The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

Nestlé USA has completed the removal of all Food, Drug & Cosmetic (FD&C) colours from its US food and beverage portfolio.

The Protein Brewery has received European Union novel food authorisation for Fermotein, making it the first whole-food mycelium ingredient approved for sale in the bloc.

Amano Enzyme showcased its ProBoost Neutra enzyme solution for pea protein processing at Bridge2Food Europe 2026, highlighting its potential to improve functionality, flavour and production efficiency in plant-based food applications.

US-based plant cell technology company Ayana Bio has entered a strategic development partnership with Israeli fermentation specialist Brevel to advance the commercial production of plant-based bioactive ingredients.

Marcia Petit, sensory science director at Tate & Lyle, explores why mouthfeel has become central to successful clean-label reformulation.

A new protein powder, containing Solar Foods’ Solein ‘air protein’ ingredient, is launching in the US under Ambrosia Collective’s brand Planta.

New European research from Soil Capital suggests that regenerative farming practices can help protect crop production during drought.

Louis Dreyfus Company is investing in the construction of a new plant to process sunflower seeds and soybeans at the site of its existing facility in Bahía Blanca, Buenos Aires Province, Argentina.

At Vitafoods Europe 2026, ADM showcased how advances in microbiome science help brands meet increasingly personalised consumer health needs. Through featured concepts, ADM highlighted microbiome solutions targeting stress, sleep, mood, digestive health, metabolic health, women’s health, active nutrition and more.

I.T.S has introduced a new range of natural flavour solutions to support the development of creamy-flavoured and dessert-inspired cold beverages, such as cream sodas.

Ingredion and Tate & Lyle’s boards have today (8 June 2026) announced an agreement on the terms of an all-cash £2.7 billion acquisition offer put forward by Ingredion.

During this year’s Vitafoods Europe event, FoodBev Media’s group editor, Melissa Bradshaw, caught up with Faravelli’s Tiziana Ferrari, director of nutraceuticals for the company’s Italian business.