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Linda McCartney revamps Vegemince to meet school allergen and menu standards
Linda McCartney Foods has reformulated its Vegemince product to remove gluten and egg, aiming to strengthen its position in the UK school catering market.
Maison Perrier launches French Kiss, first sweetened sparkling water with prebiotics
Maison Perrier is expanding its US sparkling water portfolio with French Kiss, its first sweetened sparkling water featuring prebiotics and real fruit juice.
Tattooed Chef targets protein-led frozen pizza growth with cottage cheese crust launch
Tattooed Chef is entering the pizza segment with a new cottage cheese-based crust, as manufacturers race to add protein and functionality to mainstream comfort foods.
Fiberstar launches citrus fibre as acacia gum alternative for beverages
Citri-Fi Pro, is positioned as a natural emulsification and stabilisation solution that can replace up to 75% of acacia gum or modified food starch in beverage formulations.
Nestlé extends KitKat range with cookie dough flavour to drive growth across formats
Nestlé has launched a cookie dough flavour extension across its KitKat chocolate bar range in the UK, as the group leans on familiar, indulgent flavours.
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