Latest news in the food and nutraceutical industry

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.

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.

5 Jun 2026

US ingredients business Ingredion has made a £2.7bn takeover bid for its London-listed peer Tate & Lyle.

3 Jun 2026

From Kraft Heinz’s “restaurant-style” mac and cheese to Mars’ street food-inspired noodles, brands are elevating their basic staple meals with premium versions.

2 Jun 2026

Ten of the 17 food companies, including General Mills, ADM, and Conagra, have reduced their public pesticide commitments since 2023, according to a recent report.

28 May 2026

US front of pack nutrition labels are on the way – but policymakers and researchers are divided on how best to design them.

27 May 2026

PepsiCo-owned brand Gatorade is removing artificial colours from its powder sticks and three ready-to-drink flavours, reformulating them using colours from fruits and vegetables.

26 May 2026

Three-quarters of non-organic fruit and vegetables sold in the US contain pesticide residues, with PFAS “forever chemical” pesticides particularly frequent, says the Environmental Working Group (EWG).

21 May 2026

Discretionary foods, including confectionery and baked snacks, accounted for 22% of spending in Finnish households but contributed up to 32% of environmental impacts.