Food Industry

Across the UK, food retailers are seeking out AI driven management systems to future proof their businesses and safeguard against the industry's toughest challenges as shared by data from Science Direct. Evolving technologies can provide a well measured visibility into daily operations and supply chain management, both of which play…

Key takeaways: Scotland’s HFSS regulations come into force on 1 October 2026, restricting promotions and prime shelf placement for products high in fat, sugar or salt across larger retail stores. Reformulation is becoming a long-term commercial strategy as manufacturers balance HFSS compliance with taste, texture, affordability and changing consumer expectations.…

DURBAN, SOUTH AFRICA, 14th May 2026,  ZEX PR WIRE  — Yunio Fishing Company, a prominent player in the regional maritime and seafood industry, is proud to announce it has officially achieved the ISO 22000:2018 certification. This international benchmark for Food Safety Management Systems (FSMS) underscores the company’s unwavering commitment to…

Jane Okeke Corporate Accountability and Public Participation Africa (CAPPA) has trained Nigerian journalists to investigate hidden salt consumption and expose food industry influence, as concerns mount over the surge in diet-related illnesses. The capacity-building session held in Abuja focused on practical reporting tools, including sodium reduction strategies, Nutrient Profile Models,…

The food industry has made big promises to reduce emissions and become more sustainable, but a review concludes that many of the pledges are not backed up by evidence...Read More

Key takeaway: The Strait of Hormuz blockade is shifting the issue from a short-term cost spike to a longer-term disruption that is harder for food companies to plan around. Rising energy, freight and insurance costs are hitting at a time when demand is fragile, making pricing decisions riskier and margins…

Published: April 10, 2026, 12:03 am Oregon State University has launched a new online Quality and Food Safety training series aimed at building practical skills for professionals across the food industry. The program, offered through OSU’s Professional and Continuing Education (PACE) unit in partnership with its Department of Food Science…

Microbial fibre from fermentation waste – summary Western diets deliver 12 to 24 grams fibre versus recommendations Fermentation growth creates biomass waste streams rich in untapped microbial fibre Different fibre structures enable targeted benefits including gut immune and health Research shows microbial fibres can match functionality needed for food applications…

Key takeaways: The lack of a clear, globally agreed definition of ultra-processed foods is creating confusion for consumers, regulators and manufacturers alike. Criticism of the NOVA food classification system is driving a shift towards more nuanced, data-led approaches that attempt to capture differences within UPFs. AI-powered tools are emerging to…

Summary of ‘GLP-1 friendly’ claims regulation GLP-1 drug use reshapes food demand towards smaller nutrient-dense portions EU treats GLP-1 friendly as health or disease claims No EU approval exists and approval is widely seen unlikely UK labelling law restricts references to preventing, treating or curing a human disease, although whether…