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US–Canada trade dispute.
Dairy
US–Canada trade dispute escalates as whey import ban and dairy...
The US–Canada trade dispute has intensified, with Washington moving to ban imports of several Canadian whey...
Woman shops for beans and pulses.
Functional Ingredients
What makes food “good”? Inside the rise of “ethical nutrition”
For decades, the idea of “good” food has been closely tied to its nutritional credentials — less sugar, more...
Nestlé offices.
Desserts & Ice Cream
Nestlé bets on “fewer, bigger” innovations to drive scalable food...
Nestlé is rolling out a new generation of dessert solutions in Brazil and China. The move illustrates how the food...
Confectioner filling mold with chocolate at confectioney shop.
Dairy
Barry Callebaut and Arla target dairy emissions with farm-level...
Barry Callebaut has launched its first dairy partnership focused on reducing on-farm emissions and incentivizing...
Skyline in Jakarta, Indonesia.
Functional Ingredients
Fi Asia Indonesia 2026 preview: Five trends reshaping regional...
Healthier products will not be enough to win Southeast Asian consumers if they compromise on enjoyment or price....
Consumers in Asia checking product prices.
Functional Ingredients
Novonesis and Innova flag affordability and manufacturing efficiency...
At Fi Asia Indonesia 2026 (Sep 16–18), affordability will not be discussed simply as a retail pricing challenge....
Asian woman in supermarket selecting food products.
Fruit & Vegetables
Innova, Tate & Lyle and Prosur to tackle health-driven reformulation...
Protein may dominate the agenda at Fi Asia Indonesia 2026 (Sep 16–18), but the conversation in Jakarta will extend...
Worker measuring cocoa bean temperature.
Confectionery
Cocoa overfermentation identified as a new source of smoky off-flavors
Scientists in Germany have identified “overfermentation” as an additional cause of smoky off-flavors in cocoa,...
Container with Nestle corporate logo.
Functional Ingredients
What do H1 2026 results reveal about where F&B growth is shifting?
Recent H1 and Q2 results from companies across the F&B value chain reveal an increasingly divided market....
California Natural Color breaks ground on its facility expansion.
Colors
California Natural Color expands natural color production amid US...
California Natural Color is expanding its headquarters and primary production facility in Fresno, California, US....
August 2026 F&B industry review.
Proteins
August in review: Nestlé’s GLP-1 strategy, FDA GRAS proposal, El Niño...
In August 2026, GLP-1 use pushed nutrient density and metabolic health further into mainstream F&B. Nestlé said it...
Arla staff celebrate H2 2026 results.
Dairy
GLP-1 nutrition and whey prices help lift Arla Foods Ingredients...
Arla Foods Ingredients posted a 19.3% year-on-year revenue increase in the first half of 2026, reaching €867...
Shaved ice dessert with mango slices.
Desserts & Ice Cream
Desserts and ice cream reimagined: Balancing indulgence, nutrition...
Ice cream and desserts have always been products of pleasure. They are associated with moments of comfort,...
Food scientist working on laptop.
Functional Ingredients
Food industry’s next challenge: Building a future-ready science...
The future of the food system may depend on more than scientific breakthroughs and technological innovation....
Various packaging and recycling symbol.
Soft Drinks
EU PPWR: What F&B companies need to know about the new packaging rules
The EU’s Packaging and Packaging Waste Regulation (PPWR) marks the biggest change to packaging legislation in...
2nd Nature uses AI to identify new sweetening compounds.
Sugar & Sweeteners
2nd Nature CEO: How AI is transforming sweetener innovation and...
Artificial intelligence is reshaping how the food and beverage industry approaches sweetener innovation, moving...
F&B ingredient innovation leaders in Helsinki, Finland.
Functional Ingredients
Valio, Raisio and Solar Foods: Inside Finland’s ingredient innovation...
Milk, northern oats, and a microorganism fed with carbon dioxide and hydrogen may appear to have little in common....
Woman drinks boba bubble tea while looking at her phone.
Texturizers
From novelty to NPD: How boba, mochi and cold foam are elevating F&B...
From chewy tapioca boba and fruit-filled popping pearls to soft mochi and airy cold foam, texture is becoming an...
Pistachio-based desserts.
Desserts & Ice Cream
Pistachio evolves from flavor trend into cross-category growth...
Pistachio is widening its reach across the food and beverage industry as brands take the nut beyond its...
Food scientist looking at cultivated meat sample.
Cell-based
EIT Food: Consumer trust gap slows uptake of emerging food...
European consumers are showing signs of warming to food innovation, but unfamiliar technologies such as cultivated...
Lennie Cheung, a postdoctoral scholar in the Department of Biomedical Engineering at the Innovation Hub for Food and Materials.
Functional Ingredients
Tufts University launches food-tech hub for scale-up and...
Tufts University has launched a new shared research and development hub designed to help food-tech companies,...
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