Latest news in the food and nutraceutical industry

30 Apr 2025

Asian and South American flavours are now key components on global menus, driven by a growing global appetite for culinary mashups.

29 Apr 2025

Fermented ingredients have the potential to change the food sector at a more rapid pace than once thought, a report by global management consultancy McKinsey suggests.

25 Apr 2025

Following a US ban on artificial food dyes, research examines the US food manufacturing and regulatory landscape.

22 Apr 2025

Business confidence is on a downward trajectory, according to a report from the UK’s Food and Drink Federation (FDF), which is suggesting 40 actions to help it pick up.

16 Apr 2025

Pet owners want functional food that prioritises their pets’ health and wellbeing, according to research from market insights provider Innova.

14 Apr 2025

Freeze-dried candy, with its novel texture and intense flavour, is captivating candy lovers across the globe. Brands are listening, launching freeze-dried twists of classic products, and even the more bizarre, like ice-cream sandwiches.

7 Apr 2025

Plant-based milk has carved out a growing slice of the milk market in recent years, but now Dairy Farmers of America is pitching its Milk50 by DairyPure to claw back more of the market share.

4 Apr 2025

The 2024 FoodTech 500 highlights a major shift in innovation focus, with functional ingredients, biotech, and waste upcycling climbing the ranks amid a steep drop in global funding.

3 Apr 2025

Research from global consultancy Hartman Group suggests there are six core values that brands must tap into to connect with consumers’ needs.

28 Mar 2025

Marks & Spencer has caused a stir with the launch of a range of breakfast cereals in the UK containing minimal ingredients.

26 Mar 2025

Cell-cultivated products (CCPs), from chicken nuggets to beefburgers, could be on UK supermarket shelves by 2027 after regulators launched a sandbox to accelerate approvals.

25 Mar 2025

Exploration and experimentation will define the future of flavour, according to Mintel, as consumers seek out taste profiles and textures that offer an adventurous eating experience.