Dark chocolate’s anti‑ageing link unlocks big opportunities
Could dark chocolate become the next big anti‑ageing ingredient? New research suggests it might, and the opportunities for brands are huge
Science
World’s top 30 food-tech companies revealed
From AI-powered ingredient discovery to zero-waste packaging and next-gen proteins, the top 30 global food-tech list showcases the game-changing technologies shaping the future of food
Cocoa, coffee, and wine won’t survive with climate cooling alone
Climate cooling isn’t enough to save cocoa, wine, and coffee – industry needs to do more to protect these crops for the future
Chemical warnings issued on produce: What it means for manufacturers
New research reveals fruits and vegetables carry high pesticide risk
Emulsifiers in food and beverage: Market growth and health risks
New research linking omnipresent emulsifiers to gut damage and obesity is raising tough questions for manufacturers
Nestlé builds cocoa ‘Noah’s Ark’ to futureproof chocolate
Nestlé is exploring cutting-edge genomics and sustainable sourcing to safeguard cocoa supplies
Will soda taxes serve as the model for future UPF regulations?
The beverage industry has long argued that soda is singled out unfairly when it comes to soda taxes. But now there’s pressure to extend measures across ultra-processed foods
The fog around UPF dairy: Evidence gap looms large
Lancet research shows evidence of the health impact of ultra-processed dairy remains fragmented
Opinion
How ‘seed-to-plate’ thinking could accelerate the protein transition
Plant-based innovation isn’t just about better ingredients - it’s about better collaboration
Sweeteners linked to hair growth in latest study
New research suggests natural sweetener stevioside may help boost hair growth
Food and drink split on sustainability progress, exclusive survey reveals
Looking back at our Sustainable September initiative, where does the food and drink industry thrive and fall?
Could functional foods replace the need for GLP-1s?
As GLP-1 drugs disrupt the weight loss market, food and beverage players are racing to unlock the appetite-regulating power of functional ingredients
Making casein from whey? A mind-boggling breakthrough for precision fermentation
In a world first, casein proteins have been developed at industrial scale from an unlikely ingredient: whey
Both sugary and sweetened drinks increase liver disease risk
Sweetened drinks are linked to an even greater risk of liver disease than their sugary counterparts
Potato protein market to grow as demand for functionality booms
The plant-based protein boasts quality, versatility and efficiency
Top 5 foods fuelling the brain health boom
Brain food is booming. As consumers seek sharper focus and long-term cognitive health, the food industry is responding with powerful ingredients and smarter nutrition
Nutritional dark matter: The next frontier in food science
The discovery of ‘nutritional dark matter’ is unlocking new paths for smarter food innovation, targeted health benefits, and precision nutrition
Eat-Lancet’s ideal diet: Why 99% of the world isn’t following it
Less than one percent of people eat in line with the Eat-Lancet Commission’s planetary health diet. What would it take to get absolutely everyone on board?
Opinion
Fitness guru Joe Wicks’ anti-UPF rhetoric hurts more than his Killer bar
Joe Wicks is launching a “Killer” protein bar to expose ultra-processed foods – but his rhetoric risks misleading consumers more than the ingredients ever could
UPFs are not the devil to clean-label’s angel
Are ultra-processed foods really the enemy?
Coffee linked to happiness in latest boost to $485.59bn industry
New research reveals caffeine could boost mood and energy - especially in the morning
What a waste – can big food really close the loop?
A major food and drink player has ambitions to close its waste loop, but can it be done?
Scientists crack cocoa’s consistency conundrum
A breakthrough in cocoa fermentation could finally deliver consistent, high-quality flavour every time
Sustainable September
Space tech explores a new dimension in methane mitigation
Time2Graze uses satellites to optimize pasture-based grazing in a world-first initiative
Is food and drink failing the planet? Share your view now
The global food and drink industry’s biggest sustainability call to action has kicked off in the first month-long Sustainable September event
PepsiCo: Prebiotics and sugar act separately in cola
Pepsi’s new beverage innovation contains prebiotic fibres
Cocoa alternative promises ‘feel-good factor’ of chocolate
Another cocoa-free ingredient is in development for chocolate - and this one has added functionality
Is food and drink failing the planet? Share your view now
The global food and drink industry’s biggest sustainability call to action has kicked off in the first month-long Sustainable September event
UPFs linked to impaired fertility
Ultra-processed foods have been found to have a detrimental effect on reproductive health
Sugary drinks linked to hair loss
It turns out diet and nutrition play a crucial role in hair health
Big food powers up: how Nestlé & Kraft Heinz secure supply chains
Two food and drink giants reveal key strategies to secure raw materials vital to business survival, as climate change exposes the fragility of global supply chains
Chewing over the next big idea: Snacks built for GLP-1 lifestyles
With GLP-1 users eating less often, chewy and long-lasting snacks like jerky, protein bites, gummies and gum are stepping up as the formats that make every portion count
Artificial sweeteners still bitter? Natural fix shows promise
Scientists discover possible solution to ‘bitter’ taste in artificial sweeteners
UPF linked to rising cancer rates in latest study
New research links high UPF consumption to a 41% increase in lung cancer risk, independent of smoking
Mars bets on CRISPR to save cocoa from climate chaos
Mars teams up with biotech firm Pairwise to futureproof cocoa crops using gene editing
Are ultra-processed foods addictive?
Whether or not UPFs can lead to genuine addiction has long been the subject of fierce debate
Stevia’s functional edge: Fermentation unlocks cancer-fighting potential
As demand for natural sweeteners grows, stevia’s health potential could be a game-changer
Gene editing: Feeding the future or fuelling controversy?
New techniques can improve many areas of food and agriculture. However, gene editing remains controversial
Sweeteners linked to early onset puberty
Both artificial and natural sweeteners could increase risk of premature puberty in kids
UPF linked to 10% higher mortality risk in high consumers
Major new study links ultra-processed foods to early death, intensifying consumer concern and putting pressure on the food industry to act
Could anti-ageing discovery boost B3 fortification in F&B?
Vitamin B3 linked with the holy grail of benefits - anti-ageing
Scientists step in to defend seed oils
Seed oils are under attack, but major new study finds they could actually improve health
Rising temperatures threaten global milk supply
Even milk is vulnerable to rising temperatures
Plant-based diet could cut risk of heart disease and type 2 diabetes
New study reveals potential benefits of ‘healthy’ plant-based diet
Swedish start-up set to spice up indoor saffron farming
BlueRedGold’s plans to build the ‘world’s first scalable indoor saffron cultivation system’ have been boosted after picking up investment of €2.73 million
Can AI protect future food security?
Climate change is threatening the world’s food supply, but could AI be the unexpected hero?
Opinion
Upscaling fermentation is not just more of the same
How to scale fermentation processes from lab to factory
How AI-powered protein design can solve food’s biggest problems
Proteins already do nearly everything in nature. AI is unlocking what they can do next
Is it time to drop weight from health food messaging?
Healthy foods and beverages can provide a wealth of benefits, even if weight loss isn’t one of them
UPFs linked to Parkinson’s disease in latest blow to industry
New research links ultra-processed foods to devastating brain disorder. How will this impact food and beverage, and is reformulation the only option?