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Latest10

• PAN calls for ban after ‘forever chemicals’ found in UK food
• Plant-based marketing 101: How to create a standout plant-based dairy product
• Innova research highlights how floral flavours are having a moment
• The UK considers new food labelling requirements
• Red yeast rice: Japan recalls supplements after investigation into deaths
• Shifting global consumer sentiment drives non-plastic packaging innovation
• The eight global food trends shaping the future of dining
• Balenti adds the benefits of baobab to functional nut butters
• US legislative push to ban 7 food additives in schools
• Plastic alternatives: The future of food packaging?

Top10

• Cell-based meat and high-protein insects are good for the planet, flags Finnish study
• Natural and authentic taste solutions: (Part 1) Citrus flavors dominate beverage space
• Trump and the Garlic Industry
• TurtleTree steps into functional protein space with world’s first fermentation-produced lactoferrin
• Insect farming dispute: Alternative protein pathway or industrialized animal suffering?
• Nestle gets Dow Jones sustainability nod
• Creeping it real for Halloween: Better-for-you snacks and “spooky” flavors hit the market
• UK: Tesco biggest ever meat-free Christmas range
• Overcoming vegan cake formulation challenges: KaTech creates new bakery concepts
• Three of five people count calories, ignore macronutrients, says study

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