The Compleat Food Group’s Vadasz brand has expanded its range with a trio of live cultured, naturally fermented dips, claimed to be a first-to-market innovation in the UK.

Lallemand Specialty Cultures has inaugurated a new application research and development laboratory in Rennes, France, focused on cultures for plant-based products as well as dairy and meat.

Swedish food-tech start-up Saveggy has introduced an additive-free, edible plant-based coating for fresh produce, designed to provide an alternative to plastic packaging.

The Eat-Lancet Commission has today released its new Report on Healthy, Sustainable, and Just Food Systems, outlining a roadmap toward a healthier and more sustainable planet.

Harbinder Maan, associate director of trade marketing and stewardship at Almond Board of California, highlights the benefits of formulating with almonds across different nutrition categories as demand rises for healthy and versatile ingredients.

Mars Wrigley’s Galaxy chocolate brand has announced several new additions to its dairy-free portfolio in the UK ahead of the festive season.

Oobli has received a 'no questions' letter from the US Food and Drug Administration, confirming that its brazzein-54 sweet protein is Generally Recognized as Safe for use in food and beverages.

Swiss start-up Planted has expanded its portfolio of clean label meat alternatives with Crispy, a range of plant-based alternatives to ‘comfort food’ breaded meat classics.

A new Centre for Alternate Protein Research has been inaugurated in India at Aspire-BioNest, the University of Hyderabad’s life sciences bioincubator.