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

PT Yanmar Diesel Indonesia, Faeger and IPB University have launched a research project examining whether a combination of water management and biochar could reduce greenhouse gas emissions from rice cultivation while maintaining yields.

Researchers at Kyushu University have developed a flexible packaging film that changes colour as food spoils and can repair itself after being damaged.

The University of Reading has created a chocolate bar made entirely from British ingredients, including cocoa grown in Berkshire.

UK food and drink exports fell sharply in the first quarter of 2026, with the FDF warning that domestic manufacturers are losing competitiveness in global markets.

Food System Innovations (FSI) has launched the Food Intelligence Lab, a new interdisciplinary initiative designed to build the AI infrastructure needed to accelerate research and development across the sustainable protein sector. Backed by a $2 million grant from the Bezos Earth Fund awarded last year, the lab will develop open-source datasets, machine learning models and benchmarking tools that aim to shorten product development timelines and improve the sensory performance

New analysis of Circana data, by Good Food Institute Europe, shows that improvements in affordability and taste boosted the sales volume of plant-based foods in four of the continent’s leading markets in 2025.

Researchers from VTT Technical Research Centre of Finland and LUT University have successfully advanced fully cellulose-based films and coatings through the Films for Future (F3) project.

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

The rapid rise of GLP-1 weight loss medications is creating profound shifts across Britain's food and beverage sector, with households spending £780 million less on groceries overall.

Food and drink manufacturers have reduced the salt, sugar and calorie contribution of branded products sold in the UK grocery market by almost a fifth over the past five years.

Nestlé has entered into a strategic innovation partnership with US-based biotechnology company Helaina to advance research into bioactive proteins.

New research from gut health science company Zoe highlights a 'dangerous fibre gap' across the nation, with public awareness of the issue and faith in the government to address the problem found to be low.