Free-from

Food swaps to stop biodiversity loss. GettyImages/RealPeopleGroup

Food swaps to stop biodiversity loss

By Donna Eastlake

We’ve all heard of the rallying World War Two cry, ‘Dig for Victory’, urging citizens to combat food shortages by growing fruits and vegetable in their allotments and gardens. Well, now people are being urged to make food swaps to stop biodiversity loss....

The salty snack sector has witnessed positive growth, largely due to the vast array of products available in Europe and their relative affordability GettyImages/Moyo Studio

Salty snack supply set to grow and diversify in 2024

By Natasha Spencer-Joilliffe

Affordable, better-for-you and flavourful salty snacks lead producers’ formulation considerations in 2024, while creating resilient crops and exploring the metaverse landscape drive the wider value chain.

Tackling texture of plant-based proteins. GettyImages/Jovana Stojanovic

Tackling texture of plant-based proteins with non-UPF discovery

By Donna Eastlake

‘Dry’, ‘chalky’ and even 'gritty' are just some of the less than favourable words used to describe the texture of plant-based proteins. However, scientists at the University of Copenhagen believe they have discovered the secret to significantly...

Could a plant-based diet prevent chronic diseases in women? GettyImages/Daria Kulkova

Could a plant-based diet prevent chronic diseases in women?

By Donna Eastlake

Plant-based diets are proving hugely popular amongst men and women across the globe, with everything from animal cruelty to environmental impact being cited as the reason. But could the plant-based way of life also prevent against chronic diseases in...

Foodies are falling for luxury butters in a big way. GettyImages-carlosgaw

Foodies are falling for luxury butters in a big way

By Donna Eastlake

Whether you’re spreading it (generously) on a crumpet, making pastry for a pie or baking a cake, butter is a kitchen essential that’s loved by many. But this humble ingredient is having something of a luxury makeover and food lovers are flocking.

The product is nutritionally similar to gluten-containing wheat flour. Image Source: Ulada/Getty Images

Gluten-free but wheat? Coeliac-safe wheat flour developed in Spain

By Augustus Bambridge-Sutton

Gluten-free substitutes such as rice and corn flour have for decades aimed to take the role of wheat flour in baked goods, so that those with coeliac disease can consume them. Now there is a new substitute: wheat flour itself.

The terms 'vegan,' 'vegetarian' and 'plant-based' are not legally defined. Image Source: Getty Images/Vincent Ryan

'Vegan' labels don't always mean free from animal products

By Augustus Bambridge-Sutton

Despite common public understanding that the word ‘vegan’ means free from animal products, there is no legally binding definition for the term in the UK and EU. This means that products labelled ‘vegan’ can contain trace amounts of eggs or dairy. Furthermore,...

Additives are used for various purposes in the preparation of food, including restoration, preservation, prolonging shelf life, and quality improvement. They comprise colours, preservatives, antioxidants, and flour treatment agents. GettyImages/Olivier Le Moal

How will food additives’ reputation fare in 2024?

By Natasha Spencer-Joilliffe

Off the back of shifting political landscapes, evolving biotech-led categories and regulatory changes in 2023, we look at how these influence food additives in 2024 and what further changes we can expect to see.

Image Source: We Are/Getty Images

NPD Trend Tracker: From Olympic peanut butter to blueberry muffin popcorn

By Augustus Bambridge-Sutton

We have a lot of sweet treats this week with blueberry muffin popcorn, KitKat Chunky Hazelnut and two different types of cookie dough ice cream. We also have the renewal of an old partnership for Whole Earth, and a new plant-based cheddar for Violife....

The Seafood Alg-ternative project is developing alternatives to smoked salmon, canned tuna, tarama spread and roes from algae. GettyImages/4kodiak

Fish 2.0? EU funds wave of algae-based fish substitutes

By Flora Southey

Smoked salmon, canned tuna, tarama spread and roes…made from algae? The ‘Seafood Alg-ternative’ project, with support from the European Maritime and Fisheries Fund, is working to transform algae into plant-based seafood substitutes.

Follow us

Products

View more

Webinars