Can brands cut sugar without killing taste, texture or trust?
As sugar shifts from ingredient to liability, food and drink manufacturers are rebuilding sweetness from the ground up using rare sugars, fibres and fermentation-driven innovation
R&D
Opinion
The new paradox: Protein vs processing
Protein is the snack industry’s hottest claim but if the foods delivering it are still ultra-processed, the sector may be building its next health halo on shaky ground
Is kefir losing its fizz? The functional dairy identity crisis
Kefir is often described as the “champagne of dairy”. So why don’t the mainstream products outside of Eastern Europe fizz?
Biotic yogurt consumption by overweight mothers may prevent excessive weight gain in children
Overweight or obese mothers who consume biotic yogurt may prevent excessive weight gain in their offspring, according to a new study.
Why investors are turning to cow-free dairy
Precision‑fermentation start‑ups are attracting new investment to speed up production of dairy‑identical proteins. Here’s what’s driving momentum
Nestlé bets big on ‘healthy longevity’: Inside its new launch
Which ingredients make Nestlé’s new drinks suitable for healthy ageing?
Kefir with fiber beats omega-3 supplements in reducing inflammation
New research sheds light into the anti-inflammatory potential of fiber-fortified kefir – but there are caveats
Packaging under fire: Do legal risks trump production headaches?
As PFAS regulation tightens and litigation accelerates, brands are being forced to rethink packaging choices that once seemed low-risk and routine
How Chobani is bringing ‘hunt culture’ to grocery retail
Chobani is translating hype and scarcity economics into everyday grocery categories, reframing its Flavor Drops creamer from a staple product into a discovery-driven experience
Scientists closer to solving sugar reduction’s taste problem
After years of compromise, sweetness without sacrifice may finally be within reach
GLP-1 ranges: Should you launch one?
We round up the challenges and opportunities of entering the ‘GLP-1 friendly’ meals arena
Plant-based failing? Here’s how to win at hybrid
Hybrid meat and dairy strategies are evolving in four key ways
Dairy and dementia: Could cheese protect brain health?
A new study adds important insights to the debate about dairy’s role in cognitive health
Invest in cow-free cheese? Those Vegan Cowboys to launch crowdfunding round
The Dutch foodtech company will ask consumers to chip in as it hopes to scale up production in 2026
Beyond protein counts: Why protein type matters and how to choose the right one
Protein fortification is evolving, so what type of protein do you need for your application?
How protein snagged the broader consumer base
A recent report from Front Row examined protein’s shift from its original gym niche to the mainstream where it has captured the loyalty of a wider market and established itself as a cornerstone of modern wellness.
How protein turned from trend to necessity
Protein fortification continues to dominate the food and beverage space – but how is ingredient innovation evolving to meet the need for more protein?
Top 5 benefits of biotics for dairy cattle
It’s not just humans who can benefit from biotic supplementation – dairy cattle can see results, too
‘A mandate for innovation’: R&D is back at the top of the agenda with UK sugar tax shake up
The UK will extend its sugar tax to include more drinks, including milk-based products. Businesses have two options: take the financial hit - or get back into the lab and innovate
The tech & sustainability connection on the farm: Why investing in one is crucial to the other
Rabobank data unpacks the connection between tech investments, sustainable farming practices, and receiving premiums
From casein to colors: Mars’ vision for precision fermentation
From proteins to dyes and sweeteners, the CPG major is betting big on the technology: here’s why
Mars Snacking’s methane playbook: Lessons from Bovaer and a focus on next-gen tech
Paying premiums alone isn’t enough to get producers to embrace sustainability, Mars Snacking’s VP of R&D says as he reflects on emerging methane mitigation solutions and the Bovaer fallout
Irish firm gets ESA backing to bring satellite-powered fertiliser tool to grassland farmers
Proveye wins European Space Agency funding to deploy ProvVari – a precision fertiliser platform designed to cut costs, boost yields, and curb emissions across Europe’s pasture-based dairy and beef systems
Patents plummet in alt proteins: Has innovation ground to a halt?
Alternative proteins have lost a lot of popularity in recent years, and this is reflected in IP activity
Fit for purpose: How analytical methods keep nutrition products safe
Retired Nestlé specialist Erik Konings explains how global collaboration through Codex, ISO, IDF, and SPIFAN is advancing validated testing methods to ensure safety and compliance in specialized nutrition
Genetic potential: AgriZeroNZ invests in Nbryo to accelerate breeding of low-methane livestock
AgriZeroNZ sees strong potential in Nbryo’s technology to enable farmers to breed low-methane livestock faster and reduce emissions more effectively.
Nestlé R&D head on how the world’s biggest CPG innovates
Inside Nestlé: Rania Abou Samra on crafting the future of food and beverage
Precision fermentation: Barriers to acceptance
Consumers don’t know if precision fermentation is good or bad. What may persuade them?
Making casein from whey? A mind-boggling breakthrough for precision fermentation
In a world first, casein proteins have been developed at industrial scale from an unlikely ingredient: whey
How big is the GLP-1 wave going to get, really?
As usage of weight loss medications surges and new therapies emerge, food businesses face a once-in-a-generation opportunity – or risk being left behind
Leads Agri Genetics sees critical need to integrate advanced genomics with traditional breeding
Leads Agri Genetics launches new centre to transform India’s breeding programmes by integrating advanced genomics with traditional breeding practices.
Bettani Farms bets on its star ingredient to scale allergen- and animal-free cheese
The company’s proprietary ingredient Caseed mimics dairy casein without the allergenic effects of dairy, nuts and soy for B2B partners
FDA ‘no questions’ letter for Verley’s whey proteins unlocks new functionality for high-protein foods
The French startup’s FermWhey Native and FermWhey MicroStab expands formulation options for RTD beverages, shots and plant-based hybrids to better meet demands for consumers using GLP-1s and seeking support for active lifestyles and healthy aging
Laser-powered PET tech: How far PET blowing technology has come - and where it’s going next
In 1980, Sidel pioneered the commercial PET blower. Now, it’s unveiled the world’s first industrialized laser-powered solution: tech set to reshape the industry again.
Danone takes lead on dairy methane reduction through new partnership
Environmental and economic headwinds make stewardship crucial for dairy industry
Inside Danone’s new OneBiome Lab in Paris
We take a sneak peek inside Danone’s brand-new laboratory and find out why it’s wholly focused on one area of research
How AI will drive innovation at The Magnum Ice Cream Company
Unilever’s ice cream spin-out is supercharging its ice cream formulations in the US with the help of AI. NotCo founder Matias Muchnick tells us what it’s all about
The big UPF myth: Why consumers say one thing and eat another
Do manufacturers really need to navigate out of the ‘dirty’ UPF world? Perhaps not, as exclusive research shows consumers’ perception of UPF is very different to their reality
Up the food chain
Bel’s venture chief Caroline Sorlin on getting precision fermentation right
Bel Group plans on succeeding in animal-free dairy where others have failed. For chief venture officer Caroline Sorlin, who leads on Bel’s food-tech partnerships, timing is key
Radical methane tech tackles dairy’s farm emissions
Proven to destroy up to 90% of dilute methane, Ambient Carbon’s tech could supercharge dairy companies’ climate goals, slash scope 3 emissions
Probiotic combination may help lower antibiotic resistance in premature babies
A combination of Bifidobacterium bifidum and Lactobacillus acidophilus could restore a healthy gut microbiota in very-low-birth-weight (VLBW) babies, according to new research published in Nature Communications.
Cell-based dairy moves closer to market with Opalia-Hoogwegt tie-up
Start-up Opalia is on a mission to prove its cell-cultured milk can be used to make an entire range of dairy products: from cheese to ice cream
Organic fertilizer: Windfall Bio achieves OMRI certification for flagship product
Methane-eating microbes (MEMs) are converting climate-harming gas into beneficial fertilizer
Natural bioactives could spell a new era for cow udder health
Stem cell researchers have discovered a new way to reduce inflammation in dairy cows and potentially increase milk fat
Probiotic may ease gut microbiota changes linked to stress: RCT
Consuming a probiotic yogurt before academic exams may help students protect their gut microbiota from stress-related disruptions, says a new study from KU Leuven and Danone Research & Innovation.
How Kate Farms made a science-backed high-protein shake for GLP-1 and everyday nutrition
Danone company Kate Farms tapped its medical nutrition expertise to craft a high-protein shake for everyday wellness. Here’s how they did it
Amazon-backed feed additive can boost milk, meat production while cutting methane
Hoofprint Biome’s solution naturally optimizes the rumen microbiome to produce less methane
Can Nestlé crack animal-free dairy?
The Swiss food major will leverage its in-house knowhow to drive innovation in alternative proteins. Will this reinvigorate the animal-free dairy category?
Exclusive: FDA’s ‘no questions’ letter for TurtleTree’s LF+ could accelerate adoption of precision-fermented lactoferrin into everyday nutrition
FDA’s acknowledgement of the safety of LF+ in functional foods, beverages and supplements will encourage more companies to use the animal-free lactoferrin beyond the applications of its bovine counterpart, which due to limited availability and high price...
R&D insights: How to make a trendy dairy product
From high protein to sugar reduction, how is one of dairy’s major players leveraging its R&D might to address industry trends?