The Food Manufacture Podcast returns with a deep dive into uplifting products and how you can build your food and drink brand with some expert advice from this month’s special guests.
According to Innova Market Insights’ Global New Productions Introductions report, almonds have held onto the number one spot as most used nut in European product releases.
A technical and commercial support project aimed at the Welsh food and drink industry has delivered more than £350m in impact since its launch in 2016.
From Wallace & Gromit themed pasties to axolotl gummy sweets, vegan chicken alternatives in the chilled aisle to white chocolate digestive biscuits, we round-up some of the latest food and drink product launches from the past month.
Environmental worries still drive plant-based sales, but consumers are becoming more concerned over the value of the products they buy and how close they are to their meat counterparts, according to a new report from Mintel.
There is a lack of evidence to support policies or even clinical decisions against ultra-processed foods, according to an expert in nutrition science at Purdue University.
Consumers are less likely to choose food products that have ‘plant-based’ or ‘vegan’ labels on them, according to research commissioned by dairy-free cheese brand Julienne Bruno.
Chief R&D officer at Unilever’s Nutrition Business Group Carla Hilhorst tells Food Manufacture how the brand is using AI to transform the way new products are conceived.
Following the announcement of its plans to create the world's largest cultivated beef facility, JBS' Eduardo Noronha talks about how the company will be helping drive cultured meat to market.
Finnebrogue has partnered with cultivated meat company Ivy Farm Technologies on a project to bring the first commercially available cultivated wagyu beef burgers to market.
From vegan proteins ‘genetically identical’ to the ones found in milk to the growth of microalgae in the pet food market, we run-down some of the latest innovations in food and drink ingredients.
Despite retail trends showing a fall in demand for alternative proteins, global revenues are projected to surpass $290bn. Here we look at each market segment and the start-ups with big potential.
Researchers from the Leibniz Institute for Food Systems Biology at the Technical University of Munich have discovered to chemical combination to recreate the aroma of walnuts.
Regulatory approval for cultivated meat companies Good Meat and Upside Foods could pave the way for future approvals and a big moment for the UK and European Markets.
The UK government should consider raising taxes on foods that are high in fat, salt and sugar (HFSS), according to Danone UK & Ireland president James Mayer.
ADM is opening a Customer Creation and Innovation Center in the UK to further develop food innovation capabilities, with a big focus on enhancing savoury protein offerings.
The experts at Cargill and Planted explain the importance of fats in meat and how they're creating successful plant-based fats to mimic desirable characteristics.
Scottish food and drink firms have received a share of a £75k fund to support the development of healthier products – the Healthier Products Innovation Fund for Scotland.
Aberystwyth University’s Institute of Biological, Environmental and Rural Sciences has been awarded a funding boost by the Biotechnology and Biological Sciences Research Council to continue its work in food security and resilience.
Walkers is trialling new multipack packaging for its Snack A Jacks range, which will see packs on Tesco shelves using considerably less plastic than before.
A new contender has joined the growing ranks of non-high in fat, salt or sugar (HFSS) sweet treats, with the reveal of Lactalis Nestlé Chilled Desserts UK’s Milkybar Gold White Chocolate Crème Dessert.
Creating local hubs to promote collaboration between industry experts, stakeholders and Government is key for the future of research and development (R&D) within the food and drink sector, according to AberInnovation.
Sustainable packaging solutions ruled this year’s Interpack, with exhibitors showcasing a range of innovations that addressed key challenges such as greenhouse gas, cost and efficiency. Here’s our roundup of launches…
Switching to non-sugar sweeteners (NSS) will not help reduce weight and could lead to an increased risk of a number of non-communicable diseases, according to new guidelines from The World Health Organisation (WHO).
The Institute of Food Science and Technology (IFST) has announced the seven finalists of the 11th Ecotrophelia UK, the competition celebrating food and drink student innovation.
Georgia Carr, associate at intellectual property law firm Potter Clarkson, discusses the role of intellectual property in protecting data-driven innovations.
Experts of sausages, burgers and food forming take a look back (and forwards), as they examine what’s changed and how new technology is influencing the sector with Food Manufacture’s editor.
Gen Z, maximising health and energy drinks were the key trends driving innovation and new product development in the soft drinks category, according to Britvic.
Manufacturers need to move the focus away from making plant-based replacements for meat products and instead make alternatives that can stand up as desirable food in their own right, according to FMCG Gurus head of research and insight Mike Hughes.
The Soft Drinks Industry Levy – AKA the Sugar Levy – has been a catalyst for growth in the soft drinks industry, but growth of sugary drinks in the out of home market suggests more could be done to educate retailers and consumers of sugar-free alternatives.
Despite headwinds, food and beverage brands are spending more in new production development and contract manufacturing, and keen to embrace automation to relieve stress following historic global supply chain challenges.
