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Domino's has doubled its plant-based options in the last two years. Image source: Domino's UK & Ireland

Domino’s innovation lead talks trends, nutrition and sustainability in pizza: ‘You couldn’t do this job if you didn’t love food’

Innovation director at Domino’s Pizza Group, Louise Pilkington, talks us through the process of rethinking pizzas, sides and desserts for today’s consumer.

Hailed as Warwick’s Willy Wonka, the Professor Alan Chalmers' approach takes food samples for analysis to then accurately simulate their authentic flavour by extracting its tastes, aromas and mouthfeel. GettyImages/emptyclouds

Recreating Willy Wonka flavours with food science: 'In principle, we could simulate any flavour'

Food and flavours collide with the film world and a fictional favourite as a University of Warwick professor explores the most famous creations of chocolate idol Willy Wonka ahead of its reimagined release premiering in December 2023.

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Feeding the world while prioritising human wellbeing and environmental sustainability

Tom Lindley from Marlow Ingredients writes about the magic of mycoprotein and its ability to feed the world in a way that supports the health of people and the planet.

The agriculture sector is responsible for nearly 40% of methane emissions caused by humans globally, with dairy responsible for nearly 10% of global methane emissions. Image: Getty/ktmoffitt

Global dairy giants including Nestlé and Danone vow to disclose and tackle methane emissions from their dairy supply chains

At COP28, six global food majors have committed to publicly disclosing their dairy-related methane emissions and drawing up detailed plans of action, but the firms won’t be tied to a specific methane reduction target.

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Food Ingredients Europe (FiE) in Frankfurt is wrapping up for 2023. We round up some of the most exciting innovations from the show floor. GettyImages/serts

From split pea umami to herbal medicine in food: Which innovations caught our eye at FiE 2023?

Clean Food Group uses the bread product waste of Roberts Bakery to produce fats and oils. Image Source: Tim Platt/Getty Images

Bakery waste to be put to use as sustainable oils and fats in new partnership

Participants ate meals containing plant-based mince and plant-based chicken over four weeks. Image Source: DronG/Getty Images

Increased consumption of plant-based substitutes does not increase consumer acceptance

The lab will explore forecasting, trends and insights. Image Source: Tim Robberts/Getty Images

Unilever’s first AI lab will focus on forecasting, trends, insights

In 2021, it was calculated that each European generated 118.7kg of packaging waste. It’s feared that in a business-as-usual scenario, that figure will rocket to 209kg by 2030.GettyImages/Philip Thurston

EU moves to ban ‘forever chemicals’ and light plastic bags, but throwaway packaging ‘still a long way off’

Rhum Barbancourt: How a spirits brand weathers trials

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Domino’s innovation lead talks trends, nutrition and sustainability in pizza: ‘You couldn’t do this job if you didn’t love food’

Recreating Willy Wonka flavours with food science: 'In principle, we could simulate any flavour'

Feeding the world while prioritising human wellbeing and environmental sustainability

Global dairy giants including Nestlé and Danone vow to disclose and tackle methane emissions from their dairy supply chains

Ultra-processed foods: expert stresses importance of consumer communication

Savouring the future of plant-based butter

COP28: Brazil launches $250bn global fund to safeguard forests across 80 nations

Umami and koku: Delving into the nuances of savoury sensations

Legality of hemp-derived cannabinoids put on hold another year

Forget avo toast: Bread made with avocados could be the next viral sensation

Tackling food fraud: Urgent need for ‘real-time’ global monitoring – Thai experts

Do vertically farmed vegetables taste good?

Hangover-free wine? Scientists identify pigment that may be responsible for headaches

Industry responds to revised standards for follow-up formula

NPD Trend Tracker: From seaweed muesli to the ‘world’s rarest’ jar of honey

‘It’s time to legislate’: EU seafood sector crabby about plant-based ‘fishy’ labelling

‘Innovation expertise’: Nestle launches its first growing up formula containing HMOs in China

Pork major Pilgrim’s UK cuts GHG emissions by 62.5%

Upcycling food waste into alt protein: On-site insect farming developed for manufacturers and retailers

‘Essentially real meat, just grown differently’: Ivy Farm’s CSO on cultivated meat production and commercialisation

Nourish Ingredients releases animal-free fat to accelerate future food systems

From split pea umami to herbal medicine in food: Which innovations caught our eye at FiE 2023?

Bakery waste to be put to use as sustainable oils and fats in new partnership

COP28 Emirates Declaration: Food is finally at the top table but measurable targets are missing

Changing menus, focus on sustainable production: COP28 focuses more on food

Stacking plant-based meat up against the real thing: ‘Often it has a slightly better nutritional composition’

How Mars is rethinking reformulation on its path to net zero

Climate labels at COP28 expected to influence food purchase behaviour

Nestlé invests £7 million into new hard-to-recycle plastics plant

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