Latest news

interpack sets course for 2029

Avantium trials PEF in shot-size bottles with Gepack and Frubaça

Pringles meets lunchtime demand with multipack Minis

Toblerone looks for growth in premium chocolate

YEW Pickle Water meets demand for bold, food‑led flavours

UPFs

Not so green: plant-based alternatives contain double the additives

posted 29 June, 2026

Prosur showcasing clean‑label MAHA solutions at IFT First

Prosur uses IFT to show MAHA reformulation toolbox

posted 19 June, 2026

Quorn’s chilled range joins ‘no artificial ingredients’

posted 8 May, 2026

Bühler and Icos: accelerating global food innovation

posted 8 April, 2026

Brits say ultra‑processed foods are “too good to quit”

posted 17 March, 2026

Rewriting the recipe: the next 25 years of innovation

posted 24 February, 2026

Analysis: rethinking ultra-processed foods – Danish experts urge shift from process to nutritional value

posted 7 November, 2025

Visionary food innovators look to redefine the industry’s possibilities

posted 19 September, 2025

Guest Blog: Jim Taschetta – not all UPFs are created equal

posted 22 July, 2025

Planteneers: improve NOVA to emphasise evidence-based health outcomes and nutritional value

posted 9 June, 2025

I.T.S predicts flavours for an unpredictable world in its 2025 Flavours Report

posted 21 February, 2025

Dawn chooses food science undergrad as 2025 student ambassador

posted 7 January, 2025

The big food trends for 2025

posted 30 December, 2024

A new era in nutrition

posted 19 May, 2023

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