As free from brands spot long-term growth potential, a perpetual debate is reigniting: is it best for these products to be in separate or standard aisles?
Ingredients specialist Kröner-Stärke has created a cream-like filling for bakery and confectionery products that boasts a shelf life of at least 24 months, but is still free of artificial ingredients, additives and preservatives.
Sweet treats with a reduced sugar, fat and calorie content will be the top drivers of business growth going forward, aligned with the heightened consumer interest in their wellbeing, according to research by Tate & Lyle that includes exclusive commentary...
Kerry Taste & Nutrition has released a white paper that provides snack producers with the most advanced research information to guide their development of protein bars.
With one in 40 kids suffering from cow’s milk allergy alone, and with food allergies more prevalent in children than adults, food companies are way behind in servicing the demand for healthy free-from children's products, says the founder of UK dairy-free...
Mintel research has revealed organic products launches with free from and ethical claims have experienced impressive growth over the past decade, especially in Europe.
Food brands are profiting from ‘free-from’ fake news, claims an Italian consumer rights organisation, after its study found ‘palm oil free’ products were higher in saturates and less sustainable than their palm oil counterparts.
Clean eating and health and wellness are having a “profound impact” on the UK’s eating and drinking habits, according to new research, but consumers still want to indulge. What does this mean for food brands and retailers?
The rise of free from is throwing up unique challenges for manufacturers in that, often products that replace allergens can have an allergen classification themselves, like nuts to provide protein and fat content; or eggs or milk to bind ingredients in...
