Trends & People
Health & Lifestyle
Dish With A Difference
One trend, three trailblazers
Weekend on a Plate
Interview with an Innovator
Fad or Future
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11 May 2018
Encouraging a taste for travel: the kids meals adding global flavour
03 May 2018
Raising the pulse: what needs to be done to dress up the dip selection?
01 May 2018
Restaurant ready: the new range that aims to make over the ready meal’s image
20 April 2018
Sachet away: the vegan yoghurt that comes in powder packets
17 April 2018
Bold biscuit steps: the company not afraid to play with flavours
12 April 2018
Functional treats: are vitamin-enriched chocolate bars part of the next wave?
06 April 2018
Quark: dairy’s answer to the plant-milk invasion?
29 March 2018
Going FODMAP friendly: the bakery range helping consumers with their diet
14 March 2018
From gym to junk food: turning high-protein powder into vegan burgers
07 March 2018
Washed up on shore: seaweed wraps, pasta and bacon
01 March 2018
Healthy bread: good for the gut and made with ancient grains
16 February 2018
Seeing red: a vegan, gluten-free snack inspired by Ghanaian cuisine
01 February 2018
Go nuts: alternative snacking and 'activated' ingredients
25 January 2018
Mumbai feels the freeze as Iceland launches eco-friendly Indian street-food range
18 January 2018
Baru nuts: how these bad boys from Brazil are getting the spice treatment
11 January 2018
Chickpea water: the secret to making a good vegan mayo?
03 January 2018
Will nitrite-free bacon be a boon for British breakfasts?
14 December 2017
Sea change: the new crisps that are made from salmon skin
22 November 2017
What’s actually new about Kellogg’s plant-based cereal?
20 November 2017
Some assembly required: Amazon’s meal kits ready to deliver
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