Protein
Forget breakfast: The battle for the morning snack is on
Consumers are increasingly turning to morning snacks for energy, focus and satiety, creating a fast-growing opportunity for food and beverage brands
Letter From The Editor
Dairy’s fight for growth and shelf space
From high-protein products and café-inspired creamers to AI-powered market insights, dairy brands are finding new ways to meet consumer demand and win shelf space
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
Dairy Innovations
New data platform reveals opportunities for dairy milk to win back shelf space
MilkPEP’s free, AI-powered market intelligence platform Milkscape gives milk processors and retailers access to consumer trends, sales data and insights to identify growth opportunities, drive innovation and boost milk sales
China Focus: Mengniu, Yili, alt protein hurdles, and the trends shaping food
From functional dairy and digitalisation to alternative proteins, we explore China’s food industry developments, emerging trends and the people shaping its future
Protein boom powers confectionery growth
Protein is reshaping confectionery innovation, but consumers continue to put taste, texture and indulgence first
As Thanksgiving budgets tighten, brands must justify their price
Thanksgiving shoppers still want abundance, but every purchase must earn its place
Creatine as a food ingredient remains popular with steady stream of new products
The ingredient once known as a sports nutrition supplement is increasingly making its way into food and beverage
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
Hormel’s $1B Brakebush deal would nearly triple chicken’s share of its protein portfolio
The deal would add a $1.2 billion foodservice chicken business as Hormel reshapes its portfolio around higher-growth opportunities
‘The world is changing faster than we can keep up with’: Arthur D Little’s Simon Guyomard-Norman on food innovation’s next steps
Shifts in the food sector will keep innovators on their toes
Skimpflation or sustainability? The debate behind the tinned mackerel row
The suggestion that supermarket tinned mackerel contained no mackerel was always going to attract attention. Yet beyond the headlines lies a far more complicated story.
Arla to pump €63M into high-protein dairy production
Arla Foods is planning to invest more than €63 million to expand production of two of its best-selling products.
5 clues to the future of grocery in Whole Foods’ latest LEAP Cohort
From culturally specific flavors to functional foods that don’t look like supplements, the 10 brands selected for Whole Foods’ 2026 accelerator offer a window into where the retailer sees opportunity
Protein, coffee and convenience drive Chobani’s next phase of expansion
Health and wellness trends have galvanised demand for nutrient-rich foods, supporting sales expansion across key dairy categories. US Greek yogurt major Chobani is taking note
The rise of private label functional foods
Private label products are increasingly boasting functional benefits
CP Foods taps protein boom with chicken and egg push
As protein demand grows beyond traditional categories, CP Foods is still determined to grow conventional chicken and egg sectors via format innovation and accessibility enhancement
FDA’s GRAS overhaul could add pressure to agency – can AI help?
SciPinion says its new SciBridge Safety Suite can help companies identify and document similarities between new ingredients and substances FDA has previously reviewed, potentially easing pressure on an already resource-constrained agency
Flavors of the future: global inspiration meets local innovation
Functional chocolate puts formulation innovation into overdrive
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
Flavors of the future: global inspiration meets local innovation
Letter from the editor: Flavors of the future
From Filipino ube to North African harissa – how are global flavors shaping CPG innovation and what ingredients are leading the charge?
7 formulation challenges for plant-based meat and dairy
Taste and texture remain difficult to get right for meat and dairy substitutes
One halal standard to rule them all? Saudi Arabia’s trillion-dollar bet
A Saudi-led push to harmonise halal rules could reshape global food trade
Nestlé Russia under state control: What happens next?
As the dust settles on Russia’s takeover of Nestlé’s local operations, analysts warn the move could reshape how multinationals assess risk in the country
How bone broth is aligning with clean label and women’s health trends
Bone broth may find new relevance as consumers seek protein, simplicity and nutrient density
Alternative proteins have disappointed investors – but it’s not the end
Taste and affordability challenges have dented consumer uptake and limited the category’s commercial potential. Can the sector’s fortunes turn?
Plant-based foodservice has a menu availability problem, says GFI
Plant-based foodservice customers visit restaurants about 50% more often than meat-only consumers and spend roughly $1,950 annually at quick-service venues, according to Good Food Institute research
Once Upon a Farm Bets on innovation, coolers and category expansion to reach $1 billion
Since it’s IPO earlier this year, Once Upon a Farm aims to strengthen household penetration by innovating its core business and consistently entering new, emerging categories