Danone strengthens beverages portfolio with Asia-Pacific acquisition
Danone has ramped up its portfolio of functional beverages with the agreement to purchase Australia-based Made Group.
Innovation & NPD
How are Nestlé, Danone and Muscle Milk rethinking reformulation?
Additives and artificial colors and flavors continue to be axed from formulas as the industry balances a meeting consumers’ health goals with nutrition policy
Is ‘healthy enough’ the new ‘better for you?’
Winning brands balance health, indulgence and convenience
Neapolitan reigns: Dessert experts highlight classic flavours for growth
Vanilla, chocolate, and strawberry ice creams continue to outperform flavour and health trends
Why premium and protein are becoming central for Irish dairy
As margin pressures intensify, Ireland’s dairy sector is moving away from commoditised dairy to value-added formats
Nestlé USA eliminates artificial colors as part of broader reformulation overhaul
While Nestlé has reached this particular milestone ahead of schedule, it positions the achievement as one step in a longer-term strategy focused on cleaner labels, product innovation and greater consumer trust
Top 5 flavour trends in dairy
From dessert-inspired indulgence to tropical wellness, where is flavour innovation headed? A look at the latest releases charts the path forward
Global Food Tech Awards
Global Food Tech Awards EMEA heat opens: Why startups should apply and how to stand out
Calling all EMEA food and beverage startups - applications are now open and entry is free
Why dairy giants see growth in meal replacement brands
Danone, Nestlé and Lactalis have all jumped onto the ‘smart food’ bandwagon via bolt-on acquisitions. Why is the segment so strategically important?
How texture is elevating dairy and alt dairy
From playful crunch to decadent smoothness, brands are increasingly leaning on textural cues to give their products a premium feel
Snack trends: Nutrient-dense grazing hitting its stride
Snack brands are targeting fluid eating occasions with products that deliver nutrition in smaller portable formats, aligning with healthier snacking trends to suit busier lifestyles
Do GLP-1s dull taste or enhance it?
How GLP-1s influence taste is a complex picture. Here’s what food and beverage manufacturers need to know
Muscle Milk undergoes it’s ‘biggest transformation’ with Pro lineup
For Muscle Milk, the challenge – and opportunity – is to meet consumers’ varied needs with simplicity and nutrient density
Nestlé and Helaina partner to advance understanding of new bioactive proteins
Nutrition biotechnology company Helaina is partnering with Nestlé to combine the food and beverage giant’s expertise in early-life nutrition and product development with Helaina’s novel protein-production technology.
How audio ads are behind food and drinks’ next sales boost
Audio’s reach and ROI are pushing food and beverage marketers to rethink its role in the media mix
Pioneers
Cottage cheese ice cream is here - and Smearcase wants the shelf
Cottage cheese isn’t just disrupting the fresh aisle – it’s scooping out its own niche in frozen, too
Old-school soy, new-school appeal: Oatside’s fresh soymilk take
Oatside is repositioning soymilk for younger Asian consumers with a high-protein, clean-label offering focused on taste and wellness
Danone bets on protein coffee to shake up RTD nutrition
As the company expands its ambient protein shakes range in North America, it quietly backs an emerging category. Would consumers respond?
Why coffee is make-or-break for alt dairy
To appeal to coffee aficionados, alt dairy brands must prove barista-level functionality, compete on taste and flavour innovation, and look beyond sustainability
How convenience is redefining dairy innovation
From pouches to bite-sized formats, convenience is fuelling innovation in dairy. Here’s how brands are making the most of it
When an ingredient goes viral, can the supply chain keep up?
As ingredient hype cycles accelerate, so do the risks of shortages, consistency and cost
How RTD is unlocking new opportunities in dairy
From cold coffee to protein shakes, ready-to-drink is emerging as a winning format for dairy brands
Food for seniors: Empathy and food safety gaps hindering innovation
As populations age, companies are exploring safer and appealing dysphagia foods for the elderly, but gaps in empathy, research and awareness prove challenging
10 ingredients for healthy ageing – What manufacturers need to know
What ingredients do older consumers need?
How cottage cheese reinvented itself
Cottage cheese is being reinvented through new formats, younger consumers and rising global demand – and brands are only just getting started
Pioneers
How Alterego stirred up the ‘stale’ cottage cheese category
Alterego is positioning itself as a bold new force in UK cottage cheese. Here’s how the female‑led brand is building momentum
Protein: Beating the formulation challenges
Consumers want protein – but they demand drinks that taste good
Beyond chatbots: How agentic AI can boost productivity and decision-making in food
More autonomous, flexible forms of AI are being rolled out by the biggest names in the business, from Nestlé to Danone
5 food and drink innovations shaping the industry’s next growth wave
Smart insight is driving innovation to the next level, whether it’s how to better tap into GLP-1 nutrition or the rise of frozen snacks, manufacturers are getting clever
Can brewed milk become baristas’ next staple?
With better foam and longer‑lasting texture top of mind for coffee drinkers, Mossgiel’s brewed milk is well-positioned to turn premium dairy into a barista staple
Rethinking raw milk: How Mossgiel’s brewed milk bridges flavour and food safety
As raw milk demand grows, a Scottish farmer delivers raw‑style milk without the safety risks. Could brewed milk be the sourdough of dairy?
How GLP‑1 drugs are reshaping dairy innovation
Protein demand has been a boon for dairy – but there’s more to GLP-1-friendly formulation than meets the eye
From coffee to soda: How protein is making waves in beverage innovation
Drinks are a new frontier for protein innovation
More cream, less air: What makes ice cream ‘super-premium’?
There’s premium, and there’s super-premium ice cream. But what’s the difference – and does it matter?
Functional drinks shift focus from body to mind
Functional drinks have traditionally concentrated on the body. The next frontier is exploring brain health, cognition, focus, stress-relief and mental wellbeing
Private label is surging. Here are 3 ways food brands can fight back
Food and drink brands are fast losing ground to private labels. But they can still win
How fibre went from forgotten nutrient to consumer obsession
Once dismissed as dull, fibre is now reshaping global food and drink innovation
Beyond the candy bar: Is confectionery redefining frozen novelties?
Candy companies increasingly are treating the freezer as a growth channel – one that allows gummies, chews and fruit candies to evolve into entirely new frozen formats
Yakult Europe goes dairy-free with vitality drink launch
Yakult’s latest product launch Vitals is dairy-free, dropping its patented Lactobacillus strain for the first time since the brand’s entry into Europe.
How AI is reshaping product discovery in F&B
Algorithms are increasingly deciding if a product flies or flops. Here’s how food and beverage companies can wow a new customer: agentic AI
Functional beverages: The 5 overarching trends defining the next generation of drinks
What are the forces shaping the functional drinks of the future?
Häagen‑Dazs on the trends redefining ice cream
From coffee‑led flavours to mini cups and handhelds, General Mills’ premium ice cream brand is betting on flavour depth, texture and flexible formats to stay ahead
Why texture is the new king of ice cream
From layered tubs to crunchy chocolate coatings, ice cream has a new kingmaker - and it’s not flavour
Big Soda spotted it first: Why ultrafiltered milk became a billion‑dollar bet
Ultrafiltered dairy offers a rare mix of growth, margin and modern wellness appeal. Where’s the category headed?
Can high-fat dairy withstand the GLP-1 effect?
GLP-1 users spend less on cheese, butter and ice cream – so how resilient are these categories?
Gut-friendly, prebiotic or high fibre? Navigating the terminology
Gut health soda Poppi is ‘prebiotic’ in the US, but ‘high fibre’ in the UK. What is going on?
Gen Alpha and Beta: Functional food and beverage’s next big bet
Kids and teens power next growth phase for functional foods and beverages
How Bel defied global snacking headwinds
The maker of Babybel has been on a sustained growth trajectory by leaning into new flavours, formats and ingredient trends
How GLP-1 drugs are shaking up nutrition drinks
The focus has shifted from weight loss to nutrient gain
From India to Japan: What’s happening in the functional protein space?
From India to Japan, protein is fast becoming a staple in functional food products, with consumer-packaged goods companies incorporating it into their products or investing in smaller outfits specializing in protein products.