The gut health trend has exploded in recent years. FoodNavigator looks at three European start-ups exploring different ingredients to boost the microbiome.
While some fear artificial intelligence spells the end of humanity, others back its potential for positive disruption. How’s this playing out in food and drink? We bring you the latest…
The past decade has seen seismic shifts in the economic, environmental, political and technological landscapes. But how are these and other influences affecting the food and beverage industry?
Despite ongoing strains on volume in Europe due to disagreements with retailers, Mondelēz International suggested negotiations are going better than expected.
Understanding of high-histamine and histamine-liberating foods is relatively new, but it’s quickly gaining consumer interest. So, what is this new trend towards consuming low-histamine foods and is it one to watch?
Are plant-based meat and dairy substitutes healthier? Well, yes. And no. It depends. A new study investigates which substitutes do best, and worst, when pitted against animal products.
Unilever’s first quarter sees growth in all of its categories, including nutrition and ice cream. However, growth in these two categories is driven by price, with volume sales falling.
Junk food has been linked to a number of health issues, including obesity, type two diabetes and cardiovascular disease, but could it also cause long-term damage to the brain?
The price of butter has risen steadily in recent years, with a 18.5% year-on-year increase recorded in the EU wholesale market between 2023 and 2024. But why is this happening? And is it a permanent trend?
Personalised nutrition has been hailed as the future of effective nutrition. But how do consumers really feel about it? And is it truly the future of healthy eating?
PFAS, widely known as forever chemicals, have been found in foods, including fruits and vegetables, across Europe. But what are they? How did they get into the food chain? And are they harmful?
When antibiotics are used for livestock, it can put consumers at risk of developing antimicrobial resistance, for example in dairy when traces can get into milk. Regulations, therefore, are vital.
To have a fulfilling life, cows arguably must be allowed outside. But what constitutes a ‘free-range’ cow is ambiguous. For optimum welfare, farmers must balance time outdoors and time indoors.
Vanilla is one of the most common flavours for sweet treats around the world. But is the farming of this much-loved spice sustainable? And, if not, should we be consuming it at all?
Pasteurisation has always used significant amounts of heat. A new technology, however, can fulfil the same function without this heat, thus keeping a key protein intact.
The keto diet has been linked to multiple health benefits, including lowered blood pressure and reduced blood sugar, but could it also help to combat the early stages of Alzheimer’s disease?
This is the question posed by researchers, who also wanted to find out whether swapping out sugar for artificial and natural sweeteners reduces blood sugar levels.
Starting a new business is an enormous challenge and takes a huge amount of courage. So what can you do to give yourself the best chance of succeeding?
The consumption of dairy products such as milk, butter and cheese is on the decline. But what’s the reason for this and can the dairy industry turn this trend around?
The rise of extreme weather events across the globe is posing a major threat to food security. So how can we create more resilient supply chains to ensure food supplies in the future?
The cost of food and beverages, including essentials such as bread and milk, have been on the rise for some time now. How have these increased costs influenced consumer behaviours?
Foodborne bacteria such as listeria can adapt to cleaning methods in ready-to-eat food factories, new research suggests, pointing to a potential explanation for high levels of infections.
Obstructive sleep apnoea and snoring have been attributed to a multitude of factors, including weight and gender, but could diet also play a significant role?
A ‘vegan’ label does not mean a food is safe to eat for those with allergies to animal products. New research shows the public is dangerously unaware of this distinction.
Financial uncertainty has proved to be a major challenge for UK food and drinks manufacturers. But is the government investing in the industry and what more can it do to support them?
Human activity has significantly altered the freshwater cycle. But is this change reversible, and if not, what does it mean for the future of food and water supplies?
FrieslandCampina Ingredients is expanding its precision fermentation focus beyond HMOs. But will parents be open to feeding their babies precision fermentation-derived dairy?
From infancy through to adolescence, nutrition is essential in ensuring a healthy body and mind for our youngsters. So how can this be achieved and what it the food industry doing to help parents?
The gut health trend is one of the single biggest changes to hit the food and drinks industry in recent decades. So what are gut-loving consumers buying and what gut-friendly products will we see next?
Functional food trends are driven by more than just taste: they’re driven by human need. With AI, the market can be analysed and the needs driving consumption understood.
Two producers of precision fermentation-derived dairy – developing products within the same category – have decided to work together, rather than in strict competition with each other.
Brands have been quietly shrinking the size of some products for a while but consumers are getting wise to this moneysaving trick and voting with their wallets.