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A plant-based revolution
Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?
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New product development (NPD)
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Redefining product quality and power usage in frozen food processing plants
Every business wants to produce the finest quality products at the lowest possible cost. Every business wants to reduce energy consumption to save money and help protect the wider environment.
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Eagle Product Inspection to Display Advanced Detection and Fat Analysis Solutions at InspeccionaLIVE in Barcelona
For the first time, Eagle Product Inspection will show its advanced inspection capabilities in Spain, during the inspeccionaLIVE event, 20 November-22 November in Barcelona at the Hotel Porta Fira.
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Confectionery production insights from Maestrani
Carsten Engelhardt, Head of Engineering at Maestrani, offers his insight into the confectionery production process and the complexities of ever moving forward in technology while keeping your product consistent.
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New concept at FoodTech puts knowledge in focus
When FoodTech – northern Europe’s largest expo for food technology – opens its doors from 13 to 15 November 2018 at MCH Messecenter Herning, it will be for the first time ever with the knowledge hall Tech City, which highlights innovation, networking and the most up-to-date knowledge in food technology...
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Stabilising ingredients for vegan foods
Hydrosol have developed stabilising ingredients for vegetarian and vegan food manufacture, whilst promising to keep tastes and textures the same.
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Coca-Cola eyes CBD market
"We are closely watching the growth of non-psychoactive CBD as an ingredient in functional wellness beverages around the world," says beverage giant
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Hellmann’s to tap into vegan trend
Unilever has announced it will be launching its vegan Hellmann's Mayonnaise in the UK, having successfully brought it to the US market in 2016.
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A finger on the pulse
One UK company has developed an innovative alternative to wheat-free flour that meets the increasing demand for ‘free from’ and protein-rich foods. Neil Winney, its Managing Director, tells the story…
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Cutting cream cheese-making process from 20 hours to 30 minutes
The company described the protein as delivering ‘an excellent flavour and texture’, claiming it is ‘easy to handle and highly versatile’.
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IFT presents innovation awards to three companies
“Now in its 12th year, the Food Expo Innovation awards program is a showcase for amazing advancements in our profession,” said Coleman.
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Quorn invests £7 million in meat-free innovation centre
Meat-free company Quorn Foods launches a new innovation hub in North Yorkshire.
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University in New Zealand starts pulsed electric field French fry experiment
The three-month industry trial is supported by Potatoes New Zealand and is in collaboration between Elea (Germany) and the University of Otago.
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Ireland’s PM opens AllinAll Ingredients’ €5 million R&D facility
Previously based in Parkwest, Dublin, AllinAll Ingredient’s new facility at Rosemount includes a pilot plant which provides the infrastructure and scientific equipment which food scientists use to trial, develop and demonstrate new products.
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Interview with Informa’s Agribusiness Intelligence – UK frozen food sector
New Food asked experts Cristina Nanni (CN) and Max Green (MG) from Informa’s Agribusiness Intelligence for their take on the UK frozen food sector.
