The firm behind a new breed of microscopic salt crystals that is helping manufacturers slash sodium and retain their clean-labels has branched out into the retail market with the development of a consumer product called Solti.
Peppersmith - the premium gum firm created by former Innocent Drinks executives Mike Stevens and Dan Shrimpton – is venturing into premium mints in the spring.
General Mills is seeking a partner to help it develop "transformational fruit for yogurt products" that is visibly and texturally superior to the fruit on offer in existing products, without compromising its clean-label credentials.
UK consumers are increasingly keen on ethnic cuisine, but the market in mainland Europe remains ‘fragmented’, according to a new report from market research firm Keynote.
London-based Bompass & Parr says its flavour-changing chewing gum that brings Willy Wonka’s famous three-course meal confection closer to reality could be on sale within 12 months.
The profile of food science is set to rise as a number of initiatives from a reinvigorated Institute of Food Science & Technology (IFST) come to fruition.
Although lucrative, the soups and sauces sector is still ruled by tradition. So how are manufacturers attempting to modernise this sedate category? Anne Bruce finds out
A Staffordshire baker is using mobile phone technology to promote the British origin of her biscuits, which she is pitching to the catering committee of the 2012 Olympics.
Enzyme-filtration technology enables manufacturers to meet consumer demand for healthier oils and brings further benefits in terms of cost savings and greener production methods, writes Freddie Dawson
Being able to spot a developing trend is important in any facet of business and none more so than the sandwich trade. Michelle Knott reports on the booming business of street food, novel ingredients and local heroes
A recent survey suggested that the average Briton can make 10 meals from scratch without having to look at a recipe. The meals were: spaghetti Bolognese, roast dinner, chilli con carne, lasagne, cottage or shepherd’s pie, meat or fish stir fry, beef casserole,...
According to the BBC, the most boring day of the 20th century was Sunday April 11 1954 when the main news was Belgium’s fourth general election since the war and the theft of a cup worth £50. In those days food issues were not even on the radar. Food...
Snowbird Foods has launched a new meatball product into the foodservice and ready meals markets. The firm has created five varieties of flavour-filled 12g meatballs for buffets and ready meals, which it has launched under the name ‘Poppers’.
Soy-based ingredients supplier Solae has launched a plant-based fibre blend that aims to cut the cost of manufacturing baked goods, while providing additional functionality.
Trying to reduce saturated fat is all well and good, but replacing it with refined carbohydrates could create more problems than it solves, according to one expert in the field of diet and glycaemic response.
Warburtons has pumped more than £2.5m into building a dedicated facility in Newburn to support the launch of a new eight-strong range of gluten-free products.
"Would you eat this?" asks Stiletto Foods md Jeremy Woods, thrusting forth a nondescript looking bar with the words ‘diabetic chocolate’ emblazoned over the front.
What are food labels for? If the answer to this question used to be fairly clear cut, it is anything but today, as food packaging has become a battleground where politicians, lobby groups, legislators, nutritionists, environmentalists and brand managers...
An artificial tongue has been invented by professor Toko of Kyushu University, Japan. He aims to identify all tastes automatically using a special polymer membrane, electronics and some fancy maths. He warns no secret food or drink recipe will be safe....
When working on a product brief it is no longer enough to put one’s personal ideas down on a sheet of blank paper. A more in-depth, rounded approach is required.
In a bid to offer a ‘pop up’ solution for the foodservice industry, Brakes has launched a range of instant portioned pasta meals for school, college, university and workplace canteens, hospitals and independents.
Unilever is aiming to complete ‘want summits’ in which staff identify a wish-list of technologies and desires across all of its key categories by the end of the year as it ramps up its open innovation activities.
Is open innovation just a fancy term to describe what manufacturers have been doing for years, or is it genuinely changing how (and how fast) new products get to market?
The next generation easy-to-open can, sodium-free ingredients that enhance salt perception and technology that can stop gluten-free pasta going mushy and prevent green veg from turning brown in the canning process.
Mars, a private company once famed for its secrecy, is cranking up efforts to engage with external collaborators via the launch of a new open innovation website, in which it will invite potential partners to help it solve its research and development...
More than two million jars of Gordon Ramsay’s Seriously Good premium Italian cooking sauces have been sold a year after launch, equating to sales of around £3.7m.
Waxing lyrical about “how organic food will save the planet” will not give the sector the sales boost it needs, according to the agency producing a new organic marketing campaign that will launch in January.
The pricing hierarchy in organic foods is confusing shoppers and holding the category back, with some products costing more than twice as much as conventional counterparts and others achieving price parity, according to the UK’s biggest grocer.
Campaigns are underway to counter threats to healthy school meals provision, with the Labour opposition looking to co-ordinate cross-party initiatives on the issue.
Demand for gluten-free fish batter is increasing as more fish and chip shops recognise the growing 'free-from' market, according to a supplier of the product.
By Lorraine Mullaney John West’s innovation team has been working on a makeover to broaden the appeal of the firm’s canned mackerel and sardine products among young and lapsed consumers.
Spearheading the trend for better quality food ‘on the go’, catering firm Foodies To Go has launched a range of hot, chef-cooked meals aimed at busy people ‘on the move’.
The UK market for functional foods on a bone health platform grew 6.8% in the year to March 2010, but at just £38M, it still represents a niche part of the £556m functional foods market, according to new data from Kantar Worldpanel.
With a demographic time bomb ticking, the demand for foods, drinks and supplements to help people live healthier, more active lives as they get older has never been greater.
Willesden-based Jamaican pattie manufacturer Port Royal has developed a new range of premium chilled ready meals targeting shoppers looking for more authentic Caribbean cuisine.
The Genius gluten-free fresh bakery brand is now worth more than £10m at retail level, just 15 months after launch, making it one of the most successful launches in the free-from market over the last decade.
Double-digit growth in filled cones and chocolate snacks helped the UK ice cream market grow by 8.1% to £693.7m in the year to August 8, according to new data from Kantar Worldpanel.
Concerns over safeguarding healthy school meals are growing as the government plans to alter funding for consumer health campaign Change4Life, limit free school meals for primary school children from poor backgrounds and end the School Lunch Grant.
Own-label pizza manufacturer Freiberger has made massive strides towards hitting the Food Standards Agency’s (FSA’s) salt-reduction targets and now sells a range of pizza bases and sauces with minimal or no salt.
