An abundance of innovation in the grey space between food and supplements has led to a ‘graveyard’ of innovative companies ill-prepared for the hurdles they must jump, a regulatory expert has warned.
Biomimetic vegan collagen alternative manufacturer VeCollal has expanded into the functional snacking space with a white label vegan high protein bar for the beauty and active nutrition markets.
What makes a great food system? Panellists at the City Food and Drink lecture this week argued that policy has a key role in health, food security, and sustainability.
Consumer appetite for gut-health friendly foods shows no signs of abating as understanding of its impact on overall health continues to grow. But how will this trend evolve and grow in the future?
As regulatory restrictions ease, researchers studying Cannabis sativa L. identify its nutritional benefits and potential in vegetarian diets while highlighting the need for clarity on the safety of some concentrated extracts.
We are now witnessing a ‘glucose revolution’ as consumers across all demographics and markets recognise the importance of controlling blood sugar spikes, according to life science experts at Phynova.
Guinness is ready to celebrate St. Patrick's Day this Sunday, March 17 - but so are plenty of other brands. Enjoy a Baileys Mint Choc Shake, jump on the Jameson bus, or turn to an espresso martini...
It’s very difficult to ‘crack’ better-for-you indulgence, according to maker of HFSS compliant doughnuts Urban Legend. Here’s how founder and ex-Graze CEO Anthony Fletcher claims to have done it.
After frequent delays caused by the abstention of Germany, France and Italy, the CSDDD has not been endorsed, in its current form, by the EU. As legislators race to make the directive more acceptable to these countries in order to push it through, how...
Influencers are a twenty-first century force of nature, courting brands and attracting thousands, if not millions, of adoring fans who buy their merchandise, copy their look and hang off their every word. So do influencers have the power to change or...
We speak to two leading packaging manufacturers about the materials, formats and branding choices that plant-based milk manufacturers are eyeing in 2024.
Coffee is one of the world’s most popular drinks. While sensory questionnaires are a tried and tested way of assessing its quality, using technology to measure physical and mental responses can reduce biases and cut out the middleman. Now, researchers...
Although developing meat alternatives from a single ingredient was not Nosh Bio’s initial aim, the start-up very quickly realised it had something ‘super powerful’ on its hands.
We’ve all heard of the rallying World War Two cry, ‘Dig for Victory’, urging citizens to combat food shortages by growing fruits and vegetable in their allotments and gardens. Well, now people are being urged to make food swaps to stop biodiversity loss....
Significant doubts remain as to whether the EU’s new deforestation workstream model will be sufficient to allay fears raised by palm oil producing nations, especially in relation to sustainability and smallholder farmers.
Nicknamed ‘the baked potato cheese’ for its complex umami taste, Hornbacher was until recently only sold in the cheese shop ran by its four-time world champion cheesemaker, Michael Spycher.
From building lean muscle to repairing body tissue, protein has been proven to provide a multitude of benefits. But could too much protein be damaging to your heart?
Our interactive broadcast series Positive Nutrition 2024 starts this week. Don’t miss a host of panel discussions, fireside chats, and presentations with big-name speakers from the food and beverage industry.
Healthy living is firmly on the agenda in this week’s new product roundup: There are immunity-boosting drinks, gut-friendly sweets and flapjacks, and an alternative protein source in the form of edible insects. Elsewhere we have a sparkling lemonade that's...
Mondelez International-owned Cadbury Australia has revamped the packaging for its Easter series to meet consumer demand for sustainable packaging, and as part of the firm’s long-term efforts to reduce plastic use and wastage.
PMS and menopause support, mental and emotional well-being, supporting active lifestyles, and creating tailored solutions are the key trends emerging in women’s health, according to industry experts.
Extreme weather events are becoming commonplace across the globe as the effects of climate change really start to bite. But what does this mean for food production, and ultimately, the future of food security?
The snacking giant’s Greenhouse Accelerator Program is on a mission to elevate high-potential Hispanic-owned CPG food and beverage startups the resources they need to step into the spotlight and shine. It’s a winning formula and is calling for more participation.
The food research organization is currently evaluating how its bio-purification process could benefit from the newly-acquired lactic acid production facility formerly owned by Givaudan company Vika B. V.
WK Kellogg Co CEO’s controversial suggestion of Frosted Flakes for dinner has triggered a fracas from all sectors. The breakfast cereal sector is also dealing with reports that its fortification of niacin (a common B vitamin) is more damaging than helpful...
Affordable, better-for-you and flavourful salty snacks lead producers’ formulation considerations in 2024, while creating resilient crops and exploring the metaverse landscape drive the wider value chain.
‘Dry’, ‘chalky’ and even 'gritty' are just some of the less than favourable words used to describe the texture of plant-based proteins. However, scientists at the University of Copenhagen believe they have discovered the secret to significantly...
Drinking two liters or more of sugar or artificially sweetened drinks per week is linked to a higher risk of an irregular heart rhythm (atrial fibrillation) compared to adults who drink fewer of these beverages, according to a study published this week.
Food and biotech startup Cultivated Biosciences will move forward with developing its yeast-based dairy-free, non-GMO cream after raising $5m in a seed round, with plans for market launch in 2025.
Milk alternatives are the most mature category in alt dairy, but while food brands have largely addressed sensory and functional challenges, nutrition is still lacking.
Foodtech company Incredo expands its sugar reduction solutions with the launch of Incredo Sugar G2, a concentrated version of its clean label, protein-sucrose blend Incredo Sugar made from cane and/or beet sugar and a dairy- or plant-based protein to...
Ingredient supplier Eggnovo is upcycling egg byproducts to produce vegetarian collagen, which it says is effective at a five times smaller dose than some animal-derived alternatives.
Fresh research suggests consumers back legislation to improve farm animal welfare, but if reflected in product price, will they vote with their wallets?
Cruise lines are confronting the major issue of food waste head on. So how are they doing it and what can food manufacturers learn from their approach?
Yogurt brands will be able to leverage a scientifically-backed health claim for the first time thanks to a successful petition lodged by Danone North America.
Fruit and vegetables in Europe are increasingly contaminated with PFAS pesticide residues (per- and polyfluoroalkyl substances), according to a study by the NGO PAN Europe.
The El Niño weather phenomenon, which hit the west coast of Africa last year, carrying unseasonal heavy rains followed by dry heat, is the main factor in an 11% drop in the season’s main cocoa harvest, according to the latest figures from the International...
As an increasing number of people eliminate popular ingredients from their diets, what opportunities are opening up in the free-from space? Join us at Positive Nutrition 2024 to find out.
Spring is in the air and summer is firmly on the horizon in this week’s new product roundup: there are ice-cream inspired sweets and a seasonally special-edition menu. In other news we discover a supercharged apple juice, with heart-healthy properties,...
Most hard cheeses contain an abundance of salt according to campaign group Action on Salt. But is this too much? And how easy is it for cheese producers to cut down on salt content?