Roberts Bakery has launched a new limited-edition brand of bread, manufactured using insects, in a nod to the return of jungle-based television programme I’m a Celebrity Get me Out of Here.
Having an effective sensory panel integrated within the manufacturing process is vital to confirm that food and beverage products are made to the intended standard.
Access to talent and the impact of Brexit were two of the biggest factors affecting investment in research and development (R&D), according to new findings from business performance consultancy Ayming.
Packaging machinery firm Ilapak has developed the first fully integrated rotary vacuum packer for the protein industry, as firms seek to tackle contamination and labour shortages.
Halloween has rolled around once more, and what better way to celebrate All Hallows Eve than with a selection of the spookiest new product developments (NPD) from food and drink manufacturers?
Cargill has invested £27m in the launch of its first soluble fibres line in Europe, alongside starches, sweeteners and texturisers, offering potential to cut products’ sugar content by up to 30%.
Nielsen Brandbank and FoodMaestro have collaborated on a project designed to support and help food manufacturers succeed in a market where a high number of new product developers fail.
Saputo Dairy UK has announced the launch of a new Vitalite dairy-free alternatives range as it seeks to develop further growth in the free-from market.
London’s Victoria & Albert (V&A) Museum has partnered with Heinz to launch a new limited-edition Ketchup bottle inspired by a tattoo sported by international pop star Ed Sheeran.
Consumption of meat, dairy and cereal products will have to change if saturated fat intakes are to fall below 10% of dietary energy intake, the UK’s leading nutritionists have warned.
The Meatless Farm Co is has clinched a seven-figure deal with leading British broadcaster Channel 4’s Commercial Growth Fund as the development of plant-based food gathers pace with a host of innovations.
Breakfast cereal and yogurt manufacturers are leading the way in sugar reduction, but progress in confectionery, biscuits and puddings has stalled, according to Public Health England’s (PHE’s) second-year report on the food industry’s attempt to voluntarily...
A Welsh Government-funded project set up to help bakery firms incorporate innovative ingredients into their products is beginning to report back positive results.
High street baker Greggs is looking to turn its hand to vegan variants of some of its most popular food items, following the success of its vegan sausage roll.
A guide on EU labelling standards for insect-based foods has been published by the International Platform of Insects for Food and Feed (IPIFF) on its website.
Former Danone research and development director Dr Ketan Joshi has worked on the development and launch of a range of ready-to-drink (RTD) shots infused with cannabidiol (CBD).
Baked goods manufacturer Everfresh has partnered with Campden BRI and thermal processing technology provider Holmach to improve the nutritional qualities and shelf-life of baked goods using sprouted grains and pasteurisation.
A new Mediterranean cereal said to be more nutritional and sustainable than recognised varieties was highlighted at this year’s Sustainable Food Summit in Amsterdam.
From its perceived medical benefits to the growth in the market, we run down the things you need to know about cannabidiol (CBD) and its use in food and drink production.
From the rise of floral flavours in creams and custards, to the use of flour alternatives made from beetroot and spinach in bread, the bakery and confectionery sector is awash with innovation. We pick out a selection of what’s hot in this photo gallery.
Nestlé has launched what it claims are the world’s first plant-based instant frothy coffees under its Nescafé Gold brand, using almond, oat and coconut milk.
Bakery and confectionery reformulation projects are moving in the right direction, but whether they will meet the ambitious Government targets could ultimately boil down to economics.
Alternative proteins and sustainability are the key trends that food and drink manufacturers should be keeping their eyes on, according to ingredients and flavourings producer Griffith Foods.
Premiumisation and a diverse product range are the key trends driving the ice cream category, according to the boss of one of the world’s largest manufacturers in the sector.
Fruit crisps, chocolate-covered pretzels and healthy snack launches all feature in this month’s photo gallery of new product developments by food and drink manufacturers.
A Malaysian producer of edible rice straws believes his company has the scale to become a viable eco-friendly alternative to plastic and paper varieties.
Taking home the bronze prize at this year’s Ecotrophelia Food Innovation Student Awards was a team from the University of Reading with their take on a plant-based quiche product, called Keesh.
Food science students from Nottingham Trent University have taken the silver prize and £1,000 at this year’s Ecotrophelia Food Innovation Student Awards
Marianne Meyers, part of the gold prize-winning team Venergy at this year’s Ecotrophelia Food Innovation Student Awards, talks about the idea behind her team’s lemon and lime-flavoured energy sweets.
With the trend for naturally sweetened and reduced-sugar drinks continuing, manufacturers are striving to find a good balance of taste and mouthfeel while supplying healthier products.
