Consumers expect products to be tasty, convenient and now healthy too. That means low in calories, but high in nutrients. New research is not only looking at producing new healthiy ingredients but also maximising their effectiveness in food
Developers are successfully modernising and extending the savoury pastry category, taking it more upmarket with leaner cuts of meat and cosmopolitan flavour combinations. Lynda Searby reports
The image of soups and sauces is about to get meatier as developers introduce chunkier recipes creating more of a meal. Seasonal variants are also becoming a popular offering, as Stefan Chomka reports
Seasonal and locally-produced foods are in demand in restaurants and are selling well at farmers' markets. Susan Birks asks, can manufacturers add some seasonal gastronomic gusto to their products?
To stay competitive companies are increasingly looking to other countries for inspiration. This month's IFE provides a global perspective of new food developments without even having to leave the UK
Frozen potato company Cheviot Foods has teamed up with pizza company Schwan to create a range of coated wedges under the Chicago Town brand.Launched...
Frozen food producer Oriental Frozen Food (OFF) continues to grow its popular Scooby-Doo branded children's ready meal range with the planned launch...
March appears to be a good month for absinthe, the notoriously strong spirit.Not only has the drink become legal again in Switzerland -- the home of...
It's widely known that fish, particularly oily fish, is good for you. Packed full of essential fatty acids, research shows it can help prevent heart...
Chocolate giant Cadbury Trebor Bassett is continuing to breathe new life into the chocolate category with the introduction of two new products to its...
Unilever has finally decided that if you can't beat 'em, join 'em, with a range of low-carb as well as low-calorie foods under its Slim-Fast slimming...
Health conscious women are driving a newly-established market for low-fat and low-sugar yet indulgent premium ice creams. Stefan Chomka looks at how companies are getting in on the act
Shellfish have historically been regarded as mysterious creatures, to be eaten with caution. But, as Lynda Searby finds out, ready-to-eat products are convincing consumers that shellfish is convenient, safe and in vogue.
Thornton Mustard has worked on over 2,000 products, many of them global brands. He told Stefan Chomka some of the secrets behind successful launches ... and how to avoid failure
Trans fats are the latest food story to hit the headlines. Cereal bars and biscuits are in the spotlight as consumers learn of the dangers associated...
Consumers will by now probably be familiar with the concept of low-carb pasta, but Italian pasta manufacturer Pasta Lensi has gone one stage further...
If the Romanian team performs well in the Olympics, it could be down to a new ingredient in their food and drink.The team has exclusive use of a high...
