Food System Innovations has launched the Food Intelligence Lab, a new initiative designed to build the AI infrastructure needed to accelerate research and development.

New analysis of Circana data, by Good Food Institute (GFI) Europe, shows that improvements in affordability and taste boosted the sales volume of plant-based foods in four of the continent’s leading markets in 2025.

New research from gut health science company Zoe highlights a 'dangerous fibre gap' across the nation, with public awareness of the issue and faith in the government to address the problem found to be low.

Food allergy charity Natasha’s Foundation has today announced the launch of Natasha’s Prize, a £10 million investment into global research to ‘create a future without food allergy’.

A new global analysis from Faunalytics suggests that while veganism is growing worldwide but available data may underrepresent dietary realities across the globe.

Scientists at Heriot-Watt University are exploring next-generation vegan cheese designed to tackle high saturated fat content.

Replacing processed meat with plant-based alternatives could significantly improve overall diet quality, according to two new studies.

A Dutch research consortium has secured €1.3m in funding to develop milk proteins for vegan cheese using fungi, through precision fermentation.

Nectar has unveiled its Taste of the Industry 2026 report, built on what is claimed to be the most comprehensive public sensory analysis of dairy alternatives to date.