Lunchables reinvents PB&J with new no-thaw crustless snack
New Lunchables PB&J reinvents the iconic US children’s snack with a convenient, mess-free, dippable format ready straight from the fridge.
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New Lunchables PB&J reinvents the iconic US children’s snack with a convenient, mess-free, dippable format ready straight from the fridge.
Mars reveals 2025 Halloween range and consumer trends, with Gen Z driving early celebrations and demand for themed, fruity and chocolate treats.
YouTubers WillNE and James Marriott launch their new iced coffee brand, Rodd’s, in Sainsbury’s stores nationwide.
Tom Kitchin becomes the latest high-profile chef to launch a frozen food line, now available exclusively in Home Bargains stores nationwide.
Kar’s Nuts and Dunkin' have launched two new trail mixes inspired by Dunkin’s iconic drinks and treats, now available across the US.
For this month’s Ingredients for Change and to mark Allergy Awareness Week, we speak to Zak Marks, Co-founder and CEO of Kitt Medical, whose personal journey with life-threatening allergies has sparked a national mission to ensure adrenaline is always close at hand, starting with schools and qualifying businesses.
Discover how global leaders are reinventing resilience to protect the future of our supply chains. This exclusive report will share key strategies from top industry experts on tackling climate disruption, digital transformation and shifting consumer demands.
Watch this webinar to explore how Process NIR technology enables real-time process control and automation, helping food producers boost efficiency, consistency, and profitability.
31 March 2025 | By New Food
Join industry experts for an in-depth look at effective reformulation strategies for HFSS compliance. With growing consumer demand for healthier, more sustainable products, manufacturers must balance taste, texture, and functionality while reducing sugar, salt, and artificial additives. This webinar brings together industry leaders to explore the latest advancements and practical…
In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
NIR spectroscopy is transforming baking, offering real-time insights into moisture, fat and protein levels to ensure consistency, reduce waste and improve product safety.
The innovative method developed by engineers from the Hebrew University of Jerusalem could provide a scalable, sustainable solution to the world’s growing demand for meat.
The EU has approved Magtein as a novel food, granting exclusive rights to its market in the region for five years.
2 January 2025 | By Nordson Measurement & Control Solutions
Watch this webinar to hear from Nordson as they discuss the benefits of simultaneous online measurement of moisture, fat/oil, protein, and colour in the baking (cookies/biscuits) and frying (savoury snacks) industries.