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

FrieslandCampina Ingredients has unveiled a new state-of-the-art application centre in Singapore, aimed at enhancing its research and development capabilities.

The European Union (EU) has invested €2.2 million into a project to encourage the growth and adoption of plant-based food across Europe.

The Agriculture and Horticulture Development Board has released new research aimed at understanding how aisle design and packaging can significantly influence consumer purchasing behaviour in the milk category.

Researchers from the University of Oxford have unveiled an engineered food supplement designed to address critical nutrient deficiencies in honeybee colonies.

This facility is part of the company's strategy to enhance its presence in Latin America and serve as a catalyst for product development and trend adaptation in the region.

A new report, published by UK food system charity The Food Foundation, is calling on the food industry to address biodiversity loss – warning of higher economic costs in the long term if this crisis is ignored.

A new poll from Gallup has revealed a significant decline in alcohol consumption among US adults, with only 54% reporting that they drink alcohol – the lowest figure recorded in nearly 90 years.

Kerry Group has inaugurated a new office and research, development and applications facility in Jakarta, Indonesia, signalling a strategic investment in the region's growing food innovation landscape.

Barry Callebaut has teamed up with the Zurich University of Applied Sciences (ZHAW) to research the potential of cocoa cell culture technology.

The Rainforest Alliance's latest annual report reveals a significant shift in agricultural practices aimed at enhancing sustainability and resilience within multiple sectors.

Danone has acquired Belgian biotics firm The Akkermansia Company (TAC).

A new UK study explores how the physical structure of food plays a key role in how the human body digests it, highlighting opportunities for manufacturers to develop foods with less adverse health effects.