
Yeast-derived fat fools consumers in cocoa butter test
A fat derived from yeast cells may hold promise as an alternative to cocoa butter.
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A fat derived from yeast cells may hold promise as an alternative to cocoa butter.

A group of senior executives from major UK manufacturers and retailers have gone over their boards’ heads with a stark warning to investors over short-sightedness.

The suggestion that supermarket tinned mackerel contained no mackerel was always going to attract attention. Yet beyond the headlines lies a far more complicated story.

Chocolate and cocoa producer, Barry Callebaut, has moved into a cutting-edge food tech hub at Colworth Science Park as it looks to strengthen its work with Magnum.

New food regulatory proposals will see major changes to an historical framework, which will place Big Food under much more scrutiny.

Rules designed to rate the recyclability of packaging could see many producers facing higher Packaging Extended Producer Responsibility (pEPR) fees, suggests new analysis by the international circular economy specialist, Reconomy.

Manufacturers may need to look beyond the typical proteins that have dominated the food and drink sector in recent years as demand for natural, high-protein products continues to grow. Having taken off in the US, could egg white protein be the next big...

The creation of Hovis Bakeries could signal a broader shift in how the food industry defines health, argues Modern Baker co-founder Leo Campbell.

Kraft Heinz has appointed a new chief financial officer following the exit of Darren De Vires.

Earlier this month, UK on-pack recycling label scheme operator, OPRL, flagged an important point: where are the finer details around PPWR’s future labelling requirements?