PepsiCo bets on healthier versions of legacy brands
PepsiCo cuts sodium and sugar, while betting on fiber and protein
Sugar reduction
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
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
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
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
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
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
Confectionery trends: Balancing better-for-you trends and indulgence
What’s driving the new era of chewing gum?
Function, flavor and fun continue to drive gum’s trajectory within the broader confectionery space
Letter from the editor
The new candy aisle: Where wellness meets whimsy
Consumers are demanding cleaner labels and functional benefits from confectionery, but taste, texture and fun still rule, creating opportunities for brand to balance better-for-you innovation with indulgence
Confectionery trends: Balancing better-for-you trends and indulgence
Can candy revive RTD tea?
Candy-inspired nostalgia could give RTD tea a much-needed spark, as brands like Ryl Tea use confectionery flavors to attract younger, health-conscious consumers into the category
Has the ‘better-for-you’ boom gone too far in kids’ snacks?
As wellness claims flood the kids’ snacks aisle, some brands warn parents are becoming more sceptical of ‘better-for-you’ marketing and more focused on what products actually contain
Why thinking like an AI agent matters to marketing
Generative engine optimization is reshaping how brands get discovered
Kraft Heinz split in doubt as weak performance blunts break-up case
With performance still lagging, Kraft Heinz’s paused split looks increasingly uncertain
Confident but constrained: How small businesses are navigating a fluctuating economic environment
Between shifting consumer demand and economic instability, small businesses can still compete as long as adaptability remains part of their core infrastructure
Rethinking the coffee replacement
Coffee alternatives are rising not as replacements, but as functional upgrades
News Bites
GLP‑1 nutrition, Nestlé’s reset and the rising reformulation crunch
Food companies are being pushed to rethink everything from product design to portfolio strategy and ingredient standards
Food financial assistance restrictions fuel fight in 2026 budget debate
As Congress moves closer to a floor vote on the 2026 Farm Bill, a proposed amendment has ignited a high‑stakes debate over whether the federal government should restrict what SNAP benefits can buy nationwide
Mondelēz warns of anxious consumers as Middle East conflict threatens spending
While sales rise and cocoa stabilizes, the company keeps guidance steady amid fears of inflation and weakening confidence
What a new bill could mean for small businesses shut out of SBA loans
Democrat-led legislation aims to restore Small Business Administration (SBA) loans for immigrant‑owned small businesses
Why Haribo’s one-trick gummy focus is beating the world
Haribo is showing how a focus on core is driving global scale
The ‘warming’ buzz for alcohol-free booze is finally cracked
Industry players, academics and researchers have cracked the code for better tasting alcohol-free drinks - in different ways
As food brands tweak child marketing rules, UNICEF’s playbook still holds
As food brands rewrite child‑marketing rules, experts say voluntary action isn’t enough
