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Vegetarian Society certification marks in EU.
Plant-based
Vegetarian Society registers certification marks in EU amid rising...
The Vegetarian Society has registered its modernized Vegetarian Approved and Vegan Approved certification marks in...
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...
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...
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....
Mother showing food product to daughter while shopping together in supermarket.
Fibers
Fiber innovation accelerates as formulators tackle taste, texture and...
Fiber is showing up in more food and beverage products. Once closely associated with cereals, bakery products, and...
Vegetables are designed to be dried in a dehydrator.
Fruit & Vegetables
Dried doesn’t mean safe: New framework helps food makers rank...
A new risk-based framework aims to help food manufacturers rank microbiological hazards in dried fruits,...
Indian women hand rolling wheat flour dough with rolling pin.
Proteins
IFF: GLP-1 users in India eat less but demand more from every bite
IFF research in India suggests GLP-1 drug use is reshaping not only how much the medication users eat, but also...
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...
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...
Bulk grain cargo being loaded into ship.
Cereals
Why does abundant global food supply still leave access gaps?
Producing enough food does not guarantee that it will reach the people who need it, with transport costs and...
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,...
Worker on food packing line.
Functional Ingredients
Clean label enters redesign era as formulators tackle taste and...
In 2026, the clean label challenge for F&B manufacturers is reformulating products with simple ingredient lists...
Glass of blackcurrant juice on a chopping board with blackcurrants.
Colors
Blackcurrant carves out premium niche in food and beverage innovation
Blackcurrant may not have the global scale of strawberry or raspberry, but its distinctive flavor, intense color,...
Albert Heijn shelves.
Proteins
Ahold Delhaize Q2 results highlight ingredient opportunities in...
Ahold Delhaize’s second-quarter 2026 results suggest the biggest takeaway for ingredient suppliers lies beyond the...
AI-enhanced food ingredient innovation lab.
Functional Ingredients
AI enters the food lab: The rise of predictive ingredient development
Artificial intelligence has moved beyond brainstorming and into the working infrastructure of F&B innovation....
Chia seed pudding with mango in glass jars.
Flavors
Mango innovation accelerates as ingredient variability tests suppliers
Mango is moving beyond its traditional role as a familiar tropical flavor. Manufacturers are repositioning it...
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