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

UK brand Popcorn Kitchen has introduced Munch Mix, a new snack line combining different textures with sweet and salty flavours.

The Better Meat Co has announced that it will rebrand itself as BMC Ingredients, a new trade name reflecting the broader food applications for its Rhiza mycelium ingredient.

The Magnum Ice Cream Company (TMICC) has opened a new Research, Design & Innovation Centre in Bengaluru, India.

US flavour house OSF has introduced a new line of flavour solutions designed to help manufacturers tap into the ‘dirty soda’ trend.

UK flavour house I.T.S has created a dedicated Health and Wellness division, with the appointment of two new senior hires.

Nestlé has revealed it will remove all artificial food colourings from its entire portfolio worldwide by the end of the year.

Blue Ocean Closures, a Swedish company that develops fibre-based closures and packaging components, has unveiled its latest innovation: Paper-Plug, an integrated fibre-based opening system.

Huel has expanded its range of ready-to-drink Daily Greens carbonated beverages with two new flavour additions, Strawberry Lemonade and Pink Grapefruit.

GEA has unveiled the complete range of its new KOB series, a new cost-efficient line of homogenisers reaching up to 400 bar.

IFF has announced the launch of Danisco Grindsted DuoGel, a stabiliser system designed to close the texture gap between plant-based and traditional gummies.

Speciality ingredients and chemicals company IMCD has opened its new Food & Nutrition US Technical Hub in New Jersey, US, alongside a Pharmaceutical Technical Centre. The new facilities, located at IMCD’s new offices in Allendale, are part of the company’s global network of more than 80 technical centres. These centres are designed to facilitate technical development and knowledge sharing, offering expanded laboratory capabilities for product innovation alongside a learning space for...

Food System Innovations (FSI) has launched the Food Intelligence Lab, a new interdisciplinary initiative designed to build the AI infrastructure needed to accelerate research and development across the sustainable protein sector. Backed by a $2 million grant from the Bezos Earth Fund awarded last year, the lab will develop open-source datasets, machine learning models and benchmarking tools that aim to shorten product development timelines and improve the sensory performance of plant-based...