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ADM’s latest Flavour and Colour Trends report forecasts that 2026 will be defined by personal resilience. The company identifies three key trends – Authentic wellbeing, Give me more and Newstalgia dreamland – as consumers seek balance, creativity and comfort through the foods and beverages they choose.
A new risk-based framework from ILSI Europe helps industry and regulators prioritise mycotoxin threats in wheat-based foods, supporting evidence-based mitigation strategies.
The global eco-friendly food packaging market is forecast to double in value by 2032, driven by rising demand for sustainable, recyclable and biodegradable materials across the food and beverage industry.
Swedish start-up Saveggy has developed an edible, plant-based coating for cucumbers, offering a sustainable alternative to plastic packaging. Backed by EIT Food, the company is piloting the solution with ICA and Odlarna, with plans to expand across Europe.
Signals and missed opportunities push margins of error in submarines and in food safety. In Part 2 of Silent Enemies, Dr Darin Detwiler explores what it means to listen before it’s too late.
A Cambridge researcher claims Greggs could more than double sales of its vegan sausage roll by highlighting protein content, not carbon labels.
BSI has issued seven updated ISO 22000 food safety standards, including new requirements for retail, wholesale and a certifiable management system, strengthening global supply chain resilience.
In Part 1 of Silent Enemies, Dr Darin Detwiler draws on his time as a nuclear submarine officer to explore lessons of responsibility, risk and vigilance that later shaped his career in food safety.
A new food innovation park in Ede will position the Netherlands as a European hub for protein innovation, offering facilities to scale alternative proteins.
Lidl GB has already surpassed its 2025 plant-based sales target, with sales up 694 percent as flexitarian demand reshapes shopper choices.
Go beyond the hype of AI in food safety. This deep dive reveals where the real, immediate ROI lies: in automating compliance and unlocking the power of your existing data.
Chef Daniel Humm makes a major U-turn at Eleven Madison Park, reintroducing meat to the formerly all-vegan menu. Discover what this means for the future of the plant-based food industry.
The partnership with BBSRC and the Quadram Institute will focus on emerging threats like novel proteins, climate change and evolving production methods.
At IAFP 2025, AI was no longer a future concept. Speakers from Ecolab, Creme Global, Chick-fil-A and the FDA shared real-world examples of AI driving improvements in compliance, data integration and risk mitigation across the food supply chain.
New research warns that cultural and psychological disgust will keep edible insects off Western plates as a meat alternative, despite sustainability benefits.
