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

UK plant-based nutrition brand Huel has entered the instant noodle category with a new functional ramen line, aiming to ‘disrupt’ a category it says ‘hasn’t innovated in a generation’.

Marcia Petit, sensory science director at Tate & Lyle, explores why mouthfeel has become central to successful clean-label reformulation.

Momo Kombucha is significantly expanding its production capabilities with the introduction of custom-designed fermentation vessels and a move to a new purpose-built brewery.

French’s is introducing a new addition to the condiment aisle this summer with the launch of French’s Groomi’s Green Mustard.

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.

US dairy cooperative Organic Valley has expanded its butter portfolio with the launch of a new organic butter and olive oil blend designed to be spreadable straight from the refrigerator.

The EU has proposed a ban on imports of Russian cod as part of a new sanctions package aimed at increasing pressure on Russia over its ongoing invasion of Ukraine.

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.

Sixteen44 is moving its livestock emissions technology from the laboratory into real-world farming conditions.

A new protein powder, containing Solar Foods’ Solein ‘air protein’ ingredient, is launching in the US under Ambrosia Collective’s brand Planta.