Dairy value sales will balloon to over $1tr in the next decade as the sector combats myriad issues by adopting emerging food technologies like precision fermentation and cellular agriculture.
Demand to cut cocoa volumes in a turbulent market is one driver behind Cargill’s big spend on its coatings and fillings plant expansion, FoodNavigator can reveal.
European bakery major Baker & Baker has benefited from a business overhaul and restructure, as well as key investments, leading to rocketing 2023 finances.
Food and beverage – Europe’s largest manufacturing industry – has been omitted from the European Commission’s ‘The future of European competitiveness’ report designed to accelerate the EU’s finances ahead of competing nations.
By René Floris, NIZO Food Research Division Manager
From farm to fork, Artificial intelligence is impacting every aspect of food and beverage. But are the changes greater than previously understood and what's next for the technological revolution?
Climate change is threatening the future of food security making innovation to protect it more important than ever. So, how is the EU working to kickstart creativity and encourage investment?
Counterfeit food and beverage products are a major blight on the industry, and a serious concern for consumers. Now the industry is fighting back and it’s using science to do it.
Many of food and beverage's greatest innovations are born from from start-ups. But why is innovation on a decline and what's the future of food and drink NPD?
He may well be one of snacking’s most influential men. So, an audience with Mondelēz International’s Snackfutures Ventures boss, Richie Gray, could indeed be the making or breaking of a business.
The food and beverage industry is throwing out the rule book to create new, sustainable systems, which will protect food security for future generations. Discover how at Climate Smart Food 2024.
How do food tech and alternative meat and dairy start-ups gain the interest of investors? Kim Anders Odhner has his ear to the ground and explains what backers might be looking for.
Food and drink producers are slower than other industries to adopt usually profit-driving digital tools and AI as the sector remains wary of innovation due to “lack of capital”.
The food and drinks brands delivering head-turning sustainable tech and novel ingredients innovations are uncovering their secrets and industry insight at an exclusive, free-to-attend digital event.
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.
Functionality is a key element of producing plant-based products. Generative AI, one start-up suggests, could boost research into protein functionality.
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.
Cultivated meat has traditionally been posited as an alternative to traditional animal agriculture. Now, Meatable suggests that it could help farmers, not hurt them.
Following a significant slowdown in food tech funding last year, six months into 2024 the prospects aren't looking any better. But there is hope on the horizon.
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.
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.
By René Floris, NIZO Food Research Division Manager
Consumers want more from plant-based meat alternatives, from taste to texture and affordability. Could understanding the extrusion process deliver on all three?
The plant-based industry has come under scrutiny, in recent years, with critics lambasting its ingredients and production methods. Now, plant-based seafood manufacturers are fighting back, through innovation.
The fishing industry has come under increasing criticism for its unsustainable practices. So how is the industry addressing this issue and is it enough?
With climate change threatening the future supply of cocoa, could cellular agriculture offer a solution? Israeli start-up Kokomodo thinks it can, and is emerging from stealth mode to prove it.
Regenerative agriculture has gained widespread attention in recent years as manufacturers and consumers grow to fully understand its importance. But how are farmers approaching it and what challenges are they facing?
As the UK’s latest inflation levels show sugar and confectionery prices remain high—a fate mirrored in Europe—F&B makers are turning to other ingredients to remain competitive at the checkouts.
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.
The food industry is coming under increasing pressure to reduce its carbon footprint and find more sustainable ways to operate. Food colouring manufacturer Exberry tells us how it's cutting carbon intensity, and improving water efficiency, for greener...
With avocado’s popularity widespread, avocado pruning residue is readily available for manufacturers. The residue is also, a new study found, a good way of sustainably reinforcing plastic packaging.
