Many of food and beverage's greatest innovations are born from from start-ups. But why is innovation on a decline and what's the future of food and drink NPD?
Penny Germany’s new eye-catching, special-edition price-marked packaging of five own-label products is bold and brilliant for consumers. But for manufacturers, it’s a slap in the face.
He may well be one of snacking’s most influential men. So, an audience with Mondelēz International’s Snackfutures Ventures boss, Richie Gray, could indeed be the making or breaking of a business.
The food and beverage industry is throwing out the rule book to create new, sustainable systems, which will protect food security for future generations. Discover how at Climate Smart Food 2024.
Additional protein intake for older people should begin much earlier than most consumers think, providing food and drink manufacturers with a new market to profit from.
Mondelēz International bosses have cautiously signalled further cocoa pricing stability while at the same time the sweets and snacks giant prepares to push higher prices across its products.
How do food tech and alternative meat and dairy start-ups gain the interest of investors? Kim Anders Odhner has his ear to the ground and explains what backers might be looking for.
One of the key barriers to upscaling cultivated meat is cost. With a more efficient process and a cheaper culture medium, a new study claims to have reduced this input.
Using a combination of artificial intelligence and synthetic biology, one start-up is enhancing proteins into a wide array of functions across the food industry.
Plant-based bacon and free-from ready meals top the charts in this week’s NPD Trend Tracker, also featuring canned water and Terry’s Chocolate Milk launches.
Sober folk are rising as next generation consumers limit or shun alcohol in favour of healthier or functional options. But will the ‘sober-curious’ reverse that trend with edible alcohol?
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.
Functionality is a key element of producing plant-based products. Generative AI, one start-up suggests, could boost research into protein functionality.
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…
The use of sweeteners to reduce calorie content in food and drink is sometimes controversial, but vital to F&B manufacture. What sweeteners are used and what do they do?
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?
Front- and back-of-pack food and nutrition information is essential. Here’s how to ensure the details are legally tight to not only attract customers, but to keep them safe.
Cultivated meat has traditionally been posited as an alternative to traditional animal agriculture. Now, Meatable suggests that it could help farmers, not hurt them.
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.
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.
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.
The weight loss drug boom has taken the world by storm. But could GLP-1 have potential to mitigate other health conditions liked to food, such as cardiovascular disease?
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?
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.
The EU’s new Nature Restoration law wants to build up ecosystems, restore biodiversity, and help to pollinate crops. How closely does this resemble the aims of regenerative agriculture?
Regenerative agriculture is increasingly used by industry. How does it help farmers think long-term about their work, and protect their business for future generations?
