This week, we have a range of beverages, from beer using drought-resistant 'fonio grain', energy drinks made by Estonia's oldest brewery, and rum developed from raw materials on Belizean farms.
Europe’s fermentation sector has attracted more funding in H1 2024 than in the entirety of 2023, suggesting tailwinds for alternative protein innovation.
Around 6% of Britain’s dairy farmers have left the industry in the past year, according to AHDB data. What’s driving this – and is there a way around it?
From palm oil to soy, cocoa to coffee, some of the industry’s most used ingredients have strong links to deforestation. How can environmental violations best be eliminated from supply chains?
The US must significantly increase public and private investment in alternative proteins, including cultivated meat, to maintain global competitiveness, according to the Good Food Institute's (GFI) State of Policy report and GFI's Policy Specialist,...
This week, we have new flavours from Twinings tea and dairy brand Trewithen. Plus, snack brand Truly Nuts rolls out in WHSmith, and Mondelēz International reveals its upcoming Christmas line-up.
Several significant milestones have been reached in the regulation and in the research and development of cultured meat for pet food in the EU, UK, and US.
As pressure grows on plant-based dairy to address concerns from taste and texture to environmental impact, European food tech start-ups are working on a dairy-free solution that ticks all boxes.
In recent years, consumer demand and evolving government regulations have led to significant advancements in sustainability within the confectionery sector.
Health-conscious consumers are devouring more snacks and demanding more from their choices. And manufacturers are stepping up to the plate with ever more nutritious nibbles.
The FMCG sector is a significant contributor to plastic waste, but things could be changing. We take a closer look at the bakery and snack companies adopting innovative packaging solutions to tackle the problem.
Research offers a rare glimpse into what factors can influence US consumers to not only try plant-based milk alternatives, but also become de-facto ambassadors for the category.
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.
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.
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...
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.
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.
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.
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?
In dark restaurants and high-end cuisine, meals are often a mystery to consumers. A new study shows how collective communication helps them unravel what’s on their plates.
Regenerative agriculture is increasingly used by industry. How does it help farmers think long-term about their work, and protect their business for future generations?
With AI at the helm, the confectionery industry is entering a new era of innovation and efficiency, transforming everything from product creation to personalized marketing strategies. Here's how
