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The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry
Kellogg’s launches All-Bran Prebiotic Oaty Clusters
Kellogg’s has introduced a new all-bran cereal with prebiotic fibre, designed to support digestive health.
Mar 17, 2020
Huel releases four-strong range of high-protein snack bars
Powdered food brand Huel has launched a new range of vegan bars to offer consumers a nutritious snack option between meals.
Nov 29, 2019
Salt intake in China among highest in the world – research
New research led by Queen Mary University of London has found that salt intake in China is confirmed to be among the highest in the world.
Jul 17, 2019
Nestlé creates new chocolate without adding refined sugar
Nestlé has developed a new chocolate made entirely from the cocoa fruit, using the beans and pulp as the only ingredients and not adding any refined sugar.
Jul 16, 2019
Insight: Combating global food crises with edible insects
A study has found that the techniques of producing edible insect products should be geared towards the preferences of younger generations.
Jul 4, 2019
Mondelēz buys stake in functional food brand Uplift Food
Mondelēz International has bought a minority stake in Uplift Food, an early-stage start-up that produces prebiotic functional food supplements.
Mar 7, 2019
Yogurt for men: a slow but powerful trend
Bill Bruce is group editorial director, FoodBev Media. This is a personal blog and views expressed are his own. It might not be the...
Jan 7, 2015
Obesity gene link to a preference for fatty foods
An obesity gene variant, present in 63% of the population, has been shown to cause people to eat 100 extra calories, on average, at a single meal.
Dec 11, 2008
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