It’s a little over a year before the next set of HFSS restrictions come into force in UK stores. What should UK and European food and beverage manufacturers expect?
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.
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.
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.
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?
The protein transition is often viewed as the path to a sustainable food system. How can circularity complement it in reducing emissions and land use in food?
The EUDR deadline is now less than five months away. But as the 30 December date looms on the horizon, we wonder if there are commodities missing from the list, in particular, maize.
Conventional wisdom would suggest if a product is priced lower, consumers would be more willing to purchase it. But when it comes to plant-based, Europeans are bucking the trend.
While normally costly to artificially produce, new research shows human milk oligosaccharides (HMOs) can be made at low cost from plants, including those difficult to produce using other methods.
In sweet news for food manufacturers, monk fruit decoctions are no longer classified a novel food in the eyes of the UK Food Standards Agency. What does this news mean for the EU?
The keto diet has been linked to multiple health benefits, including lowered blood pressure and reduced blood sugar. Now scientists believe it could aid brain health.
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.
The World Health Organization is linking ultra-processed food, alcohol, tobacco, and fossil fuel industries to millions of deaths in Europe every year.
Emulsifiers are found in a whole range of foods, including yogurts, ice creams, chocolate bars, margarines and even some breads. But could this common food additive increase the risk of developing type 2 diabetes?
The wellness industry is booming, with health and fitness trends becoming popular amongst consumers and profitable for brands. But do consumers trust the ‘better-for-you’ marketing printed on the products they buy?
A diverse range of businesses, academics and activists have supported a transition to plant-based protein. But in Europe, politics, and political will, still provide a barrier.
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?
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.
Increased production costs, regulatory changes and consumer uncertainty have put pressure on the food and beverage industry in recent years, but could we be seeing the first signs of recovery?
Cardiovascular disease, osteoporosis and stroke are just some of the potential health risks associated with consuming too much salt. But could excessive salt consumption also lead to an increased risk of developing stomach cancer?
A nutritional powerhouse that packs more protein and less cholesterol than cow's milk yogurt, buffalo yogurt is ripe for functional innovation, a study suggests.
As consumers become increasingly engaged in understanding the contents of the foods they’re consuming, it appears that trust in the food industry is plummeting. But can that trust be restored?
