Latest news in the food and nutraceutical industry

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.

19 Dec 2025

Non-profit organisation the Food Foundation has launched a campaign, “Bang in Some Beans”, designed to increase UK consumers’ legume consumption.

16 Dec 2025

Trend forecasters predict that sensory elements will play a larger role, helping food and beverage brands differentiate themselves in a competitive market in 2026.

11 Dec 2025

Whole Foods Market has released its top 2026 trends, predicting that a fibre frenzy will take place next year as health-conscious consumers seek out nutritious, filling options.

9 Dec 2025

With the launch of Novak Djokovic’s sorghum-based brand, the grain’s popularity in the better-for-you snacking sphere is on the rise, thanks to its nutritional and sensory properties.