The weight loss drug boom has taken the world by storm. But could GLP-1 have potential to mitigate other health conditions liked to food, such as cardiovascular disease?
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.
The EU’s new Nature Restoration law wants to build up ecosystems, restore biodiversity, and help to pollinate crops. How closely does this resemble the aims of regenerative agriculture?
Regenerative agriculture is increasingly used by industry. How does it help farmers think long-term about their work, and protect their business for future generations?
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?
Already producing a plant-based egg alternative with separated yolk and white, Neggst plans to develop a raw egg for retail which may, eventually, have a shell.
Chocolate’s on our radar this week, in a myriad of forms: from spreads to KitKats, and even in coffee. Check out the latest in new product development here.
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 classics are getting a makeover in this week’s NPD trend tracker. And that’s not all! Discover the latest innovations from the world of food and beverages.
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.
A strong acquisition strategy is fuelling growth at Ferrero. But inevitably, with that growth comes more packaging. How is the confectionery major working to decouple the two?
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.
Sweet butter is creating a ‘new standard’ for the category, we’re told. And that’s not the only sweet NPD for the month. What’s the latest in sweet (and savoury) innovations?
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.
By developing a chocolate bar using not only the cocoa bean but the pulp and endocarp as well, a new study aims to create a more sustainable form of chocolate.
With palm oil’s links to deforestation under increasing scrutiny, a new start-up is developing an alternative through fermentation - using side streams as feedstock.
Amid soaring prices and deforestation regulations, chocolate manufacturers may well be tempted to turn their back on cocoa. What alternatives are on offer?
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.
This week’s NPD Trend Tracker has a distinctly summer vibe. There are Bakewell-Tart inspired biscuits to accompany afternoon tea in the garden, alcohol-free sparkling rosé to sip while the sun sets, then animal-free burgers for the barbecue, a hot and...
