News
Tangy wine gums hit shelves
Mondelēz International owned sweet brand Maynards Bassetts is aiming to bring more adults to the sour segment with the launch of Wine Gums Tangy.
Round-Up: Ingredients
Here is your weekly round-up of ingredients news. Next week’s round-up will focus on packaging news.
Call for new approach to food production
Delegates will gather next week at the City Food Lecture 2017 to discuss the question, does it matter where our food comes from?
Free from and organic named fastest growing health and wellness categories
According to new research from Euromonitor International, foods and beverages offering health benefits, such as free from and organic properties, drove value sales in 2016, with organic increasing by 6.8% to reach £28.7 billion (€33.8bn) and free from increasing by 7% to reach £25 billion (€30bn).
Vegan alternatives for cultured milk
With Hydrosol’s new stabilising systems from the Stabisol line, manufacturers can now produce cultured milk product substitutes based on coconut, addressing two current trends at once – the ongoing demand for vegan and flexitarian food and the strong demand for coconut based products.
Kopparberg adds sparkling rosé to cider range
Kopparberg has launched Sparkling Rosé Cider in the UK.
Carling refreshes brand identity
UK lager brand Carling has unveiled a brand refresh that will be introduced across its full portfolio, which includes Original Lager, Cider, Citrus Twist and Premier.
Bringing home the bacon
Inclusions specialist Pecan Deluxe Candy’s latest product launch is Bacon and Smoky Bacon Flavour Fudge Pieces.
Industry shows ‘improved environmental performance’
The Food and Drink Federation (FDF) has highlighted the ongoing progress made under the Five-Fold Environmental Ambition (FEA) and taken forward under Ambition 2025, FDF’s new sustainability commitments launched in 2016.
High protein breakfast
Offering a high protein content, the new SternLife breakfast range includes high protein powder mixes for pancakes, porridge and rice pudding and a nutritional baking mix.
Stabiliser for Greek yogurt
Premium Ingredients has recently launched Premilac XLY-15049, a stabiliser based on dairy protein for the production of Greek style yogurt and Petit-suisse.
Tickled pink
To expand its offering beyond carmine and anthocyanins, Chr. Hansen has developed new colour additive solutions to meet the demand for intense red and pink shades.
Challenges and opportunities for Scottish red meat trade outlined
The challenges and opportunities for the Scottish red meat trade arising from Brexit have been highlighted in a new briefing paper, published by Quality Meat Scotland (QMS).
Round-Up: Shelf Life
Here is your weekly round-up of Shelf Life news. Next week’s round-up will focus on ingredients news.