UK

 

Sucrose replacement

Sensus research has revealed that inulin can replace sucrose in food recipes, providing new opportunities for food manufacturers to create tasty, healthy products that consumers demand. Based on a survey of more than 800 UK consumers, Sensus discovered that the demand for healthy, good-tasting food is on the rise and that consumers are willing to […]

, ,

Hot dog launch

Produced by Smithfield Foods, French’s Hot Dogs are the latest addition to the brand’s range of mustard, relishes, sauces, and salad dressings on offer in the UK. Jill Leigh, category manager for Smithfield Foods, says, “Our research showed that French’s is trusted by hot dog consumers, making it the perfect partner for a naturally beechwood […]

Curry pastries

Pastry manufacturer Peter’s Food Service, based in South Wales, UK, has struck a licensing deal with Asian cuisine brand Sharwood’s to launch a new range of Sharwood’s chilled pastry bakes. Working in partnership with Sharwood’s brand owner Premier Foods, Peter’s will manufacture, market and sell a new range of naan-shaped pastry bakes flavoured with Sharwood’s […]

,

Cake squares

Premium cake brand Kate’s Cakes has launched its new Cake Squares product range in the UK. The homemade-style cakes, which are available in three flavours, are individually wrapped and sold in packs of five. The three flavours are Chocolate Fudge Cake, a rich chocolate cake topped with buttercream and decorated with double chocolate curls; Classic […]

Mid-lifers’ chocolate habits

According to Canadean, chocolate is becoming increasingly popular among 35-44 year old UK consumers, however, research shows that these consumers pay little attention to its product formulation. Canadean’s survey finds that 46% of consumers aged 35-44 claim that ‘natural products’ are neither important nor unimportant when they look for chocolate. Moreover, 66% have never put […]

, , ,

Bid to boost business for manufacturers

Launched for food and drink manufacturers, the Greater Manchester Skills Gateway hopes to boost the economy and improve companies’ use of training to achieve growth, raise productivity and improve staff retention. Greater Manchester, UK, is the first region to use European funding (through the European Social Funding Skills Support for the Workforce programme) to develop a […]

70% of chickens contaminated

The Food Standards Agency (FSA) has published the cumulative results from the first two quarters of its one-year survey of campylobacter on fresh chickens bought in the UK. Individual results by major retailer have also been published. The results to date show: 18% of chickens tested positive for campylobacter above the highest level of contamination […]

,

United Biscuits and Cargill unite

United Biscuits (UB) has announced a three-year partnership with Cargill, which will see Cargill’s cocoa and chocolate business supply all of UB’s derived cocoa and chocolate products, as well as support UB with delivery to its seven UK manufacturing facilities and four facilities in northern Europe. The partnership will also see the companies work together […]

, ,

Olive oil preferred choice for 55+

The market for olive oil is the fastest growing in the oil and fats market in the UK, and has the potential to appeal to those aged 55 and over due to its age-aligned benefits, Canadean reports. The UK’s oil and fats market is valued at £420 million and is forecasted to grow further. Older […]

,

New research improves oven efficiency

Campden BRI research into the flow of air in bakery ovens has helped in the development of a new oven system which is around 5% more efficient than a conventional setup oven. The efficiency savings are achieved by balancing the way gases move into and out of ovens. By calculating the quantity of gas released […]

Campylobacter exploits chicken ‘juice’

A study from the Institute of Food Research has shown that campylobacter’s persistence in food processing sites and the kitchen is boosted by chicken ‘juice’. Organic matter exuding from chicken carcasses (chicken juice) provides these bacteria with the perfect environment to persist in the food chain. This emphasises the importance of cleaning surfaces in food […]

, , ,

Acting director of FDF announced

Former managing director of General Mills UK, Eire & Nordic and FDF president from 2011-13, Jim Moseley, is to become acting director general of the Food and Drink Federation, following the resignation of Melanie Leech. Leech joins the British Property Federation in the New Year and the process of recruiting her successor is underway. President […]

Show season continues

I have reported on several shows and exhibitions in recent newsletters and, with show season still in full swing, I clocked up a few more air miles last week with a visit to Emballage in Paris as well as Food Matters Live in London. First up was Emballage, which took place in Paris at the […]

, ,

Food and Drink Technology