News & Analysis on Food & Beverage Development & Technology
Microplastics in confectionery: A growing risk
15-Jul-2026 | By Donna Eastlake
Lindt turns Dubai chocolate craze into ice cream
Where does the food industry see the strongest growth?
The strategy powering Ritter Sport’s success
Four new cacao types just handed chocolate a lifeline
Could Mondelēz finally get its hands on Tim Tam?
The gut health opportunity set to redefine food innovation
FN+Why AI overviews hit differently in food and drink
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FN+Ozempic maker backs game-changing GLP-1 implant to end drop-out
13-Jul-2026 By Gill Hyslop
Why texture is the real test for plant-based and hybrid dairy
Paid for by Avebe
Aero meets Milkybar as Nestlé bets on brand power
13-Jul-2026 By Donna Eastlake
Why the EU continues to set the standard for premium confectionery
Paid for by European Union
Insight
Gen Alpha and Beta: Confectionery’s next battleground
13-Jul-2026By Donna Eastlake
15-Jul-2026By Deniz Ataman
15-Jul-2026By Gill Hyslop
15-Jul-2026By Donna Eastlake
Future Food-Tech London: September 24-25
Paid for by Rethink Events Ltd
Cut sodium, not taste, with a natural 1:1 solution
Paid for by SALTWELL
Plant-based Dairy Goes Mainstream
Paid for by Amano Enzyme
AI-powered manufacturing in Consumer Products
Paid for by AVEVA
Our podcasts cover key trends, innovations, and debates in the industry
What it takes to earn a place in today’s snack cart
06-Jul-2026 | By Elizabeth Crawford
Can regenerative agriculture become food’s next big growth story?
29-Jun-2026 | By Elizabeth Crawford
From barn to breakthrough: How Danone is rethinking food innovation
22-Jun-2026 | By Elizabeth Crawford
15-Jul-2026By Augustus Bambridge-Sutton
14-Jul-2026By Timothy Inklebarger
Webinar
Feeding the future with fibre
10-Jun-2026
Positive Nutrition Broadcast Series 2026
30-Jul-2026
15-Jul-2026By Tracy West
