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

Kraft Heinz has entered the plant-based desserts category with its first-ever oat milk-based product, under its Jell-O brand in the US: Jell-O Oat Milk Chocolate Pudding.

US plant-based dairy brand Miyoko’s Creamery has unveiled its latest innovation, Jalapeño Plant Milk Cheese Spread.

British supermarket chain Tesco has revealed its new collection of own-brand Easter eggs.

Valio has partnered with Swedish precision fermentation start-up Melt&Marble, to create ‘next-generation’ food products.

Nush has reformulated its yogurt range with a new high-protein recipe, as well as unveiling a new vanilla fudge flavour for Veganuary.

The stringiness of mozzarella on a pizza, the satisfying melt of cheddar in a toastie, or the rich crumble of parmesan over pasta...

Armored Fresh has added two products to its plant-based cheese line-up: Grated Parmesan, and Grated Kimchi Parmesan.

The UK Court of Appeal has ruled that Oatly is not allowed to use the slogan ‘Post Milk Generation’ on the labelling of its F&B products.

IFF has launched a new enzymatic texturizing solution, aiming to ‘transform’ the texture of dairy and plant-based fresh fermented foods.