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
7UP leans into flavor with first major reformulation in more than 15 years
Hershey’s stepping up its premium ambitions with elevated products, strategic acquisitions and a growing focus on affordable indulgence
Natural dyes require more than reformulation because supply chains must evolve too
Will the use of whey in trending foods and beverages have a knock-on effect on essential categories?
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
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
Soup-To-Nuts Podcast
Manufacturers must rethink formulation in the post-GLP-1 era to account for shifting consumer desire from hero ingredients to products that deliver multiple health benefits, fit into their everyday routines and justify their price
Like other major FMCGs, the biggest growth for Mondelēz is outside developed markets
Soup-To-Nuts Podcast
J&J Snack Foods says the answer lies in evolving heritage brands and products but not the emotional experiences consumers associate with them
Nestlé delivers stronger organic growth and improving volumes in H1 2026, but net profit falls 31.4%
Lindt brings Dubai chocolate trend to ice cream as confectionery brands continue to diversify
Amid booming demand for protein, how can dairy processors unlock capacity without expanding plants?
Rising costs, changing consumer demands and fast-moving trends are reshaping confectionery innovation. But what does it take to stand out?
Summer Fancy Food Show
How two founders are reviving classic snacks (or meals) in a frozen format with a fun twist
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
The regulatory landscape surrounding ultra-processed foods is changing rapidly. Here’s what has already happened, what’s coming next and why manufacturers should be paying attention
Summer Fancy Food Show 2026
Bone broth’s versatility across beverage formats reveals there’s more to it than a functional, savory drink
Shopper satisfaction dips nine percentage points, as consumers reduce spending year over year
Nestlé to remove artificial food colourings from all products globally by the end of the year
The Ingredion-Tate & Lyle deal signals a shift in the ingredients industry, where technical expertise is becoming as valuable as the ingredients themselves
GLP‑1 adoption is scaling rapidly and the brands that win are focusing on delivering nutrition for broader appeal rather than a niche segment
News Bites
Cleaning up labels is no longer enough – value-driven consumers are forcing the industry to rethink the balance of price, health and convenience
Creating a heat-stable natural red remains one of food science’s toughest colour challenges
Sweets & Snacks Expo
As consumers become more selective about calories and spending, Kellanova is building snacks around specific occasions and need states—using protein-packed RXBAR launches and sensory-driven Cheez-It Crunch as examples of a broader innovation strategy
Mars to introduce artificial-colour-free M&M’s but reformulation challenges leave two colours out in the cold
Elmhurst 1925 extends clean-label portfolio with RTD plant protein shakes
Former better-for-you candy disruptor moves to the savory aisle with a healthier take on the classic potato chip
The state of fermentation and cultivated ingredients: Where are we now?
The future of sweetness may not be about replacing sugar with a single ingredient, but about redesigning how sweetness itself is built
Additives and artificial colors and flavors continue to be axed from formulas as the industry balances a meeting consumers’ health goals with nutrition policy
If functional snacks are booming, the ingredients powering them show a category in transition
Winning brands balance health, indulgence and convenience
Active consumers want high-protein drinks that are both nutritious and refreshing. Clear whey has become a key ingredient for such formulations
As the reformulation goalposts continue to move, experts from PepsiCo, the European Snacks Association, the American Bakers Association, 210 Analytics and FDF Scotland’s Reformulation for Health Programme ask whether manufacturers can keep pace
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
US rollout aims to fill gap between toddler food and traditional snacks for kids 4 years-plus
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
With sugar reduction now table stakes, brands in the kids’ juice aisle are pushing into functional nutrition to differentiate and drive the next phase of growth
For Muscle Milk, the challenge – and opportunity – is to meet consumers’ varied needs with simplicity and nutrient density
Global peanut butter sales are projected to reach $8.5B as CPG brands roll out better-for-you, portion-controlled innovations