Inside Big Chocolate’s Cocoa Plan B
Confectionery’s biggest names are no longer just watching the alternative cocoa space – they’re shaping it
Flavours & colours
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
Mars invests €1.5m in the future of science
Confectionery giant invests €1.5m in young scientists through Mars Impact Fund
Nestlé combines confectionery and coffee to boost growth
Nestlé brings together confectionery and coffee in latest bid to drive growth
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
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
Nestlé USA eliminates artificial colors as part of broader reformulation overhaul
While Nestlé has reached this particular milestone ahead of schedule, it positions the achievement as one step in a longer-term strategy focused on cleaner labels, product innovation and greater consumer trust
Fed Up! campaign takes aim at UPFs, but the science debate persists
A new campaign on ultra processed food education highlights systemic nutrition barriers, while food science experts stress the need to define the polarizing term before linking it to health outcomes
Chewy, gooey, crunchy or creamy: do consumers value texture?
Texture is being prioritised in much product innovation, especially in confectionery
Can Ebola disrupt coffee prices and stocks?
The border closure between Uganda and the Democratic Republic of Congo has raised concerns over potential disruption to coffee trade - but is there a risk to global coffee prices?
Do GLP-1s dull taste or enhance it?
How GLP-1s influence taste is a complex picture. Here’s what food and beverage manufacturers need to know
Nestlé doubles down on growth in bold strategy shift
Nestlé resets growth strategy with shift away from price hikes and back towards volumes, brands and execution
Soup-To-Nuts Podcast
Inside the race to create the next viral flavor in snacking
Executives from Just Born, Hawaii Host, SNAX-Sational Brands and Xaca Cantina share how they use heat, global flavors, strategic collaborations and accessible formats to turn consumer curiosity into repeat purchases
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
Confectionery trends: Balancing better-for-you trends and indulgence
Cargill joins alternative chocolate race with Barry Callebaut and Nestlé amid cocoa volatility
By upcycling grape seeds, Cargill’s new NextCoa offers CPG brands a vegan, allergen-free option as major manufacturers hedge against soaring cocoa costs
Processed foods aren’t going away, but they are evolving
In the gap between consumers’ intention and reality, is there room for processed food in a healthy diet?
Mars signals new era for confectionery with bold launches and digital focus
Mars redefines confectionery with innovative flavours, new formats and a digital-first shopping strategy
Mars powers production growth with $253.6m smart factory investment
Mars bets on smart manufacturing, using £190m UK factory upgrade to boost output and strengthen grip on global confectionery and snacking market
The world’s oldest food and drink brands and how they’ve survived
Is there a recipe for long-term food and drink brand success? Let’s explore…
Soup-To-Nuts Podcast
Hershey’s new sustainability strategy offers blueprint for balancing business & ESG needs
Hershey breaks lofty ESG ambitions into practical, data-driven strategic steps that help embed sustainability into sourcing, operations and product innovation
Post–Liberation Day tariff fight shifts to refunds, courts and Congress
The post–Liberation Day tariff fight now centers on refunds and who ultimately keeps the money
Why Haribo’s one-trick gummy focus is beating the world
Haribo is showing how a focus on core is driving global scale
Sales stall, shares fall: What’s next for Barry Callebaut?
Barry Callebaut’s size has long been its strength. But with volumes down and shares under pressure, cracks are starting to show
Why texture is the new king of ice cream
From layered tubs to crunchy chocolate coatings, ice cream has a new kingmaker - and it’s not flavour
Iran war pushes global food markets toward crisis mode
The escalating Middle East conflict is pushing food inflation, energy prices and consumer confidence to a breaking point
Gut-friendly, prebiotic or high fibre? Navigating the terminology
Gut health soda Poppi is ‘prebiotic’ in the US, but ‘high fibre’ in the UK. What is going on?
Unilever buys greens supplement brand Grüns
Unilever has acquired VMS company Grüns, a leader in the greens supplement category, to expand its beauty and wellbeing portfolio in the U.S.
Private label beverages pour on growth as innovation accelerates
Retailer-owned beverages are gaining market share
Future Food Tech San Francisco
AI assists, but active ingredients still lead in wellness innovation
Industry leaders at Future Food Tech said AI tools are helping product developers, yet rigorous ingredient science continues to set the pace for better-for-you foods and beverages
The Big 5: Power players defining confectionery’s future
Five giants dominate confectionery. What gives them the edge, and keeps them on top?
