From the antioxidant effects of blueberries to the cholesterol lowering effects of chia seeds, consumers love so-called superfoods. So could kelp seaweed join the superfood family as a favourite of the wellness world?
With an ageing population and youth reluctance forcing up the average age of farmers in Europe, how can they be incentivised to stay in a physically demanding job for longer?
3D printing is all the rage in plant-based, but what about 2D printing? In Germany, Veganz is scaling 2D-printed oat milk and reports orders are increasing month on month.
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?
Price has always been a key appeal of private labels compared with national brands. Now, because of factors such as inflation, commodity pricing, and sustainability investment, this gap is narrowing.
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.
The CSDDD, which aims to keep large companies’ supply chains to high standards on sustainability and human rights, has passed through the European Parliament. Next comes the tricky part: implementation.
As food and beverage operators scramble to comply with the EU’s new deforestation law, we round up seven of the lesser-known ways industry could be impacted.
Pesticides have gained negative attention in recent years owing to their links to biodiversity loss. But could pesticides also lead to serious illnesses such as cancer?
Peanuts are by far the most consumed nut (technically a legume) globally, but a recent shortage has caused concern for manufacturers. How serious is the issue and how long will it last?
In Kivu, DRC, conflict and instability has long made coffee farming dangerous and difficult. Nespresso, however, is investing in the region, aiming to revitalise the coffee sector there.
Unblocking persistent bottlenecks in cultivated protein is the aim of the game for Sea2Cell, a ‘next generation’ cultured seafood start-up targeting affordable fish species.
During product development, it has been speculated, children can be better judges of what their fellow children will like than adults. A new study puts this to the test.
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?
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.
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.
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.
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 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.
Regenerative agriculture, without clearly defined practices or financial incentives, and with uncertain results, needs money to thrive. But where will this money come from?
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?
The World Health Organization has funded research analysing the nutritional composition of ultra-processed plant-based burgers, and the findings are out.
