Summer Fancy Food Show
How pantry staples are seeing a glow up
While the products differ, food and beverage founders are encouraging consumers to rethink what pantry staples can do
Brands
Ferrero advances certified sourcing and supplier compliance
Confection giant reports 99% certified cocoa, certified palm oil and growing supplier code adoption in its latest sustainability update
PepsiCo embraces dirty soda trend with Dirty Mountain Dew and Mug Root Beer Floats
As consumer interest in indulgent, creamy sodas surges, major beverage brands are ditching the DIY approach for convenient, ready-to-drink formats
Summer Fancy Food Show 2026
Bone broth breaks out of the soup bowl
Bone broth’s versatility across beverage formats reveals there’s more to it than a functional, savory drink
General Mills embraces protein innovation and launches $3 billion savings initiative
The company outlines a four-year productivity push as it navigates inflation and invests in product innovation
Sweets & Snacks Expo
Mars rethinks seasonality to drive bigger sales with smaller moments
The confectionery maker says future growth depends less on recruiting new snackers and more on creating more consumption occasions through micro-seasons, cultural moments and holiday extensions
Mondelez State of Snacking: The impossible innovation brief
Manufacturers have spent years responding to one consumer trend after another, but today’s snack has to satisfy every expectation at once
Ben & Jerry’s and Unilever’s court battle enters a decisive phase
The long-running governance dispute in the US is at an inflection point
Summer Fancy Food Show 2026
What brands need to know before pitching retailers
Winning at retail requires balancing data, storytelling and relationships to reinforce each other
Private-equity firm acquires $1.6 billion Irca as Dubai chocolate trend fuels growth
The Italian baking, chocolate and ice cream ingredients maker will focus on M&A, supply chain optimization and international expansion
Consumers stock up on GLP-1-coded protein shakes on Amazon Prime Day
Shopper satisfaction dips nine percentage points, as consumers reduce spending year over year
Nestlé to axe artificial colours worldwide in industry first
Nestlé to remove artificial food colourings from all products globally by the end of the year
Whey boom fuels surge in protein processing expansion
From WPC80 to lactoferrin, dairy companies globally are investing in premium protein capacity to capture growth in the high-end sports nutrition and functional food space
Tate & Lyle, Ingredion and the new ingredients land grab
The Ingredion-Tate & Lyle deal signals a shift in the ingredients industry, where technical expertise is becoming as valuable as the ingredients themselves
GLP‑1 use is fueling trends already in motion
GLP‑1 adoption is scaling rapidly and the brands that win are focusing on delivering nutrition for broader appeal rather than a niche segment
Soup-To-Nuts Podcast
Can regenerative agriculture become food’s next big growth story?
Kiss the Ground CEO Evan Harrison and FOND Regenerative founder Alysa Seeland explain why rising consumer awareness is attracting retailers and what must happen before regenerative products can scale
Nestlé accelerates shift to regenerative agriculture
Nestlé steps up efforts to transform farming practices as pressure mounts to decarbonise global supply chains.
Danone’s Chobani lawsuit proves why protein claims are high stakes
Chobani and Danone’s court face-off demonstrates how fierce the battle in the ultra-high protein category has become
News Bites
How CPGS are rewriting ‘better-for-you’
Cleaning up labels is no longer enough – value-driven consumers are forcing the industry to rethink the balance of price, health and convenience
Private equity tightens hold on Big Food
Private equity is reshaping food and beverage, but rising costs raise questions over just how far it can go
Why food scientists still can’t crack the perfect natural red
Creating a heat-stable natural red remains one of food science’s toughest colour challenges
Sweets & Snacks Expo
Hershey’s ‘yes, and’ innovation strategy blends better-for-you and indulgence
The confection giant is leveraging protein, zero-sugar products and cross-category brand extensions to reach new consumers and help retailers merchandise a changing snacking landscape
Hershey appoints PepsiCo veteran to drive next phase of growth
Hershey names Heather Hoytink US president, highlighting renewed focus on growth
Walmart and Amazon’s rapid-delivery war raises consumer expectations
Rapid and same-day delivery are accelerating the shift to online grocery, with omnichannel shoppers spending more and delivery outpacing pickup
Agentic commerce could crack personalization but only for data-ready brands
Will agentic commerce deliver on the personalization food and beverage has been trying to achieve?
Kellanova’s latest launches reveal a new innovation strategy
As consumers become more selective about calories and spending, Kellanova is building snacks around specific occasions and need states—using protein-packed RXBAR launches and sensory-driven Cheez-It Crunch as examples of a broader innovation strategy
Mars’ artificial-dye-free push hits major reformulation hurdles
Mars to introduce artificial-colour-free M&M’s but reformulation challenges leave two colours out in the cold
Clean protein shakes up RTD beverages
Elmhurst 1925 extends clean-label portfolio with RTD plant protein shakes
How a better-for-you chip brand is raising the stakes in the category
Former better-for-you candy disruptor moves to the savory aisle with a healthier take on the classic potato chip
Kraft Heinz overhauls global structure amid split uncertainty
Kraft Heinz shakes up global structure as separation remains on hold
Precision fermentation scale-up: Inside a pilot plant for next-gen food ingredients
The University of Illinois is helping food companies move from lab breakthroughs to commercial production, working with partners like ADM and Primient
The state of fermentation and cultivated ingredients: Where are we now?
Fermentation finds its footing even as food-tech funding cools
Startups producing colors, proteins, sweeteners and specialty ingredients through fermentation are attracting investment, regulatory approvals and commercial partnerships as manufacturers seek alternatives to constrained conventional supply chains
The state of fermentation and cultivated ingredients: Where are we now?
Walmart, Target rollout fuels animal-free egg white boom at Every Company
Precision fermentation player scales OvoPro production, with 550% growth in first four months of 2026
Letter from the editor
Alternative agriculture’s next chapter: fermentation and cultivation
From precision fermentation and cultivated proteins to next-generation ingredients, food-tech innovators are advancing sustainable production despite funding pressures, scale-up challenges and evolving consumer demand
How are Nestlé, Danone and Muscle Milk rethinking reformulation?
Additives and artificial colors and flavors continue to be axed from formulas as the industry balances a meeting consumers’ health goals with nutrition policy
Red, white and chew: The limited edition treats marking America’s 250th birthday
America’s biggest birthday party is inspiring a summer of patriotic flavours, nostalgic treats and celebratory packaging
PepsiCo, Danone & Nestlé: how AI is powering F&B growth
AI is transforming how F&B giants cut costs, boost efficiency and innovate faster — turning data into a powerful competitive edge
Ashwagandha and mushrooms fuel rise of relaxation beverages
Data shows mood drinks gaining ground as consumers seek calm, sleep and alcohol-free social options
Functional snacks on social media aren’t replacing indulgence, they’re justifying it
If functional snacks are booming, the ingredients powering them show a category in transition
Danone deepens consumer trust in Danimals with reformulation and education strategy
As parents seek foods with multiple health benefits, Danone is updating its iconic kids yogurt brand with a reformulated recipe, refreshed identity and educational summer campaign
Mars goes all in on renewables as emissions fall and growth climbs
Mars hits energy milestone, while maintaining growth and stepping up global investment
Mondelēz reveals taste is no longer king in snacking
Consumers aren’t simply looking for something tasty. Mondelēz International’s latest report suggests they increasingly want food that entertains, comforts and gives them something worth talking about
The ‘Uh-Oh SpaghettiOs’ lawsuit vs the court of public opinion
As online commentators dissect everything from sterilisation processes to consumer behaviour, the dispute offers a glimpse into how food safety claims are increasingly judged in the digital age
Mondelēz appoints new EVP and CFO in leadership reshuffle
Mondelēz names Amit Banati EVP and CFO, signalling continuity and a sharper focus on execution, as competition in snacking intensifies
Walmart’s Aloha reset highlights how snack bars are overtaking center store
The move reflects a broader industry shift as protein bars – and better-for-you snacking – continue to move into the mainstream
Mars names new digital executive as growth strategy ramps up
Mars hires new CDIO to power growth and fast-track Kellanova integration
Are reformulation demands moving faster than brands can respond? Hear from PepsiCo and industry leaders
As the reformulation goalposts continue to move, experts from PepsiCo, the European Snacks Association, the American Bakers Association, 210 Analytics and FDF Scotland’s Reformulation for Health Programme ask whether manufacturers can keep pace