Fermentation sector eyes move into mainstream

By Oliver Morrison

A host of consumer trends is driving interest in fermented food, according to a panel of experts speaking at the Ingredients Show. However, an education gap needs addressing if fermentation is to move from fashionable buzzword to become a sustainable...

Heinz says the UK condiments is mature but not devoid of innovation. © / zkruger

Kraft Heinz says UK sauces market still hot

By David Burrows

Condiments colossus Kraft Heinz has hit back at the suggestion that the UK is “out of step” with its western European neighbours when it comes to table sauces.

Frutarom gets firm with condiments

Frutarom gets firm with condiments

By Rod Addy

Frutarom Savoury Solutions has launched stabilising compounds that enable condiments such as dips, ketchup, sauces and mustard to be incorporated into meat and sausages.

Snack Size Science: Monkey Methuselahs and soy sauce

Snack Size Science: Monkey Methuselahs and soy sauce

By Stephen Daniells

FoodNavigator's Snack Size Science brings you the week's top science. This week we look at how drastically cutting calories could keep the Grim Reaper at bay, and how soy sauce may have potential in drive to cut salt levels in foods.

Heinz-HP deal in the can

Heinz-HP deal in the can

By Anita Awbi

Britain's Competition Commission (CC) has granted provisional
clearance for Heinz' acquisition of HP's leading sauce and canned
goods brands - and looks set to give full consent in April.

Soy sauce safety improves

Soy sauce safety improves

One year on and the quality of soy sauce used in catering outlets
in the UK appears to have improved. The UK Food Standards Agency
(FSA) recently carried out a survey and found fewer samples
containing unacceptable levels of the chemical...


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