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?
The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?
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...
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 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.
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.
Precision agriculture provides many benefits for farmers and can help suppliers manage food. But with a myriad of issues, including regulation and farmer adoption, will we ever see widespread use?
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.
As consumers become increasingly engaged in understanding the contents of the foods they’re consuming, it appears that trust in the food industry is plummeting. But can that trust be restored?
With reported ingredient shortages and price rises across the food and beverage industry, it appears the almond industry is bucking the trend, with prices at an 'all-time-low' with supply exceeding demand.
Despite a range of benefits, insect protein has faced strong barriers to adoption. This is largely due to consumer disgust, but some demographics are more put off than others.
Plant-based pioneer Beyond Meat has seen further declines in revenue, and is scaling down its operations. However, the Beyond Burger maker remains ‘bullish’ in some areas, including the European market.
On our NPD Trend Tracker this week, we have a range of new products from big brands; new flavours from Kettle Chips, plant-based thighs from This, plant-based ice cream from Flora Professional, and a gluten free range from Leon. We also have a collaboration...
First there was inflation, then there was shrinkflation, next came heatflation, now there’s sogflation. But what is sogflation and how is it impacting the food industry?
From the antioxidant effects of blueberries to the cholesterol lowering effects of chia seeds, consumers love so-called superfoods. So could kelp seaweed join the superfood family as a favourite of the wellness world?
With an ageing population and youth reluctance forcing up the average age of farmers in Europe, how can they be incentivised to stay in a physically demanding job for longer?
3D printing is all the rage in plant-based, but what about 2D printing? In Germany, Veganz is scaling 2D-printed oat milk and reports orders are increasing month on month.
While some fear artificial intelligence spells the end of humanity, others back its potential for positive disruption. How’s this playing out in food and drink? We bring you the latest…
The past decade has seen seismic shifts in the economic, environmental, political and technological landscapes. But how are these and other influences affecting the food and beverage industry?
Price has always been a key appeal of private labels compared with national brands. Now, because of factors such as inflation, commodity pricing, and sustainability investment, this gap is narrowing.
Are plant-based meat and dairy substitutes healthier? Well, yes. And no. It depends. A new study investigates which substitutes do best, and worst, when pitted against animal products.
The CSDDD, which aims to keep large companies’ supply chains to high standards on sustainability and human rights, has passed through the European Parliament. Next comes the tricky part: implementation.
As food and beverage operators scramble to comply with the EU’s new deforestation law, we round up seven of the lesser-known ways industry could be impacted.
Pesticides have gained negative attention in recent years owing to their links to biodiversity loss. But could pesticides also lead to serious illnesses such as cancer?
Peanuts are by far the most consumed nut (technically a legume) globally, but a recent shortage has caused concern for manufacturers. How serious is the issue and how long will it last?
In Kivu, DRC, conflict and instability has long made coffee farming dangerous and difficult. Nespresso, however, is investing in the region, aiming to revitalise the coffee sector there.
Unblocking persistent bottlenecks in cultivated protein is the aim of the game for Sea2Cell, a ‘next generation’ cultured seafood start-up targeting affordable fish species.
During product development, it has been speculated, children can be better judges of what their fellow children will like than adults. A new study puts this to the test.
Climate change will affect many industries, but few more than cocoa. While farmers on the ground struggle with fluctuating climatic conditions changing working practices, large companies grapple with environmental regulation.
PFAS, widely known as forever chemicals, have been found in foods, including fruits and vegetables, across Europe. But what are they? How did they get into the food chain? And are they harmful?
