Plant-based woes are many and often vast, but sector experts remain confident in the category's healthy future, offering advice on how to move it forward.
Daily supplementation with an extract from coffee cherry may boost working memory in middle-aged Americans, according to data from a “first-of-its-kind remote clinical trial".
Nespresso USA’s range of honey products launched last week opens the aperture for the potential return on investment in regenerative agriculture, which some may view through an important but limited lens of supply chain security or as a marketing play...
When a healthy product is encased in plastic packaging, this can negatively affect consumer perceptions of the product. Can front-of-pack labelling mitigate this?
A few weeks after launching it flagship flank steak into European retailers, Redefine Meat co-founder Eshchar Ben-Shitrit talks early feedback, navigating the UPF debate and the plant-based plateau.
Leading microbiome researchers at APC Microbiome Ireland (APC), University College Cork, have partnered with global food and drink giant Kerry Group to explore how diet can support cognitive health.
Working with one of the world’s largest breweries, Duynie Group is extracting value from brewer’s spent grains by transforming the protein fraction into concentrate that can be used by the food and feed industries.
This week, we have a range of beverages, from beer using drought-resistant 'fonio grain', energy drinks made by Estonia's oldest brewery, and rum developed from raw materials on Belizean farms.
A US consumer advocacy group tested 46 samples of organic and non-organic gluten-free (GF) goods – bread, pasta, crackers, snacks, flour, dessert mixes and chips – for herbicides, pesticides, gluten and minerals.
Squeezed supplies and higher prices have triggered a spate of olive oil fraud across Europe in recent months, with a knock-on impact on producers and consumers.
Which hurdles are standing in the way of a true protein transition? Join us when we catch up with alternative protein experts from around the globe to discuss all things next-gen protein.
Europe’s fermentation sector has attracted more funding in H1 2024 than in the entirety of 2023, suggesting tailwinds for alternative protein innovation.
Around 6% of Britain’s dairy farmers have left the industry in the past year, according to AHDB data. What’s driving this – and is there a way around it?
From palm oil to soy, cocoa to coffee, some of the industry’s most used ingredients have strong links to deforestation. How can environmental violations best be eliminated from supply chains?
The US must significantly increase public and private investment in alternative proteins, including cultivated meat, to maintain global competitiveness, according to the Good Food Institute's (GFI) State of Policy report and GFI's Policy Specialist,...
In order to improve its operational efficiency, dairy major Danone has enlisted Microsoft. The two companies will collaborate to implement AI in Danone’s systems.
This week, we have new flavours from Twinings tea and dairy brand Trewithen. Plus, snack brand Truly Nuts rolls out in WHSmith, and Mondelēz International reveals its upcoming Christmas line-up.
Kraft Heinz slashed its outlook for the remainder of year after organic net sales tumbled 2.4% year-over-year in its second quarter, during which executives said consumers continued to pull back on spending more than expected – slowing previously anticipated...
Several significant milestones have been reached in the regulation and in the research and development of cultured meat for pet food in the EU, UK, and US.
As pressure grows on plant-based dairy to address concerns from taste and texture to environmental impact, European food tech start-ups are working on a dairy-free solution that ticks all boxes.
In recent years, consumer demand and evolving government regulations have led to significant advancements in sustainability within the confectionery sector.
A scientific breakthrough may pave the way for developing more climate-resilient cocoa trees, potentially ensuring the continued production of cacao-based products like chocolate.
Consumption of everyday foods and drinks like eggs, rice and coffee could lead to high levels of potentially hazardous PFAS chemicals in humans, the latest research has found.
Join us when we catch up with Ferrero Hazelnut Company to ask how it’s leveraging pilot plots, regenerative agriculture, and partnerships to tackle the biggest challenges in hazelnuts.
Health-conscious consumers are devouring more snacks and demanding more from their choices. And manufacturers are stepping up to the plate with ever more nutritious nibbles.
The FMCG sector is a significant contributor to plastic waste, but things could be changing. We take a closer look at the bakery and snack companies adopting innovative packaging solutions to tackle the problem.
