Latest news in the food and nutraceutical industry

10 Aug 2026

Sweet flavours have dominated the high-protein snack category but savoury snacks, such as cheese bars and meat sticks, can appeal to health-conscious consumers.

5 Aug 2026

Nestlé will pay a premium for Wildfarmed’s regeneratively farmed wheat but the CPG remains reticent to promote the move on packs of its KitKat bars.

4 Aug 2026

Hungarian zero-waste startup Secon Taste is turning surplus food into upcycled snacks such as fibre-packed granola, instant porridge, and a circular coffee-tasting box.

24 Jul 2026

Food brands, including Haribo, have hit out against the UK’s proposed nutrient profiling model, which places a new focus on free sugars that are added during manufacturing.

22 Jul 2026

The Polish government plans to increase the country’s sugar tax, change the rules on energy drinks, and extend the tax to include products such as fortified fruit syrups.

21 Jul 2026

The Food Foundation’s Broken Plate 2026 report puts plant-based meat alternatives at 56% more per calorie than meat – a price gap that might matter more than its processed label.

13 Jul 2026

Fuelled by the protein trend, prices of whey ingredients keep rising, leading processors to invest billions to increase supply – and creating risks for dairy market stability.

6 Jul 2026

Plant science is reshaping ingredient development, with texture, sweetness, stability, and fibre all part of commodity crops’ functional innovation.

1 Jul 2026

Geopolitical and climate-change shocks have highlighted the threats to pistachio supply, prompting alternative formulations and long-term sourcing solutions.

18 Jun 2026

Almost all plant-based food and drinks contain mycotoxins – naturally-occurring toxic compounds produced by fungi – and raw material monitoring should be extended, say researchers.

17 Jun 2026

Allergen-free food and drink products are now “structurally embedded” into the wider health and wellness category, with significant innovation happening at retail and brand level, say experts.

11 Jun 2026

US-based Healthy Eating Research has proposed an ingredient-based approach to defining ultra-processed foods (UPFs) to make them easier to identify for policy purposes.