The French cheese company will leverage artificial intelligence to come up with unique recipes while achieving end-to-end efficiency gains across its global value chain.
Carlsberg will create a UK beverage heavyweight across beer and soft drinks with its acquisition of Britvic: with the two companies announcing this morning that they have reached an agreement on the terms of the transaction.
With aquaculture now accounting for more of the world’s fish than wild caught, it is no longer a niche production method. How does it really stack up on sustainability?
Targeting the more than 15 million Americans using GLP-1 drugs, Nestlé Health Science launched a new web platform to provide nutritional support for individuals on their weight management journey.
Aiming to solve the infrastructure problem for companies using precision fermentation, Danone is, alongside partners Michelin, DMC Technologies, and Crédit Agricole, developing a platform to upscale it.
Nestlé is striving to make its cocoa traceable right back to the farm. Can the multinational give consumers confidence they’re eating sustainable cocoa?
Already producing a plant-based egg alternative with separated yolk and white, Neggst plans to develop a raw egg for retail which may, eventually, have a shell.
The gut health trend is on the up and up, with consumer interest continuing to grow. So, how is the food and beverage industry serving this unstoppable trend? We bring you the latest…
Gut health is proving to be hugely popular with consumers and enormously profitable for food and beverage manufacturers. In financial terms, it’s the gift that keeps on giving.
Liquid Death has turned the bottled water category on its head: with its energy-drink-esque branding and novel approach to marketing ('Murder your thirst!' declares the brand's tagline). Mike Cessario, founder and CEO, sits down with BeverageDaily...
The spin off of Unilever’s ice cream business, which includes iconic brands such as Ben & Jerry’s, Wall’s and Magnum, is “underway” and on track to be completed by the end of 2025 as part of a broader cost-savings and productivity enhancement program,...
Commodity exchanges influence prices of key foods and ingredients on all levels of the supply chain. But how close is the link between the commodity exchange, and the commodity itself?
The plant-based industry has come under scrutiny, in recent years, with critics lambasting its ingredients and production methods. Now, plant-based seafood manufacturers are fighting back, through innovation.
Many key commodities in the food industry are sourced from conflict areas. What role can a social enterprise play in helping businesses operate in these areas without exacerbating harm?
The fishing industry has come under increasing criticism for its unsustainable practices. So how is the industry addressing this issue and is it enough?
A strong acquisition strategy is fuelling growth at Ferrero. But inevitably, with that growth comes more packaging. How is the confectionery major working to decouple the two?
With climate change threatening the future supply of cocoa, could cellular agriculture offer a solution? Israeli start-up Kokomodo thinks it can, and is emerging from stealth mode to prove it.
Colour plays a key role in how consumers see products. Should plant-based companies use red to evoke flavour, or green to evoke sustainability, with their offerings?
Regenerative agriculture has gained widespread attention in recent years as manufacturers and consumers grow to fully understand its importance. But how are farmers approaching it and what challenges are they facing?
The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?
Mondelēz International has been found guilty by the EU of anticompetitive practices and given a fine. What was Mondelēz found to have done, and how did it damage competition?
An investor letter issued earlier this month by non-profit Investor Advocates for Social Justice (IASJ) has called out international chocolate companies to end what it described as “exploitative purchasing practices,” mainly in Ghana and Côte d’Ivoire.
French ingredient supplier Roquette unveiled a new Lycagel Flex hydroxypropyl pea starch premix for nutraceutical softgel capsules at the recent Vitafoods Europe in Geneva, offering formulators a vegan, gelatin alternative.
Another newcomer is joining the molecular farming ranks, but this one is producing multiple dairy proteins – in the form of liquid casein – from a single plant.
The food industry is coming under increasing pressure to reduce its carbon footprint and find more sustainable ways to operate. Food colouring manufacturer Exberry tells us how it's cutting carbon intensity, and improving water efficiency, for greener...
By developing a chocolate bar using not only the cocoa bean but the pulp and endocarp as well, a new study aims to create a more sustainable form of chocolate.