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Conquering the chocolate market
Founder of ChocXO, Richard Foley, shares his journey towards creating his leading chocolate company and how the brand is disrupting the industry.
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Dairy vs. dairy alternative spreads
Sam Thomas, Head of Category at Upfield UK&I, discusses Britain’s appetite for dairy-free spreads and the drivers of this trend.
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Dairy In-depth Focus – October 2021
Our latest focus on dairy features expert analysis from Lactalis on the past, present and future of British cheese, plus the IDF's Director General offers her thoughts on school milk programmes.
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The flavour challenge of plant-based
The plant-based market may be booming, but challenges in terms of matching their meat counterparts may leave innovators feeling at a loss. Sound familiar? Here’s what to do…
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PKU Awareness Day highlights the pressing need for accurate labelling
Phenylketonuria (PKU) is a rare but potentially serious inherited disorder that calls for a strictly controlled diet. Groups are calling on the food industry to be more sensitive to the critical needs of these and other food-restricted consumers when it comes to labelling.
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The rise of the non-dairy consumer
Lorraine Kelly of Synergy Flavours reflects on how the increased choice of plant-based products has created a new type of buyer.
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The untapped opportunity of the halal market
As the number of Muslims worldwide continues to rise, so too will the demand for halal-certified products.
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The pros and cons of popular vegan proteins
As the essential building blocks of life, protein is a crucial element of our diets. Here, Gene Bruno explores the available protein options to satisfy vegan appetites.
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Where is the hidden lactose?
Rising demand for lactose-free products has driven the development of a new standardised method for residual lactose determination. Katarzyna Niedzwiedzka explains why…
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Chocolate for all to enjoy
The NOMO chocolate brand was borne of lofty ambitions to cater to as wide a range of choice-restricted consumers as possible – a mission it takes very seriously, according to Jacqueline Tyrrell, brand manager at NOMO.
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‘Buying back’ the Amazon with meat alternatives
Future Farm’s Pedro Zuim explains why he believes meat alternatives will save the world.
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The evolution of Easter chocolate
Paul Morris of Luker Chocolate explains how chocolatiers have developed their Easter products to suit the needs and tastes of the modern consumer.
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What’s the difference between milk allergy and lactose intolerance?
Most allergen data is recorded via self-reporting, which is often inaccurate as many people confuse intolerances with allergies.
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Will sesame join the big eight US allergens?
With sesame allergies on the rise in the US, we may see the ingredient added to the list of major allergens which must be declared. Dr Susan Mayne of the FDA explains more...
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What’s driving the plant-based boom?
With more consumers than ever choosing vegan cuisine, Simon Solway, UK and Ireland OOH and Retail Country Manager for Gold&Green Foods, looks at what’s driving the growing plant-based market.
