Chocolate has a new problem. And it’s not cocoa prices
Rising temperatures are hitting chocolate demand, forcing manufacturers to rethink products, formats and sales strategies
Reformulation
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
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
Better Dairy self-affirms GRAS status for lactopontin
The precision fermentation company is targeting US nutrition and supplement launches while pursuing a separate regulatory pathway for infant formula
Protein boom powers confectionery growth
Protein is reshaping confectionery innovation, but consumers continue to put taste, texture and indulgence first
Less is more for food brands trying to meet modern shoppers’ health & safety needs
New research suggests familiar ingredients, minimal processing and shorter ingredient lists could give food brands an opportunity to capture a premium
Mars bets big on confectionery and snacking’s hottest trends
World’s biggest confectionery manufacturer bets on protein, bold flavours and affordable indulgence ahead of the key autumn/winter sales season
FDA eases salt-substitute rules amid MAHA push for healthier foods
The final rule gives food and beverage manufacturers greater flexibility to reduce sodium in products ranging from bread rolls and canned tuna to salad dressing and cheese, supporting FDA’s broader sodium-reduction goals
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
Barry Callebaut’s move beyond chocolate fails to convince investors
Chocolate producer’s transition into complete product solutions is designed to unlock growth, but investors remain unconvinced
The future of cocoa: Why volatility’s here to stay
Climate change, ageing plantations and fragile supply chains are putting cocoa under unprecedented pressure. The industry’s response could determine the future of chocolate itself
Mars gives Skittles a crystal crunch as texture trend accelerates
Confectionery giant gives Skittles a crunchy new twist, as texture becomes key confectionery battleground
Chocolate without cocoa? Why the industry’s taking alternatives seriously
Can alt cocoa secure chocolate’s future? As supply pressures mount, manufacturers are increasingly turning to cocoa-free and hybrid alternatives
Opinion
Beyond sugar reduction: The next challenge for food manufacturers
Low-sugar formulations no longer satisfy increasingly health-conscious consumers
Pladis sales pass £3.3bn but profits take a hit
Pladis doubles down on growth, investing in brands, manufacturing networks and sustainable ambitions
The rise of private label functional foods
Private label products are increasingly boasting functional benefits
Toblerone Biscoff and the trends transforming confectionery
Mondelēz’s latest launch capitalises on confectionery’s biggest trends as industry growth strategy shifts
Mondelēz makes Toblerone Pink Crush permanent in major first
Toblerone Pink Crush is here to stay as confectionery and snacking giant marking major production first
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
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
7 formulation challenges for plant-based meat and dairy
Taste and texture remain difficult to get right for meat and dairy substitutes
Can brands beat private label with feelings?
Food can give more to consumers than just taste and texture
The race to reinvent confectionery is on
From multisensory experiences to AI-powered product development, innovation is reshaping the confectionery industry
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
Food’s fight for the evening snack gets serious
From game nights to movie marathons, evening snacking has become one of food and drink’s most valuable occasions
Ferrero bets on Wonka to boost autumn sales
Ferrero revives iconic Wonka brand with extensive new range, as confectionery giant targets seasonal sales
Move out the whey, egg white protein is coming
Manufacturers may need to look beyond the typical proteins that have dominated the food and drink sector in recent years as demand for natural, high-protein products continues to grow. Having taken off in the US, could egg white protein be the next big...
Folgers enters functional coffee with protein, prebiotic and focus blends
JM Smucker will launch four instant-coffee varieties in November, as it pursues growth in functional beverages
Cadbury x Oreo: Do collaborations and health claims still drive growth?
Cadbury and Oreo embrace collaboration trend with Cadbury Delights Oreo launch, but do health claims go a step too far?
