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

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.

Carlsberg Research Laboratory has unveiled what it describes as the most detailed genetic map of hops ever produced.

Food allergy charity Natasha’s Foundation has today announced the launch of Natasha’s Prize, a £10 million investment into global research to ‘create a future without food allergy’.

Aston University has partnered with Mondelēz to develop filtration-based technologies designed to fine-tune flavours, nutrients and aromas in food.

Mars has unveiled a new enterprise-level philanthropic initiative, the Mars Impact Fund, committing $85 million between 2025 and 2027.

Nestlé has published new clinical research indicating that certain NAD+ precursors can boost cellular energy levels and influence gut microbiome activity.