Latest news in the food and nutraceutical industry

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.

9 Feb 2026

Using AI to manage digital energy consumption in factories is the latest strategy in manufacturers’ toolbox for sustainable operations and efficient energy use.

4 Feb 2026

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

3 Feb 2026

IKEA is launching a soup made with upcycled broccoli leaves, following a partnership with non-profit Axfoundation.

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.

19 Jan 2026

Interactions with other ingredients can affect protein digestibility in energy bars. We look at how brands can ensure their ‘high protein’ claims do, in fact, benefit the consumer.

15 Jan 2026

Global consultancy firm Roland Berger’s latest research on the sugar industry demonstrates Europe’s need for diverse product portfolios.

6 Jan 2026

Major economic shifts and growing consumer uptake of GLP-1s and AI are shaping how – and what – people eat, according to a Euromonitor market analysis.

31 Dec 2025

US food giant PepsiCo has launched its Simply NKD range, a move it says reimagines its popular products with new formulations free from artificial flavours, dyes, and colours.

29 Dec 2025

Researchers at Wageningen University have developed a metric to assess – and optimise – the protein quality of plant-based meals.

23 Dec 2025

From trade tariffs to heavy metals in protein, we look back at some of the industry’s highlights of 2025 and round up our most-read stories of the year.