Inside Big Chocolate’s Cocoa Plan B
Confectionery’s biggest names are no longer just watching the alternative cocoa space – they’re shaping it
Reformulation
Consumers stock up on GLP-1-coded protein shakes on Amazon Prime Day
Shopper satisfaction dips nine percentage points, as consumers reduce spending year over year
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
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
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
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
Inside the science of making healthier food consumers will actually buy with ADM
ADM argues food makers can no longer tackle sugar, sodium or clean label goals one at a time without risking taste, texture and cost
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
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
Cacao pods and ‘ugly’ potatoes powering the upcycled foods movement
Brands like Roots Farm Fresh, Blue Stripes and Salt and Straw are finding new value in food waste through upcycled snacks and frozen foods
Future Food-Tech San Francisco
Danone bets on nutrient quality, not quantity, as consumers look to food for health
Danone’s R&D chief lays out why the future of food hinges on bioavailability, behavior change and nutrient quality – not just bigger numbers on the label
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
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
Half of US shoppers worry about artificial ingredients, want EU-style bans
A new Acosta Group study finds growing demand for transparency and cleaner labels as consumers push for stricter rules on artificial ingredients
What is yerba mate and why is this natural energiser going global?
Yerba mate is breaking out from its South American roots, fuelled by soaring exports, innovation and booming global demand for natural energy beverages
Mondelēz charts next growth wave across North America, Europe and emerging markets
The company is tailoring its strategy by region, courting value‑seeking US shoppers, fixing European chocolate margins and using Oreo‑led biscuits and cakes to unlock runway across China, India, Brazil and Mexico
Hershey blasted by Reese’s family over core ingredient changes
Reese family sends open letter to Hershey, challenging whether the confectionery giant is protecting the Reese’s legacy
What’s at stake for Danone in 2026?
From maintaining growth in protein and specialized nutrition to propping up plant-based and creamers, here’s what Danone must focus on
Fiber is entering its protein moment – and it’s more multi-faceted than we think
How advances in fiber chemistry and sourcing may influence the next generation of food products and health
Protein, probiotics and clean-label products top targets in new wave of CPG lawsuits
Law firms warn CPG clients to prepare for tougher scrutiny under MAHA-driven policies, Prop 65 claims and state-led investigations targeting ingredients, packaging and label language
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
Clean label vs. functional foods: Can the two trends coexist?
Functional foods are often ultra-processed – but can they be clean label?
Kroger, Hy-Vee and UNFI make better-for-you private-label plays in 2026
Store brands nearly triple the dollar sales growth of national brands, as grocers position wellness-focused products to capture health-conscious shoppers
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
Consumers still cutting meat intake: What is a reductarian?
Lowering meat consumption remains a key part of European diets
Diet Trends
Millennials and Gen Z scrap formal diets for functional and high-protein foods
Spins analysts say younger consumers are turning to wearable technology and AI tools to customize nutrition and choose foods that deliver health benefits and flavor
Mondelez, Uncle Saba’s: Nostalgia and mindfulness shaping snack trends
Sentimentality and health are increasingly influencing consumer snack choices, as they seek comfort, tradition and emotional connection in their purchases
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
Should ultra-processed foods be defined by what they’re not?
Foods that do not meet the definition of ‘non-ultra-processed’ are UPFs by default
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
Clean-label: How ingredients lists can be made shorter
Companies are aiming to streamline their ingredients lists
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
Patents plummet in alt proteins: Has innovation ground to a halt?
Alternative proteins have lost a lot of popularity in recent years, and this is reflected in IP activity
SVZ sees health craze as opportunity, not threat
The ingredients company suggests that its focus on fruit and veg puts it in a prime position to benefit from consumer obsessions with health
World’s biggest chocolate supplier makes move away from cocoa
Barry Callebaut explores cocoa alternatives amid rising costs and climate pressure
Yuka brings aspartame fight to the US
Report calls for ban on ingredient found in thousands of common food and beverage products
Sweeteners in focus
Sugar isn’t the only sweet solution: How modern sweeteners are changing the game
Kerry Group and NotCo show how advanced sweetening systems can overcome many of the technical, sustainability and cost barriers with sugar reduction