Latest news in the food and nutraceutical industry

23 Jun 2025

Just Egg is set to be produced in Europe’s largest plant-based facility as plant-based egg brands look to take advantage of the supply chain crisis.

19 Jun 2025

On 7 June, the World Health Organization (WHO) held its annual World Food Safety Day, highlighting the role scientific research and innovation play in supporting consumers’ health.

16 Jun 2025

A foodtech company has received EU regulatory approval for its texturised fresh spirulina, the base ingredient in its plant-based smoked salmon analogue.

4 Jun 2025

Privately held European alternative protein companies raised $509 million (€470 million) in capital in 2024, 23% more than the previous year, figures reveal.

23 May 2025

Fermented rapeseed cake has been approved for use in food products in the EU, expanding the high-protein byproduct’s application beyond animal feed and biogas.

21 May 2025

Plant-based proteins have higher levels of chemical contaminants than their animal-based counterparts, but there is no suggestion of “immediate risk” to consumers, say scientists.

13 May 2025

With the US phasing out artificial dyes, brands are exploring aquatic environments, fruits, and food waste to replicate colour in formulations.

8 May 2025

Agroprocessing and food innovation are driving industrial development, with Senegal and Brazil offering examples of targeted national strategies.

2 May 2025

Survey data shows that consumers lack a complete understanding of regenerative agriculture, restricting its adoption and scalability within the food and beverage 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.

28 Apr 2025

Chinese consumers are prioritising taste and health benefits when purchasing plant milks, with growing interest in ingredients such as nuts, grains, and tubers.