Wegovy oral GLP-1 approved for use in the UK
The Wegovy semaglutide pill will be available for private prescription in the coming weeks
Science
GLP‑1 is no longer just a weight‑loss story – it’s a full‑scale reset for food & beverage
Emerging research suggests GLP-1 drugs could move beyond diabetes and metabolic health to treat multiple diseases, meaning millions more consumers will rethink how – and what – they eat
Nestlé’s global footprint extends reach of startup Helaina’s protein
The partnership is a crucial milestone toward meeting infants’ nutritional needs in larger populations given Nestlé’s global footprint that would be difficult for the startup to achieve independently
Unleashing nutrient potential: Why the food matrix matters for bioavailability
The food sector must understand how nutrients are absorbed if it is to produce products that fulfil their health potential
Does cultivated coffee have a future?
With pressure on conventional coffee production, coffee grown in a lab is one alternative that could ease demand
The F&B jobs AI is targeting, but is it really that dire?
AI is accelerating reformulation, automation and data-led decision making at a pace that is already reshaping roles across the food and drink workforce
GLP-1s and anhedonia: the death of dopamine snacking
The emergence of ‘Ozempic personality’ is intensifying questions about how GLP-1s are changing cravings, impulse eating and reward-seeking behaviour
Sweet proteins gain global momentum with latest regulatory win
Amai Proteins’ sweet protein secures regulatory approval in Singapore after recent US nod
Sweeteners back in the spotlight as scientists probe liver disease risks
Once hailed as a reformulation fix, sweeteners are now facing growing scientific scrutiny
Oral GLP-1 breakthrough: What it means for impulse-driven food categories
Food and beverage brands face consumers staying on appetite-suppressing drugs for longer
Big players in cultivated meat: Who are the survivors?
Many cultivated meat companies have gone under – which ones are left?
Can coffee weather the storm?
Extreme climate events are now a huge challenge for the coffee industry.
From cereulide to botulism: Exposing the fault lines in infant nutrition safety
From recalled product remaining on shelves to weak marketing guidance, regulatory gaps across infant nutrition remain stark
How big a problem are microplastics?
The first global study of its kind quantifies the problem in the food and drink industry
The ‘warming’ buzz for alcohol-free booze is finally cracked
Industry players, academics and researchers have cracked the code for better tasting alcohol-free drinks - in different ways
World’s first cell-based chocolate bar developed with Mondelēz
The first-ever milk chocolate bars made with cell-cultivated cocoa butter have been produced
Amazonian cocoa’s untapped health benefits revealed
Could cocoa fermentation be doing more than shaping flavour? New research hints at untapped nutritional potential in Amazonian beans
How fibre went from forgotten nutrient to consumer obsession
Once dismissed as dull, fibre is now reshaping global food and drink innovation
Mars steps up push for net zero cocoa at scale
Mars invests in regenerative farming as it ramps up efforts to hit net zero by 2050
Artificial sweeteners: Why the science war is raging on
New health studies are reigniting a global battle over artificial sweeteners, leaving brands, regulators and consumers divided
What if coffee was the missing ingredient in plant-based meat?
A surprising ingredient could help plant-based meat tackle one of its biggest problems: taste
Opinion
Fermentation waste could be food industry goldmine
What if fermentation waste became the most valuable fibre source yet
Can fermentation solve the cocoa crisis?
Cocoa innovation opens up new possibilities for manufacturers
Can brands cut sugar without killing taste, texture or trust?
As sugar shifts from ingredient to liability, food and drink manufacturers are rebuilding sweetness from the ground up using rare sugars, fibres and fermentation-driven innovation
Future Food-Tech San Francisco
Collaboration, not capital, is driving the next wave of food innovation
Industry leaders at Future Food-Tech San Francisco say lower investment levels are giving rise to an era of deeper cooperation among stakeholders focused on creating healthier products
Sweet proteins promise a sugar reset but new questions are emerging
Oobli’s CEO is betting on protein-based sweetness to cut sugar at scale, but the shift raises uncomfortable questions for regulators, manufacturers and the supply chain
Up the food chain
Givaudan’s head of front-end innovation on AI and the future of food
An engineer at heart, Alexandre Bastos brings a problem‑solver’s mindset to the front lines of food innovation
Understanding ‘food noise’ in the age of GLP-1s
The removal of food noise is the key to GLP-1s’ success
New light-scattering additive to replace shunned titanium dioxide
Safer whitening may be on the horizon for confectionery, bakery and dairy, thanks to a new alternative to one of food’s most controversial additives
Sweeteners under fire as scientists probe neurological risks
New research linking popular sweeteners to cognitive decline has again raised concerns over their safety. What does this mean manufacturers?
4 ways to tackle the methane problem - and one bold moonshot
Dairy and meat industries are grappling with significant methane impacts. Here’s a list of proven tools to address it, and one radical idea
Protein is the baseline as GLP-1 accelerates the shift
As consumer appetite changes and nutrient scrutiny intensifies, protein is moving from differentiator to design standard
The power of hue: Why beverage colour matters more than ever
In a category driven by flavour innovation, functionality and format, the colour of a beverage remains one of its most powerful and immediate signals.
Global Food Tech Awards 2026
Global Food Tech Awards 2026: Americas shortlist reveals industry giants
The Americas are making noise on the global food tech stage in this powerful top 10 line-up of finalists
GLP‑1 shake‑up: How food makers are reshaping NPD for smaller appetites
The GLP‑1 boom is rewriting consumer behaviour at speed and forcing food makers to rethink everything from portion size to product strategy
Scientists closer to solving sugar reduction’s taste problem
After years of compromise, sweetness without sacrifice may finally be within reach
A new ‘superfood’ ingredient? The world’s fastest growing plant shows big promise
Fresh research into the world’s fastest growing plant reveals significant health benefits - if it’s prepared the right way
After GLP-1s, food steps in: Why weight maintenance is the next big opportunity
Former GLP-1 users looking to keep the weight off are a potentially underserved consumer base looking for foods and beverages that will help the feel full longer, manage portions and meet their health goals
After GLP-1: Weight regain, food fear and the industry’s next reckoning
With a growing number of people ditching GLP-1 weight-loss drugs, producers are being drawn into a far more complex conversation about nutrition, psychology and long-term eating behavior
Cocoa crunch: How shortages are rewriting chocolate’s future
As climate, disease and regulation strain global cocoa supply, manufacturers are turning to low‑cocoa and cocoa‑free innovations to protect margins and future-proof their portfolios
Longevity vs healthy ageing: What’s the difference in food?
Consumers are often attracted to the same diets for different reasons
Why nutrient-dense crops matter in the age of GLP-1
For fifty years, key nutrients and ingredients such as protein, zinc, magnesium, and iron have been declining
5 ingredient trends driving the next wave of GLP-1 innovation
Manufacturers get the spotlight for launching GLP-1-friendly food and drink, but it’s ingredient suppliers behind the scenes often spotting the trends that make it possible
Should ultra-processed foods be defined by what they’re not?
Foods that do not meet the definition of ‘non-ultra-processed’ are UPFs by default
How Mars is developing new ingredients with AI
AI can do a lot more than offer guidance and write emails. It can help food companies find brand-new ingredients for product formulation
GLP-1s, tariffs and health: Why food brands are reformulating
Sometimes recipe reformulation is a choice, sometimes it’s an order
From media to scaffolding: How plant-based materials are reshaping cultivated meat
Within a narrow funding landscape, plant-based inputs are emerging as one of the most pragmatic ways cultivated meat companies can reduce costs and move toward commercialization
Is cycle syncing the next big thing in women’s nutrition?
Cycle‑syncing nutrition is exploding, and brands are betting big. Is this the next major wave in women’s health?
The AI revolution sweeping food and drink
From autonomous R&D to real‑time supply chain resilience, AI is redefining the rules of food and beverage. Is industry ready for the next era?
Up The Food Chain
What’s brewing at Heineken? Behind the scenes with the R&D chief
Hubert te Braake already had the dream job: as director of research and development at Heineken, he’s tasked with creating the world’s next big brews. Now he’s been given a shiny new €45m ($53m) lab to do it from