Latest news in the food and nutraceutical industry

26 Dec 2025

The debate over a ban on plant-based products using “meaty” terms has reached a stalemate, leaving manufacturers in limbo and still facing overhauls to their marketing and packaging.

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.

18 Dec 2025

Some of the world’s largest food and drink companies have grown frustrated at investing in circular packaging systems, as the majority “wait on the sidelines”.

10 Dec 2025

Products with animal welfare and geographic origin labels elicit a higher willingness to pay a premium than those with carbon-related labels, research suggests.

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.

8 Dec 2025

Plant-based dairy is a maturing market that still faces significant hurdles around taste, functionality, nutrition, and price, but industry is innovating fast, according to experts speaking at Fi Europe.

3 Dec 2025

Food industry stakeholders celebrated as the winners of the Fi Europe Innovation Awards were announced at a ceremony in Paris.

2 Dec 2025

Global food scanning app Yuka helps consumers understand the content of their shopping baskets and shapes producers’ reformulation plans.

1 Dec 2025

Studies on the toxicity of plastic have spiked in the past decade – and the evidence points to a “ticking timebomb” for manufacturers and consumers alike, an analysis suggests.

28 Nov 2025

The Malaysian Palm Oil Council (MPOC) is calling for the European Commission to reconsider its U-turn on the European Union Deforestation Regulation (EUDR).

25 Nov 2025

Cinnamon may be a top functional ingredient, but it needs stronger protocols to ensure it meets EU food safety laws and quality standards, say researchers.