Discover how Japanese start-up Fermenstation turns coffee waste into a flavour‑enhancing ingredient that could boost plant‑based meat and reduce food waste.

The functional food market is booming, and brands are turning to Generation Alpha and Beta as the next growth frontier.

Fermentation is booming, but what about the leftover biomass? How microbial fibre could close the fibre gap and turn waste ...

What flavours are consumers after in 2026? Matcha, especially matcha fusions, is seeing explosive growth, as consumers seek ...

From plant-based steaks and gluten-free biscuits to nostalgic cereals and sustainable formats, these new product launches ...

Discover Mintel’s top 10 most innovative food and drink products in EMEA for 2026, from low‑GI pasta to collagen shakes and ...

Big Food is reformulating at scale as regulation, consumer demand and supply chain pressures reshape recipes, portfolios and ...

The Strait of Hormuz will be reopened after a ceasefire deal between the US and Iran, slated to last two weeks. However, this ...

UK biotech Fermtech lands £2.5m seed funding to scale Koji Cocoa, using fermentation to futureproof cocoa supply chains.

The food and beverage industry shifts from low and zero to indulgence as consumers demand more flavour, real ingredients, functional benefits, and permission to enjoy food without compromise.

The food industry is fast reacting to the prevalence of GLP-1 weight-loss drugs. It is aiming to provide users of these drugs ...

Discover how sensory science, consumer insights, behavioural science and technical mouthfeel expertise can create healthier ...