The veganism challenge is not limited to dairy and meat
For meat and dairy manufacturers, the shift towards low/no meat and animal product-free diets presents...
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Revolutionary materials: alternative packaging
While materials like plastic have revolutionised how we package and store food products, they are...
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Mayonnaise ice cream, and other best-worst flavours
Scottish ice cream parlour ICE has debuted mayonnaise flavoured ice cream featuring scoops of Hellmann’s...
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Probiotics: resetting the balance
The intestinal tract is the organ in the body that digests and absorbs food. It...
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Environmental and ethical consideration has grown among UK food consumers
With food waste and plastic packaging waste hot topics of debate in recent months, it...
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Kit Kat can’t get a break as Nestlé loses trademark on four finger bar
Nestlé has lost its decade-long battle to keep the trademark for the shape of its...
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Fresh ideas: microwave-assisted thermal sterilisation food processing technology
MATS technology is attracting interest from foodservice operations as well as food and beverage companies....
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Can low-sugar chocolate appeal in a sector driven by indulgence?
Mondelez International has announced plans to launch a range of lower-sugar chocolate and confectionery products...
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Competition is hotting up in India’s infant formula category
Until recently Nestlé and local dairy firm GCMMF had a virtual stranglehold on the Indian...
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Product texture is the innovation tool of the future
When eating, we use all five senses: sight, smell, hearing, touch, and taste. Yet new...
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