Archives for September 22, 2026
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
From gut health to satiety: How APAC formulators are rethinking better-for-you products
Paid for by Roquette
Better-for-you innovation in APAC is moving beyond isolated health claims toward more integrated formulation strategies. How are ingredient solutions that combine functionality with sensory performance becoming increasingly important?
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
Restaurants recovering from sales slump with CPG brands
Restaurant spending rose 3.3% year over year in July, according to Bank of America Institute, but chains including Momofuku, Buffalo Wild Wings and Popeyes are still expanding their grocery-store presence
Flavors of the future: global inspiration meets local innovation
Why apple pie could be fall’s next breakout flavor trend
Apple’s rise in protein bars and social-first beverage content points to shifting trends in fall flavors beyond pumpkin spice
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
What makes a flavor take off and what doesn’t?
While virality may boost a flavor’s recognition, the ones that win long term bridge the gap between familiarity and novelty
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?
When food marketing slips into misinformation
New EU-funded research reveals how vague claims, hidden sponsorships and emotive content can mislead consumers – and where producers risk crossing the line
7 formulation challenges for plant-based meat and dairy
Taste and texture remain difficult to get right for meat and dairy substitutes
Healthier Choices: Dairy-free desserts, cultivated meat and grass-fed dairy
Dairy-free desserts, cultivated meat and grass-fed dairy feature in this edition of Healthier Choices
Nestlé: Asia must bridge the gap between food and nutrition security
Nestlé warns Asia faces a growing nutrition security gap despite improved food access, highlighting a need for better nutrition solutions