News & Analysis on Food & Beverage Development & Technology
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
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
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
The Italian baking, chocolate and ice cream ingredients maker will focus on M&A, supply chain optimization and international expansion
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
Nestlé steps up efforts to transform farming practices as pressure mounts to decarbonise global supply chains.
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
Will agentic commerce deliver on the personalization food and beverage has been trying to achieve?
Nestlé makes regenerative agriculture mainstream in sustainability shift that could reshape standards across confectionery
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?
Precision fermentation player scales OvoPro production, with 550% growth in first four months of 2026
If functional snacks are booming, the ingredients powering them show a category in transition
Consumers aren’t simply looking for something tasty. Mondelēz International’s latest report suggests they increasingly want food that entertains, comforts and gives them something worth talking about
Winning brands balance health, indulgence and convenience
Mondelēz names Amit Banati EVP and CFO, signalling continuity and a sharper focus on execution, as competition in snacking intensifies
The deal includes the reopening of the Strait of Hormuz
A new campaign on ultra processed food education highlights systemic nutrition barriers, while food science experts stress the need to define the polarizing term before linking it to health outcomes
The border closure between Uganda and the Democratic Republic of Congo has raised concerns over potential disruption to coffee trade - but is there a risk to global coffee prices?
Food and beverage giant says it might reverse coffee price hikes as commodity costs decline
Nestlé leans into bold, trend-driven twists while Ghirardelli bets on premiumization of classic flavors to reach consumers looking for ‘homemade’ indulgence
Snack brands are targeting fluid eating occasions with products that deliver nutrition in smaller portable formats, aligning with healthier snacking trends to suit busier lifestyles
Executives expect consumers to remain value-conscious, but believe investments in “remarkability” can boost growth across key categories
Unilever stands by $40bn McCormick deal as scrutiny grows over whether streamlining will strengthen the group or weaken it
The company is putting money into pricing and reinvesting in its biggest names
Nestlé resets growth strategy with shift away from price hikes and back towards volumes, brands and execution
ThaiFex-Anuga Asia 2026
The western world is home to many of the world’s most established food brands, so what strategies can Asian brands use to crack desirable markets like Europe or the US?
Is hojicha quietly positioning itself as matcha’s successor? From drinks to desserts, this green tea is gaining momentum and the industry is taking notice
Unilever’s $40bn Foods deal with McCormick is facing mounting backlash as questions over strategy and valuation put the deal under pressure
AI’s real value may lie in helping consumers choose – not discover
Bob Red Mill’s first redesign since the ’90s makes its products easier to find and more compelling to loyal and new consumers
ADM argues food makers can no longer tackle sugar, sodium or clean label goals one at a time without risking taste, texture and cost
In the gap between consumers’ intention and reality, is there room for processed food in a healthy diet?
With a WeFunder campaign and institutional raise underway, Fudi Protein is positioning its alfalfa-derived Rubisco as a cost-competitive egg white replacement
Adding fibre to foods and beverages could help close the ‘fibre gap’, but reformulation challenges threaten taste and texture
The emergence of ‘Ozempic personality’ is intensifying questions about how GLP-1s are changing cravings, impulse eating and reward-seeking behaviour
Forty major food companies pledge to accelerate regenerative methods across their supply chains
Generative engine optimization is reshaping how brands get discovered
The proposed deal would unite two of the food and beverage industry’s largest ingredients makers
High rejection rates and a tight 80-day filing window are turning what should be straightforward IEEPA tariff refunds into a high-stakes, error-prone process for small and mid-sized CPG brands