GLP-1s, tariffs and health: Why food brands are reformulating
Sometimes recipe reformulation is a choice, sometimes it’s an order
Archives for January 13, 2026
Impossible Foods partners with better-for-you startup EQUII
EQUII co-founder joins Impossible to accelerate the next phase of plant-based innovation
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 big 5: Functional confectionery trends to watch
From protein bars to gut-friendly gummies, functional confectionery is exploding, and it’s changing the game for indulgence
McDonald’s India’s millet bun is a smart, subtle fix for the fiber gap
A quiet change to a burger bun in India says more about where fiber is heading than any claim ever could
A bakery & snacks survival guide for 2026
10 texture trends that will define bakery & snacks in 2026
Crunch isn’t enough anymore. In 2026, texture becomes the main event, not the supporting act
Science spotlight: Our Top 10 science, research and tech stories in 2025
See our top 10 most-read science, research and technology stories from this year, featuring ‘Nobel Prize-worthy’ theabrownin, Meiji protein study, cell-cultured coffee and more
5 need-to-know regulations set to impact APAC food & beverage in 2026
From Indonesia’s all-out halal regulations to sodium policies spurring rapid reformulation and taxation changes affecting food company strategies, these are five regulatory and policy updates that are expected to have a major impact on the F&B sector in 2026