UK nutrient profiling models miss half of unhealthy ultra-processed foods
A new study finds huge misalignment with current dietary guidance
Ingredients
What ingredient innovators are betting on next
The future of food and beverage innovation is taking shape, as new ingredients, technologies and consumer trends reshape the industry
Can science keep up with chocolate’s ambitions?
From controlled fermentation to cocoa-free coatings, ingredient developers are finding new ways to deliver the flavours and textures behind chocolate’s creative appeal
Global milk protein market forecast to reach $24.1bn by 2033
The global milk protein market is set to grow by 6.5% compound annual growth rate (CAGR) during 2026 to 2033.
Forget flavour, texture’s transforming confectionery
From melt and mouthfeel to crunch and chew, texture takes centre stage in confectionery innovation
Healthy or ultra-processed? Why snack ratings disagree
Competing nutrition and ultra-processed food (UPF) standards are complicating reformulation and dividing opinion on what makes a healthier snack
Global dairy blends market forecast to reach $15.4bn by 2035
The dairy blends market is set to grow as the food manufacturing sector and price-sensitive households look for affordable and convenient products.
What neuroscience reveals about functional bread
Measuring brain activity during tasting could help bakers understand consumers’ reactions to texture, aftertaste and functional messaging
Dairy Innovations
Can plant proteins help ease the whey squeeze?
Surging protein demand and tight whey supplies are driving interest in hybrid formulations, with ADM and other suppliers developing plant-based ingredients to help manufacturers balance nutrition, functionality and texture
Is functional food killing low carb – or absorbing it?
As functional food changes how consumers approach health, the low-carb trend is evolving too
Protein boom powers confectionery growth
Protein is reshaping confectionery innovation, but consumers continue to put taste, texture and indulgence first
Germany approves draft sugar tax on soft drinks – what this means for manufacturers
The proposed levy would introduce tiered rates based on sugar content, with potential implications for manufacturers
Fizz, ferment and fire: What’s next in flavour
Global is the theme for the foods and flavours that are set to define 2027
Processed food diet could worsen vaccine side effects
Changes in the microbiome due to diet may have increased fever symptoms following the Covid-19 vaccine
Mars bets big on confectionery and snacking’s hottest trends
World’s biggest confectionery manufacturer bets on protein, bold flavours and affordable indulgence ahead of the key autumn/winter sales season
Could conflict in Ethiopia threaten coffee?
Ethiopia, one of the world’s largest coffee producers, is once again in conflict
Meal replacements may satisfy demand for satiety as well as convenience
‘Nutritionally complete’ drinks aim to provide consumers with all the nutrients they need. But they can do much more
Barry Callebaut’s move beyond chocolate fails to convince investors
Chocolate producer’s transition into complete product solutions is designed to unlock growth, but investors remain unconvinced
Post-GLP-1 weight regain could be mitigated by diet
A study on GLP-1 users saw those eating medically tailored meals put less weight back on than others
The future of cocoa: Why volatility’s here to stay
Climate change, ageing plantations and fragile supply chains are putting cocoa under unprecedented pressure. The industry’s response could determine the future of chocolate itself
Yeast-derived fat fools consumers in cocoa butter test
A fat derived from yeast cells may hold promise as an alternative to cocoa butter.
Chocolate without cocoa? Why the industry’s taking alternatives seriously
Can alt cocoa secure chocolate’s future? As supply pressures mount, manufacturers are increasingly turning to cocoa-free and hybrid alternatives