The organic market continues to grow, expected to exceed £2.2 billion in sales by year end – it’s highest yet. With the grocery category alone adding a 39% increase in...
Responding to growing demand for swapping traditional protein for alternative ingredients means that the industry is investing in new product development. Sonia Sharma finds out more.
92% of US millennial snackers eat a snack in place of a full meal at least once a week. Callum Tyndall finds out more about product development within this sector.
New research has shown the benefits of eating omega-3 fatty acids. Sonia Sharma finds out how new product launches are utilising this ingredient.
To ensure products stand out amongst their competition, brands are finding new ways to differentiate themselves. Sonia Sharma finds out more.
With vegetarianism and veganism on the rise, how has the nut sector been affected?
In recent years, sales of summer fruits such as raspberries and blueberries have soared, in part due to the liquidiser revolution. Gadgets like the NutriBullet have meant that people are...
For the first time in 2,000 years, Israel-based Fire Grain is launching its freekeh brand in the UK. Katie Woodward finds out more about this ancient wheat grain, which is...
Popcorn sales are rising fast, but why do people eat it? And does it have staying power? Elliot Gardner finds out more.
Barry Callebaut unveiled fourth chocolate type Ruby, Bunge agreed to acquire 70% ownership stake in IOI Loders Croklaan (Loders) for $946m. Foodprocessing-technology.com wraps-up key headlines from September 2017.