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

A landmark analysis reveals that scaling the alternative protein sector across the European Union could generate €111 billion in annual gross value added by 2040

Scientists at University of California, Davis have identified the genetic mechanisms behind pistachio hull split, a problem that damages nuts, increases contamination risk and costs growers.

The economic cost of food waste across the global retail and food supply chain is forecast to reach $540 billion in 2026, up from $526 billion last year, according to new research from Avery Dennison.

A new report from The Vegan Society, unveiled today (2 January 2026) for Veganuary, offers insights into how vegan diets are shaping global culture and F&B industry innovation.

Kerry Group has announced a strategic agreement with Expo City Dubai to establish a new Regional Customer Co-Creation Centre.

H2O Innovation has established the world’s first research chair dedicated to maple syrup production and sugar bush management.

A series of three new research papers describe how the overconsumption of ultra-processed foods has created an ‘urgent health challenge,’ and call on the food industry to act.

Finnish seafood tech company Hailia has released new data showing that fish products made from salmon filleting sidestreams – including heads, fins and frames – contain significantly higher levels of essential nutrients than conventional fillets.

ADM has inaugurated its new North American Central Milling Laboratory at the Specialty Manufacturing Facility in Decatur, Illinois.

A new network, led by the University of Southampton in the UK, aims to identify opportunities and barriers to growing more climate-resilient crops for the nation’s food supply.

JDE Peet’s has unveiled a newly transformed innovation laboratory in Utrecht, the Netherlands, designed to accelerate the development of next-generation coffee products.

DSM-Firmenich has announced new research that could change how the food industry manages one of its biggest fermentation challenges: bacteriophage infection.