Ingredients

4 common additives in plant-based meat (and potential clean-label alternatives)

With plant-based meat under pressure to clean up its labels, what kind of benefits could alternatives offer?

How do Italians feel about alt-protein?

Traditional food cultures are often perceived to clash with new food innovations, but the truth is more complex

FN+EFSA approves sweetener aspartame-acesulfame salt

The sweetener’s re-evaluation has been completed

GLP-1 nutrition trend fuels premium whey demand

Demand for premium whey continues to climb as weight-loss trends shape food and beverage innovation. Can supply catch up?

FN+5 big sustainability food trends

Climate concerns may be colliding with affordability pressures, but sustainability isn’t disappearing from consumer priorities

FN+Baby food still has a sugar problem

Sugar is still a burning issue in baby food. New research suggests many popular products are high in free sugars, while campaigners and nutrition experts say voluntary guidelines are falling short

Mars pumps $13m into future talent and farmer resilience

Food giant awards more than $13m in grants to six global projects through Mars Impact Fund

AI identifies nearly 800 plant proteins for next generation of meat substitutes

Such plant proteins could offer food manufacturers new clean-label emulsifiers for plant-based products

FN+7 ingredients European food manufacturers are quietly falling out of love with

As costs rise and clean-label demands grow, European food manufacturers are replacing once-essential ingredients, creating fresh formulation challenges

Carob cracks gluten-free pasta’s biggest challenges

New research suggests carob flour can make gluten-free pasta firmer, less sticky and nutritionally stronger

FN+Could climate change force a rewrite of the world’s recipes?

Manufacturers are racing to diversify ingredient sourcing as climate shocks threaten some of the world’s most important food commodities

FN+Barry Callebaut appoints ex-Mondelēz exec as COO

World’s biggest chocolate maker appoints Thomas Gaengler as chief operating officer, reinstating the role after nearly three years

Cultivated protein’s next phase? Integration over invention

The sector is entering an integration phase, according to Ever After Foods’ CEO Eyal Rosenthal, where partnerships, acquisitions and platform-based business models could help tackle persistent cost and scaling barriers that have slowed commercialization

How food companies can prepare for the next drought

Prolonged rainless periods in Europe have put strain on food production

FN+What is sardinemaxxing?

Consumers are drawn to the tinned fish due to a number of health benefits

FN+Could dropping ‘vegan’ unlock growth?

What if the future of vegan food isn’t vegan at all? Why the next wave of growth could come from selling great food that just happens to be animal-free

Lindt takes ultra-dark to the limit with 100% cocoa launch

Lindt expands Excellence range with 100% cocoa as demand for extreme dark chocolate grows

FN+Confectionery’s biggest trend? Looking back

From retro packaging to the return of familiar favourites, nostalgia has become one of confectionery’s most powerful growth drivers

The rise of allulose: Can this rare sugar crack the clean-label challenge?

A patent and a lawsuit are drawing attention to allulose, so here’s what F&B needs to know

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

Study suggests long-term xanthan gum consumption could impact gut health, raising formulation questions for food and beverage

Britain can’t afford to lose control of its wheat

To secure future harvests, the UK must rethink who owns, develops and deploys the genetics behind its most important crop, writes Dr Ross Hendron, co-founder and CEO of Wild Bioscience.

Cadbury breaks category boundaries with beauty launch

Cadbury joins cross-category collaboration trend with MCoBeauty beauty launch

Protein gold rush faces reckoning

The industry’s biggest success story is becoming a major supply chain challenge, writes ACI Group’s CEO Karsten Smet.

The new sustainability playbook starts with suppliers

The race to build a climate-smart food system is putting ingredient suppliers in the spotlight

And so it begins: Pumpkin spice season kicks off with a flurry of products

As the $1.25 billion pumpkin spice market eyes massive growth, top brands are rolling out fresh, better-for-you seasonal snacks to satisfy early consumer cravings

Is speculoos the new Dubai chocolate? Inside Biscoff’s €500m boom

Lotus Bakeries is making its biggest-ever investment to turn soaring demand for speculoos into lasting global growth

Baobab: A multi-purpose functional powerhouse continues to grow

The fruit, originating in Africa, has potential for use as a functional ingredient around the world

Could soaring whey prices make infant formula even more expensive?

Will the use of whey in trending foods and beverages have a knock-on effect on essential categories?

Why chocolate goes wrong in baking

Chocolate leakage and uneven bake performance are often blamed on poor-quality chocolate, but the real problem frequently lies in ingredient performance and process consistency

From calories to nutrients: How diet culture has shifted

GLP-1 drugs, protein trends and glucose monitoring are reshaping diet culture, pushing nutrients ahead of once-popular calorie counting

5 food ingredients for bone health – what manufacturers need to know

With interest in bone health rising, manufacturers can leverage key ingredients and nutrient combinations to meet demand

Colostrum: Functional treasure or cruel wellness fad?

The controversial ingredient is growing in popularity, but debate still rages about both its health benefits and its animal welfare credentials

Whey demand set to rise with bioethanol breakthrough

Researchers have developed a new process for converting whey into bioethanol, opening up a potential new market for a dairy byproduct already experiencing soaring demand

Mars turns mint supply risk into sustainability success

Mars shows how sustainable sourcing can strengthen supply chains with Shubh Mint programme

FN+Psyllium: The next big functional fibre?

Gut health concerns, gluten-free baking and the popularity of GLP-1s may spur the growth of the ingredient

IFT FIRST

Can dairy retain its bioactive benefits without sacrificing food safety?

By preserving naturally occurring milk exosomes that conventional processing often destroys, biotech startup Exosomm says it can help manufacturers deliver clinically relevant bioactive benefits without compromising food safety, shelf life or scalability

FN+Stress-relief drinks fuel next functional beverage boom

Stress-relief drinks are fast becoming one of the hottest categories in functional beverages, as consumers seek products that support relaxation, mood and emotional wellbeing

Mondelēz issues urgent Cadbury recall over “undeclared” allergen

Cadbury Dairy Milk Oreo bars recalled following discovery of undeclared pistachio, prompting food safety investigation

FN+Functional foods: what’s the next big ingredient?

Functional ingredients are shaping product launches across food and beverage

FN+Whey shortage: what are the alternatives?

Whey is used widely in the food sector, but limited availability may lead manufacturers towards different options

FN+Lindt accused of misleading consumers on child labour

Lindt facing US lawsuit alleging misleading claims over human rights commitments in its cocoa supply chain

5 functional snack trends for an ageing world

Older consumers are becoming one of the food industry’s fastest-growing demographics, prompting snack manufacturers to rethink everything from ingredients and nutrition to texture, packaging and portion sizes

EUDR excludes palm oil waste – how is it used in agriculture?

Excluded from the EUDR scope, palm oil waste could find new opportunities in regenerative agriculture

FN+Creatine appeal expands with mental health focus

Research explores potential mental health benefits of creatine as popularity of supplement soars

FN+Pladis ramps up regenerative agriculture to safeguard critical supplies

Maker of McVitie’s, Turtles and Godiva unveils new regenerative farming initiative to strengthen supply chains

FN+Health vs Indulgence: Why consumers refuse to choose

Wellness is reshaping food and beverage, but indulgence still drives sales

Global Food Tech Awards EMEA

FN+What’s driving Europe’s alternative protein sector in 2026?

Industry leaders see long-term growth in Europe’s alt protein market, despite a challenging environment

Barry Callebaut assesses cocoa threat as El Niño intensifies

World’s biggest chocolate producer weighs in on cocoa market concerns as UN issues El Niño warning

FN+Microplastics in confectionery: A growing risk

Microplastics are a growing concern for confectionery manufacturers. But can contamination be prevented?

Where does the food industry see the strongest growth?

As traditional categories struggle, F&B is turning towards areas of higher value