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

Swiss high-purity oil and fat specialist Nutriswiss has opened a state-of-the-art sensory laboratory at its headquarters in Lyss.

In a year marked by significant growth, European alternative protein companies attracted nearly $509 million (€470 million) in investment during 2024, reflecting a 23% increase from the previous year.

Bezos Earth Fund and Global Methane Hub have joined forces to cut livestock emissions through natural, science-backed breeding methods.

Researchers at RMIT University in Australia have unveiled a new study proposing a more nuanced classification of dietary fibres.

A new report recommends that the UK government extends its sugar tax beyond soft drinks to cover all types of foods.

Sirio Pharma has announced the launch of the Sirio Institute for Anti-Ageing at this year’s Boao Health Food Science Conference & Expo.

Researchers in South Korea have demonstrated how modifying the properties of clove essential oil can improve emulsifying efficiency.

GFI Europe research shows that patent publications by European alt-protein innovators have increased by 960% over the last decade.

A survey by Appetite Creative, Polytag & Digimarc shows rising industry confidence in connected packaging, with 88.8% seeing its value.

The European Commission has announced that a provisional agreement has been reached regarding a revision of the Waste Framework Directive.

The European Commission has shared its 2040 strategy for agriculture and food, focusing on sustainability, competitiveness and resilience.

A new report from National Preparedness Commission outlines critical gaps in the UK's food resilience framework.