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

Discover how natural yeast‑based acidity toners gently smooth harsh acidic notes, improve mouthfeel and help create richer, more harmonious flavour experiences across sauces, dressings, dips and dairy applications.

The Magnum Ice Cream Company has launched two new ice cream bar lines inspired by established confectionery brands, Reese's Crunchy Peanut and Almond Joy.

UK plant-based brand Plenish has expanded into the fast-growing protein category with the launch of its first-ever clean-label protein powders. The new Clean Protein line is available in two variants, Madagascan Vanilla and Cocoa & Sea Salt, each formulated with just seven naturally sourced ingredients. Delivering 20g of protein per serving alongside a source of fibre, the powders are free from artificial flavours, sweeteners, preservatives and additives, aligning with increa

Young’s Seafood has expanded its premium frozen seafood range with the launch of a new single-serve fish pie.

Emerging kids’ snack brand Cadootz! has raised more than $3 million in seed funding as it looks to scale distribution and expand its footprint in the competitive better-for-you snacking category.

JBS has opened a biotechnology centre in Brazil, focused on developing applied science across the food production chain.

Popcorn Shed has introduced a new range of gluten-free, dessert-inspired snack packs.

European sustainability-focused investor Ambienta has acquired a majority stake in Italian plant-based dairy specialist The Bridge for an undisclosed sum.

Diageo has appointed John O’Keeffe as CEO and president of its North America business, effective April 2026.

Pernod Ricard has confirmed the completion of two previously announced transactions that further streamline its wine operations in California and focus on premium international spirits and champagne.