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41% of UK food and drink manufacturers scale back investment amid economic pressures
Economic pressures, new taxes and rising costs force UK food and drink manufacturers to scale back growth investments, says FDF report.
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Research & development
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FDA approves sale of gene-edited pigs in the US
FDA approves commercial sale of gene-edited pigs in the US, offering a breakthrough in disease-resistant livestock following UK breakthrough.
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Mars unwraps 2025 Halloween candy line-up early
Mars reveals 2025 Halloween range and consumer trends, with Gen Z driving early celebrations and demand for themed, fruity and chocolate treats.
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BlueNalu expands partnership with Birds Eye owners for UK cultivated seafood launch
BlueNalu strengthens partnership with Birds Eye owners Nomad Foods to bring sustainable, premium cell-cultivated seafood to UK market.
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Natural pest control saves apple growers £3,000 per hectare
New UK study finds wildflower strips reduce pest damage, pesticide use and costs in commercial apple orchards while boosting biodiversity.
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Clear link discovered between baker’s yeast evolution and early human migration
Scientists link baker’s yeast evolution to ancient human movements, suggesting we’ve been shaping microbial life far longer than imagined.
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Turning waste into food: scientists transform whey into sustainable protein
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.
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The journey to truly sustainable packaging with Lignoo
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.
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Aloe vera could be the key to cost-effective cultured meat
Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
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Nestlé invests in Singapore R&D to boost innovation and sustainability
Nestlé is expanding its Singapore R&D Centre to boost innovation in sustainable food, packaging, and technology, supported by the Singapore ED
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Breakthrough study: how herring roe omega-3 can boost health & performance
Anglia Ruskin University and Arctic Bioscience are leading a major study on herring roe omega-3, exploring its impact on exercise recovery and healthy ageing. Could this nutrient revolutionize sports nutrition and functional foods?
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Yakult’s role in the gut health boom
Gut health pioneers Yakult have played a key role in asserting the importance of the gut microbiome to consumers. Here, New Food’s Ben Cornwell speaks with Reshma Patel at Yakult UK & Ireland to learn how the trailblazing brand is keeping pace with the proliferation of functional foods on the…
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Tecnológico de Monterrey develops nutraceutical corn to address the global food and public health crisis
The nutraceutical corn developed by scientists at the FEMSA Biotechnology Center at Tecnológico de Monterrey promises enhanced nutrition and disease prevention, offering a sustainable solution to global food challenges.
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University of Nottingham partners with Jampa’s to transform the future of plant-based proteins
This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
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New research may hold the key to perfecting vegan cheese alternatives
Canadian researchers have created a plant-based cheese with dairy-like melt, stretch and texture, bringing vegan cheese closer to perfection.
