Reformulation

Up the food chain

How PepsiCo’s nutrition lead is making Big Food healthier

PepsiCo nutrition senior director, Dr Sue Gatenby, discusses reformulation, positive nutrition, GLP-1s, and the challenges facing the industry’s next generation

The alt cocoa boom: Big Chocolate’s new obsession

Volatile cocoa markets and growing supply concerns fuel the rise of alt cocoa as manufacturers fight to futureproof chocolate

Reformulation isn’t simply about replacing cocoa

The cocoa crisis has exposed a much bigger challenge for manufacturers – preserving flavour, texture, quality and consumer trust while navigating a volatile ingredient market

Inside Big Chocolate’s Cocoa Plan B

Confectionery’s biggest names are no longer just watching the alternative cocoa space – they’re shaping it

Nestlé to axe artificial colours worldwide in industry first

Nestlé to remove artificial food colourings from all products globally by the end of the year

Why food scientists still can’t crack the perfect natural red

Creating a heat-stable natural red remains one of food science’s toughest colour challenges

Function beats fame: why big food brands are losing their edge

Consumers want their problems solved and that’s how brands can grow

Mars’ artificial-dye-free push hits major reformulation hurdles

Mars to introduce artificial-colour-free M&M’s but reformulation challenges leave two colours out in the cold

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Ingredion-Tate & Lyle deal: the future of ingredients solutions

The two ingredients giants could provide a one-stop shop for F&B and it’s part of a growing trend that will change the future of ingredients

How are Nestlé, Danone and Muscle Milk rethinking reformulation?

Additives and artificial colors and flavors continue to be axed from formulas as the industry balances a meeting consumers’ health goals with nutrition policy

Do GLP-1 users like artificial sweeteners?

Users perceive sweeteners differently to sugar

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Why is Ingredion taking over Tate & Lyle?

Both companies will benefit from combining

Is ‘healthy enough’ the new ‘better for you?’

Winning brands balance health, indulgence and convenience

Clear whey drives functional drinks boom amid tightening WPI supply

Active consumers want high-protein drinks that are both nutritious and refreshing. Clear whey has become a key ingredient for such formulations

Nestlé USA eliminates artificial colors as part of broader reformulation overhaul

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

Nestlé’s global footprint extends reach of startup Helaina’s protein

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

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What do consumers think of cultivated meat?

Attitudes towards the category, which has not yet arrived on European shelves, are still developing

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

Confectionery trends: Balancing better-for-you trends and indulgence

Cargill joins alternative chocolate race with Barry Callebaut and Nestlé amid cocoa volatility

By upcycling grape seeds, Cargill’s new NextCoa offers CPG brands a vegan, allergen-free option as major manufacturers hedge against soaring cocoa costs

Added fibre: Why fortification is harder than it looks

Adding fibre to foods and beverages could help close the ‘fibre gap’, but reformulation challenges threaten taste and texture

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What if chocolate’s flavour was never really about cocoa?

As cocoa markets spiral through another year of chaos, cocoa-free alternatives are shifting from novelty to necessity

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When an ingredient goes viral, can the supply chain keep up?

As ingredient hype cycles accelerate, so do the risks of shortages, consistency and cost

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Will cocoa alts ever be sexy? Hershey backlash opens the debate

As cocoa markets fluctuate, Hershey’s controversy shows that while alt-chocolate is advancing fast, taste and transparency remain make-or-break for consumers

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Sweet proteins gain global momentum with latest regulatory win

Amai Proteins’ sweet protein secures regulatory approval in Singapore after recent US nod

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5 ingredients for upcycling in food production

Side streams and waste streams are often versatile and multi-purpose

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FDA takes aim at BHT and ADA in new post-market food chemical safety program

With BHT and ADA already on their way out of the food supply, some experts question whether FDA’s “swift” action is too little, too late

Why is plant-based dairy doing so much better than plant-based meat?

While the two formats both provide vegan alternatives to animal-sourced products, one is a clear winner in terms of market share

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From coffee to soda: How protein is making waves in beverage innovation

Drinks are a new frontier for protein innovation

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Aldi ramps up clean-label push with 44 new ingredient bans

Move affects 90% of store assortment as private-label-focused retailer responds to consumer ingredient concerns

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How fibre went from forgotten nutrient to consumer obsession

Once dismissed as dull, fibre is now reshaping global food and drink innovation

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Meat substitutes are only a small part of the plant-based market

Plant-based meat gets all the attention, but it’s actually traditional foods that dominate the sector

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Winners and losers of the UPF backlash

Who is benefitting from consumer scepticism around UPFs - and who isn’t?

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Artificial sweeteners: Why the science war is raging on

New health studies are reigniting a global battle over artificial sweeteners, leaving brands, regulators and consumers divided

Opinion

Why UPF panic and scratch-cooking nostalgia won’t send food backwards

The popularity of traditional ways of eating is incongruent with the current food landscape

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Big Food’s high‑stakes race to reformulate

From regulation changes to supply chain pressures, reformulation is reshaping Big Food – fast

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10 global trends shaping F&B

What trends are driving changes in the F&B industry?

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Hershey u‑turns as real chocolate makes a comeback

Hershey says it’s bringing real chocolate back to parts of its portfolio – could this small switch signal something much bigger for the confectionery industry?

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Beyond Meat pushes forward with repositioning in face of plummeting revenues

The plant-based company’s struggles have worsened, not improved

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Texture innovation: Confectionery’s next frontier

From freeze‑dried sweets to ultra‑indulgent chocolate, texture is taking centre stage

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From fitness to lifestyle: How protein demand has evolved

Protein is often associated with strength and fitness - but the category is no longer just about this

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Can brands cut sugar without killing taste, texture or trust?

As sugar shifts from ingredient to liability, food and drink manufacturers are rebuilding sweetness from the ground up using rare sugars, fibres and fermentation-driven innovation

Future Food-Tech San Francisco

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Collaboration, not capital, is driving the next wave of food innovation

Industry leaders at Future Food-Tech San Francisco say lower investment levels are giving rise to an era of deeper cooperation among stakeholders focused on creating healthier products

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Gut health trend enters new era

The gut health trend is entering its next phase – one shaped by sharper science, smarter consumers and big opportunities

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Can fermented bean protein be the new ‘it’ category?

Wildbrine bets big on creating a new category with its fermented chickpea salads

Seed oils are out, avocado oil is in – and snack brands are leading the switch

Chip makers are transitioning to avocado oil, due to backlash against seed and vegetable oils

Future chocolate: Mondelēz, Lindt and Barry Callebaut reshape taste

From Mondelēz and Barry Callebaut to Lindt, the future of chocolate is being defined by bold flavour innovation, smarter formulations and a refusal to compromise on indulgence

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Relaxation drinks boom as consumers seek calm

The global market for functional ‘chill out’ beverages is growing by more than 8% annually, driven by adaptogen-fueled brands like Recess, Hiyo, Brēz and Trip

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Is Asia the next GLP‑1 boom market and what it means for F&B?

After a slow start, Asia’s GLP‑1 weight‑loss market is poised for explosive growth as China and India tackle obesity and food and drink brands race to become essential GLP‑1 companions

Opinion

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The new paradox: Protein vs processing

Protein is the snack industry’s hottest claim but if the foods delivering it are still ultra-processed, the sector may be building its next health halo on shaky ground

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Consumers want to eat healthily - so why don’t they?

Industry can do more to encourage healthy diets