Latest news in the food and nutraceutical industry

5 Oct 2026

Food and drink brands must comply with EU anti-greenwashing rules that ban vague claims – but they do not have to stay silent on sustainability.

1 Oct 2026

Taste 90 years of culinary mastery at Fi Europe (Booth 41G44), where Hügli will feature chilled Bresc Umami compounds alongside Sauce Culture, its newest snack seasoning concept.

1 Oct 2026

Today, plant-based and free-from ingredients must do more than replace. MartinoRossi combines nutrition, functionality, and processing performance to address new formulation challenges.

1 Oct 2026

Revo Foods ferments leftover apricot kernels from jam and juice products into a cottage cheese alternative that naturally contains both protein and fat.

30 Sep 2026

Zero-sugar, functional, and indulgent sodas are redefining what a carbonated soft drink can offer in today’s evolving market.

24 Sep 2026

As food innovation becomes increasingly multi-dimensional, Nactarome's expanding expertise reflects a growing industry focus on integrated natural ingredient solutions.

24 Sep 2026

The functional ingredient creatine is gaining traction in the food and drink industry, as brands ramp up production investment and explore new applications.

22 Sep 2026

Public health campaigners are celebrating the US government’s move to close the Generally Recognised as Safe (GRAS) loophole, but companies worry it will stifle innovation.

17 Sep 2026

Nutraceuticals continue to gain ground across the Middle East and Africa with vitamins, probiotics, and functional drinks doing particularly well, says Euromonitor.

15 Sep 2026

Discounter retailer Lidl has raised concerns about healthy and sustainable eating habits across Britain, spotlighting how affordability remains a barrier for consumers.

10 Sep 2026

Will the US dietary guidelines change the way Americans eat, swapping ultra-processed foods for whole foods? We asked Dr Barry Popkin, renowned nutrition and obesity researcher.

9 Sep 2026

Food fraud is costing the UK economy up to £2 billion (€2.3 billion) every year although the food sector is more “resilient” than others, according to a recent study.