
How protein turned from trend to necessity
Protein fortification continues to dominate the food and beverage space – but how is ingredient innovation evolving to meet the need for more protein?
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Protein fortification continues to dominate the food and beverage space – but how is ingredient innovation evolving to meet the need for more protein?

Paying premiums alone isn’t enough to get producers to embrace sustainability, Mars Snacking’s VP of R&D says as he reflects on emerging methane mitigation solutions and the Bovaer fallout

Emmi will play in the lucrative UK retail desserts sector in addition to foodservice

We asked ingredient companies how the industry is pushing the envelope of next-gen nutrition products and dairy alternatives

Does spending more improve sales? Why do brands fail? Do consumers ever go back to weak brands?

The Magnum Ice Cream Company’s biggest global rival has gone from strength to strength in the face of market challenges – here’s how the Nestlé co-owned company drives growth

Protein’s health halo attracts female consumers to various products from food and drink to supplements. Here’s what’s driving demand

Protein innovation remains at the fore for most brands, but diversification into spoonables and beverage formats was notable this year

How is the global dairy major reformulating its Activia brand to unlock cross-generational opportunities?

Once heralded as a category disruptor, Kerry’s hybrid dairy brand Smug is being reinvented into a 100% dairy affair. Here’s why