Beyond chatbots: How agentic AI can boost productivity and decision-making in food
More autonomous, flexible forms of AI are being rolled out by the biggest names in the business, from Nestlé to Danone
Technology & science
How GLP‑1 drugs are reshaping dairy innovation
Protein demand has been a boon for dairy – but there’s more to GLP-1-friendly formulation than meets the eye
How AI is reshaping product discovery in F&B
Algorithms are increasingly deciding if a product flies or flops. Here’s how food and beverage companies can wow a new customer: agentic AI
Why TikTok is the new battleground for FMCG sales
TikTok Shop is fast becoming a serious FMCG sales channel. Here’s how
Infant formula recall: Is there a future for cereulide‑tainted ARA oil?
Contaminated ARA oil led to a global infant formula recall in early 2026. Now, new R&D work suggests there could be a way to make affected ingredients safe to use again
Future Food Tech San Francisco
AI assists, but active ingredients still lead in wellness innovation
Industry leaders at Future Food Tech said AI tools are helping product developers, yet rigorous ingredient science continues to set the pace for better-for-you foods and beverages
The rise of ultrafiltration: How processing tech carved out a premium dairy niche
Ultrafiltered dairy has gained traction in the age of wellness and protein counts – but advancement in processing technology is what brought it here in the first place
Bel Group’s AI strategy: From cheese virtual twins to protein innovation
Bel’s research head opens on how the technology is enhancing product R&D and operational efficiency
Biotic yogurt consumption by overweight mothers may prevent excessive weight gain in children
Overweight or obese mothers who consume biotic yogurt may prevent excessive weight gain in their offspring, according to a new study.
Why investors are turning to cow-free dairy
Precision‑fermentation start‑ups are attracting new investment to speed up production of dairy‑identical proteins. Here’s what’s driving momentum
Cow‑free dairy finds its stride as Those Vegan Cowboys break crowdfunding records
Those Vegan Cowboys’ record raise shows that precision fermentation dairy has legs – and is ready to run
Cyber attacks spike worldwide: 7 ways food and drink can fight back
Cyber crime is hitting food and drink hard, exposing just how quickly supply chains can break. What can industry do to protect itself?
As cocoa chaos continues, Kokomodo finds its moment
Why ‘climate-proof’ cacao start-up Kokomodo is hedging its bets on an increasingly stronger future for cell cultured cocoa
Invest in cow-free cheese? Those Vegan Cowboys to launch crowdfunding round
The Dutch foodtech company will ask consumers to chip in as it hopes to scale up production in 2026
NZ firm develops software platform for food, nutrition innovation
New Zealand-based Radix Nutrition has developed a software platform to upgrade its existing product range, with one of its new launches borne out of a partnership with dairy giant Fonterra.
Turicibacter: A new weapon against obesity?
It’s not a drug, but a gut bacterium with weight-suppressing effects
Top 5 benefits of biotics for dairy cattle
It’s not just humans who can benefit from biotic supplementation – dairy cattle can see results, too
The tech & sustainability connection on the farm: Why investing in one is crucial to the other
Rabobank data unpacks the connection between tech investments, sustainable farming practices, and receiving premiums
Mars Snacking’s methane playbook: Lessons from Bovaer and a focus on next-gen tech
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
Irish firm gets ESA backing to bring satellite-powered fertiliser tool to grassland farmers
Proveye wins European Space Agency funding to deploy ProvVari – a precision fertiliser platform designed to cut costs, boost yields, and curb emissions across Europe’s pasture-based dairy and beef systems
Dairy and beyond at Fi Europe 2025
Here are some of the must-see innovations at the 30th edition of the world’s largest ingredient show
Fit for purpose: How analytical methods keep nutrition products safe
Retired Nestlé specialist Erik Konings explains how global collaboration through Codex, ISO, IDF, and SPIFAN is advancing validated testing methods to ensure safety and compliance in specialized nutrition
Nestlé R&D head on how the world’s biggest CPG innovates
Inside Nestlé: Rania Abou Samra on crafting the future of food and beverage
Inside the EUDR IT system
Problems with the system, through which businesses must submit EUDR due diligence statements, were the given reason for the regulation’s potential second delay
How AI will drive innovation at The Magnum Ice Cream Company
Unilever’s ice cream spin-out is supercharging its ice cream formulations in the US with the help of AI. NotCo founder Matias Muchnick tells us what it’s all about
Sustainable September
Space tech explores a new dimension in methane mitigation
Time2Graze uses satellites to optimize pasture-based grazing in a world-first initiative
Up the food chain
Bel’s venture chief Caroline Sorlin on getting precision fermentation right
Bel Group plans on succeeding in animal-free dairy where others have failed. For chief venture officer Caroline Sorlin, who leads on Bel’s food-tech partnerships, timing is key
Yogurt and hot springs are the ultimate gut health combo, study finds
Consuming yogurt and bathing in hot springs has surprising wellness benefits, Japanese researchers discover
Radical methane tech tackles dairy’s farm emissions
Proven to destroy up to 90% of dilute methane, Ambient Carbon’s tech could supercharge dairy companies’ climate goals, slash scope 3 emissions
Natural bioactives could spell a new era for cow udder health
Stem cell researchers have discovered a new way to reduce inflammation in dairy cows and potentially increase milk fat
Protease enzymes may enhance appetite and satiety effects of whey protein
Co-ingestion of whey protein and proteases, enzymes that breakdown proteins into peptides and amino acids, may boost the feeling of fullness and satiation in young people, says a new study.
From gut instinct to data-driven decision making: How AI is shaping the future of dairy
Once the preserve of Silicon Valley, artificial intelligence is now augmenting human management of dairy parlors and pastures
How AI integration is boosting dairy farms and value chains across Africa
Artificial intelligence (AI) is helping dairy processors in Sub Saharan Africa to optimize supply chain logistics, enhance traceability of products and to monitor the health of animals in real time
Fears for tech adoption as EU ‘declares war’ on farmers
Ringfenced EU funding for farming is being cut by more than a fifth under new proposals
AI-powered tech turns industrial waste into clean energy - without costing the earth
Wase’s microbe-driven tech is an evolution on traditional ADs that benefits anyone from dairies to distilleries
Upskilling workers ‘essential’ to realise benefits of AI-driven farming, report says
The rapid expansion of AI applications in agriculture – particularly those collecting data and providing real-time advice – will significantly impact workforce needs in the sector, according to the UK-based Institute for Agriculture and Horticulture...
Dairy’s role as a heart health foe ‘not evidence-based’
Global dietary guidelines should target fat reduction from nutrient-poor foods instead of dairy, nutrition researchers argue
Cracking the code of calf resilience: What decades of milk research is revealing about immunity, efficiency, and longevity
It began with a question: what exactly is milk signaling to a calf?
Tetra Pak and other majors join manufacturing alliance
The newly formed FMTE aims to influence policy and boost R&D in food manufacturing
Amazon-backed feed additive can boost milk, meat production while cutting methane
Hoofprint Biome’s solution naturally optimizes the rumen microbiome to produce less methane
Can’t pasteurize? There’s another way to kill bird flu
Scientists have discovered another way to destroy the virus – and it’s cheaper than pasteurization
Mexican-Danish collaboration seeks to transform whey waste into single-cell protein
Scientists in Mexico and Denmark are using mixed microbial communities to convert waste whey into single-cell protein, providing an environmentally-friendly and nutritious alternative protein source.
Will cow-burp supplement spark new backlash?
Scientists have discovered a way to cut methane emissions in cattle – stopping them burping. But will this anger consumers?
AI food tech company moves protein and fat into commercial production
California-based ingredient discovery company Shiru is commercializing its first ingredients, as the food tech company tees up future sweetener partnerships
Artificial sweetener can kill pathogenic bugs in a win against antibiotic resistance
A sweetener used in dairy, beverages and candies may be a game-changing solution to the global antimicrobial resistance crisis
Genetic research accelerates fight against bovine TB
Research has discovered genetic factors explaining why cattle get tuberculosis - and there are implications for human health and future epidemics, too
How seasons affect buffalo milk quality
When is buffalo milk highest in fat, protein, solids? New research sheds light into the impact of seasons on milk components and quality
Future Food Tech San Francisco
‘Revolutionary sustainable fats’ from carbon promise to cut emissions but not flavor or function
Celebrity Chef Julia Child famously said, ‘with enough butter, anything is good,’ and while the ingredient can add much needed flavor, mouthfeel and satiety to dishes, producing it, and other fats and oils, can take a hefty toll on the environment –...
A ton of milk per cow lost in bird flu-stricken herd – study
The costly financial and milk production consequences of H5N1 infections in US dairy have been laid bare in new research
Ingredient watch: Microgreens make for tastier, healthier functional dairy beverages
The tiny antioxidant-packed plants can enhance both the nutritional profile and general desirability of beverages, new research suggests