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

To respond promptly to market demands while respecting the environment, Latteria Soresina continuously invests in state-of-the-art production systems, such as the SMI EBS 6 KL ERGON stretch-blow moulder.

Philip Durham, UK business unit leader at Atlante, explores how own-label branding has evolved over the years and how it now competes with bigger brands and bigger budgets.

British snack brand The Protein Ball Co has introduced three new products as part of a new dual-textured ‘Stuffed’ line.

Genius Gourmet has partnered with hot sauce brand Tapatío to launch a new range of high-protein snack puffs, expanding its better-for-you snacking portfolio.

Babybel is expanding its snack cheese portfolio with the launch of Babybel PRO, a new mini cheese designed to deliver both protein and probiotics.

Oatly has announced a multi-year investment to expand production capacity at its Landskrona facility in Sweden, as demand for plant-based drinks continues to grow across Europe.

Flowers Foods has appointed Michelle Lorge as president of Simple Mills, as founder Katlin Smith steps down from her CEO role.

EU negotiators have agreed to go ahead with a ban on the use of animal-associated names for plant-based products, restricting 31 words in total including ‘chicken’ and ‘steak’.

JBT Marel's Leigh Ann Johnston highlights some of the key trends in sustainability that food and beverage manufacturers can expect from the rest of the year.

US agriculture innovation companies NuCicer and Stricks Ag are teaming up to scale a high-protein chickpea variety, aiming to meet growing demand for more nutritious ingredients.