Flavours & colours
Coca-Cola Co’s new Topo Chico Colección signals a new era for sparkling water
From premium provenance and adventurous flavors to functional benefits and kids’ beverages, a wave of new launches is expanding what sparkling water can be, and the occasions it can own
Is pumpkin spice making autumn bakery lazy?
Bakery launches and flavour forecasts reveal how fruit, roasted notes and dessert mashups can give seasonal ranges more bite.
From Kyoho grape to pickle: Why beverage brands are taking more risks with flavour
Step aside, orange and cola – global fruits, unusual botanicals and unexpected combinations are pushing beverage innovation beyond the familiar
5 clues to the future of grocery in Whole Foods’ latest LEAP Cohort
From culturally specific flavors to functional foods that don’t look like supplements, the 10 brands selected for Whole Foods’ 2026 accelerator offer a window into where the retailer sees opportunity
Protein, coffee and convenience drive Chobani’s next phase of expansion
Health and wellness trends have galvanised demand for nutrient-rich foods, supporting sales expansion across key dairy categories. US Greek yogurt major Chobani is taking note
Flavors of the future: global inspiration meets local innovation
Why apple pie could be fall’s next breakout flavor trend
Apple’s rise in protein bars and social-first beverage content points to shifting trends in fall flavors beyond pumpkin spice
Flavors of the future: global inspiration meets local innovation
Flavor via fermentation reaches new efficiency with AI
AI simulations could help Crush Dynamics reduce energy use by an expected 30% while optimizing fermented grape purées and powders used to reduce sugar and sodium in food formulations
Flavors of the future: Global inspiration meets local innovation
What makes a flavor take off and what doesn’t?
While virality may boost a flavor’s recognition, the ones that win long term bridge the gap between familiarity and novelty
Flavors of the future: global inspiration meets local innovation
Letter from the editor: Flavors of the future
From Filipino ube to North African harissa – how are global flavors shaping CPG innovation and what ingredients are leading the charge?
PepsiCo, Hormel and Knorr turn up the heat
As chiliheads and flavor-seeking consumers gravitate toward sweet heat and bolder sensory experiences, CPG brands are introducing spicy collaborations and limited-edition products
Folgers enters functional coffee with protein, prebiotic and focus blends
JM Smucker will launch four instant-coffee varieties in November, as it pursues growth in functional beverages
Cadbury x Oreo: Do collaborations and health claims still drive growth?
Cadbury and Oreo embrace collaboration trend with Cadbury Delights Oreo launch, but do health claims go a step too far?
Odd-couple marketing is having a moment in beverage
Soda meets self-care in these unlikely brand matchups
Soup-To-Nuts Podcast
Raising the functional beverage bar: Drinks are becoming more specific and creative
As consumers look beyond generic energy and wellness claims, emerging brands are creating drinks tailored to specific needs, from focus and calm to protein and recovery
News Bites
Food’s new rules: Regulation, reformulation and the reinvention of legacy brands
Transparency, health and regulation emerged as the defining forces shaping the food industry this month
General Mills removes artificial dyes from its entire cereal portfolio
A market leader in cereal sales plans to remove artificial colors from all of its products by the end of 2027
US Restaurant Beverage Trends: Drinks drive footfall and growth as Gen Z and millennials seek new flavours
Beverages are becoming one of the most innovative growth drivers for US restaurants, with consumers seeking new flavours, experiences and wellness, according to a new industry report.
FDA considers new natural food color petitions as synthetic dye phaseout looms
Petitions seek approval for safflower yellow, expanded uses for gardenia blue and changes to carrot oil production as food makers move away from synthetic dyes
Can culturally rooted snacks survive industrial scale?
As regional flavours go global, manufacturers risk engineering away the very character that made them valuable
Flavor takes center stage in 7UP’s lime-led makeover
7UP leans into flavor with first major reformulation in more than 15 years
Hershey’s push for premiumisation picks up pace
Hershey’s stepping up its premium ambitions with elevated products, strategic acquisitions and a growing focus on affordable indulgence
And so it begins: Pumpkin spice season kicks off with a flurry of products
As the $1.25 billion pumpkin spice market eyes massive growth, top brands are rolling out fresh, better-for-you seasonal snacks to satisfy early consumer cravings
WK Kellogg Co to cut artificial dyes and BHT a year ahead of schedule
The cereal giant has faced intense scrutiny for its use of controversial ingredients like petroleum-based dyes and butylated hydroxytoluene (BHT)
Mars bets on Summerween as Halloween becomes a season
The confectionery giant is producing Halloween candy in the spring and bringing products to shelves in summer as consumers increasingly treat Halloween as a multi-month occasion
Lindt turns Dubai chocolate craze into ice cream
Lindt brings Dubai chocolate trend to ice cream as confectionery brands continue to diversify
Summer Fancy Food Show
Can flavor beat function in the crowded soda aisle?
Tropical soda startup is not rejecting function in its beverages, but it is eschewing the idea that a beverage should be function first
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
Soup-To-Nuts Podcast
What it takes to earn a place in today’s snack cart
Economic pressure, growing health awareness and AI-powered product evaluation are making shoppers more selective, forcing snack brands to prove their value beyond price, says NielsenIQ’s Chris Costagli
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
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
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
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
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
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