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GLP‑1 shake‑up: How food makers are reshaping NPD for smaller appetites

GLP‑1 shake‑up: How food makers are reshaping NPD for smaller appetites

02-Feb-2026

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By Helen Gilbert

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What is cereulide? And how does it end up in infant formula?

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Finally, a big-name FMCG engages openly on ultra-processed foods

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How to turn CIP into a competitive advantage

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HORIZONS Your Food Foresight Advantage

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Exclusive Cost Savings Playbook from HOWTIAN

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Science

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GLP‑1 shake‑up: How food makers are reshaping NPD for smaller appetites

GLP‑1 shake‑up: How food makers are reshaping NPD for smaller appetites

02-Feb-2026By Helen Gilbert

Scientists closer to solving sugar reduction’s taste problem

Scientists closer to solving sugar reduction’s taste problem

29-Jan-2026By Donna Eastlake

A new ‘superfood’ ingredient? The world’s fastest growing plant shows big promise

A new ‘superfood’ ingredient? The world’s fastest growing plant shows big promise

27-Jan-2026By Flora Southey

After GLP-1s, food steps in: Why weight maintenance is the next big opportunity

After GLP-1s, food steps in: Why weight maintenance is the next big opportunity

22-Jan-2026By Timothy Inklebarger

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Policy

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Why the FDA is revisiting gluten disclosure

Why the FDA is revisiting gluten disclosure

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Parliament refers EU-Mercosur to Court of Justice

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The real tariff impact on food is still ahead – here is what to expect

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How regulation will reshape the UK food and drink sector in 2026

19-Jan-2026By Andrew Walker

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