There is increasing demand for free from foods among consumers. What new ingredients trends should food producers be aware of?
Producers launching a new product can struggle to find the right balance between quality and longevity. So how should you approach shelf life testing?
From December 2016, comprehensive nutrition labelling will be mandatory for all pre-packed foods in the UK. What do you need to know about it?
Taste is the most obvious of the sensory properties of food. However, smell, sound, texture and appearance can all have a dramatic impact your food product.
The functional foods sector is both significant and growing. What are functional foods, why are consumers interested and what does that mean for producers?
Free-from foods used to be an just for those with allergies. More and more people are choosing them so what do producers need to know about them?
Checking out Kickstarter food campaigns is a great way to see the types of food and innovations that are bubbling up.
Some of the current beverage sector trends are really interesting at the moment – in terms of both what’s being added to and removed from beverages.
Really pleased to see my client Claudi & Fin set to hit 440 Tesco stores from March.
Balancing innovation and speed-to-market is tough for all producers. But are startups at an advantage when it comes to new product development?
