In the ever-evolving consumer goods landscape, one trend remains constant: people love to snack. However, the way they snack and the products they prefer are anything but static.
Halal food and drink sales in Europe are open for significant growth as Muslim – and other – consumer bases grow and demand more new and exciting permissible products from the industry.
With growing global popularity and skyrocketing sales, English wines are entering a golden era. But what does this mean for the wider industry? And which other countries are emerging as the winemakers of the future?
The plant-based industry has faced some serious difficulties in recent years. So, what’s next for animal-free foods and beverages. We bring you the latest…
Gen Z and younger millennial shoppers are using social media to find and purchase foods and beverages, providing fresh food brands and departments an opportunity to connect with these cohorts, Circana and FMI - The Food Industry Association shared in...
Increasing international business partnerships, growing production in the Middle East, and developments in traceability and regulations are set to propel the growth of the halal foods sector, according to a new report.
Mycelium can be a protein-rich alternative to animal products. But will consumers accept it? The interplay of disgust and naturalness perceptions is the key, a new study suggests.
Sports nutrition is proving profitable as it dominates the current mergers and acquisitions market. But what’s next for this major food and beverage trend?
Could two of the biggest trends in the food and beverage sector be powerful allies? And what opportunities could this create for food and beverage manufacturers?
Snacking giant Mondelez says affordability, portion control and portfolio variety as important growth drivers for the AMEA snacking industry in an era when consumers have become increasingly fastidious about their spending.
Cow’s milk may be the most widespread type of dairy milk, but what are some of the less conventional animal-derived varieties out there – and what are these used for producing?
Japanese adults in their 20s and 30s are most interested in personalised nutrition as compared to the other age groups, a survey conducted by Suntory-backed start-up Rem3dy Health has found.
From organic vegetables to organic meat, the organic tag has proven popular with consumers for decades. But is the label losing its lustre, and if so, what does that mean for manufacturers?
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.
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,...
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.
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.
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.
Research offers a rare glimpse into what factors can influence US consumers to not only try plant-based milk alternatives, but also become de-facto ambassadors for the category.
At the Bread and Jam festival in London last week, we saw a range of start-ups try to plug perceived gaps in the market, in ingredients, cheese and alcoholic drinks.
