Articles

  • 2 weeks ago | foodmanufacture.co.uk | Gwen Ridler

    Marks & Spencer created a stir on social media recently with the launch of its Only … Ingredients range. While the concept itself was solid – keep the ingredients list as short as possible – some people were concerned that these product reformulations were an over-simplification. Removing the fortified ingredients often found in breakfast cereals could mean children lose access to a wide range of vitamins and minerals.

  • 3 weeks ago | foodmanufacture.co.uk | Gwen Ridler

    Capitalising on a growing consumer interest in fruity flavours, this new mango and pineapple flavoured twist on the Chew Bar retains the novel fizzy sherbet centre the treat is known for. This new launch joins the likes of the original Lemon Chew Bar – as well as strawberry, sour apple and cherry cola variations – in the Refreshers Countlines range.

  • 3 weeks ago | foodmanufacture.co.uk | Gwen Ridler

    Recall Ready combines the critical components of an effective recall response into one integrated system, including CRM and loyalty programme alignment, employee training, cross-border regulatory coordination and pre-approved communication templates. In Marketpoint’s words, the system ‘connects the dots’ between operations, marketing and customer service before a crisis forces them into the same room.

  • 3 weeks ago | foodmanufacture.co.uk | Gwen Ridler

    Sold exclusively though KFC’s online store, Gravy Gelato blends the taste of the fried chicken franchise’s signature condiment with ‘traditional Italian gelato craftsmanship’, with notes of peppercorn and chicken. Blurring the line between dinner and dessert, the limited-edition gelato comes in 460ml tubs and will sell for £5.50 – a treat for KFC mega fans.

  • 4 weeks ago | foodmanufacture.co.uk | Gwen Ridler

    The meal kit company teamed up with food futurologist Dr Morgaine Gaye and University of Oxford climate scientist Dr Joseph Poore to predict what Brits will be eating in 2050. Hello Fresh took this research to develop ‘recipes of the future’ that tackle food waste by reusing discarded but edible parts of produce. Any food waste that does occur could be fed into 3D food printers and transformed into new dishes, for example, using leftover rice and vegetables to make sushi.