Ingredients & Nutrition

The new innovation centre will be where they invent the foods of the future

Kellogg’s launches new food innovation centre

By Michelle Perrett

Cereal manufacturer Kellogg’s has invested more than half a million pounds to open a food innovation centre based at its Trafford Park factory in Manchester.

Blends has the capacity to process 140 million cans a year

Contract manufacturing profile: Blends Flavours & Colours

Blends Flavours & Colours dramatically boosts canning potential

By Andrew Richardson

Blends Flavours & Colours has invested in significantly growing its canning capabilities as it moves away from plastic in response to its customers' needs, explains factory manager Andrew Richardson.

Healthy indulgence continues to be a buzz-phrase in bakery

Digital feature: long read

Bakery & confectionery trends 2022

By Alyson Magee

Pressure to make products healthier for shoppers may have temporarily eased as prices have soared, but that doesn't mean processors are easing off reformulation or innovation, says Alyson Magee.

Plant-based tacos are taking off, says ingredients supplier Beneo. Image: Toos Vergote

Digital plant-based feature: long read

Plant-based food trends 2022

By Lynda Searby

Plant-based innovation has long since expanded beyond the world of meat analogue products and exploded into every retail category, supported behind the scenes by ingredients suppliers.

School children are confused about important areas of nutrition

Confusion reigns over important areas of nutrition

By Rod Addy

Widespread confusion about important areas of nutrition exists among UK consumers of all ages, according to the findings of a new survey from the British Nutrition Foundation (BNF).

Dimbleby: 'They have kicked stuff down the road to the Health Disparities white paper'

Government Food Strategy shows it's 'in pocket of food industry'

By Rod Addy

The Government Food Strategy has avoided backing 'bold, evidence-based recommendations' in Henry Dimbleby's National Food Strategy that would have significantly improved the UK food system – a 'shambolic' decision, pressure groups...

Comparing foodservice and retail sales of sausages and burgers gives a mixed picture

Digital feature: long read

Sausages, Casings, Burgers & Food Forming

By Rod Addy

Retail sales of sausages and burgers are flagging in comparison with last year's spike when consumption habits were ruled by lockdowns, but foodservice has rebounded significantly, the Agriculture & Horticulture Development Board (AHDB) claims.

The market has received a boost with the reopening of gyms and leisure centres

Digital feature: long read

Sports Nutrition trends

By Michelle Perrett

Consumer interest in health and wellness has grown since the pandemic struck, with a focus on protection and immunity and a corresponding need for exercise fuelling growth in sports nutrition.

Johnson: 'Ukraine accounts for 17% of the globally exported corn'

Food Safety opinion

Food fraud and the Ukraine war

By Alison Johnson

The impact of the conflict in Ukraine has been well covered in the media, but what is the likely impact of this global supply disruption on food fraud and food authenticity?

Probiota 2022 is set to run from 28-30 March in Copenhagen

Experts explore future of probiotics

By Rod Addy

Experts from Cargill, Kerry and Yakult are set to take the stage in Copenhagen this month as part of a conference exploring the future of probiotics in the food sector.

Allan, with Macphie chairman Alastair Macphie

Macphie appoints sustainability manager

By Rod Addy

Food ingredients manufacturer Macphie has appointed Kirsty Allan to the newly created post of sustainability manager to drive forward its environmental agenda.

The conference will tackle fat, salt and sugar reduction as well as a host of other issues

Virtual Reformulation conference: one month to go

By Rod Addy

Some of the UK's foremost experts on food and drink reformulation will offer essential insight and guidance on vital topics at Food Manufacture's virtual conference Reformulation: What Next? from 29-30 March.

Plant-based burgers can maintain their juiciness through cooking with PrimeLock+

Givaudan launch looks to improve plant-based burger mouthfeel

By Gwen Ridler

In this exclusive podcast interview, Flavio Garofalo – Givaudan global category director – discussed the development of the ingredients manufacturer's newest product PrimeLock+ and its roles in the development of plant-based burgers and meat analogues....

One of Framptons's bottling lines

Contract manufacturing profile: Framptons

Hatching a plant-based future

By Rod Addy

Framptons is a contract packer and manufacturer for well-established brands. Its flexibility and adaptability have ensured its longevity and it has expanded its capacity in plant-based ‘milk’ production thanks to trailblazing investment in a SIG Combidome...

According to the ISC, demand for stevia continues to grow. iStock credit: HandmadePictures

Framework for steviol glycoside production approved

By Rod Addy

International food safety body Codex Alimentarius has approved a framework outlining four safe ways of producing steviol glycosides, enabling greater access to stevia products across the globe.

Collett: 'New ingredients are being introduced all the time'

Ask The Expert, in collaboration with the Institute of Food Science & Technology (IFST)

Ask The Expert: sugar reduction in soft drinks

By Vicky Collett FIFST CSci

Vicky Collett, (consultant) global quality manager for a joint venture between PepsiCo and Unilever, explores the challenges of sugar reduction in soft drinks.

Diana Food has grown red beet for natural coloring for more than 30 years

Denmark's Oterra acquires Diana Food's Holbeach site

By Rod Addy

Denmark-based natural food colours supplier Oterra has completed its acquisition of Diana Food's natural colourings business, which includes its factories at Holbeach, Lincolnshire and Cossé in France.

Diana Rodgers claims red meat has been unfairly targeted

Red meat is 'a scapegoat' for health and climate change

By Michelle Perrett

Red meat production is completely misunderstood and is being unfairly targeted as a scapegoat for concerns about health and climate change, a leading dietician, author and film director has claimed.

KP Snacks brands include Tyrrells crisps

KP Snacks develops green farming practices

By Michelle Perrett

KP Snacks is to scale up its regenerative farming practices as part of its partnership with agricultural sustainability experts Future Food Solutions.

Consumers are showing great interest in protein-rich drinks, such as tropical protein water, as well as foods

How to make the most of the protein trend

By Rod Addy

Taste and health and wellness are the largest trends associated with protein-rich foods as the 'protein revolution' offers product developers 'exciting opportunities', according to Kerry Group.

The Portman Group is calling for calorie labelling to remain voluntary

Alcohol manufacturers move towards calorie labelling

By Michelle Perrett

Almost half (47%) of alcoholic drinks from leading UK brands now carry calorie information on their labels, in addition to other warnings, the drinks watchdog The Portman Group has revealed.

All herbs and spices are not of the same quality, McCormick's Chris Jinks has warned. iStock credit: AlexRaths

McCormick warns of herbs and spices adulteration

By Michelle Perrett

McCormick & Company, the US-based ingredients supplier, has called on manufacturers in the herb and spice industry to check their businesses for fraudulent practices following the publication of an EU report.

Buttriss: 'Nutrition should also be central to discussions about how to transform diets and food systems'

UK food production needs transformation

By Michelle Perrett

UK food production needs to be transformed to achieve healthier and more sustainable diets, leading experts claimed at the British Nutrition Foundation’s (BNF's) annual day conference.

The U-label scheme uses QR codes on wine or spirits bottles to convey information

Why voluntary nutrition labels for alcoholic drinks won’t work

By Richard Horwell

A voluntary e-label scheme has been developed by European wine and spirits trade bodies Comité Européen des Entreprises Vins and Spirits Europe enabling wine and spirit producers to communicate nutritional, calorie and allergen information via QR codes...

Martin: 'Companies must start their compliance early'

Legal opinion

Get to grips with low-to-no-alcohol labelling now

By Pete Martin

Consumers determined to ditch booze or reduce their intake have seen the no- and low-alcohol sector soar over the past two years, with the category growing by 51% in the year to February 2021 (Kantar Worldpanel).

Who will claim trophies on 10 February?

Rich Products, Müller and ABP are among FMEA finalists

By Rod Addy

Rich Products, Müller UK & Ireland and ABP are among the food firms making the final cut in the run-up to the announcement of the winners of the Food Manufacture Excellence Awards (FMEAs). Is your company shortlisted? Read on to find out.

Spotlight

Chief executive Chris Ormrod will continue to head up the business. Credit: Cakesmiths Cakesmiths to become part of rebranded Onore Food Group The impacted batch of stuffing mix has now been taken out of circulation. Credit: Getty / DronG Tesco recalls stuffing mix because of possible presence of moths The Food and drink industry is the four fastest adopter of AI tech in the UK. Image: Getty, Da-Kuk Food industry fourth fastest adopter of AI tech in UK Cold store workers have previously suffered from serious injuries such as frostbite. Credit: Getty / bluecinema New guidance issued to protect food workers in extreme cold conditions The manufacturer installed solar panels at its facility as part of the project. Credit: Beacon Foods Beacon Foods completes £6m expansion project, installs 1,428 solar panels

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