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

As the intersection between public health and food innovation grows more complex, Jim Taschetta, COO at MISTA, highlights the vital role of industry collaboration in addressing rising obesity rates, shifting consumer behaviours and the future of nutrition.

Cambodian rice brand Ibis Rice has launched a new innovation: bean and rice cakes, providing a natural source of protein and fibre in a convenient snacking format.

Flora Food Group’s dairy alternative brand Violife has introduced a new product: Supreme Cheddarton, a higher-protein plant-based cheese...

US snack bar brand Nature’s Bakery has unveiled its latest product innovation: Hearty Bars.

Roquette has expanded its Nutralys portfolio with two new solutions, a textured wheat protein and a textured pea protein.

A new UK study explores how the physical structure of food plays a key role in how the human body digests it, highlighting opportunities for manufacturers to develop foods with less adverse health effects.

In this Q&A, FoodBev speaks to Dr Ignatius MY Szeto, assistant president at Yili Group, about the company's recent innovation and advancements in specialised nutrition research, including probiotic development and breast milk studies.

UK tempeh brand Better Nature has expanded its range with the addition of a Mediterranean Tempeh block, launching at Ocado.

Dutch supermarket giant Albert Heijn has become the first major retailer in the Netherlands to introduce a line of its own hybrid dairy and plant milk products into stores.

Mama Shrooms has launched what it claims to be the UK’s first ‘wellness hot chocolate’ developed specifically for teenagers.

German spice and ingredient manufacturer Raps has unveiled a new functional solution for the development of plant-based roast meat alternatives.

UK bread brand Jason’s Sourdough has launched two new product ranges, Jason’s Sourdough Creations and Jason’s Everyday Seeded Protein Rolls.