| By Donna Eastlake

 | By Donna Eastlake

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What do consumers call GLP-1s?

What do consumers call GLP-1s?

 By Augustus Bambridge-Sutton

The next wave of food innovation: 7 start-ups to watch

The next wave of food innovation: 7 start-ups to watch

In paid partnership with Rethink Events Ltd

Unilever is offloading its food businesses – but keeping ice tea

Unilever is offloading its food businesses – but keeping ice tea

 By Augustus Bambridge-Sutton

Rethinking freshness: How enzyme and plant-based technologies are redefining shelf life in modern baking

Rethinking freshness: How enzyme and plant-based technologies are redefining shelf life in modern baking

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FN+Xanthan gum linked to gut inflammation, putting manufacturers on alert

By Donna Eastlake

Xanthan gum linked to gut inflammation, putting manufacturers on alert

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Instant without compromise: 3 startups reimagine convenience food for more than speed

Instant without compromise: 3 startups reimagine convenience food for more than speed

 | By Elizabeth Crawford

The future of impulse shopping

The future of impulse shopping

 | By Elizabeth Crawford

Benefit stacking, not hero ingredients, is the future of food

Benefit stacking, not hero ingredients, is the future of food

 | By Elizabeth Crawford

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Climate Smart Food 2026

Climate Smart Food 2026

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