News & Analysis on Food & Beverage Development & Technology
Flavors of the future: global inspiration meets local innovation
Demand for protein-forward, reduced-sugar and plant-based indulgence is forcing formulators like Luker Chocolate to balance nutrition claims with the taste and texture consumers expect
Turning LATAM’s abundant resources into growth will demand resilient farms, local production and sharper market choices
Confectionery’s biggest names are no longer just watching the alternative cocoa space – they’re shaping it
Nestlé to remove artificial food colourings from all products globally by the end of the year
Confectionery giant invests €1.5m in young scientists through Mars Impact Fund
Private equity is reshaping food and beverage, but rising costs raise questions over just how far it can go
Consumers aren’t simply looking for something tasty. Mondelēz International’s latest report suggests they increasingly want food that entertains, comforts and gives them something worth talking about
The deal includes the reopening of the Strait of Hormuz
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
The border closure between Uganda and the Democratic Republic of Congo has raised concerns over potential disruption to coffee trade - but is there a risk to global coffee prices?
Nestlé resets growth strategy with shift away from price hikes and back towards volumes, brands and execution
ADM argues food makers can no longer tackle sugar, sodium or clean label goals one at a time without risking taste, texture and cost
In the gap between consumers’ intention and reality, is there room for processed food in a healthy diet?
With a WeFunder campaign and institutional raise underway, Fudi Protein is positioning its alfalfa-derived Rubisco as a cost-competitive egg white replacement
Adding fibre to foods and beverages could help close the ‘fibre gap’, but reformulation challenges threaten taste and texture
Mars bets on smart manufacturing, using £190m UK factory upgrade to boost output and strengthen grip on global confectionery and snacking market
Barry Callebaut’s size has long been its strength. But with volumes down and shares under pressure, cracks are starting to show
Mexico is drawing billions from the world’s biggest F&B companies, but behind the investment wave sits a more complex mix of cost pressure, regulation and an increasingly competitive domestic landscape.
A US Food and Drug Administration (FDA) consultation on gluten labelling – now extended – raises fresh questions about how clearly food makers communicate risk
Cyberattacks are closing in on the food and drink sector, and the next one could be catastrophic. Is the industry ready for The Big One?
Cocoa prices plunge to two‑year low as surpluses reshape the market
Barry Callebaut plans to modernise Wieze and Halle sites, bolstering reliability and efficiency across its European supply network
From faster R&D to predictive product design, AI is transforming the future of sweets
Hershey’s profits have plunged again, but rising sales and recent acquisitions hint at a more complicated story
As GLP-1 drugs suppress hunger and compress eating occasions, fiber is emerging as a way to make smaller snacks feel functional, tolerable and worth the calories
From megamergers to shocking splits, Big Food is reshaping itself at breakneck speed. So, who’s next?
Leadership shake‑up at Barry Callebaut reveals deeper strategic tensions at the world’s biggest chocolate maker
Is enthusiasm for GLP‑1 weight‑loss drugs starting to fade?
Former Mars executive Paul Steed’s 63-month prison sentence for stealing more than $28m exposes how insider fraud can persist inside global food companies – and why scale can magnify risk
Barry Callebaut shakes up its leadership as Hein Schumacher steps in during a pivotal moment for the world’s largest chocolate maker
From cheese bites to RTD beverages, dairy is primed for success in the healthy snacking space
Protein is everywhere, but it’s showing up in warmer flavors, softer formats and more inclusive designs as brands rethink what ‘fuel’ really means
The latest Dietary Guidelines may not reinvent the wheel, but they offer manufacturers a roadmap to balance nutrition, consumer preference and formulation strategy across sweeteners, grains and processed foods, according to one expert
Cyber crime is hitting food and drink hard, exposing just how quickly supply chains can break. What can industry do to protect itself?
Could Barry Callebaut’s next move reshape the future of chocolate and snacks?
New regulation mandates symbols on foods high in sodium, sugar or saturated fat, in effort to combat chronic disease