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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.
Barilla has opened a major food innovation centre in Parma to accelerate research, technology and global product development across pasta, sauces and bakery.
AKA Foods has secured $17.2 million in seed funding to launch AKA Studio, a secure AI platform transforming food product formulation. By combining sensory data, R&D insights and intelligent AI assistants, the system accelerates innovation cycles, supports clean-label reformulation, and helps food companies bring healthier, more sustainable products to market…
Hepworth and WASE roll out the UK’s first brewery wastewater-to-energy system and mark the milestone with the launch of renewable-powered Nexus beers.
Nestlé is strengthening global collaborations with leading universities and startups to accelerate research in women’s health, longevity and weight management.
Loopworm’s co-founder Ankit Alok Bagaria shares why silkworm pupae are the solution the pet food industry has been looking for.
With the EU’s revised Waste Framework Directive now in effect, food and beverage manufacturers face new legal obligations to cut processing waste. GEA’s NiSoMate® delivers real-time, in-line quality control to help producers meet sustainability targets while reducing costly product losses.
Beyond Meat is expanding at Walmart, launching the new Beyond Burger 6-Pack and bringing popular plant-based products to over 2,000 stores, offering shoppers affordable, high-protein alternatives to traditional meat.
New data shows global patent filings for plant-based and cultivated meat alternatives are falling, following years of rapid growth worldwide.
PepsiCo has announced three protein-led innovations across its beverage portfolio, signalling a strategic shift from protein quantity to outcome-driven functionality. Launching in early 2026, Propel Clear Protein, reformulated Muscle Milk and Starbucks Coffee + Protein are each tailored to specific consumer occasions, combining scientific formulation with everyday convenience.
ESSNA has responded to Channel 4’s Joe Wicks: Licensed to Kill, warning that not all processed foods are harmful. The documentary, which features Wicks’ “Killer Bar,” has sparked debate over ultra-processed foods. Experts say broad labels like NOVA can mislead consumers, and evidence-based, ingredient-level analysis is needed to assess real…
Tesco and Bakkavor have introduced a Finest Indian Banquet ready-meal range, celebrating Britain’s curry tradition for National Curry Week 2025.
Starbucks is entering the functional beverage space with Protein Lattes and Protein Cold Foam drinks in the US, providing up to 36 grams of protein per grande and a range of flavours from Vanilla to Banana Cream Matcha.
The global superfood ingredients market is projected to reach USD 338.6 billion by 2033, driven by rising consumer demand for nutrient-rich, functional foods and plant-based innovations across the food and beverage sector.
The new innovation research programme aims to accelerate regulatory support for precision fermentation and other emerging food technologies.
