Animal welfare reforms in the European Union are a step closer and could include pathways for alt-meat production, new import requirements and welfare labelling on meat and dairy products.
The EUDR deadline is now just months away, yet many suppliers and manufacturers remain unprepared for the changes. We’re cutting through the noise to bring you the latest on this complex new law.
A fast-growing British halal brand supplying Tesco and Sainsbury's has been snapped up by a French investment company specialising in halal meat as the category continues to swell across Europe.
One of the key barriers to upscaling cultivated meat is cost. With a more efficient process and a cheaper culture medium, a new study claims to have reduced this input.
New research, which maps the ‘food microbiome’, opens up a range of new avenues for study and points to significant overlap between food and human microbiomes.
Childhood nutrition is in a state. But is this down to badly-manufactured children's foods or a symptom of a bigger problem? And will parents place the blame with food manufacturers regardless?
Using a combination of artificial intelligence and synthetic biology, one start-up is enhancing proteins into a wide array of functions across the food industry.
The increasingly popular carnivore diet is shaping up to be a powerful new food trend. But what is it, why has it become so popular, and what opportunities does it create for food manufacturers?
Halal food and drink sales in Europe are open for significant growth as Muslim – and other – consumer bases grow and demand more new and exciting permissible products from the industry.
Functionality is a key element of producing plant-based products. Generative AI, one start-up suggests, could boost research into protein functionality.
The plant-based industry has faced some serious difficulties in recent years. So, what’s next for animal-free foods and beverages. We bring you the latest…
Sports nutrition is proving profitable as it dominates the current mergers and acquisitions market. But what’s next for this major food and beverage trend?
Processed meat and unprocessed red meat have been linked to rising type 2 diabetes levels globally in what is believed to be the largest study of its kind.
Could two of the biggest trends in the food and beverage sector be powerful allies? And what opportunities could this create for food and beverage manufacturers?
Front- and back-of-pack food and nutrition information is essential. Here’s how to ensure the details are legally tight to not only attract customers, but to keep them safe.
Mercury levels in soil are significantly higher than previously believed, researchers have shown. But why does this pose a threat to food production and can it be reversed?
Cultivated meat has traditionally been posited as an alternative to traditional animal agriculture. Now, Meatable suggests that it could help farmers, not hurt them.
From organic vegetables to organic meat, the organic tag has proven popular with consumers for decades. But is the label losing its lustre, and if so, what does that mean for manufacturers?
A few weeks after launching it flagship flank steak into European retailers, Redefine Meat co-founder Eshchar Ben-Shitrit talks early feedback, navigating the UPF debate and the plant-based plateau.
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?
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.
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.
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.
