Trends

Fibremaxxing out, diversity in: Why fibre sources matter

19-Feb-2026By Augustus Bambridge-Sutton

Food inflation could ease in 2026 - but will consumers spend more?

17-Feb-2026By Augustus Bambridge-Sutton

EFSA refuses to confirm sucralose safety in biscuits and cookies

17-Feb-2026By Augustus Bambridge-Sutton

5 trends powering chocolate’s $245bn boom

16-Feb-2026By Donna Eastlake

Inside Wales’s innovative ecosystem: Government, industry and academic support shapes F&B growth

Paid for and in partnership with Welsh Government

Mouthfeel matters: Consumer trends for 2026

Paid for and content provided by Tate & Lyle

Spotlight On: Master mouthfeel with consumer insights and scientific expertise

Paid for and in partnership with Tate & Lyle

The world’s hottest food-tech innovators in 2025

Nestlé, Mondelēz, Mars, Barry Callebaut: Which chocolate giants are diversifying?

11-Feb-2026By Augustus Bambridge-Sutton

Are falling cocoa prices giving an edge to small choc players?

11-Feb-2026By Augustus Bambridge-Sutton

From plant-based to packaging: The future of sustainability in food

11-Feb-2026By Augustus Bambridge-Sutton

What’s driving the rise of hybrid meat?

10-Feb-2026By Augustus Bambridge-Sutton

Hershey blasted by Reese’s family over core ingredient changes

17-Feb-2026By Donna Eastlake

Food makers must listen to ageing populations - or be left behind

09-Feb-2026By Augustus Bambridge-Sutton

Mondelēz puts hopes in volume growth as cocoa prices ease

04-Feb-2026By Augustus Bambridge-Sutton

4 big food trends in France

13-Feb-2026By Augustus Bambridge-Sutton

What’s driving the rise of hybrid meat?

10-Feb-2026By Augustus Bambridge-Sutton

Meat alternatives are too niche - plant-based can do so much more

06-Feb-2026By Augustus Bambridge-Sutton

Alternative proteins could still hold opportunities for industry

04-Feb-2026By Augustus Bambridge-Sutton

Global Food Tech Awards 2026: Americas shortlist reveals industry giants

11-Feb-2026By Nicholas Robinson

Yuka drives reformulation but leaves brands in the dark

09-Feb-2026By Harry Holmes

Cocoa crunch: How shortages are rewriting chocolate’s future

19-Jan-2026By Harry Holmes

What CPG investors want now: Growth, proof points and founders who won’t quit

26-Jan-2026By Deniz Ataman

Medjool dates, saffron and cardamon seeds: Entrepreneur creates flavorful functional alternative to traditional milkshakes

07-Jan-2026By Rachel Arthur

As cocoa chaos continues, Kokomodo finds its moment

07-Jan-2026By Nicholas Robinson

How the ‘Dyson of dairy’ reinvented butter and why cottage cheese is next

02-Jan-2026By Jess Spiring

Why food giants are pivoting to beauty

19-Feb-2026By Augustus Bambridge-Sutton

Fibremaxxing out, diversity in: Why fibre sources matter

19-Feb-2026By Augustus Bambridge-Sutton

5 big food trends in Italy

16-Feb-2026By Augustus Bambridge-Sutton

5 trends powering chocolate’s $245bn boom

16-Feb-2026By Donna Eastlake

The ‘untapped potential’ of functional chocolate

13-Feb-2026By Donna Eastlake

Nestlé: Confectionery innovation on a global stage

12-Feb-2026By Donna Eastlake

Unilever commits to food growth after strong 2025 performance

12-Feb-2026By Augustus Bambridge-Sutton

Infant formula crisis: How brands react when recalls go global

28-Jan-2026By Tommy Gibbs, Cirkle

Why the FDA is revisiting gluten disclosure

26-Jan-2026By Deniz Ataman

Kraft Heinz demerger: Will the $28.7bn break-up pay off?

15-Jan-2026By Donna Eastlake

5 trends powering chocolate’s $245bn boom

16-Feb-2026By Donna Eastlake

5 big food trends in Italy

16-Feb-2026By Augustus Bambridge-Sutton

Clean label vs. functional foods: Can the two trends coexist?

02-Feb-2026By Augustus Bambridge-Sutton

Pet food in 2026: Premiumisation and ‘humanisation’ drives growth

22-Jan-2026By Augustus Bambridge-Sutton