Opinion
Beyond sugar reduction: The next challenge for food manufacturers
Low-sugar formulations no longer satisfy increasingly health-conscious consumers
Sugar reduction
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
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
Marion Nestle and former Kellogg exec team up on cereal industry exposé
‘Sugar Coated’ connects decades of cereal-box designs to the policies governing food labels and health claims
Better-for-you kids snacks expand at Target, Whole Foods and beyond
The global kids snack market is projected to exceed $168 billion over the next decade as brands including cadootz!, Häppy Candy and Earth’s Best introduce cleaner-label, lower-sugar and organic options
The rise of allulose: Can this rare sugar crack the clean-label challenge?
A patent and a lawsuit are drawing attention to allulose, so here’s what F&B needs to know
PepsiCo bets on healthier versions of legacy brands
PepsiCo cuts sodium and sugar, while betting on fiber and protein
Gen Alpha’s early eating habits offer a roadmap for the future of snacking
NIQ research finds that children are already thinking about ingredients, nutrition and the benefits they want from snacks, which could shape the category as they gain purchasing power
Celsius rocked by earnings miss as Pepsi shift backfires
The energy drink maker cited SKU rationalization and a pause in innovation during its Alani Nu and Rockstar integration for the shortfall, countering investor anxiety with a $300 million stock buyback plan
GLP-1 for weight loss exceeds use for diabetes management
Numerator and Kantar data show weight loss has become the dominant reason for GLP-1 use in the US and globally
IFT FIRST
Ingredion: Better-for-you foods hinge on texture as much as nutrition
As consumers push for less sugar and cleaner labels, thin beverages and chalky proteins can derail a product’s success
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
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
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
Sweets & Snacks Expo
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
GLP-1 drugs aren’t killing confectionery – they’re reinventing it
GLP-1 drugs are changing how consumers snack, but confectionery sales remain strong and new opportunities are opening up
The state of fermentation and cultivated ingredients: Where are we now?
Precision fermentation reshapes how sweetness is made
The future of sweetness may not be about replacing sugar with a single ingredient, but about redesigning how sweetness itself is built
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
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
Do GLP-1 users like artificial sweeteners?
Users perceive sweeteners differently to sugar
Flavor and format are fueling specialty coffee
Specialty coffee is more than a caffeine fix for younger consumers as the category is driven by flavor, format and customization
Is ‘healthy enough’ the new ‘better for you?’
Winning brands balance health, indulgence and convenience
Big food M&A: when is it a threat to competition in the EU?
Mergers face scrutiny over whether they prevent competition
Kennedy signals new course for food labels as FDA nears definition for ultra-processed food
A forthcoming federal definition for ultra-processed foods could influence front-of-pack nutrition labeling requirements, product reformulation efforts and compliance timelines across the food industry
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
Global Food Tech Awards
Global Food Tech Awards EMEA heat opens: Why startups should apply and how to stand out
Calling all EMEA food and beverage startups - applications are now open and entry is free
What foods do GLP-1 users actually like?
Despite reduced appetites, those using GLP-1s still care about taste
Tate & Lyle agrees £2.7bn takeover by Ingredion
The deal between the two ingredients companies creates a global powerhouse
How sustainability is becoming ice cream’s next growth ingredient
Premium indulgence and snacking are driving momentum at ice cream major Froneri – and sustainability is underpinning both trends
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
Mars vs Hershey: Snickers takes cheeky swipe at Reese’s
Mars turns confectionery rivalry into content gold, with bold new Snickers campaign
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
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
Mars taps reality TV for experiential M&M’s push
Confectionery brands are ditching traditional ads for immersive experiences as culture‑led campaigns reshape how sweets engage shoppers