debbie...
The supermarket ambient free from aisle is bursting with new products, but head into the ready meals cabinets or your local pub and the pickings remain slim indeed for allergy and intolerance sufferers, says Elaine Watson
The confectionery aisle isn't the first port of call for a wholesome snack, but with health now firmly established as a long-term trend, the race is on for chocolatiers to kick their bad habits, says Sarah Britton
The overall market may be flat, but premium ready meals and ready to cook ranges are booming. Rebecca Green discovers how health and a rekindled love for British food are playing their part
In the all-important eye of the consumer, alcopops have a less than healthy image, while fruit is perceived to be the linchpin of a good diet. Drinks...
They might struggle to appease the healthy eating lobby, but meat pie makers are going the extra mile to reduce salt and artery-clogging trans fats, says Michelle Knott
If a cake has less than 100 calories per serving, it's going to taste like cardboard, right? Wrong, says Mr Kipling and a raft of other manufacturers jumping on the guilt-free bandwagon. Gail Hunt reports
Consumers want less sugar, less fat, less salt, and a clean label to boot, which means MSG, hydrolysed vegetable protein and modified starch are off the menu for soup makers, says Elaine Watson
He's been ramming it home for years, but Captain Birds Eye's 'If it's fresh it's frozen' mantra just hasn't hit home with consumers, who still see frozen as the poor cousin of chilled, says Elaine Watson
Consumers looking for healthier options are increasingly heading for the meat-free fixture. Gail Hunt finds out how manufacturers are cashing in and whether the veggie option is always the healthiest one
When retailers start announcing the removal of all hydrogenated fats from their products, how do manufacturers respond and what are the technical implications? Rebecca Green finds out
This month sees the launch, not only of a new product range, but a new category within frozen food, which is expected to add £50m to the sector.Food...
Omega-3 is being propelled further into the limelight as Young's Bluecrest Seafood launches its new Young's at Heart range. Naturally high in omega-3...
Lactose intolerant sufferers can now indulge in dairy with Arla's Lactofree, the UK's first dairy drink to taste of milk, but contain less than 0.05%...
Pickled Shallots and Onions in Balsamic Vinegar are the two latest additions to Petty, Wood's range of pickled products under its Epicure brand."Our...
