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

The JM Smucker Co has announced plans to close its manufacturing facility in Indianapolis, Indiana, US, amid efforts to optimise its sweet baked snacks segment.

Randy Mercer, VP at Global Products, 1 WorldSync explains how food and beverage brands can showcase real experiences and genuine enthusiasm for their products by using User-Generated Content to drive engagement and growth.

Plant-based ingredients specialist Planteneers has unveiled a new methylcelluose-free texturizing blend, responding to demand for cleaner label meat alternatives.

Brazilian dairy company Grupo Piracanjuba has announced the acquisition of Santa Barbara Indústria e Comércio de Bens e Laticínios (Natulact), a cheese manufacturer based in Nossa Senhora da Glória, Sergipe.

Pot Noodle, a leading player in the UK instant hot snack sector, has introduced a new flavour, Flame Grilled Steak, available exclusively at Asda this month before a broader rollout to major supermarkets later this summer.

General Mills has approved a multi-year global transformation initiative aimed at boosting productivity through enhanced business processes and targeted organisational changes.

Swedish food-tech start-up Millow has commissioned its first large-scale dry-state fermentation factory to produce its clean label protein, made from oats and mycelium.

Lactalis UK & Ireland has introduced a new spreadable cheese under its Leerdammer brand, marking the brand’s first move beyond its core sliced cheese range.

A new report from the White House’s Make America Healthy Again (MAHA) commission places emphasis on ultra-processed foods and chemical exposure as key drivers of chronic disease in American children.

Oreo has announced a new limited-edition cookie developed in collaboration with American singer and actress Selena Gomez.

Hosted at the Underground Cookery School in central London, Umami Bioworks' first UK tasting event offered a behind-the-scenes experience of what may well become the future of seafood.

Clementina Dellomonaco, senior vice president of food biosciences at IFF, explores how cutting-edge enzyme and culture technologies are helping manufacturers overcome food system challenges.