Latest news in the food and nutraceutical industry

23 Dec 2025

From trade tariffs to heavy metals in protein, we look back at some of the industry’s highlights of 2025 and round up our most-read stories of the year.

22 Dec 2025

Wielding clean-label positioning and fortification as marketing levers is a dangerous strategy, and brands would be better off explaining the hows and whys of the ingredients in their products, say experts.

19 Dec 2025

Non-profit organisation the Food Foundation has launched a campaign, “Bang in Some Beans”, designed to increase UK consumers’ legume consumption.

18 Dec 2025

Some of the world’s largest food and drink companies have grown frustrated at investing in circular packaging systems, as the majority “wait on the sidelines”.

17 Dec 2025

Consumer demand for “vegan” collagen alternatives is booming, but products that use misleading terminology risk being called out.

16 Dec 2025

Trend forecasters predict that sensory elements will play a larger role, helping food and beverage brands differentiate themselves in a competitive market in 2026.

15 Dec 2025

The “forever chemical” trifluoroacetic acid has been found in over 80% of European cereal samples tested, prompting investigators to call for an urgent regulatory response.

12 Dec 2025

Europe’s $40.7 billion supplements market is growing fast, fuelled by demand for products that support healthy ageing, mental wellbeing, and preventive health, say experts.

11 Dec 2025

Whole Foods Market has released its top 2026 trends, predicting that a fibre frenzy will take place next year as health-conscious consumers seek out nutritious, filling options.

10 Dec 2025

Products with animal welfare and geographic origin labels elicit a higher willingness to pay a premium than those with carbon-related labels, research suggests.

9 Dec 2025

With the launch of Novak Djokovic’s sorghum-based brand, the grain’s popularity in the better-for-you snacking sphere is on the rise, thanks to its nutritional and sensory properties.

8 Dec 2025

Plant-based dairy is a maturing market that still faces significant hurdles around taste, functionality, nutrition, and price, but industry is innovating fast, according to experts speaking at Fi Europe.