What foods do GLP-1 users actually like?
Despite reduced appetites, those using GLP-1s still care about taste
Reformulation
Unleashing nutrient potential: Why the food matrix matters for bioavailability
The food sector must understand how nutrients are absorbed if it is to produce products that fulfil their health potential
IFF sells bulk of food ingredients business to refocus on health and wellness
The global ingredient supplier’s deal reflects a broader trend of how companies are streamlining their businesses to meet shifting health and wellness preferences
Added fibre: Why fortification is harder than it looks
Adding fibre to foods and beverages could help close the ‘fibre gap’, but reformulation challenges threaten taste and texture
When an ingredient goes viral, can the supply chain keep up?
As ingredient hype cycles accelerate, so do the risks of shortages, consistency and cost
Will cocoa alts ever be sexy? Hershey backlash opens the debate
As cocoa markets fluctuate, Hershey’s controversy shows that while alt-chocolate is advancing fast, taste and transparency remain make-or-break for consumers
5 ingredients for upcycling in food production
Side streams and waste streams are often versatile and multi-purpose
How fibre went from forgotten nutrient to consumer obsession
Once dismissed as dull, fibre is now reshaping global food and drink innovation
Big Food’s high‑stakes race to reformulate
From regulation changes to supply chain pressures, reformulation is reshaping Big Food – fast
Hershey u‑turns as real chocolate makes a comeback
Hershey says it’s bringing real chocolate back to parts of its portfolio – could this small switch signal something much bigger for the confectionery industry?
Texture innovation: Confectionery’s next frontier
From freeze‑dried sweets to ultra‑indulgent chocolate, texture is taking centre stage
From fitness to lifestyle: How protein demand has evolved
Protein is often associated with strength and fitness - but the category is no longer just about this
Future chocolate: Mondelēz, Lindt and Barry Callebaut reshape taste
From Mondelēz and Barry Callebaut to Lindt, the future of chocolate is being defined by bold flavour innovation, smarter formulations and a refusal to compromise on indulgence
The clean label chocolate revolution has begun
Clean label chocolate is gaining momentum, and reshaping indulgence
Big Food’s race to reinvent as market shifts
Big Food is tearing up the rulebook – but what’s driving the sudden rush to rebrand, reformulate and reinvent?
Food-Tech Solutions For A More Sustainable And Secure Food System
Why CPGs need to design for AI discovery now
CPG brands must restructure product data and APIs to stay visible as AI pushes deeper into agentic commerce
Hershey blasted by Reese’s family over core ingredient changes
Reese family sends open letter to Hershey, challenging whether the confectionery giant is protecting the Reese’s legacy
Food makers must listen to ageing populations - or be left behind
As the population changes, food will have to reshape itself around the needs and preferences of its demographics
Mondelēz puts hopes in volume growth as cocoa prices ease
The company’s 2025 full-year earnings point to substantial challenges, but changes in the cocoa market could be cause for optimism
GLP‑1 shake‑up: How food makers are reshaping NPD for smaller appetites
The GLP‑1 boom is rewriting consumer behaviour at speed and forcing food makers to rethink everything from portion size to product strategy
Consumers still cutting meat intake: What is a reductarian?
Lowering meat consumption remains a key part of European diets
Kraft Heinz demerger: Will the $28.7bn break-up pay off?
After the collapse of a major merger, Kraft Heinz plans to split into two companies. Will this bold move unlock growth or expose new risks?
GLP-1s, tariffs and health: Why food brands are reformulating
Sometimes recipe reformulation is a choice, sometimes it’s an order
How to rethink visibility as HFSS advertising bans take effect
The UK’s HFSS ad restrictions are now live – forcing many producers to rethink how they stay visible, relevant and competitive
The future of chocolate: An era of bold innovation and ultra indulgence
Chocolate is undergoing a dramatic transformation. From cutting‑edge cocoa‑free innovation to the rise of premium indulgence, discover how makers and brands are reinventing the world’s favourite treat
Ultra-processed foods: Reformulation ‘not effective’ in preventing harm
Taking out harmful ingredients and putting in beneficial ones cannot alone counteract negative effects of UPFs, says Lancet study
Has the cocoa crisis changed chocolate forever?
The cocoa crisis is forcing chocolate manufacturers to rethink everything - from sourcing and compliance to innovation and consumer trust
Opinion
Why CPGs stay silent but industry bodies speak loudly on UPFs
As the fallout from the Lancet’s three-part series on ultra processed foods settles across the food system, we ask who’s saying what, and what will happen next
Confectionery market to hit $278bn by 2032 as candy sales surge
The confectionery market is entering a new growth phase, driven by evolving consumer preferences, seasonal demand, and innovation in non-chocolate formats
Coca-Cola’s Playbook: Brand power, local strategy & global impact
Discover how brand power, smart diversification, and local strategy keep Coca-Cola fizzing at the top of the global beverage game
Opinion
The best of both worlds: Making blended foods work
Blended foods promise the best of both worlds, but getting them right is no easy feat. Discover the science behind creating hybrid products that deliver on taste, texture, and sustainability
Unilever, Mars, Ferrero & Kraft Heinz: A story of spin-offs, splits, mergers & acquisitions
From Kraft Heinz’s split to Mars and Kellanova’s mega-merger, the world’s biggest food brands are reshaping the industry
PepsiCo: Prebiotics and sugar act separately in cola
Pepsi’s new beverage innovation contains prebiotic fibres
Top food and beverage disruptions in 2025
From labour shortages to climate chaos, the food and beverage industry is fighting fires on all fronts
Top 5 functional confectionery ingredients
Functional confectionery is booming. Find out which ingredients are driving the trend
Artificial sweeteners still bitter? Natural fix shows promise
Scientists discover possible solution to ‘bitter’ taste in artificial sweeteners
Protein quality essential consideration for consumer health
Not all protein sources provide equal health benefits
The sweetener trust crisis brands can’t ignore
Consumers are turning away from sweeteners amid rising health concerns and distrust. What does this mean for the future of food and beverage?
3 megatrends disrupting food and beverage
As consumer priorities shift, food and beverage businesses must adapt fast to survive
Mars to reformulate iconic brands in 2026
M&M’s, Skittles, and Starburst will ditch artificial colours, but not every product is making the switch
Top 5 food trends for Autumn/Winter 2025
Bold flavours, indulgence, flexitarianism, and wellness are reshaping consumer demand as 2025 draws to a close
Do consumers really want less sugar? The sweet debate unwrapped
As sugar reduction reshapes sweets and snacks, are brands keeping pace with what consumers want?
How Kerry’s salt and sugar reduction tech is quietly driving its bottom line
As brands face mounting pressure to cut sodium and sugar without compromising taste, reformulation is no longer a niche concern – it’s driving real commercial gains. Kerry’s behind-the-scenes tech is helping reshape everyday foods and quietly lifting margins
‘Stop moving the goalposts!’ Small businesses dread sugar tax reformulation drama
The UK wants to increase the scope of the Soft Drinks Industry Levy: and small businesses are worried
Gluten-free market to hit $13.67bn by 2030
Gluten-free is no longer niche. With the market growing fast, brands are racing to overcome production hurdles for new product development
Top 5 confectionery trends for Autumn/Winter 2025
Functional benefits, luxe indulgence, bold flavours, and festive flair set to dominate confectionery
Alcohol sales strong despite consumption crash
Alcohol sales are are on the up while consumption continues to drop. What’s causing this unusual trend?
What ingredients ease dehydration? It’s not just water
As heatwaves spike continent-wide, consumers need all the help they can get to stay hydrated
Food industry scrambles to respond to GLP-1 craze
The drugs have already been predicted to change the way we eat
How AI-powered protein design can solve food’s biggest problems
Proteins already do nearly everything in nature. AI is unlocking what they can do next