Latest news in the food and nutraceutical industry

5 Nov 2025

Some popular protein bars contain more fat, carbs, and/or sugars than claimed on their labels, independent nutrition testing reveals.

27 Oct 2025

Agrigum has transformed gum acacia into a natural, science-backed fibre that supports gut health, sustainability, and innovation across global food and nutrition applications.

27 Oct 2025

Promoting the protein content of meat-free products is a more effective sales strategy than adding carbon labels, a study of UK bakery chain Greggs suggests.

23 Oct 2025

Joe Wicks’ deliberately dangerous protein bar is fuelling anti-UPF sentiment – but there are concerns that his messaging is misguided and could have unintended consequences.

22 Oct 2025

Global e-commerce giant Amazon has introduced a new private-label food brand, combining existing Amazon Fresh and Happy Belly products with new everyday items.

15 Oct 2025

The US supplies high quality, great tasting peanuts in a wide range of forms, from inshells or whole kernels, through to granulated peanuts, peanut butters, pastes, flours, oils and extract.

15 Oct 2025

Insights provider Tastewise has named functional foods that focus on fertility and hormonal health as one of its top global trends for 2026.

7 Oct 2025

Nestlé has welcomed two new CEOs and a new chairman to its board of directors, marking a period of change at the top for the global company.

2 Oct 2025

Protein enrichment with faba bean combines nutrition, functionality, and sustainability for bakery, dairy, and meat alternative innovations.

2 Oct 2025

Nactarome’s One Table vision brings natural flavour, taste, and colour solutions to empower food and beverage brands to meet market challenges while still meeting consumers where they’re at.

16 Sep 2025

Premiumisation, health consciousness, and a focus on texture are driving new product developments (NPD) in the Indian biscuit and cookie market, Mintel figures suggest.

9 Sep 2025

Researchers who have replicated the traditional on-farm fermentation process behind chocolate’s flavour in a lab say they hope their work could herald “a new era in chocolate production”.