PepsiCo, Danone & Nestlé: how AI is powering F&B growth
AI is transforming how F&B giants cut costs, boost efficiency and innovate faster — turning data into a powerful competitive edge
Start-ups
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
The F&B jobs AI is targeting, but is it really that dire?
AI is accelerating reformulation, automation and data-led decision making at a pace that is already reshaping roles across the food and drink workforce
Alfalfa-based egg white alternative inches closer to market
With a WeFunder campaign and institutional raise underway, Fudi Protein is positioning its alfalfa-derived Rubisco as a cost-competitive egg white replacement
Future Food Tech San Francisco
AI assists, but active ingredients still lead in wellness innovation
Industry leaders at Future Food Tech said AI tools are helping product developers, yet rigorous ingredient science continues to set the pace for better-for-you foods and beverages
Kraft Heinz details $600M investment plan to reignite US growth, scale global ‘blueprints’
Kraft Heinz outlined a $600 million investment plan across pricing, R&D, marketing and sales to revive US market share, accelerate innovation and scale successful models from Canada, Europe and emerging markets.
Global Food Tech Awards 2026
Global Food Tech Awards 2026: Americas shortlist reveals industry giants
The Americas are making noise on the global food tech stage in this powerful top 10 line-up of finalists
PepsiCo cuts prices on Lay’s, Cheetos and Tostitos ahead of Super Bowl
CEO calls the move a ‘surgical investment’ as the company integrates Siete Foods, Poppi and its expanded Celsius partnership while preparing relaunches of Gatorade and Quaker Oats
What does Hain Celestial’s sale of its North American snack business signal for the category?
After years of acquisitions and declining sales, the health-focused food company is narrowing its portfolio and using the proceeds to shore up its balance sheet
Soup-to-Nuts Podcast
What will it take to rebuild plant-based and cultivated meat?
As protein demand rises and consumers grow choosier, Good Food Institute Founder Bruce Friedrich outlines how plant-based and cultivated meat can move beyond hype and become investable, scalable industries
Hellmann’s, Heinz and McCormick dominate the mayo market – but for how long?
Mayonnaise giants are squaring off against better-for-you upstarts like Graza and Chosen Foods in the race to reinvent a creamy classic
Cocoa crunch: How shortages are rewriting chocolate’s future
As climate, disease and regulation strain global cocoa supply, manufacturers are turning to low‑cocoa and cocoa‑free innovations to protect margins and future-proof their portfolios
Rethinking ‘clean’ water in the bottled water aisle
For startup Loonen, water isn’t just water - it’s spring-sourced and filtered with an emphasis on minimizing plastic across the supply chain
As cocoa chaos continues, Kokomodo finds its moment
Why ‘climate-proof’ cacao start-up Kokomodo is hedging its bets on an increasingly stronger future for cell cultured cocoa
Cautious optimism: Will the CPG food industry return to growth in 2026?
Steady wages, tax refunds and undervalued assets set the stage for targeted growth and strategic deals
Africa’s new appetite: Inside the rapid rise of convenience snacking
Africa’s booming youth population is transforming the bakery and snacks landscape, creating opportunities for brands rooted in local culture and convenience
Gut health: Innovations shaping a $51bn industry
From microbiome-first foods to AI-powered diagnostics, discover the innovations shaping the future of wellness
Has the cocoa crisis changed chocolate forever?
The cocoa crisis is forcing chocolate manufacturers to rethink everything - from sourcing and compliance to innovation and consumer trust
Up the food chain
EFSA’s new boss: Why faster risk assessments are my guiding light
The newly appointed Dr Nikolaus Kriz has ambitions to optimise European food safety
AI helps Hovis, Mars and PepsiCo cut factory downtime
From bread lines to snack plants, manufacturers are turning to artificial intelligence to predict breakdowns and keep production running at full speed
Could 3D food printing be moving one step closer to mainstream adoption?
3D food printing is moving rapidly into commercial applications, but scientists stress that the next breakthroughs will depend on advances in printability, adaptability, safety, and consumer trust
The new rules of snacking: How to navigate a $150bn market in flux
Data from Conagra and Circana shows how shifting tastes, wellness demands and convenience are rewriting the playbook for snack makers worldwide
Future Food-Tech Chicago
Coffee crisis: What will it take to close the looming ‘massive’ supply-demand imbalance?
Demand for coffee is rising, but current production is threatened by climate change and geopolitical tensions in regions where the crops are concentrated – creating an opportunity for new methods for creating coffee and alternatives
Can AI protect future food security?
Climate change is threatening the world’s food supply, but could AI be the unexpected hero?
Kraft Heinz packaging challenge winner revealed
The winner of a major, global packaging innovation competition headed by Kraft Heinz has been announced
Founders' Fundamentals
Surviving tariffs: How CPG startups can prepare for whatever comes next
CPG founders must think on their feet to work around tariff-induced supply chain disruptions, collaborating with co-manufacturers and ingredient suppliers on innovative solutions to business obstacles
Big Interview
EFSA’s future: Executive director Bernhard Url reveals the vision
How will the European Food Safety Authority evolve to combat the world’s food and drink safety challenges?
Why it’s time for producers to dig into regenerative agriculture
Regenerative agriculture is more than a trend: it’s a fundamental rethink of how we grow, source and sell food. As pressure mounts to deliver food that does more than just taste good, food producers have a pivotal role to play
Trump tariff chaos accelerates AI integration
Ongoing US trade tariff uncertainty is forcing some food and beverage firms to more rapidly bring AI into their processes
Cell-cultured meat gains traction with regulatory wins and scaleups
Cultivated meat and fat edge closer to scale and shelves worldwide
Natural Products Expo West
Mondelez SnackFutures’ investments reveal playbook to tackle snack industry’s biggest challenges
Snacking may be here to stay, but what consumers want - and how companies source it - are evolving quickly, prompting Mondelez to narrow the aperture of its investment strategy
The Global Food Tech Awards 2025
Global Food Tech Awards 2025: Innovation shines in Americas heat as finalists announced
A novel bubble-based precision fermentation technology has scooped the top prize in the Americas heat of the inaugural Global Food Tech Awards
Natural Products Expo West
From niche to necessity: How global flavors are shaping grocery
Brands tackle authenticity, consumer education and perception to bring diverse flavors to market
How Mondelēz International is using AI to maximise product innovation
From production and supply chain optimisation, to marketing and consumer engagement, AI transforming the confectionery sector. Here’s how
Cultivated meat on a farm? Putting farmers at the centre of a new technology
Cultivated meat is often seen as anathema to traditional farming practices. But what if it can be produced on a farm, by farmers?
Is macauba a rainforest-friendly alternative to palm oil?
Palm oil is cheap to produce in large quantities but unsustainable production methods, notably deforestation, means the bad can far outweigh the good. As a result, brands are increasingly distancing themselves from the use of irresponsible palm oil in...
If biomanufacturing is the next industrial revolution, what does that mean for food ingredients?
Will a large percentage of flavors, colors and sweeteners be made in bioreactors by 2050 or are the costs and challenges associated with precision fermentation technology such that it only makes sense to produce a handful of high-value ingredients in...
Plant-based cheese made with microalgae protein in development for global market
In Israel, a microalgae-based protein company and a vegan foods manufacturer are collaborating to develop protein-enriched plant-based cheese.
Sustainability
GoodSam Foods and Luker Chocolate launch education programme for young cocoa farmers
Connecticut-based healthy snack food brand GoodSam Foods has announced a new venture with Colombian chocolate manufacturer Luker Chocolate to boost educational programmes in cocoa communities.
Animal proteins... made by plants? 'Molecular farming’ co Moolec Science to go public via SPAC
Moolec Science – which has developed a ‘molecular farming’ platform to produce plants that express animal proteins – is going public via a special purpose acquisition company (SPAC)* in a deal expected to close later this year.
Deforestation: JBS unveils forest fire taskforce to protect 2.5 million hectares in Brazil
JBS is often accused of indirectly sourcing cattle from unscrupulous Brazilian farmers who have illegally started fires in order to clear large areas of land.
De La Calle’s fermented tepache brings Mexican street food culture to US with $7m fundraise
With the help of a $7m fundraise, Startup De La Calle is bringing to more Americans nationwide a modern version of the beloved and naturally functional Mexican “street vendor treat” tepache – a probiotic beverage made from fermented organic pineapples...
Sustainability at the source: How Unilever is addressing deforestation, living wages, and regenerative agriculture
How is Unilever ensuring sustainability in sourcing regions? Hanneke Faber, President Foods & Refreshment at Unilever, weighs in.
ADM leverages scale for sustainability: ‘We see this as a unique and important opportunity’
ADM connects crops to market, processing agricultural commodities for human and animal health. We caught up with Alison Taylor, the company’s Chief Sustainability Officer, to learn how this unique position in the supply chain, coupled with ADM’s global...
'We are actively looking at all major animal-protein categories...' NotCo raises $235m in series D to expand its global plant-based meat, dairy empire
Santiago-based food tech company NotCo has raised $235m in a Series D round led by Tiger Global and supported by DFJ Growth Fund, ZOMA Lab, athletes Lewis Hamilton and Roger Federer, and musician and DJ Questlove, taking its cumulative funding to $350m...
Sodium reduction: When it comes to salt perception, size matters, says MicroSalt
It’s well-known that the smaller the salt crystals, the saltier they taste, which means less is more, an enticing proposition for snack makers looking to reduce sodium. However, simply finely grinding table salt and sprinkling it on potato chips won’t do...
Modified starch ‘ink’ developed for 3D printing: ‘They’re simple, cheap and easy to implement on an industrial scale’
‘Ink’ used to make foods and novel materials by additive manufacturing have been developed by food engineers from modified starch.