Latest news in the food and nutraceutical industry

25 Feb 2026

Dogs fed on premium, meat-rich pet food can have bigger dietary carbon footprints than their owners – but using by-products is a “highly relevant” solution for brands.

24 Feb 2026

Herbs, spices, and white powders are highly at risk of food fraud – but the industry is embracing food fingerprinting coupled with artificial intelligence to fight it.

23 Feb 2026

Successful GLP-1 friendly products will be the ones that feel inclusive – not those that turn the product into a medical badge, says a Rabobank analyst.

20 Feb 2026

Sixty percent of Indian consumers are interested in branded supplements with many preferring smaller pack sizes, according to a global survey.

18 Feb 2026

The UK’s largest supermarket chain has achieved its target to increase the proportion of sales from healthier products to 65% by 2025.

17 Feb 2026

Euromonitor identifies five consumer demands forcing the industry to redesign products from the inside out in 2026.

12 Feb 2026

UK brand Griddle Bakery makes frozen, clean-label pastries without UPF ingredients. “Frozen often means fresher, cleaner, and less wasteful,” it says.

4 Feb 2026

Hybrid blends of dairy and plant-based milk and cheese may be emerging as a credible growth space, according to experts.

30 Jan 2026

Nestlé is not as vocal as it could be about its sustainability programmes– in part due to US president Trump’s opposition to tackling climate change, Nestlé CEO has said.

29 Jan 2026

As global players, including Mars, Ferrero and Keurig Dr Pepper, secure major merger and acquisition deals, we look at the 2026 trends shaping the landscape.

26 Jan 2026

Fermentation is key to unlocking significant nutraceutical opportunities, including advancing biotics from live cultures to postbiotic metabolites, says one strategist.

22 Jan 2026

Processed brands should strive to shift their products from NOVA group 4 to NOVA 3 wherever possible,” says the president of The Non-UPF Program.