Latest news in the food and nutraceutical industry

1 Jul 2026

Geopolitical and climate-change shocks have highlighted the threats to pistachio supply, prompting alternative formulations and long-term sourcing solutions.

30 Jun 2026

Iceland Foods has launched an ice cream that looks like a chicken drumstick. Fun innovation or food flop? We asked two brand experts for their verdict.

29 Jun 2026

Retailers are looking for better-for-you brands that can deliver not just health positioning, but also credibility, value, proof, and strong execution, says Eat Well Global.

25 Jun 2026

Healthy ageing is the fastest growing supplement category in the US as consumers seek foundational and longevity-oriented solutions, says Nutrition Business Journal.

24 Jun 2026

International dairy company Arla Foods and German farmer-owned business DMK Group are to merge, creating one of Europe’s biggest dairy cooperatives.

22 Jun 2026

A Greenpeace study found microplastics in nearly every sample taken from Nestlé’s Gerber and Danone’s Happy Baby Organics baby food plastic pouches.

18 Jun 2026

Almost all plant-based food and drinks contain mycotoxins – naturally-occurring toxic compounds produced by fungi – and raw material monitoring should be extended, say researchers.

17 Jun 2026

Allergen-free food and drink products are now “structurally embedded” into the wider health and wellness category, with significant innovation happening at retail and brand level, say experts.

16 Jun 2026

With IFF set to sell its food ingredients division to CVC Capital Partners for €3.7 billion, we look at how mergers, acquisitions, and divestments are shaping the sector.

15 Jun 2026

Almost two-thirds of pet owners are interested in personalised diets for their pets, with the potential for better health and wellbeing key drivers, a survey shows.

11 Jun 2026

US-based Healthy Eating Research has proposed an ingredient-based approach to defining ultra-processed foods (UPFs) to make them easier to identify for policy purposes.

10 Jun 2026

Many GLP-1 users have altered flavour preferences, becoming highly nuanced and “complex”, with important implications for how brands formulate, says the Institute of Grocery Distribution.