At the Bread and Jam festival in London last week, we saw a range of start-ups try to plug perceived gaps in the market, in ingredients, cheese and alcoholic drinks.
US consumers are citing mixed levels of concerns about their sodium intake, regardless of research on the benefits of reducing the consumption of salty foods, the International Food Information Council (IFIC) shared in a recent survey of 1,000 Americans....
Despite ongoing calls from campaigners for menopause-friendly foods, manufacturers have been slow to respond. Devon-based start-up, Mena, is hoping that gives it an advantage.
There is a growing body of research that supports the potential benefits of the four-day work week, yet there remains a pervading scepticism that productivity and revenue will drop. Kellogg’s has had great success in bucking that mindset …
Cannabis beverages are most frequently consumed at home. But much has been made of their potential to replace alcohol – with important channels for alcohol including bars, restaurants and other on-premise locations. How can cannabis beverages succeed...
406 Bovine leverages facial recognition technology to create ‘digital twins’ of cattle, enabling producers to pull up wellness, movement and treatment data by simply taking a photo of their animals’ heads.
Following a significant slowdown in food tech funding last year, six months into 2024 the prospects aren't looking any better. But there is hope on the horizon.
Wholesalers are an essential part of the distribution process, for many food and beverage brands. Here’s how to create and grow strong relationships with them.
Innovation meets nostalgia and sweet stands firmly by spicy when it comes to flavor trends driving sales for bakery and snack brands. We get the experts’ take on the latest flavors and combinations.
An ethanolic extract from the peel of a Japanese citrus fruit may beneficially modulate the gut microbiota of lab mice fed a high fat diet and may lower the animals’ body weight, says a new study from Taiwan.
Gut health-focused tech firm Zoe has launched its first own brand whole-food supplement designed to be sprinkled on meals to provide a microbiome diversity boost, utilizing an (as yet) unpublished RCT to help market its benefits.
With the EUDR deadline fast approaching, which crop is the most likely to comply? And conversely, which are predicted to cause the biggest regulatory headaches?
Tate & Lyle was once a major player in sugar. Now, over a decade after it spun-off its sugar business, it's continuing to invest in sugar reduction technologies with the buyout of CP Kelco.
The renewed appreciation for slower, traditional bread-making and bakery techniques is a rapidly rising trend. However, it’s the use of social media by savvy bakers that is really bolstering the segment.
While the EUDR aims to influence global action on climate change, a new study has explored the cost implications that could be passed on to the consumer.
Two powerful soy trade groups, the Brazilian Association of Vegetable Oil Industries (ABIOVE) and the Brazilian Association of Soybean Producers (APROSOJA), report on their members' preparedness for the EUDR.
This week, the rising popularity of orzo pasta has led to its release by pasta brand Napolina. Plus, Nestlé combines two well-known brands for KitKat Nescafé.
Upcycling curbs food waste and supports the circular economy. But it also comes with a unique set of challenges, which we’ll explore at Climate Smart Food 2024.
High-fat foods have been recognised as the number one cause of obesity. Now scientists are looking at their potential links to another growing health issue - anxiety.
As regen ag continues to gain momentum as a leading model for sustainable agriculture, a European study shows that consumers are curious to learn more. But the survey also serves to illustrate that the food system cannot be easily fixed. It faces complex...
With cocoa butter and palm oil production dogged by rising costs and environmental concerns, alternative fats and oils are filling the void. Here’s what manufacturers need to know
Quorn is the latest to delve into the controversial ‘hybrid meat’ category, which gives consumers products that are neither fully meat nor fully meat free. But why now?
Adding mulberry fruit extract (MFE) to carbohydrate-rich meals may reduce postprandial glucose (PPG) and insulin (PPI) responses in individuals with type 2 diabetes, according to new research.
Ireland's enteric emissions are at their lowest level since 2018 while GHG from manure and soils have been consistently decreasing. What’s driving this?
The EU’s new Nature Restoration law wants to build up ecosystems, restore biodiversity, and help to pollinate crops. How closely does this resemble the aims of regenerative agriculture?
The cost of sugar has increased sharply in recent years. Now researchers believe gene editing could boost supplies. But how, and what does this mean for manufacturers?
