Flora Southey

The Lancet’s damning UPF findings put food brands on notice. Why silence isn’t an option—and what the industry must do to tackle ultra-processed fears.

This opinion piece explores why Mondelez is betting on Urban Legend’s health-focused technology despite the fading ‘better-for-you’ trend. It examines the challenges of healthy indulgence, the rise of HFSS-compliant innovation, and what this means for the future of snacks.

Robbie Williams warns GLP-1 drugs may cause vision loss. What does this mean for food & beverage innovation and natural alternatives?

Discover the challenges facing mycoprotein, a sustainable and high-protein meat alternative, in gaining consumer acceptance. Despite its promise, brands like Quorn and Meati Foods face declining sales and legal issues, compounded by low consumer awareness and misconceptions. Explore how new strategies, such as hybrid products and consumer education, aim to reposition mycoprotein as a mainstream choice. Can these efforts overcome the barriers and shift consumer perceptions?

Discover five ways algae—both seaweed and microalgae—could revolutionise food and drink, from protein power to sustainability and consumer trust.

Denmark is building the world’s first circular fish farm, Onnest, designed for zero waste, local feed production, and high fish welfare, aiming to redefine sustainable aquaculture through innovation, transparency, and public engagement.

Unilever will spin off its ice cream brands into The Magnum Ice Cream Company on Dec 6, 2025, creating the world’s largest ice cream business.

Danone has dropped Nutri-Score from its labels, sparking public criticism from the scheme’s creators over sugar content and health claims in drinkable yoghurts.

Nestlé is embracing the GLP-1 revolution with new weight management innovations, academic partnerships, and products tailored to users of drugs like Wegovy and Ozempic. Discover how the food industry is responding to changing consumer needs in the GLP-1 era.

Danone is blending modern science with ancient fermentation traditions to advance gut health and support healthy ageing. VP Taous Lassel highlights the company’s research into centenarians’ microbiomes and early trials showing increased vitality from probiotic interventions.