Latest News in the food Industry

20 Jan 2023

Australian and New Zealand brands in the growing alternative protein sector turn their attention to local production and precision dairy fermentation.

19 Jan 2023

A partnership between FrieslandCampina Ingredients and Triplebar Bio will bring animal-free dairy protein to market, a sustainable alternative to traditional dairy protein produced via precision fermentation.

13 Jan 2023

The plant-based sector is constantly evolving with fresh and innovative products. Creativity is endless in this space with plant-based versions of meat, dairy as well as confectionery advancing this sector of the food industry.

11 Jan 2023

From pea protein-based prawns to microalgae-based tuna alternatives, plant-based alternatives to fish and seafood are on the rise around the world.

10 Jan 2023

Mondelēz’s plan to sell its gum business for $1.35bn, announced last month, reflects a strategy to reshape its portfolio, placing greater focus on its core chocolate, biscuit and baked snacks categories.

9 Jan 2023

The packaging industry is looking to improve the sustainability of carton products by developing aluminium alternatives using fibre-based materials.

6 Jan 2023

The food and beverage sector is calling for industry-wide collaboration and business model updates to reduce the environmental impact of plastic packaging.

4 Jan 2023

Decreasing bottle sizes or increasing prices? Asian beverage brands are finding “creative approaches” to manage rising costs, according to industry analysts.

22 Dec 2022

US company Superfrau turns surplus whey into sustainable, upcycled-certified dairy products for the recovery drinks market.

21 Dec 2022

Malaysian brand Nanka is expanding to new Asian and European markets with its fast and ready-to-eat plant-based products based on jackfruit.

9 Dec 2022

The sweets, snacks, and bakery categories are an exciting area, full of fresh and innovative products which are constantly adding meaningful value to the sector.

8 Dec 2022

The latest Japanese functional food and drink trends put health and product efficacy firmly on the production agenda for new releases.