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Beyond Meat expands into functional beverages with plant-based protein drink range
Beyond Meat moves beyond meat alternatives, launching a plant-based protein drink range targeting the fast-growing functional beverage market.
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Tufts University and Good Food Institute rescue cultivated meat lines for open industry use
Tufts University and the Good Food Institute are salvaging cell lines from closed startups to accelerate scalable cultivated meat development worldwide.
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Notpla brings sustainable seaweed-based food packaging back to Imperial College London
Sustainable packaging innovator Notpla returns to its roots as Imperial College London adopts seaweed-based alternatives to single-use plastics on campus.
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Marks & Spencer launches Nutrient Dense range amid UK nutrient gaps and GLP-1 uptake
Marks & Spencer launches a nutrient-dense range responding to UK nutrient gaps and changing eating habits driven by GLP-1 uptake.
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Morrisons and Applied Nutrition launch GLP-1 friendly ready meal range
Morrisons partners with Applied Nutrition on a landmark licensing deal, launching 53 high-protein products including the UK’s first GLP-1 friendly supermarket ready meals.
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Fungi fed on plant remnants produce high-quality protein to fortify plant-based diets
New study shows fungi grown on plant remnants produce high-quality protein to fortify plant-based diets and reduce nutrient deficiency risks.
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Nestlé extends Materna range with nutrition solutions for every stage of motherhood
Nestlé expands its maternal nutrition solutions through the Materna range, offering science-led staged support from pre-conception to post-birth recovery.
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Tetra Pak launches world’s first aseptic paper-based barrier for juice packaging
Tetra Pak, in collaboration with Spanish drinks brand García Carrión, has launched the world’s first use of its aseptic paper-based barrier technology for juice packaging.
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Singapore team develops two novel methods to enhance carob flavour in chocolate alternatives
Scientists in Singapore have developed two natural processing techniques that significantly improve carob flavour, offering manufacturers a climate-resilient alternative to cocoa.
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FSA and FSS issue first safety guidance for lab-grown meat market
New UK safety guidance sets clear expectations for lab-grown meat, defining evidence requirements and regulatory standards ahead of future product approvals.
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NIZO and University of Twente launch device tracking how ingredients affect cognition
NIZO and the University of Twente have launched a Gut–Brain Axis on Chip that tracks how nutrients affect brain function, offering food innovators an animal-free testing solution.
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Nestlé maps cocoa diversity to safeguard future chocolate production
Nestlé and global researchers have created a 96-variety cocoa collection covering 95 percent of worldwide genetic diversity to strengthen future of chocolate production.
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Barilla unveils global food innovation centre in Parma
Barilla has opened a major food innovation centre in Parma to accelerate research, technology and global product development across pasta, sauces and bakery.
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UK extends sugar tax to milkshakes and RTD coffees to curb obesity
The UK will extend its sugar tax to milkshakes and RTD coffees, pushing manufacturers to reformulate products as part of efforts to curb obesity.
webinar
The science of next-gen ingredients: fermentation, formulation and function
25 November 2025 | By TA Instruments
Discover how fermentation-driven innovation and advanced formulation science are shaping the next generation of functional food ingredients, with insights from leading R&D and applications experts.
