Latest news in the food and nutraceutical industry

30 Nov 2025

The Non-UPF Program has extended its certification scheme to the wider food sector, championing a move towards healthier consumption habits.

26 Nov 2025

UPFs are consistently associated with an increased risk of diet-related chronic diseases, according to a comprehensive review of global evidence in The Lancet .

21 Nov 2025

The UK Government has announced a new package of measures designed to reverse the nation’s childhood obesity epidemic following the release of statistics revealing the scale of the crisis.

20 Nov 2025

Pressure is growing on the UK to follow the EU’s lead after the bloc revised its regulations on the permitted levels of nitrites and nitrates in cured meats.

17 Nov 2025

Trend forecasters expect food and drink to move more fluidly across occasions, functions, and formats as consumers seek versatility, novelty, and convenience.

30 Oct 2025

Penguin and Club bars can no longer be classified as chocolate after the pladis-owned McVitie’s brands turned to cheaper alternatives amid the ongoing cocoa crisis.

29 Oct 2025

Swedish foodtech company Saveggy has launched an additive-free plant-based protection for cucumbers, offering a waste-free packaging solution for fruit and vegetables.

23 Oct 2025

IMCD and FrieslandCampina Professional expand partnership to deliver Kievit® across EMEA, enabling brands to enhance quality and accelerate time-to-market for tomorrow’s food & beverage creations.

16 Sep 2025

Premiumisation, health consciousness, and a focus on texture are driving new product developments (NPD) in the Indian biscuit and cookie market, Mintel figures suggest.

15 Sep 2025

Prebiotic and probiotic soft drinks are “approaching staple status”, with a three-year retention rate that puts them way ahead of other emerging beverage categories, say experts.

11 Sep 2025

Beyond Meat has dropped “Meat” from its name and is focusing on shorter ingredients lists and nutrient-dense products.

9 Sep 2025

Researchers who have replicated the traditional on-farm fermentation process behind chocolate’s flavour in a lab say they hope their work could herald “a new era in chocolate production”.