Food firms are revisiting smoked flavours, working with different varieties of wood to bring fresh experiences to consumer taste buds, according to Carlos Diaz, food director at Food Innovation Solutions.
The Gastronommies team from Harper Adams University has been awarded the £2,000 gold prize for their Beri Bar at Ecotrophelia UK 2014, a contest encouraging the development of eco-friendly food and drink.
Coca-Cola Enterprises (CCE) will launch its first Stevia-sweetened Coca-Cola drink in a bid to grow the sparkling soft drinks market, attract new customers and tackle obesity, the company has revealed.
UK food firms must seize the huge business opportunity afforded by the underdeveloped morning snacking market, as chains such as McDonald’s, KFC, Costa and Starbucks lead the way, according to Conlumino.
The introduction of the Food Information for Consumers Regulation (FIR) in December 2014 will mean food and drink businesses will have to identify the source of the vegetable oils they use in their products.
The Institute of Innovative Biomedical Technology (IBT) has launched a caffeine- and sugar-free energy drink called Don’t Sleep. The Latvian company revealed the product at Vitafoods in Geneva last month. It is made from concentrated apple juice, the...
Burton’s Biscuit Company plans to invest £15M across its factories to equip it to grow its share of the savoury snacking market, according to the firm’s chief commercial officer Stuart Wilson.
Retailers need to be bolder with their own-label ready meals and stop relying on the basics, such as spaghetti Bolognese and lasagne, former food industry rivals Jonny Bingham and David Jones have said.
Chewing gum tobacco, cola leather and marshmallow smoke are among the experimental barbecue flavours consumers could encounter this summer, according to Celia Holt, product development expert at Food Innovation Solutions (FIS).
Functional food manufacturers in the UK are not doing enough to target millennial consumers with their marketing, an expert specialising in the sector claims.
The very latest in food science and technology will be showcased at the Institute of Food Science & Technology’s (IFST’s) 50th Jubilee conference in London on Wednesday May 14 and May 15.
A new line of high-protein dietetic crisps is said to be enjoying success in Europe and North America. This formula, developed for weight control, took a full year of development before its first European launch, according to the manufacturer, Laboratoire...
New product development opportunities lie in the nut-based and sweet spread category, particularly with regard to ingredient flavour and multi-use innovation, according to new research from Mintel.
A new partnership has seen food ingredients producer Edme become exclusive UK agents for Philibert Savours of France, making French-style sourdough available in the UK.
Too many supermarket products are examples of ‘renovation’, not innovation, according to Stefan Cosser, head of innovation at Food Innovation Solutions (FIS).
British ice cream firm Lick Me I’m Delicious has created a bubbly champagne flavoured ice cream dosed with 25mg of Viagra for an unnamed A-list celebrity’s party.
Food and drinks manufacturers could be missing out on ground-breaking new product development opportunities by making too many small adaptations to existing products, a leading consultant has warned.
Global food and drink firms will launch new products designed to release the untapped potential of multi-sensory experiences based on sound and vision, a leading cognitive neuroscientist has revealed.
Foodservice firms and street food vendors must focus on quality if they are to compete with the major supermarkets, according to product development guru Celia Holt.
Final preparations are underway for Food Vision 2014, the event that brings together global food and drink industry leaders at Cannes in the south of France to discuss key topics directly affecting the profitability of their businesses.
Big food and drink brand owners are now tapping into the global intelligence derived by ‘crowd sourcing’ via the internet, thus extending the reach of ‘open innovation’ to develop the next generation of products targeted at different markets.
A new alpha-amylase enzyme solution has been designed to lower pH during liquefaction and break down starch to create more dextrose. The result is claimed to be higher yields, plus chemical, water and energy savings that enable a starch processor to cut...
Cheesemakers can reduce ripening times on continental and Cheddar-type cheeses without negatively impacting shelf-life or quality by using Arla Foods Ingredients’ new natural milk protein.
Demand for healthy food and drink will increase, with low sodium options helping to drive new product development (NPD), according to Carlos Diaz, food director at Food Innovation Solutions (FIS).
Allied Bakeries (AB) will use consumer diet and health concerns in a bid to reverse a predicted 8% sales decline in white plant bread products in the next few years.
Functional ingredients maker Beneo has used its sugar-beet derived carbohydrate Palatinose to develop 'the first' polyol-free, tooth-friendly bubble gum children's confectionery.
Sweetener specialist Bayn Europe and ingredients firm Barentz are researching the use of stevia dietary fibre blends to replace chemical sweeteners in the Baltic region. The project is supported by the Swedish government for its effects on the environment...
Sensient Flavors has analysed the sensory attributes of three varieties of Indian mango – alphonso, kesar and badami – to produce a range of natural mango flavourings for drinks. The base for these flavours is Sensient’s natural extracts, which are derived...
Feeding babies with infant formula enriched with Arla Foods Ingredients’ Lacprodan OPN-10 supports their immune development, according to the results of a new trial.
Restaurant-inspired molecular gastronomy offers considerable potential for food manufacturers’ new product development (NPD), according to Stefan Cosser, head of innovation at consultancy Food Innovation Solutions (FIS).
Social media is critical for food businesses to communicate with customers, especially for those offering niche products, Boulder Brands UK md Simon Hazlett has claimed.
Investing nearly £1M into a distillery has allowed Adnams the brewer to side-step into a new market and diversify its offering, according chief executive Dr Andy Wood.
Rousselot’s latest clinical study reinforces the existing body of scientific evidence that Peptan can help to reduce joint pain and improve joint function in patients with osteoarthritis.
A new Irish firm is harvesting sea salt directly from deep ocean water using a “breakthrough” process it says will enable the premium food sector to meet tough salt reduction targets.
Chr Hansen’s new food colour is designed to help Cheddar and gouda cheese producers to get more value from their whey while maintaining a great visual appearance of cheese products.
United Biscuits will become the “Cadbury” or “Kellogg” of the snack world, after big investments in production and marketing, pledges the manufacturer’s boss Martin Glenn.
The UK’s world leading position in plant science is in jeopardy from funding shortages and a lack of stable investment in essential skills, a new report from the UK Plant Sciences Federation (UKPSF) released yesterday [January 28] warns.
Breakfasts targeting satiety or indulgence will rise in popularity this year, according to Celia Holt, food director at product development consultancy Food Innovation Solutions (FIS).
Aerosol ham, self-cooking meals and non-melting ice cream are among the innovations consumers would like to see from food manufacturers, according to an independent survey by market analyst TNS.
Chr Hansen has taken a new approach to fermented milks to make desserts that attract ‘generation Y’: 17- to 35-year-old consumers. It perceives this group - born between the early 1980s and the early 2000s - to include a high proportion of food sophisticates...
Synergy’s recently launched powdered vanilla flavours for high-protein products were designed to deliver high-impact flavour in the challenging sports nutrition segment, where vanilla tops the popularity stakes.
Archer Daniels Midland (ADM) says its new line of soya protein crisps are a cost-effective way to enhance nutrient content, texture and flavour in a range of applications, including nutrition bars, cereals and healthy snacks.
