Wageningen researcher Qi Wang has developed a new variant of low-sugar ice cream that mimics the texture and melting properties of traditional ice cream. By replacing half of the sugar with ...

Meeting consumer demand can be challenging as expectations shift. What are the key trends driving F&B purchases in 2026?

Across Europe, people are rethinking what makes food worth buying. Shoppers are scrutinising ingredient lists more closely, looking for simple, recognisable components and fewer additives. At the same ...