Mars is betting on fibre, AI, personalised nutrition and the rise of solo meals to shape the future of food. The food giant reveals how changing consumer habits, health priorities and technology are driving its innovation strategy through to 2035.
Two scholarships support American cheese professionals at different points in their careers. For cheesemongers, education rarely happens in a classroom alone. It happens behind the counter, tasting alongside colleagues, visiting producers, attending conferences, and asking a seemingly endless series of questions:…
Crop yields are not the only part of food affected by extreme heat. Climate change can impact milk and eggs, with heat-stressed cows and chickens producing lower quality products.
The International Dairy Foods Association has warned that European due-diligence requirements are increasing costs.
EMEA Global Food Tech Awards winner 2026 announced at Future Food-Tech London.
Barry Callebaut is refocusing its growth strategy around premium gourmet chocolate, specialty ingredients and solutions-led partnerships as it works to restore service levels, regain market share and improve profitability following operational challenges and cocoa market volatility. CEO Hein Schumacher says the company’s Focus for Growth plan prioritises 10 key markets, innovation and higher-margin categories to drive sustainable long-term growth.
Barry Callebaut set up base at ‘Gastronomica’.
Arla is going big on high-protein dairy options.
Plus, learn what sets this British competition apart from other international cheese contests. As this issue lands on US shelves, London is hosting the fifth edition of the Academy of Cheese’s Affineur of the Year competition: an event that’s quietly reshaping…
Study finds GLP-1 use is growing beyond approved patient groups, with many prescriptions going to healthy-weight consumers outside traditional indications.