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Mexican scientists develop sustainable insect-based bread to address global protein demand and combat food insecurity by improving nutritional intake without altering daily diets.
As consumer expectations evolve, Tate & Lyle reveal to New Food why preserving mouthfeel through product reformulation is essential for delivering affordable indulgence.
Glucagon-like peptide-1 (GLP-1) supplements stole the spotlight at Vitafoods Europe 2025 in vibrant Barcelona (20-22 May). The undeniable impact of GLP-1 agonists on global health and nutrition left no seat unclaimed, as the only appetite left unsuppressed was for clarity on how the drug will shape the nutraceuticals industry.
Northwestern University startup unveils graphene oxide coating that offers enhanced strength and barrier protection, and could be used to create sustainable, PFAS-free food packaging.
Backed by major investors, Volare’s flagship facility will transform food waste into sustainable protein, boosting Europe's protein self-sufficiency and transition towards circular, sustainable food production.
Joe Swash explores Xampla's innovative, plastic-free food packaging in Meal Deals: Behind the Bargain airing tonight on Channel 4.
Economic pressures, new taxes and rising costs force UK food and drink manufacturers to scale back growth investments, says FDF report.
FDA approves commercial sale of gene-edited pigs in the US, offering a breakthrough in disease-resistant livestock following UK breakthrough.
Mars reveals 2025 Halloween range and consumer trends, with Gen Z driving early celebrations and demand for themed, fruity and chocolate treats.
BlueNalu strengthens partnership with Birds Eye owners Nomad Foods to bring sustainable, premium cell-cultivated seafood to UK market.
New UK study finds wildflower strips reduce pest damage, pesticide use and costs in commercial apple orchards while boosting biodiversity.
Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
In Part 2 of this month’s Ingredients for Change, we speak with Katerina Mouliadou, founder of Lignoo, about the importance of sustainable packaging, enhancing consumer transparency, and overcoming the challenges of creating truly eco-friendly water bottles.
Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
