It’s a little over a year before the next set of HFSS restrictions come into force in UK stores. What should UK and European food and beverage manufacturers expect?
Despite ongoing calls from campaigners for menopause-friendly foods, manufacturers have been slow to respond. Devon-based start-up, Mena, is hoping that gives it an advantage.
High-fat foods have been recognised as the number one cause of obesity. Now scientists are looking at their potential links to another growing health issue - anxiety.
Quorn is the latest to delve into the controversial ‘hybrid meat’ category, which gives consumers products that are neither fully meat nor fully meat free. But why now?
The protein transition is often viewed as the path to a sustainable food system. How can circularity complement it in reducing emissions and land use in food?
Conventional wisdom would suggest if a product is priced lower, consumers would be more willing to purchase it. But when it comes to plant-based, Europeans are bucking the trend.
While normally costly to artificially produce, new research shows human milk oligosaccharides (HMOs) can be made at low cost from plants, including those difficult to produce using other methods.
In sweet news for food manufacturers, monk fruit decoctions are no longer classified a novel food in the eyes of the UK Food Standards Agency. What does this news mean for the EU?
The keto diet has been linked to multiple health benefits, including lowered blood pressure and reduced blood sugar. Now scientists believe it could aid brain health.
Already producing a plant-based egg alternative with separated yolk and white, Neggst plans to develop a raw egg for retail which may, eventually, have a shell.
The gut health trend is on the up and up, with consumer interest continuing to grow. So, how is the food and beverage industry serving this unstoppable trend? We bring you the latest…
Gut health is proving to be hugely popular with consumers and enormously profitable for food and beverage manufacturers. In financial terms, it’s the gift that keeps on giving.
The World Health Organization is linking ultra-processed food, alcohol, tobacco, and fossil fuel industries to millions of deaths in Europe every year.
Emulsifiers are found in a whole range of foods, including yogurts, ice creams, chocolate bars, margarines and even some breads. But could this common food additive increase the risk of developing type 2 diabetes?
The wellness industry is booming, with health and fitness trends becoming popular amongst consumers and profitable for brands. But do consumers trust the ‘better-for-you’ marketing printed on the products they buy?
Colourful and classy vegetable crisps are often sought after as a ‘better-for-you’ alternative to ordinary crisps. But how accurate is this perception?
The fishing industry has come under increasing criticism for its unsustainable practices. So how is the industry addressing this issue and is it enough?
From Egyptian potatoes to Mexican strawberries, the European food system operates on a whatever you want, whenever you want it, basis. But are consumers turning away from international imports and instead embracing local produce?
Regenerative agriculture has gained widespread attention in recent years as manufacturers and consumers grow to fully understand its importance. But how are farmers approaching it and what challenges are they facing?
Fava beans are a leading crop used for alternative protein products. They can also be grown in Europe, making for simpler supply chains. But what issues are producers contending with?
The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?
