Natural and clean label

Natural and functional formulations could learn from salt, fat, and sugar reduction technologies, says Leatherhead expert

Natural and functional formulations could learn from salt, fat, and sugar reduction technologies, says Leatherhead expert

By Nathan Gray

Technical solutions used for the reduction of salt, fat, and sugar could offer the food industry additional opportunities when it comes formulating with natural and functional ingredients, according to one expert at Leatherhead Food Research.

Hovis and Kingsmill stuck in British bread ‘slugfest’, analyst

Hovis and Kingsmill stuck in British bread ‘slugfest’, analyst

By Ben Bouckley

After Premier Foods’ announced this week that it plans to up its spend on ‘power brands’ such as Hovis, Investec analyst Martin Deboo told BakeryAndSnacks.com that UK bread was a “terrible industry” to be in due to industry overcapacity.

All-natural brine system to replace phosphates in poultry applications

Natural alternative to phosphates for poultry processors

By Kacey Culliney

An all-natural, clean label brine system has been developed through a collaborative project with three major UK and Irish ingredients companies to offer an improved solution to phosphate replacements in poultry applications.

Chr. Hansen expands e-number free colouring range

Chr. Hansen expands e-number free colouring range

By Oliver Nieburg

Ingredients firm Chr. Hansen has doubled the number of products in its fruit colouring food stuffs range, which it said will allow manufacturers to diversify sweet confectionery products and keep an e-number free label.

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