Discover how Japanese start-up Fermenstation turns coffee waste into a flavour‑enhancing ingredient that could boost plant‑based meat and reduce food waste.
What flavours are consumers after in 2026? Matcha, especially matcha fusions, is seeing explosive growth, as consumers seek ...
The functional food market is booming, and brands are turning to Generation Alpha and Beta as the next growth frontier.
From plant-based steaks and gluten-free biscuits to nostalgic cereals and sustainable formats, these new product launches ...
Discover Mintel’s top 10 most innovative food and drink products in EMEA for 2026, from low‑GI pasta to collagen shakes and ...
Big Food is reformulating at scale as regulation, consumer demand and supply chain pressures reshape recipes, portfolios and ...
Fermentation is booming, but what about the leftover biomass? How microbial fibre could close the fibre gap and turn waste ...
The food industry is fast reacting to the prevalence of GLP-1 weight-loss drugs. It is aiming to provide users of these drugs ...
UK biotech Fermtech lands £2.5m seed funding to scale Koji Cocoa, using fermentation to futureproof cocoa supply chains.
Information on animal welfare can affect consumer purchasing decisions. Consumers want to know about the conditions in which ...
The Strait of Hormuz will be reopened after a ceasefire deal between the US and Iran, slated to last two weeks. However, this ...
Unilever’s potential food division spin‑off signals a major shift for Big Food. Here’s what the separation could mean for ...
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