Reformulating products to help improve their shelf life can not only reduce food waste but help save businesses money as well, according to food ingredients manufacturer Kerry.
Food Ingredients Europe 2022 brought together innovators from across the food and drink industry to discuss the future of ingredients and the key issues affecting the sector. Here are seven of Food Manufacture’s key takeaways from the event.
Food and drink firms reported sweeping reductions in sugar in the Government’s Sugar Reduction Programme: Industry progress update, but criticism was levelled against the industry for its inability to meet voluntary targets.
The average salt content of food products sold at supermarkets showed no change between 2015 and 2020, new research from the University of Oxford has aid.
Innovation is alive and kicking in the fermentation tech space, where micro-organisms offer game-changing potential for developing alternative proteins and fats.
Food waste, sugar and animal welfare were among the top concerns for British consumers when buying food, according to a new report from the Food Standards Agency (FSA).
Chocolate supplier Barry Callebaut has implemented a 10% pay increase for 200 workers at its Banbury factory in Oxfordshire in agreement with trade union Unite.
Pressure to make products healthier for shoppers may have temporarily eased as prices have soared, but that doesn't mean processors are easing off reformulation or innovation, says Alyson Magee.
A UK-based food-tech business developing cultivated food, has announced that it is one step closer to producing a viable yeast-based alternative to palm oil.
As consumer demand for healthy snacks continues to grow, we explore how food manufacturers have tackled the need to make their products non-high in fat, salt and sugar.
A new study to test the effectiveness of plant-based proteins in supporting muscle health has been launched by the University of Birmingham and sports nutrition firm, Myprotein.
Alison Friel, director of Consulting, Training and Technical Services at NSF discusses the need for greater transparency and vigilance in the supply chain in the face of ingredients shortages and substitutions.
Plant-based innovation has long since expanded beyond the world of meat analogue products and exploded into every retail category, supported behind the scenes by ingredients suppliers.
Consumers are increasingly seeking out protein for sports nutrition, but their needs and purchase motivations vary, a new study by Arla Foods Ingredients has revealed.
Dawnfresh Seafoods Limited has been bought out of administration by Thistle Seafoods Limited, saving 40 jobs at its Uddingston fish processing facility in Lanarkshire, Scotland.
Food and drink firms will be expected to be compliant on labelling regulations for products containing substituted oils no later than the end of October, according to the Food Standards Agency (FSA).
The Government must build on its Food Strategy white paper by supporting the dairy trade's expansion in the UK and export markets, according to Arla Foods UK boss Ash Amirahmadi.
Digital technology can benefit businesses of all sizes and does not have to cost the earth, delegates will hear at the next free Food Manufacture webinar, which is sponsored by Siemens.
New guidance for the labelling of edible oils in food and drink products has been criticised as ‘unfit for purpose by the British Frozen Foods Federation (BFFF).
Widespread confusion about important areas of nutrition exists among UK consumers of all ages, according to the findings of a new survey from the British Nutrition Foundation (BNF).
The Government Food Strategy has avoided backing 'bold, evidence-based recommendations' in Henry Dimbleby's National Food Strategy that would have significantly improved the UK food system – a 'shambolic' decision, pressure groups...
Veracruz Almonds is boosting traceability by implementing blockchain technology at its estates in Idanha-a-Nova and Fundão, Portugal in preparation for expanding its exports to distributors and suppliers in the UK and Europe.
French ingredients firm Solina has expanded its reach into the UK with the acquisition of a majority stake in sauces and condiments manufacturer Zafron Foods from the Kenny family.
Bakery ingredients supplier AB Mauri has announced four appointments in a drive to expand its business not only in bakery, but also into other markets.
A new method of extracting protein from tomato leaves could help accelerate adoption of plant-based diets and boost the sustainability of plant-based meat alternatives, according to Wageningen University & Research.
Food Standards Scotland (FSS) and the Food Standards Agency (FSA) are advising consumers that some food products may now contain other refined or fully refined food grade vegetable oils, despite being labelled as containing sunflower oil.
Consumer interest in health and wellness has grown since the pandemic struck, with a focus on protection and immunity and a corresponding need for exercise fuelling growth in sports nutrition.
The EU recently added many more products to its acrylamide monitoring system, broadening the list of baked goods and including pita and specialty breads, pancakes, tortillas, churros, doughnuts and croissants.
The acquisition of Suffolk-based natural food flavouring and extract manufacturer Omega Ingredients by global fragrance and flavouring leader Robertet Group will boost the former's UK and overseas development plans.
Food and drink ingredients producer Tate & Lyle has revealed that is has “acquired substantially” all of the assets of Nutriati, an ingredient technology company developing and producing chickpea protein and flour.
AAK, the global fats and oils business, is the latest company to announce it is to exit from its operations and investments in Russia, following the Ukraine war.
Doughnut maker Urban Legend has praised the Government for sticking to its 1 October deadline for introducing restrictions on retail promotions of food and drink high in fat, salt and sugar (HFSS).
Much like the rest of the industry, the driving force for development in the world of food colours has been a populace that has become increasingly conscious about its impact on the planet.
A review into whether food should be fortified with vitamin D to help boost the nation’s intake of the nutrient has been launched by the Office for Health Improvement & Disparities (OHID).
Chocolate manufacturer Barry Callebaut has begun consulting with employees over the proposed closure of its Moreton factory in Merseyside, which employs 45 full-time staff.
