Whey boom fuels surge in protein processing expansion
From WPC80 to lactoferrin, dairy companies globally are investing in premium protein capacity to capture growth in the high-end sports nutrition and functional food space
AI
Global Food Tech Awards
Global Food Tech Awards EMEA heat opens: Why startups should apply and how to stand out
Calling all EMEA food and beverage startups - applications are now open and entry is free
Doritos without drivers? PepsiCo’s autonomous truck rollout sparks logistics debate
PepsiCo’s driverless truck experiment promises faster, cheaper deliveries, but it’s also exposing a growing battle over jobs, safety and the future shape of food supply chains
Where brands should focus their AI strategy now
AI’s real value may lie in helping consumers choose – not discover
AgNavigator: same agtech backbone, bigger industry picture
William Reed, publisher of FoodNavigator, has unveiled a new title for its market-leading agtech and agrifood title
Can coffee weather the storm?
Extreme climate events are now a huge challenge for the coffee industry.
Stagflation is food manufacturing’s worst-of-both-worlds scenario
Costs are rising again just as consumers start to hesitate and that’s a far more difficult mix than inflation alone.
Bel Group’s AI strategy: From cheese virtual twins to protein innovation
Bel’s research head opens on how the technology is enhancing product R&D and operational efficiency
Mondelēz charts next growth wave across North America, Europe and emerging markets
The company is tailoring its strategy by region, courting value‑seeking US shoppers, fixing European chocolate margins and using Oreo‑led biscuits and cakes to unlock runway across China, India, Brazil and Mexico
Plant-based meat isn’t dead, but it is in a reset
Plant-based meat faces a slowdown as price, foodservice strategy and manufacturing innovation shape the next phase for the sector
Food-Tech Solutions For A More Sustainable And Secure Food System
Why CPGs need to design for AI discovery now
CPG brands must restructure product data and APIs to stay visible as AI pushes deeper into agentic commerce
Global Food Tech Awards 2026
Global Food Tech Awards 2026: Americas shortlist reveals industry giants
The Americas are making noise on the global food tech stage in this powerful top 10 line-up of finalists
Soup-to-Nuts Podcast
What will it take to rebuild plant-based and cultivated meat?
As protein demand rises and consumers grow choosier, Good Food Institute Founder Bruce Friedrich outlines how plant-based and cultivated meat can move beyond hype and become investable, scalable industries
Soup-To-Nuts Podcast
3 steps to future-proof the food system and CPG industry in a ‘critical decade’
As population growth, soil degradation and climate pressures converge, BSI’s Todd Redwood explains why the next 10 years will determine whether the global food system can deliver enough high-quality nutrition, strategic opportunities and next steps for...
Cocoa crunch: How shortages are rewriting chocolate’s future
As climate, disease and regulation strain global cocoa supply, manufacturers are turning to low‑cocoa and cocoa‑free innovations to protect margins and future-proof their portfolios
How Mars is developing new ingredients with AI
AI can do a lot more than offer guidance and write emails. It can help food companies find brand-new ingredients for product formulation
From media to scaffolding: How plant-based materials are reshaping cultivated meat
Within a narrow funding landscape, plant-based inputs are emerging as one of the most pragmatic ways cultivated meat companies can reduce costs and move toward commercialization
The AI revolution sweeping food and drink
From autonomous R&D to real‑time supply chain resilience, AI is redefining the rules of food and beverage. Is industry ready for the next era?
As cocoa chaos continues, Kokomodo finds its moment
Why ‘climate-proof’ cacao start-up Kokomodo is hedging its bets on an increasingly stronger future for cell cultured cocoa
Exclusive: Can biotech break monk fruit’s supply constraints? Manus thinks so
As demand for natural sweeteners grows, Manus moves monk fruit production in the US
Up the food chain
Oatly’s strategy: Driving plant-based milk’s growth through taste, creativity and sustainability
How Oatly’s North American president Helge Weitz uses his CPG and real-world restaurant experience to map the firm’s US reset
Nestlé builds cocoa ‘Noah’s Ark’ to futureproof chocolate
Nestlé is exploring cutting-edge genomics and sustainable sourcing to safeguard cocoa supplies
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
Oatly bets on coffee and science to fuel plant-based milk’s comeback
Oatly defends processed food, doubles down on coffee and pushes for the next wave of plant-based milk growth
What every food and drink brand must know about AI and innovation
AI can speed up your pipeline – but it won’t tell you why everyone still picks chocolate. Here’s how to innovate without losing your edge
Can AI protect future food security?
Climate change is threatening the world’s food supply, but could AI be the unexpected hero?
Precision fermentation’s not all casein and lactoferrin - it’s also osteopontin
Better Dairy is looking beyond casein to a new protein in precision fermentation dairy
How plant-based dairy brands can address the quality and perception gap
Improving consumer perception of plant-based dairy may start with better biosolutions
Trump tariff chaos accelerates AI integration
Ongoing US trade tariff uncertainty is forcing some food and beverage firms to more rapidly bring AI into their processes
Future Food-Tech San Francisco
How stealth health is reframing processed foods
Biotechnology methods can fortify everyday ingredients like canola oil and flour with key nutrients without impacting taste or eating habits
Scientists crack code to ‘creamy’ plant-based cheese
Plant-based cheesemakers have long struggled to achieve a creamy texture to mirror dairy-based cheeses. But scientists believe they’ve found a solution.
Is the key to the cocoa crisis a blend of cocoa powder and fat?
Ingredients from Butter Buds and Yali Bio reflect the growing need for cost-effective cocoa alternatives without sacrificing taste
What’s in store for cultivated meat in 2025?
The innovative category has had an eventful year. How could 2025 shake things up?
Cultivated freshwater eel tech opens new opportunities in Japanese market
A cultivated seafood tech business has developed a system of cell cultivation to allow for commercial freshwater eel farming.
Can plant-based overcome UPF links to avoid future trust issues?
Plant-based diets remain popular, but associations with UPF and low-quality ingredients has shaken consumer trust in alt meat, fish and dairy brands. So, what can the sector do to restore public opinion?
How can alternative proteins and regenerative agriculture work together?
Despite both being sustainability-focused, regenerative agriculture and protein diversification have not always got along. How can the two sectors work together?
UPSIDE Foods & Institute for Justice gain support from industry trade group on Florida lawsuit
The Association of Meat, Poultry & Seafood Innovation (AMPS), a non-profit organization representing the cell-cultured industry, expressed its support for cultivated meat producer UPSIDE Foods and non-profit Institute for Justice on the lawsuit filed...