How big is the GLP-1 wave going to get, really?
As usage of weight loss medications surges and new therapies emerge, food businesses face a once-in-a-generation opportunity – or risk being left behind
Healthy foods
Yuka brings aspartame fight to the US
Report calls for ban on ingredient found in thousands of common food and beverage products
Nutritional dark matter: The next frontier in food science
The discovery of ‘nutritional dark matter’ is unlocking new paths for smarter food innovation, targeted health benefits, and precision nutrition
The big UPF myth: Why consumers say one thing and eat another
Do manufacturers really need to navigate out of the ‘dirty’ UPF world? Perhaps not, as exclusive research shows consumers’ perception of UPF is very different to their reality
Fi Asia 2025
What are the 4 most crucial AI applications in food innovation?
AI is driving food innovation and marketing strategies – here are four major ways experts at Fi Asia 2025 say it is shaping production and improving relevance
GLP-1 fuels new wave of confectionery innovation
GLP-1 drugs are transforming consumer snacking habits, and confectionery brands are responding
Sustainable September
Unilever and PepsiCo among companies in new regenerative agriculture initiative
The initiative will centre around farmer-facing organisations and focus on upscaling
Sustainable September
Nanoplastics in vegetables threaten consumers
The dangerous, microscopic plastic particles can accumulate in the edible parts of veg, study suggests
Leaf-powered protein: Leaft blazes new trail in APAC with Lacto Japan
Exclusive: New Zealand-based Leaft Foods partners with Lacto Japan to bring its leaf protein into staple categories such as bakery and dairy foods
How AI can help CPGs turn MAHA compliance into a strategic advantage
As companies brace for stricter guidelines under the Make America Healthy Again (MAHA) campaign, AI is emerging as an essential ally in reformulation, risk management and consumer trust
GLP-1s may pose risk to athletes
By limiting food intake, athletes could lose out on essential nutrients they need for peak performance
Meat juggernaut JBS launches new plant-based company
The world’s biggest meat company is launching a ‘new leader in European plant-based food’
Personalized marketing just got easier: AI-powered identity resolution blends deterministic and probabilistic matching
Hightouch’s new AI-powered identity resolution service lets marketers ‘toggle’ confidence levels for more precise or broader reach – all within their own data warehouse
Food’s answer to Ozempic? New ingredients mimic GLP-1 without the pharma price tag
Once everyone’s had enough of injections, side effects, and the vast expense of GLP-1 drugs, it could be natural alternatives’ time to shine
Food industry scrambles to respond to GLP-1 craze
The drugs have already been predicted to change the way we eat
Top trends shaping plant-based meat and dairy in 2025
Plant-based trends are rising to the surface as the year hits its halfway mark
GLP-1s linked to cases of illness and death
Widespread cases of acute pancreatitis have been linked to the drugs
4 natural food ingredients that boost GLP-1
It’s not only drugs that induce the satiety-causing hormone
How GLP-1 is transforming the future of food and beverage
GLP-1 is changing weight loss one injection at a time. But what do GLP-1 consumers want to eat and what’s behind their decision to ditch old fashioned diets?
Why meal replacements are the future of fast nutrition
What are the key trends driving meal replacement category successes? Exclusive and free webinar reveals all
5 ingredients powering the high-protein craze
Protein is popping up in everything. Which ingredients promise to further propel this powerful trend?
Positive Nutrition
Beyond the noise: Ethan Brown on plant-based meat’s next chapter
With consumer skepticism around ingredient transparency, faltering retail momentum and backlash from the meat industry, the company finds itself at a crossroads – one it is determined to navigate with what CEO Ethan Brown calls “radical transparency.”
PepsiCo digs deep into regenerative potato farming in LATAM
PepsiCo is digging into regenerative agriculture with fresh purpose, rolling out a pilot programme that puts low-carbon potato farming at the centre of its climate strategy in Latin America
What does the future of food and beverage hold?
Mounting challenges and changing tastes are reshaping the food and beverage industry for the future. Let’s take a look at tomorrow’s world
Meat alts face unfair UPF slap despite low artificial ingredients
Plant-based meat’s heavy UPF criticism may be unfairly placed as exclusive research uncovers what ingredients go into some of the market’s most popular products
High-protein: Why are consumers so obsessed?
Protein consumption through enriched functional foods is on the rise as consumers seek to boost intake levels
Future Food-Tech
3 food tech companies creating a more sustainable and healthier LATAM
Upcycling Solutions, Future Biome and Kresko RNAtech will share their stories at an upcoming Future-Food Tech and FoodNavigator event in São Paulo
Striking a balance: How food producers can thrive in the GLP-1 era
Consumers want to shed, gain or simply maintain weight. What does that mean for core food and drink categories - and is there still a place for permissible indulgence?
Big Interview
Nestlé’s nutrition head on declining birth rates and ageing populations
From niche health needs for infants to catering for an ageing population, Nestlé’s head of nutrition has a vast and changing portfolio to grapple with
Cultivated ‘meat’ production takes step closer to meat price parity
SuperMeat and Stämm have partnered to run a bioprocessing pilot with a view to bringing down the cost of cultivated meat
What Trump’s policies could mean for the future of fresh food
Consumer demand for fresh food remains high, but macroeconomic factors like stubborn inflation and trade tension can impact the category moving forward
Too little choline: A disadvantage in Latin America
A new study reports that “an astonishing majority” of women of childbearing age across eight countries in Latin America do not consume enough choline, a nutrient particularly important for fetal development.
Sorghum cereal and probiotic combination improves gut health in kidney disease patients
A symbiotic meal consisting of a breakfast cereal made of sorghum BRS 305 associated with a probiotic containing Bifidobacterium longum improves gut health, reduces body weight and reduces uremic toxin serum levels in people with chronic kidney disease...
FoodNavigator publisher William Reed acquires Future Food-Tech event organizer Rethink Events
William Reed – the publisher of award-winning B2B brands including FoodNavigator and NutraIngredients - has acquired a majority stake in agri-food summit organizer Rethink Events.
Brazil’s Lula’s comeback cheered as new research claims ‘deforestation-free’ supply chain pledges have barely impacted forest clearance in Amazon
Luiz Inácio Lula da Silva’s presidential election win in Brazil will make it easier for food and beverage companies to comply with their zero-deforestation commitments, it has been claimed.
De La Calle’s fermented tepache brings Mexican street food culture to US with $7m fundraise
With the help of a $7m fundraise, Startup De La Calle is bringing to more Americans nationwide a modern version of the beloved and naturally functional Mexican “street vendor treat” tepache – a probiotic beverage made from fermented organic pineapples...
NEWS IN BRIEF
ADM acquires Flavor Infusion International expanding reach into Latin America and the Caribbean.
ADM has acquired Flavor Infusion International, expanding its global reach and capabilities in the high-growth flavor segment.
Benexia launches encapsulated oil as latest move in quest to derive added value from chia seeds
Chilean firm Benexia has made big strides in moving toward becoming a supplier of chia-based ingredients as opposed to being purely a purveyor of the seed itself.
Kerry identifies structural differences between commercial beta glucans
All beta (β) glucans are not created equal, according to Kerry scientists, who reveal that structural differences in yeast β-glucans may influence health benefits associated with the fibre’s consumption.
Sustainability at the source: How Unilever is addressing deforestation, living wages, and regenerative agriculture
How is Unilever ensuring sustainability in sourcing regions? Hanneke Faber, President Foods & Refreshment at Unilever, weighs in.
Survey: 1 in 4 global consumers used probiotics in last 6 months
Probiotic use on the rise as science-backed probiotic strains meet a range of market needs.
'We are actively looking at all major animal-protein categories...' NotCo raises $235m in series D to expand its global plant-based meat, dairy empire
Santiago-based food tech company NotCo has raised $235m in a Series D round led by Tiger Global and supported by DFJ Growth Fund, ZOMA Lab, athletes Lewis Hamilton and Roger Federer, and musician and DJ Questlove, taking its cumulative funding to $350m...
Avocado consumption climbs with plenty of headroom for growth ahead, says Rabobank
US avocado consumption hit record highs at the beginning of 2021, fueled by a recovering economy and continued positive perception of the trendy superfood, reports Rabobank.
Food pairings 'ripe for innovation' as immunity mega-trend rolls on
Exploring unique food pairings offers food brands the chance to tap into consumer desire to improve immunity via functional food, according to a report.
FrieslandCampina F&B tapping plant-based trend with ingredient innovation
FrieslandCampina Food & Beverages is leveraging its expertise in spray-dry powders to bring plant-based innovation to the bakery and desserts market. FoodNavigator hears how the group is building on the heritage of Kievit.
Benexia harnesses the power of chia for enviable Keto-friendly bakes
Chia seed ingredients specialist Benexia has developed a Keto Chia Cake & Muffin Baking Mix that overcomes the dry texture, short shelf life and nutritional deficits typically associated with low-carb baking flours.
Immunity, relaxation, energy and focus: Trending botanicals in food and beverage, from ashwagandha to ginseng
Once confined to dietary supplements and herbal teas, botanicals from ashwagandha to ginseng are springing up in a growing number of ready-to-drink beverages and snacks as brands seek to imbue their wares with functionality and an air of sophistication....
Investing in the Future of Food
Danone: "There has been a massive shift in how consumers are shopping and their adoption of digital commerce is significant'
With digital commerce sales accelerating during the pandemic and expected to climb from $35 billion to more than $250 billion by 2025, Danone North America is reallocating traditional marketing dollars to online in a bid to better drive consumer...
Kraft Heinz to leverage global scale and local agility: ‘That can unleash a lot of growth’
The Kraft Heinz Company’s recently released ‘transformation plan’ detailed the group’s strategy to deliver consistent growth, with top line gains led by its international business. FoodNavigator speaks to International Zone President, Rafa Oliveira, to...
Modified starch ‘ink’ developed for 3D printing: ‘They’re simple, cheap and easy to implement on an industrial scale’
‘Ink’ used to make foods and novel materials by additive manufacturing have been developed by food engineers from modified starch.