News & Analysis on Food & Beverage Development & Technology
Summer Fancy Food Show
Consumer demand for more targeted digestive benefits for different usage occasions is driving innovation across yogurt, fermented foods and traditional botanicals, while raising the stakes for education
Store brands continue to outpace national competitors in unit sales, as grocery shoppers rethink loyalty amid pricing pressures
America’s obesity rate is falling as GLP-1 use reaches record highs, with similar trends emerging elsewhere and raising fresh questions about the future of food demand
Summer Fancy Food Show
Established brands are reimagining how consumers use, and think about, olive oil through wellness-focused formats and packaging innovation
New Culture expands its animal-free casein portfolio with mozzarella patent
Agency pushes implementation to 2027 and seeks comment on removing competition and trust rules, prompting criticism from advocates
Summer Fancy Food Show
NielsenIQ says shifting shopping habits, online growth and changing drivers of consumer trust are redefining the path to purchase and opening doors for specialty manufacturers
Confection giant reports 99% certified cocoa, certified palm oil and growing supplier code adoption in its latest sustainability update
Retail in Focus
The nation’s largest pure-play grocery chain makes its first move into the Northeast following the botched Albertsons merger, but will it work?
Beverage flavour trends are changing fast and consumer demands are shaping innovation.
Soup-To-Nuts Podcast
Economic pressure, growing health awareness and AI-powered product evaluation are making shoppers more selective, forcing snack brands to prove their value beyond price, says NielisenIQ’s Chris Costagli
The company outlines a four-year productivity push as it navigates inflation and invests in product innovation
Sweets & Snacks Expo
The confectionery maker says future growth depends less on recruiting new snackers and more on creating more consumption occasions through micro-seasons, cultural moments and holiday extensions
Manufacturers have spent years responding to one consumer trend after another, but today’s snack has to satisfy every expectation at once
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
From WPC80 to lactoferrin, dairy companies globally are investing in premium protein capacity to capture growth in the high-end sports nutrition and functional food space
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
Soup-To-Nuts Podcast
Kiss the Ground CEO Evan Harrison and FOND Regenerative founder Alysa Seeland explain why rising consumer awareness is attracting retailers and what must happen before regenerative products can scale
Nestlé steps up efforts to transform farming practices as pressure mounts to decarbonise global supply chains.
Chobani and Danone’s court face-off demonstrates how fierce the battle in the ultra-high protein category has become
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
At‑home cooking, Latin‑inspired launches, a larger McCormick de Mexico stake and the ongoing Unilever integration shaped the quarter
Private equity is reshaping food and beverage, but rising costs raise questions over just how far it can go
Creating a heat-stable natural red remains one of food science’s toughest colour challenges
Sweets & Snacks Expo
The confection giant is leveraging protein, zero-sugar products and cross-category brand extensions to reach new consumers and help retailers merchandise a changing snacking landscape
Global Food Tech Awards
In protein, the real challenge isn’t invention – it’s getting to market and staying there
Opinion
Disclosing emissions data is crucial for transparency and accountability, but companies like Nestlé must do more to show what’s behind the data
Hershey names Heather Hoytink US president, highlighting renewed focus on growth
Rapid and same-day delivery are accelerating the shift to online grocery, with omnichannel shoppers spending more and delivery outpacing pickup
Will agentic commerce deliver on the personalization food and beverage has been trying to achieve?
If promotions are supposed to win back shoppers, why is private label still taking over the basket?
Nestlé makes regenerative agriculture mainstream in sustainability shift that could reshape standards across confectionery
America’s leading beverage companies have made a commitment to integrate global ingredient safety data directly into QR codes on cans and bottles
Mars to introduce artificial-colour-free M&M’s but reformulation challenges leave two colours out in the cold
Kraft Heinz shakes up global structure as separation remains on hold
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
The state of fermentation and cultivated ingredients: Where are we now?
Startups producing colors, proteins, sweeteners and specialty ingredients through fermentation are attracting investment, regulatory approvals and commercial partnerships as manufacturers seek alternatives to constrained conventional supply chains
The state of fermentation and cultivated ingredients: Where are we now?
Climate biotech Brevel is testing its ‘illuminated fermentation’ platform across coffee, cocoa and bioactive ingredients as it seeks to scale plant-cell-based production beyond the lab
Letter from the editor
From precision fermentation and cultivated proteins to next-generation ingredients, food-tech innovators are advancing sustainable production despite funding pressures, scale-up challenges and evolving consumer demand
The most important finding in Mondelez International’s latest State of Snacking report isn’t that people are snacking more but that the industry may no longer know what a snack is
Additives and artificial colors and flavors continue to be axed from formulas as the industry balances a meeting consumers’ health goals with nutrition policy
Soup-To-Nuts Podcast
Danone argues tomorrow’s nutrient-dense foods will be shaped first by healthier soils, smarter farming and stronger supply chains, creating new opportunities for protein- and fiber-rich products with lasting consumer appeal
America’s biggest birthday party is inspiring a summer of patriotic flavours, nostalgic treats and celebratory packaging
Data shows mood drinks gaining ground as consumers seek calm, sleep and alcohol-free social options