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.
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.
Climate change is a major threat to some of the world’s biggest wine-producing nations. So, is this the beginning of the end for the wine industry as we know it?
With growing global popularity and skyrocketing sales, English wines are entering a golden era. But what does this mean for the wider industry? And which other countries are emerging as the winemakers of the future?
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…
Mycelium can be a protein-rich alternative to animal products. But will consumers accept it? The interplay of disgust and naturalness perceptions is the key, a new study suggests.
Food and drink manufacture contributes 30% of global greenhouse gas emissions and has a significant yet negative impact on biodiversity. So how can food and drink be more sustainable?
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.
Working with one of the world’s largest breweries, Duynie Group is extracting value from brewer’s spent grains by transforming the protein fraction into concentrate that can be used by the food and feed industries.
From palm oil to soy, cocoa to coffee, some of the industry’s most used ingredients have strong links to deforestation. How can environmental violations best be eliminated from supply chains?
In order to improve its operational efficiency, dairy major Danone has enlisted Microsoft. The two companies will collaborate to implement AI in Danone’s systems.
As pressure grows on plant-based dairy to address concerns from taste and texture to environmental impact, European food tech start-ups are working on a dairy-free solution that ticks all boxes.
With the EUDR deadline fast approaching, which crop is the most likely to comply? And conversely, which are predicted to cause the biggest regulatory headaches?
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 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?
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.
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?
Eco-Score aims to inform consumers about the environmental impact of a product. But can it positively influence their perceptions in other areas? In other words, does it create a halo effect?
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.
