The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry
Plant-based
Westfalia Fruit acquires Belgian avocado products company Syros
In a move to bolster its presence in the European market, Westfalia has acquired Syros, a Belgian manufacturer of avocado-based products.
The Tofoo Co unveils quartet of new products
UK tofu brand The Tofoo Co is launching four new products ahead of the new year and beginning of Veganuary.
Researchers develop protein-based, plant-derived sweetener that is 10,000 times sweeter than sugar
Researchers have developed a protein-based sweetener claimed to be around 10,000 times sweeter than sugar, using microbial fermentation.
Belvoir Farm adds new cordial and alcohol-free RTD cocktail can to range
Belvoir Farm is launching two new products: No Added Sugar Apple & Blackcurrant Cordial, and a Non-Alcoholic Raspberry Margarita.
Marine Biologics acquires Spoitz Enterprises to enhance macroalgae innovations
Macroalgae manufacturer Marine Biologics has acquired Spoitz Enterprises, a Canadian firm known for its macroalgae biochemical engineering.
This to introduce new plant-based chicken innovations for Veganuary
UK meat alternatives company, This, is introducing new plant-based chicken wings and chicken Kyiv products for Veganuary 2025.
Tesco releases new additions to Christmas food collection
Tesco has unveiled several new additions to its Christmas range this year, including two new ‘Chef’s Collection’ dishes.
Yeastup secures $9.9m in Series A funding for new production site
Yeastup, a Swiss yeast-based ingredients company, has raised CHF 8.9m (approx. $9.9m) to support a new large-scale production site.
Honest Umami presents MSG flavouring mix for Brussels sprouts
Honest Umami, a UK-based provider of umami seasoning products, has launched a limited-edition ‘Sprout Mix’ for the festive season.
Planet A Foods raises $30m in Series B funding to accelerate international expansion
Planet A Foods has closed a $30 million Series B equity funding round to support its international expansion.
Grate expectations: Cheese evolves to meet modern tastes
The stringiness of mozzarella on a pizza, the satisfying melt of cheddar in a toastie, or the rich crumble of parmesan over pasta...
- Page 21