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

Once primarily leveraged to replicate dairy proteins for plant-based applications, fermentation is now entering a new phase – one defined by technical diversification, novel ingredient production and the potential to transform formulation, functionality and sustainability across the food and drink industry. Leah Smith explores.

We round-up the 15 most-read FoodBev news stories of 2025.

There have been a host of products that made us do a double-take over the course of this year, from the Magnum Ice Cream Company’s first product as its devolved entity (glow-in-the-dark ice lollies) to battery-flavoured crisps, 2025 has been full of incredible innovations.

Wishing you a joyful festive season, filled with peace, happiness and quality time with your loved ones.

Stoli has expanded its flavoured vodka line with the global launch of Halapeño Pepper Vodka, a new expression developed to meet rising consumer demand for bold, spicy flavours.

Instant gratification is reshaping European shopping, with speed and convenience driving on-demand grocery habits, as Guido Fambach at Just Eat explains.

The Cultured Hub, a scale-up facility established through a joint venture between Bühler, Migros and Givaudan, has expanded its services with the addition of plant cell culturing capabilities.

Nexture has acquired Sipral Padana, an Italian company specialising in value-added semi-finished ingredients.

Swiss food ingredient start-up Yeastup has officially opened its first industrial-scale production facility, marking a significant milestone in the commercialisation of brewer’s yeast-derived proteins and fibres.

Functional food and beverage brand Laird Superfood has expanded its Hydrate line with two new flavours, Wild Berry and Tropical Punch.