Positive Nutrition is a world-leading series of broadcast events spotlighting the innovations and technologies central to the evolution of better-for-you food and drink. Join us and many of food and drink’s biggest names as we unpack the trends transforming product development – from functional dairy and meal replacements to healthy ageing reformulation, fibre's newfound star status and much more…

Key takeaways
The EU Parliament has delayed the enforcement of the Deforestation Regulation by one year.
The EU Commission will review the regulation by April 30, 2026.
Environmental groups criticize the delay as weakening deforestation protections.

Key takeaways
Protein innovation targets specific wellness needs, including GLP-1 muscle maintenance and functional hydration beverages.
Measurable sustainability data is replacing marketing claims as concerns about ultra-processed food drive demand for cleaner formulations.
Gut-brain wellness and stress relief reshape product development while brands balance bold flavors with transparent sourcing.

Key takeaways
KAUST scientists demonstrate how sugar-rich chocolate processing waste can be converted into C-phycocyanin, a high-value, naturally occurring blue pigment.
The red algae Galdieria thrives in hot, acidic conditions, enabling higher yields, lower contamination risk, and potentially lower costs compared to conventional phycocyanin production.
By utilizing factory waste and elevated CO2 to enhance algal growth, the research suggests a scalable model for producing circular, low-waste ingredients.

After a sell-out event in 2025, British Baker is thrilled to announce a new five-star London home for the Baking Industry Awards which will allow it to continue on its growth journey

Trends keep the baking industry fresh and exciting, so tapping into them can unlock opportunities for businesses of all shapes and sizes

Winners of the National Bakery Awards 2025

Be among the first to access Baking With Lesaffre Bakery Products Health & Nutrition Consumer Insights UK.

CSM Ingredients Group - a Nexture company and a global leader in value added solutions for the food industry, comprising both CSM Ingredients and HIFOOD - is proud to announce the opening of its brand-new, customer focused product development centre in Cheshire.

In industrial baking, production disruptions often lead to overproofed dough, collapsed structure and costly waste.

As regenerative farming enters the mainstream, does the industry need to come to an agreement on what it means? And without this clarity, do consumers really understand what they are buying in to?

The popularity of rye bread is on the rise in the UK, presenting new development opportunities for bakers. Discover inspiration from Copenhagen and ingredients for Nordic inspired breads in the latest blog from abim member Puratos.

abim were pleased to see the outcome of the Alliance for Bakery Students and Trainees conference of which we are proud supporters.

Lesaffre UK & Ireland has conducted an exciting new sourdough study that reveals consumer trends, preferences, and the growth of sourdough products across the UK. From pizza bases to flatbreads, sourdough is capturing the hearts (and taste buds) of bakers and consumers alike!

Toxic metals and metalloids found in rice and spinach can cause severe health impacts to babies and young children. In particular, heavy metals such as cadmium, lead, mercury and metalloid...

Lives are on the line when allergen protocols fall short. Has Natasha’s Law truly transformed the industry?

Back by popular demand, this compelling and forward-looking event returns to the Baking Industry's calendar on Thursday 20th March 2025, at the Queens Hotel, Leeds. Acknowledged as one of the...

The UK government has eased rules for egg producers and packers, who will no longer need to change egg packaging labels during avian influenza (bird flu) outbreaks.

Food and Drink Federation (FDF) Scotland – in collaboration with Food Standards Scotland (FSS) – has introduced a new fund aimed at encouraging small and medium-sized out-of-home producers to make their products healthier.

The US Food and Drug Administration (FDA) has announced new goals to further reduce sodium levels in commercially packaged and processed foods by 20% in the second phase of its voluntary sodium reduction targets.