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

Functional food and beverage brand Laird Superfood has expanded its Hydrate line with two new flavours, Wild Berry and Tropical Punch.

Jennifer Zhou, global senior director product marketing, flavours & citrus at ADM, explores how sensorial signals are shaping modern wellness products, and why the future of functional innovation lies at the intersection of science, emotion and design.

RxBar, an energy bar brand owned by Kellanova, has expanded its range to include bite-sized energy balls for a convenient snacking option.

John Hanlin at Ecolab explores how companies can prioritise food safety across the board by examining their approach to attitudes, behaviours, leadership and engagement with techniques at every level of the business.

Women’s health startup Evelyn has expanded into functional snacking with the launch of The PMS Bar, which it claims is the first snack bar specifically formulated to support women during the luteal phase of the menstrual cycle.

Momo Kombucha, a producer of fermented beverages, has partnered with UK-based speciality produce supplier Natoora to introduce Carmelo’s Green Mandarin Kombucha.

NutriFusion, maker of nutrient-rich fruit and vegetable ingredient blends, has partnered with BeLoved Foods, the functional baking brand behind single-serve mug cakes for women aged 35 and over.

Darling Ingredients has announced a definitive agreement with Tessenderlo Group to merge their collagen and gelatin ingredient segments into a new, jointly-owned company.

Arla Foods Ingredients has introduced an innovative new ingredient that aims to support the management of phenylketonuria (PKU), a rare metabolic disorder.

BrewDog has added a brand-new, functional alcohol-free beer, containing magnesium, balm extract and chamomile, to its portfolio.

Yvette Pascua at Rubix Foods explores how manufacturers can use functional ingredients to create healthier, but still crave-worthy products.

Renee Leber, manager for food science and technical services at the Institute for Food Technologies explores innovative methods and ingredients to reduce sugar content in candy, chocolate and confections.