News & Analysis on Food & Beverage Development & Technology
As demand for plant-based dairy and protein sodas surges, a new large-scale Canadian facility is producing purified pea protein isolates to eliminate sensory off-notes and support emerging dietary needs
Premium ingredients, sophisticated branding and growing consumer trust fuel private label’s rise across food and beverage
Tariffs, weight-loss drugs and a more cautious US shopper are pushing the industry’s biggest names to chase growth in India, Latin America and Southeast Asia instead
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
Natural dyes require more than reformulation because supply chains must evolve too
Doughnut giant’s turnaround strategy shows signs of success, but losses persist
As conventional bread sales stagnate across mature markets, the world’s biggest bakery groups are committing billions to factories, digital systems and new product formats – a race for flexibility, not volume
Heatwaves have led to water shortages across the continent
Lotus Bakeries is making its biggest-ever investment to turn soaring demand for speculoos into lasting global growth
Chocolate leakage and uneven bake performance are often blamed on poor-quality chocolate, but the real problem frequently lies in ingredient performance and process consistency
The cereal giant has faced intense scrutiny for its use of controversial ingredients like petroleum-based dyes and butylated hydroxytoluene (BHT)
Letter from the editor
From combating food misinformation to redefining healthy eating and scaling AI-enabled innovation, IFT FIRST 2026 underscored how evidence-based science is reshaping the future of food
Snacks are the biggest beneficiary of Hollywood-powered marketing, with 60% of consumers noticing brand collabs “often or always” and 68% saying they’ve purchased a co-branded or special edition product
IFT FIRST
Growing consumer interest in specific fibers is prompting the promotion of fiber diversity as a way to deliver multiple health benefits while supporting product innovation
Outsourcing becomes a priority as CPGs seek greater flexibility, speed and resilience
Grupo Bimbo says it’s thriving alongside private label’s rise across the US grocery aisle, even as store brands outsell it in parts of its own core bread category
Are AI carts helping brands sell more products, or are they helping shoppers become smarter, more value conscious buyers?
Climate change is no longer a future threat for Europe’s food and drink. It’s already here, and it’s reshaping the way European food and drink operates
As SNAP enrollment shrinks, retailers rethink value, convenience and e-commerce
Nestlé delivers stronger organic growth and improving volumes in H1 2026, but net profit falls 31.4%
Excluded from the EUDR scope, palm oil waste could find new opportunities in regenerative agriculture
The traditional three-meal day falls from favour as consumers choose spontaneous snacking
Letter from the editor
From gut health and protein to olive oil, pantry staples and retail strategy, this special edition explores how brands are transforming specialty foods into everyday essentials
This summer’s frozen launches are answering an industry-wide call for convenience that doesn’t compromise on quality
As food companies seek measurable ways to demonstrate sustainability progress, attention is increasingly shifting upstream to the farm
World’s biggest chocolate producer weighs in on cocoa market concerns as UN issues El Niño warning
A new phase of grocery shopping is emerging, one that will push brands to compete on relevance rather than rely on inflation-driven dollar growth, private-label gains or consumers trading down
General Mills is the first company to face a subpoena as Florida opens a consumer-protection probe into a century-old dough conditioner most of the world abandoned long ago
“Tastes like growth” has become a punchline the jam giant would rather forget
Summer Fancy Food Show
Can heritage grains revitalize the flour category?
America’s obesity rate is falling as GLP-1 use reaches record highs, with similar trends emerging elsewhere and raising fresh questions about the future of food demand
The world’s biggest bakery company says it will become the first in its category to remove artificial colours, flavours, preservatives and emulsifiers across such a broad portfolio of everyday baked goods by the end of 2028
Soup-To-Nuts Podcast
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