News & Analysis on Food & Beverage Development & Technology
The partnership is a crucial milestone toward meeting infants’ nutritional needs in larger populations given Nestlé’s global footprint that would be difficult for the startup to achieve independently
The food sector must understand how nutrients are absorbed if it is to produce products that fulfil their health potential
With pressure on conventional coffee production, coffee grown in a lab is one alternative that could ease demand
AI is accelerating reformulation, automation and data-led decision making at a pace that is already reshaping roles across the food and drink workforce
The emergence of ‘Ozempic personality’ is intensifying questions about how GLP-1s are changing cravings, impulse eating and reward-seeking behaviour
Amai Proteins’ sweet protein secures regulatory approval in Singapore after recent US nod
Once hailed as a reformulation fix, sweeteners are now facing growing scientific scrutiny
Food and beverage brands face consumers staying on appetite-suppressing drugs for longer
Many cultivated meat companies have gone under – which ones are left?
Extreme climate events are now a huge challenge for the coffee industry.
From recalled product remaining on shelves to weak marketing guidance, regulatory gaps across infant nutrition remain stark
The first global study of its kind quantifies the problem in the food and drink industry
Industry players, academics and researchers have cracked the code for better tasting alcohol-free drinks - in different ways
The first-ever milk chocolate bars made with cell-cultivated cocoa butter have been produced
Could cocoa fermentation be doing more than shaping flavour? New research hints at untapped nutritional potential in Amazonian beans
Once dismissed as dull, fibre is now reshaping global food and drink innovation
Mars invests in regenerative farming as it ramps up efforts to hit net zero by 2050
New health studies are reigniting a global battle over artificial sweeteners, leaving brands, regulators and consumers divided
A surprising ingredient could help plant-based meat tackle one of its biggest problems: taste
Opinion
What if fermentation waste became the most valuable fibre source yet
Cocoa innovation opens up new possibilities for manufacturers
As sugar shifts from ingredient to liability, food and drink manufacturers are rebuilding sweetness from the ground up using rare sugars, fibres and fermentation-driven innovation
Future Food-Tech San Francisco
Industry leaders at Future Food-Tech San Francisco say lower investment levels are giving rise to an era of deeper cooperation among stakeholders focused on creating healthier products
Oobli’s CEO is betting on protein-based sweetness to cut sugar at scale, but the shift raises uncomfortable questions for regulators, manufacturers and the supply chain
Up the food chain
An engineer at heart, Alexandre Bastos brings a problem‑solver’s mindset to the front lines of food innovation
The removal of food noise is the key to GLP-1s’ success
Safer whitening may be on the horizon for confectionery, bakery and dairy, thanks to a new alternative to one of food’s most controversial additives
New research linking popular sweeteners to cognitive decline has again raised concerns over their safety. What does this mean manufacturers?
Dairy and meat industries are grappling with significant methane impacts. Here’s a list of proven tools to address it, and one radical idea
As consumer appetite changes and nutrient scrutiny intensifies, protein is moving from differentiator to design standard
In a category driven by flavour innovation, functionality and format, the colour of a beverage remains one of its most powerful and immediate signals.
Global Food Tech Awards 2026
The Americas are making noise on the global food tech stage in this powerful top 10 line-up of finalists
The GLP‑1 boom is rewriting consumer behaviour at speed and forcing food makers to rethink everything from portion size to product strategy
After years of compromise, sweetness without sacrifice may finally be within reach
Fresh research into the world’s fastest growing plant reveals significant health benefits - if it’s prepared the right way
Former GLP-1 users looking to keep the weight off are a potentially underserved consumer base looking for foods and beverages that will help the feel full longer, manage portions and meet their health goals
With a growing number of people ditching GLP-1 weight-loss drugs, producers are being drawn into a far more complex conversation about nutrition, psychology and long-term eating behavior
As climate, disease and regulation strain global cocoa supply, manufacturers are turning to low‑cocoa and cocoa‑free innovations to protect margins and future-proof their portfolios
Consumers are often attracted to the same diets for different reasons
For fifty years, key nutrients and ingredients such as protein, zinc, magnesium, and iron have been declining
Manufacturers get the spotlight for launching GLP-1-friendly food and drink, but it’s ingredient suppliers behind the scenes often spotting the trends that make it possible
Foods that do not meet the definition of ‘non-ultra-processed’ are UPFs by default
AI can do a lot more than offer guidance and write emails. It can help food companies find brand-new ingredients for product formulation
Sometimes recipe reformulation is a choice, sometimes it’s an order
Within a narrow funding landscape, plant-based inputs are emerging as one of the most pragmatic ways cultivated meat companies can reduce costs and move toward commercialization
Cycle‑syncing nutrition is exploding, and brands are betting big. Is this the next major wave in women’s health?
From autonomous R&D to real‑time supply chain resilience, AI is redefining the rules of food and beverage. Is industry ready for the next era?
Up The Food Chain
Hubert te Braake already had the dream job: as director of research and development at Heineken, he’s tasked with creating the world’s next big brews. Now he’s been given a shiny new €45m ($53m) lab to do it from
Why ‘climate-proof’ cacao start-up Kokomodo is hedging its bets on an increasingly stronger future for cell cultured cocoa
As demand for natural sweeteners grows, Manus moves monk fruit production in the US