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West Virginia’s pioneering ban on six synthetic food dyes is under legal challenge from the International Association of Colour Manufacturers. The law, supported by Health Secretary Robert F. Kennedy Jr. as part of the “Make America Healthy Again” initiative, is being phased in across schools and commercial food sales, with…
Foreverland opens Puglia facility to boost cocoa-free chocolate production, helping food makers tackle cocoa shortages and rising costs.
A Cambridge researcher claims Greggs could more than double sales of its vegan sausage roll by highlighting protein content, not carbon labels.
The new innovation research programme aims to accelerate regulatory support for precision fermentation and other emerging food technologies.
Lidl GB has already surpassed its 2025 plant-based sales target, with sales up 694 percent as flexitarian demand reshapes shopper choices.
Arla Cultura launches in the UK, offering lactose-free, gut-health dairy products with probiotics, vitamins, and fibre for daily nutrition.
Coeliac UK's new report shows progress in gluten-free dining, but highlights ongoing challenges and the need for safer, more inclusive options.
The new guidance is designed to help manufacturers reduce allergen-related incidents and protect consumers with food hypersensitivities.
In this World Vegan Day special episode of Food to Go, Assistant Editor Ben Cornwell sits down with The Vegan Society to discuss all things vegan including the story behind the first World Vegan Day and the charity's Vegan trademark.
Starbucks will eliminate the surcharge for non-dairy milk customisations, making plant-based milk options more accessible from 7 November.
Dutch food technology company revyve has signed a distribution agreement, bringing innovative, animal-free texturising ingredients to UK manufacturers.
This In-Depth Focus features articles from ADM and Yolé as they share their insights into the future of women’s health and the inspiration behind inclusive ice cream.
In the latest episode of Food to Go, Grace Galler is joined by Craig van Niekerk, Vice President of Marketing for Malibu and Kahlúa at The Absolut Group, to discuss Malibu's innovation strategies and how changes in consumer preferences and demands is driving new product development in the alcohol market.
A new University of Göttingen study has found that consumers in Germany are open to precision fermentation cheese, on the basis that they are informed about the benefits and high quality of the product.
The new dairy- and gluten-free frozen treat offers consumers the iconic sweet and salty combination that they are craving, whilst being suitable for all.
