Hershey’s push for premiumisation picks up pace
Hershey’s stepping up its premium ambitions with elevated products, strategic acquisitions and a growing focus on affordable indulgence
Reformulation
One brand, two companies: Who has control when a brand is licensed?
A licencing agreement can give a certain level of control of a brand to the licensee
Could soaring whey prices make infant formula even more expensive?
Will the use of whey in trending foods and beverages have a knock-on effect on essential categories?
Why chocolate goes wrong in baking
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
Nestlé kicks off Christmas countdown with festive Milkybar
Nestlé ramps up innovation with a new festive Milkybar
Hershey raises 2026 forecast following blockbuster Q2
Hershey posts strong second-quarter results, with sales and earnings growth driving an optimistic outlook
Mondelēz growth boosted by emerging markets as Europe sees decline
Like other major FMCGs, the biggest growth for Mondelēz is outside developed markets
Nestlé’s turnaround gains momentum despite profit drop
Nestlé delivers stronger organic growth and improving volumes in H1 2026, but net profit falls 31.4%
Oreo goes beyond biscuits with major snacking push
Oreo expands beyond the biscuit aisle with mini snack bags
10 food giants in Africa
In a continent that’s a key area of growth, which food companies are dominating?
Lindt turns Dubai chocolate craze into ice cream
Lindt brings Dubai chocolate trend to ice cream as confectionery brands continue to diversify
Gen Alpha and Beta: Confectionery’s next battleground
Freeze-dried sweets, bold flavours, Roblox activations and AI-powered engagement – the forces reshaping confectionery innovation as brands look beyond Gen Z
Aero meets Milkybar as Nestlé bets on brand power
Nestlé combines two iconic brands as collaborations gain traction in confectionery
Who will win the ingredients power struggle?
Ingredion’s takeover of Tate & Lyle is the latest deal in a rapidly changing ingredients sector, so which companies will be tomorrow’s winners?
Confectionery’s innovation dilemma: Doing more with less
Rising costs, changing consumer demands and fast-moving trends are reshaping confectionery innovation. But what does it take to stand out?
Global dairy’s Big 7 pivot to protein and cheese
In mid 2026, slower milk growth is reshaping production priorities as processors chase stronger returns from cheese, whey and high-value ingredients
Reformulation isn’t simply about replacing cocoa
The cocoa crisis has exposed a much bigger challenge for manufacturers – preserving flavour, texture, quality and consumer trust while navigating a volatile ingredient market
Inside Big Chocolate’s Cocoa Plan B
Confectionery’s biggest names are no longer just watching the alternative cocoa space – they’re shaping it
Nestlé to axe artificial colours worldwide in industry first
Nestlé to remove artificial food colourings from all products globally by the end of the year
Why food scientists still can’t crack the perfect natural red
Creating a heat-stable natural red remains one of food science’s toughest colour challenges
Function beats fame: why big food brands are losing their edge
Consumers want their problems solved and that’s how brands can grow
Mars’ artificial-dye-free push hits major reformulation hurdles
Mars to introduce artificial-colour-free M&M’s but reformulation challenges leave two colours out in the cold
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
Do GLP-1 users like artificial sweeteners?
Users perceive sweeteners differently to sugar
Is ‘healthy enough’ the new ‘better for you?’
Winning brands balance health, indulgence and convenience
Clear whey drives functional drinks boom amid tightening WPI supply
Active consumers want high-protein drinks that are both nutritious and refreshing. Clear whey has become a key ingredient for such formulations
Nestlé USA eliminates artificial colors as part of broader reformulation overhaul
While Nestlé has reached this particular milestone ahead of schedule, it positions the achievement as one step in a longer-term strategy focused on cleaner labels, product innovation and greater consumer trust
Nestlé’s global footprint extends reach of startup Helaina’s protein
The partnership is a crucial milestone toward meeting infants’ nutritional needs in larger populations given Nestlé’s global footprint that would be difficult for the startup to achieve independently
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
Confectionery trends: Balancing better-for-you trends and indulgence
Cargill joins alternative chocolate race with Barry Callebaut and Nestlé amid cocoa volatility
By upcycling grape seeds, Cargill’s new NextCoa offers CPG brands a vegan, allergen-free option as major manufacturers hedge against soaring cocoa costs
Added fibre: Why fortification is harder than it looks
Adding fibre to foods and beverages could help close the ‘fibre gap’, but reformulation challenges threaten taste and texture
