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...
Dieters craving a guilt-free pastry fix will be rejoicing over the news that a cheese and onion savoury pastry roll has been developed under licence...
Chips, chicken nuggets and ice cream. The kids menu at the local pub is enough to get most nutritionists running for cover. But are things any better at school or the supermarket? Elaine Watson finds out
As chilled seafood sales continue to rise, Sarah Britton talks to NPD experts to find out what is driving the seafood industry and the trade secrets manufacturers are adopting to raise their game
Ingredients manufacturers are put to the test as snack processors demand salt and sugar substitutes to transform their naughty nibbles into tasty, but healthy treats. Sarah Britton looks at the latest developments designed to make mouths water
Premium sandwiches and healthy wraps are all the rage right now, but is it just a flash in the pan or a trend that's set to continue? And where does it leave the old faithfuls? Rebecca Green finds out
Sarah Britton observes how food and drink manufacturers have incorporated omega-3 fatty acids into their products to promote heart health on a global scale
Thanks to education secretary Ruth Kelly's campaign to get rid of 'junk food' in schools, snack manufacturers are reformulating their products. But not everything is as healthy as it seems, says Sue Scott
Dairy firm Emmi UK is branching into the cheese market with Minicol, a cholesterol-lowering substitute for cheddar cheese. Minicol is made using the...
Weetabix has given its Ready brek brand a makeover to widen its appeal to youngsters and their mums with new flavours and portion sizes.Chocolate and...
Eating yourself beautiful? It seems an unlikely proposition, and yet one that some big food firms think offers huge potential opportunities. Kathy Watson reports
Forget old men with heart problems spreading their toast with cholesterol-lowering margarine and planning their next Saga holiday. Functional has hit the mainstream, says Elaine Watson
