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

Pow.Bio, an AI-driven continuous fermentation company, and Bühler Group, a global provider of food and advanced materials solutions, have partnered to bring an integrated continuous precision fermentation platform to market.

Plant-based meal shake brand Ka’Chava has added a new, limited-edition Chocolate Mint flavour to its line-up, available now through February in the US.

As the UK intensifies its focus on reducing high-sugar beverages, Air Up is stepping into the spotlight with its new Shaky Shakes flavour range.

Annick Verween, head of Biotope by VIB, told FoodBev and our sister site, New Tech Foods, more about the important role of incubators.

The EU’s new Bioeconomy Strategy sets out plans to support fermentation-based food innovation, as the Netherlands becomes the first EU country to permit public tastings of fermentation-made novel foods.

NotCo’s Alisia Heath reveals how artificial intelligence and tech-powered innovation is redefining what’s possible in the lab.

Danone North America is tapping into the protein boom with the launch of Silk Protein, the latest addition to its plant-based drink portfolio.

Roquette has unveiled Horizons, a new foresight platform designed to help food and nutrition businesses anticipate change and navigate uncertainty.

The Compleat Food Group’s chilled pickles and kimchi brand, Vadasz, is expanding its range with the launch of its first-ever seasonal innovation: Sprout Kimchi.

UK protein bar brand Grenade has announced the launch of a limited-edition Creme Egg-flavoured protein bar ahead of next Easter.

Heinz has launched its first-ever gravy condiment, aptly named 'Leftover Gravy,' designed specifically for Thanksgiving leftovers.

Food-tech start-up AKA Foods has secured $17.2 million in seed funding to support the launch of AKA Studio, an AI platform designed to enable food companies to innovate more efficiently and affordably.