Faba beans are a useful ingredient across a range of foods, although sensory challenges can harm their uptake. A new study explores consumers’ attitudes to faba beans in different forms.
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?
Brands are getting creative and bringing a sense of fun to their new launches this week. We’ve got a bold pink “Barbiecue” sauce from Heinz and a caramel biscuit twist on a Dutch favourite. Elsewhere there are tea and coffee themed cocktails, peanut butter...
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?
Climate change will affect many industries, but few more than cocoa. While farmers on the ground struggle with fluctuating climatic conditions changing working practices, large companies grapple with environmental regulation.
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.
Ultra-processed food is making headlines. In our rolling coverage of UPF, we unpack the good, the bad, and the confusion around this classification of products. Here’s the latest…
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.
Personalised nutrition aims to fulfil the specific health needs of each of its individual customers. But with as many sets of health needs as there are people, how is this done?
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?
Recycling regulations differ between countries, regions, and sometimes even streets. Nestlé hopes for a more harmonised approach, but until then it must navigate the myriad regulations in its operating areas.
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?
Just 15% of the olive is used when making olive oil. But with the right technology, the remaining 85% can be valorised, according to Israeli start-up PhenOlives.
As climatic conditions shift, key crops must face the challenges imposed by the weather’s new regime. Potatoes, one of our most beloved crops, are also highly sensitive to these changes.
Concerns over the ‘health quality’ of Nestlé bottled water brands Perrier, Vittel, and others, have been raised by France’s food agency, according to a leaked report.
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 collagen trend is on an upwards trajectory, particularly in food and drink. In our latest new product development round-up, we look at a new tea inspired by collagen (it contains collagen peptides). Elsewhere, plant-based continues to trend and UK...
Personalised nutrition has immense potential for extremely bespoke nutritional benefits to consumers. But for such a niche category, how does a company communicate this potential?
The latest victory for cultivated meat shines a light on the situation in the EU, where not one novel food application for cell-based meat has been submitted for regulatory approval.
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.
Whether you’re a start-up or a long-established brand, continued consumer awareness and interest is fundamental to achieving success in the global marketplace. So how can you use social media to do this?
High levels of salt in food is becoming an increasing concern for healthcare professionals and consumers as the dangers of a high-salt diet becomes more widely understood. So how is the food industry tackling this issue?
Regenerative agriculture, without clearly defined practices or financial incentives, and with uncertain results, needs money to thrive. But where will this money come from?
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?
In fact, none of the 1,297 complementary foods tested from six companies were up to scratch, according to the Access to Nutrition Initiative. The food makers disagree.
