Industry news
Industry news
All news
Business
New product development
Nutrition & health
Packaging & processing
Personal care & cosmetics
Policy & regulation
Research & science
Tech & innovation
Trending now
Vow discusses growing cultivated meat globally as Australian regulatory approval fuels expansion
Almost one-fifth of US packaged F&B contain synthetic dyes, flags new research
Researchers reveal new method to transform yogurt production and extend shelf life
Category news
Category news
Alcoholic beverages
Animal feed
Bakery
Cell-based
Cereals
Child nutrition
Colors
Confectionery
Dairy
Desserts & ice cream
Fibers
Flavors
Fruit & vegetables
Functional ingredients
Hot drinks
Infant nutrition
Meat, fish & eggs
Plant-based
Proteins
Ready meals
Snacks
Soft drinks
Soups & sauces
Spreads
Sugar & sweeteners
Texturizers
Reports
Reports
Key interviews
Special reports
Technical papers
Trending now
Vow discusses growing cultivated meat globally as Australian regulatory approval fuels expansion
Almost one-fifth of US packaged F&B contain synthetic dyes, flags new research
Researchers reveal new method to transform yogurt production and extend shelf life
Key trends
Key trends
All key trends
Trend analysis
Ingredient focus
Product innovation
Trending now
Vow discusses growing cultivated meat globally as Australian regulatory approval fuels expansion
Almost one-fifth of US packaged F&B contain synthetic dyes, flags new research
Researchers reveal new method to transform yogurt production and extend shelf life
Multimedia
Multimedia
All multimedia
Videos
Webinars
Trending now
Vow discusses growing cultivated meat globally as Australian regulatory approval fuels expansion
Almost one-fifth of US packaged F&B contain synthetic dyes, flags new research
Researchers reveal new method to transform yogurt production and extend shelf life
Journal
Journal
Access all Editions
Advertising options
Subscribe now
Editorial enquiries
Latest editions
Conveying Comfort & Convenience
Meal Times Diversify
Drinking to Wellness
Crafting Creative Confectionery
Events
Events
Event listing
Event previews
Event reviews
Trending now
Vow discusses growing cultivated meat globally as Australian regulatory approval fuels expansion
Almost one-fifth of US packaged F&B contain synthetic dyes, flags new research
Researchers reveal new method to transform yogurt production and extend shelf life
Suppliers
Suppliers
Supplier profiles
Trending now
Vow discusses growing cultivated meat globally as Australian regulatory approval fuels expansion
Almost one-fifth of US packaged F&B contain synthetic dyes, flags new research
Researchers reveal new method to transform yogurt production and extend shelf life

Unilever accused of greenwashing its food brands under scrutiny from Dutch authorities

The Dutch Consumers Association, Consumentenbond, has accused Unilever of “large-scale greenwashing,” with its research showing that over half of examined products carried misleading sustainability claims, along with the use of “self-invented” logos for added credibility.

Color innovators navigate “perfect storm” of regulatory and technical challenges amid sustainability push

Evolving regulations, environmental concerns, and the continued demand for vibrant, eye-catching hues are reshaping the future of color innovation. As consumers become more health-conscious and eco-aware, the industry is turning to advanced techniques such as fermentation and biotechnology to develop natural pigments that align with sustainability demands.

Vow discusses growing cultivated meat globally as Australian regulatory approval fuels expansion

Australia’s regulatory approval of Vow’s cultivated meat last week came as the industry faces significant hurdles, including multiple US state bans and consumer skepticism about lab-grown foods. For the company’s chief operating officer Ellen Dinsmoor, the clearance sends a “powerful signal” to food regulators around the globe.

Less Sodium, Full Flavor: The Yeast-Based Ingredients Solution

Discover how Biospringer's innovative yeast-based ingredients address Europe's growing salt reduction demands. This paper explores market trends, regulatory pressures, and consumer preferences while showcasing our chef-developed recipes that deliver full flavor with significantly less sodium. Transform your products without compromising taste.This Technical Paper is brought to you by Biospringer by Lesaffre.

All G: Unlocking scalable casein micelles for the future of animal-free dairy

Dr. Jared Raynes from All G explains how the company can make real milk proteins without using cows in an exclusive interview. He talks about their role in dairy, application in infant formula, and how the new method can produce them at scale using fermentation. He also discusses how this technology could help the dairy industry reduce its environmental impact.

PLMA 2025 review: Alternative protein and dairy gain ground amid plant-based push

Evolving consumer expectations toward healthier, more sustainable, and creatively indulgent F&B shaped the product landscape at PLMA 2025 in Amsterdam (May 20-21), where 3,160 exhibitors from 75 countries showcased the latest private label innovation. Key highlights included plant-based proteins, algae-based egg replacers, hybrid dairy formats, climate-conscious formulations, and modern takes on traditional staples.

Latest headlines

Webinar preview: Agrana Fruit explores sensory & emotional appeal in refreshment formulations

splash of lemon cocktail against a blue background

As temperatures rise, consumer affinity toward refreshment also grows. A demand for wellness products that hydrate, refresh, and energize is driving this growth. Although refreshment is mainly linked to beverages, many consumers also associate it with foods. In line with this, Agrana Fruit estimates the total market value of refreshment to be €46.9 billion (US$54.9 billion) in beverages and €18.6 billion (US$21.7 billion) in food.

Singapore launches four-year study to assess food allergy impact and prevalence among children

A group of clinicians and researchers in Singapore is starting a four-year joint research project this year to assess the prevalence and impact of food allergies in Singaporean children. The National University Hospital (NUH) and the KK Women’s and Children’s Hospital have recorded a rise in paediatric food allergy cases. In younger children, eggs, milk, and peanuts are common allergens, while shellfish is common in adolescents and young adults.

DolCas Biotech develops concentrated fish collagen chocolate bar to boost skin health and joint mobility

DolCas Biotech LLC, a key player in nutraceutical ingredients, has developed a method to infuse marine collagen tripeptides into a chocolate bar.

Food Matters Live Rotterdam: Sustainable food innovation and nutrition in the spotlight

People on stage in a discussion at Food Matters Live.

Food Matters Live is hosting an event in Rotterdam (September 23-24, 2025), where industry professionals will gather to discuss key themes, including sustainable food and nutrition.

Mars announces US$250M sustainability fund amid reductions in GHG emissions

Mars has achieved a reduction of 1.9% in absolute greenhouse gas (GHG) emissions in 2024 compared to its 2015 baseline, according to its latest Mars Sustainable in a Generation Report. The snacking giant has established the Mars Sustainability Investment Fund with a total capital commitment of up to US$250 million for science and innovation to address the challenges ahead. The fund will invest in technologies that target the company’s portfolio’s agricultural emissions, innovative ingredients that can lower emissions or support “better-for-you” alternatives, and circular packaging that’s recyclable, compostable, or otherwise bio-benign replacements for flexible plastics.

US Senate’s “Big Beautiful Bill” axes SNAP nutrition education and restricts access

Nutrition Insight

The US’ largest anti-hunger program faces “unprecedented” cuts that threaten the nutrition security of lower-income families and immigrants. The Senate has passed the Republicans’ “Big Beautiful Bill” without a single Democratic vote and rejected all proposed amendments from the minority party.The bill would eliminate nutrition education programs, tighten SNAP (food stamp) eligibility, and shift a share of the program’s costs to the individual states — jeopardizing access for millions. Alongside deep cuts to Medicaid, the Affordable Care Act, and hospital funding, the bill slashes public services to help finance significant tax breaks for the wealthy.

Highlighted features

Food Ingredients News

Swedish egg sector reported cage-free amid decades of advocacy and market pressure

All hens in Sweden are now raised cage-free, based on statistics from regional authorities and the egg industry obtained by Project 1882, an animal advocacy organization. In 1988, the Swedish parliament voted to ban housing laying hens in cages, with a ten-year transition period. The law was amended later to allow enriched cages, which are better than traditional cages but still impose welfare limitations, in addition to aviaries and barn systems.

Regulatory News

Vow secures Australia approval for cultivated quail to usher in “new era” for alt-meat

Australia has officially approved the sale of Vow’s cultured meat, marking a “landmark moment for the future of food” and shifting the global momentum away from the US, where the industry faces a flurry of state-level bans.

Regulatory News

EU livestock transport proposals spark outcry over animal welfare rollbacks

MEPs have submitted over 3,000 amendment proposals to the European Commission’s livestock transport regulation, which covers journey times, temperature limits, and the transport of unweaned animals. Many of the proposals aim to loosen or remove current standards, which are said to pose an economic threat to the industry.

Ingredient focus

Desserts & Ice creamsJul2025

Innova Market Insights data reveals that 32% of global consumers have increased their consumption of Desserts and Ice Cream, driven by greater variety and novelty. Taste and the pursuit of happiness a...

Product innovation

Color innovation Jul 2025

Innova Market Insights data indicates 9% growth for color ingredient use in F&B launches globally from April 2020 to March 2025. Bakery & Confectionery was the leading category for these launches, and there is also an increase in color ingredient use for various drink launches, such as Hot Drinks and Soft Drinks.

Trend analysis

Sodium reduction technology trendsJul 2025

Innova Market Insights data indicates that nearly one-third of consumers are actively limiting their sodium intake, driving innovation in the F&B sector. More than one-third of reduced sodium launches were for Baby & Toddlers, and there is growth in reducing salt for Desserts & Ice Creams.

Multimedia

Webinars45:14

How the PackSafe Compliance Standard and Plastic Free Certification help you protect your brand and the planet

Navigating food contact compliance is increasingly complex for packaging manufacturers, converters, and brand owners—especially in today’s fragmented global regulatory landscape. In this webinar, we’ll introduce the PackSafe Compliance Standard (PCS) by FoodChain ID—a practical...