Here is your weekly round-up of Ingredients news. If you have a news item you would like to submit for next week’s round-up, please contact Carly Wood at mailto:[email protected].

• Hydrosol is meeting the rising demand for meat-free alternatives with new all-in compounds for the manufacture of vegetarian and vegan cold cuts, and alternatives to hot boiled sausages.
• Clean label ingredient specialist Ulrick & Short has unveiled its latest fat reducer to help food manufacturers reduce fat and calorie content in a range of foods.
• Sensient Colors is introducing a new line of natural colours under the Pure-S brand, enabling manufacturers to tap into vibrant botanical shades.
• Canadean asked UK consumers how they take their hot drinks – a market valued at £2 billion in the UK in 2014 – and found that 30% of consumers add sugar to their tea, coffee or hot chocolate.
• The UK syrups and spreads market is dominated by jam and honey spreads. However, chocolate spreads are expected to gather pace, growing by 35% up to 2018, finds a new report from Canadean.
• A number of Dutch meat processors, retailers and food innovation company Top have started a collaboration to achieve salt reduction in meat products without loss of flavour, texture or shelf life.