Innova Market Insights data shows that more than 1 in 2 of consumers are willing to try out plant-based fish. Majority says that they would prefer it to mimic the original product in the taste and ...

Coca-Cola HBC AG reported a 9.9% increase in organic revenue for the first half of 2025, with volume growth of 2.6% across its portfolio and stronger gains in its Emerging market segment. Organic ...

A survey monitoring how people feel “food noise” creeping into their lives, leading to hard-to-control urges to eat, reveals how widespread this phenomenon is. The term refers to intrusive food ...

Heinz and Smoothie King have partnered to launch a limited-edition ketchup-based smoothie, blending the classic flavor of Heinz Tomato Ketchup with fruit ingredients including strawberries, ...

The food industry is facing a spike in recalls as plastic, stones, and other potential contaminants find their way into packaged products. Besides raising consumer safety concerns, such events also ...

We sat down with Lauretta Katsriku, global category leader, Collagen, at Rousselot, to discuss the company’s Nextida GC and its health benefits. We also discuss improving food system sustainability, ...

Burcon NutraScience Corporation has launched FavaPro, a high-purity fava bean protein isolate now in commercial production. The new ingredient contains over 90% protein and is designed to support the ...

From dairy to coffee, alcohol to meat, several food and beverage categories are feeling the pinch of the looming US trade tariffs.

US-based Juicy Marbles has unveiled its first whole-cut salmon alternative, “Kinda Salmon,” made with fermented fungi-based mycoprotein. The fish filet, structured for a “tender yet firm bite,” ...

Portuguese-Ukrainian start-up Sobanana by Bananagerie upcycles surplus bananas and banana byproducts through a fermentation process into nutrient-rich foods, including fermented banana beverages and ...

South Africans are willing to try 3D-printed food — but only if they understand its benefits, according to new research from the University of Johannesburg. The findings open up potential business ...

A new study led by Penn State food scientists suggests that microvinification — fermenting just 50 milliliters of grape must — can yield consistent and accurate chemical profiles, making it a viable ...