With almond, soy, oat, and even pea milk saturating supermarkets, could dairy’s obsolescence be on the horizon? Taking cues from the success of hyper-real plant-based meat alternatives, Eclipse Foods has entered the dairy wars with an alt-milk that tastes even better than the original.

Allergies have doubled in children in the past 10 years, but our understanding of them remains incomplete, and the food and restaurant industries have been slow to react to this growing demographic. What does it mean to have allergies today? And how are brands adapting to this growing subset of society?

As interest in gluten-free and low-carb lifestyles increase, British supermarket bread aisles are being avoided, and sales of sliced loaves have slumped. With new healthy alternatives entering the market, traditional brands are having to innovate with different grains and price-points.

With the stigma around snacking falling away in France, people are munching more regularly around busy schedules. But the country’s gourmand reputation is extending to the snack market as consumers look for both healthy and indulgent foods they can enjoy between meals.