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Could climate change force a rewrite of the world’s recipes?

Could climate change force a rewrite of the world’s recipes?

27-Aug-2026 | By Jimmy Nicholls

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How Pringles has engineered the physics of the perfect dip

How Pringles has engineered the physics of the perfect dip

27-Aug-2026 | By Gill Hyslop

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UK food consumers increasingly shun on-the-go impulse buys

From farm resilience to nutrition security: APAC food leaders map priorities for a resilient food system

Terms including ‘burger’ and ‘sausage’ could be added to EU ‘meaty’ names ban

Meet Connie, Freddie and Eddie – bakery’s new decorating crew

Which food trends are big in Africa?

Rizz, 6-7 and brainrot: Can food and drink speak internet without sounding cringe?

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In focus

Would you eat a cookie made from a plastic bottle?

Would you eat a cookie made from a plastic bottle?

25-Aug-2026 By Gill Hyslop

From surface to core: Texture’s new role in snack innovation

From surface to core: Texture’s new role in snack innovation

Paid for by Nexture

Why the former McVitie’s boss is betting on private label

Why the former McVitie’s boss is betting on private label

26-Aug-2026 By Gill Hyslop

Walnuts bring premium appeal, nutrition, and texture to bakery innovation

Walnuts bring premium appeal, nutrition, and texture to bakery innovation

Paid for by California Walnut Board

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The sticky business of scaling pinsa

The sticky business of scaling pinsa

Retailer & shopper insights

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UK food consumers increasingly shun on-the-go impulse buys

UK food consumers increasingly shun on-the-go impulse buys

26-Aug-2026By Thomas West

IQBAR, Fox’s and Paris Baguette fuel pumpkin spice’s autumn takeover

IQBAR, Fox’s and Paris Baguette fuel pumpkin spice’s autumn takeover

24-Aug-2026By Gill Hyslop

Oreo, Pringles and Pepperidge Farm turn scarcity into snack theatre

Oreo, Pringles and Pepperidge Farm turn scarcity into snack theatre

17-Aug-2026By Gill Hyslop

Partner insightMore →

Wild Blueberries: The Choice for Your Formulations

Wild Blueberries: The Choice for Your Formulations

Paid for by Fruit D'or

Spark some interest!

Spark some interest!

Paid for by Givaudan

Create floral-inspired bakes with natural colours

Create floral-inspired bakes with natural colours

Paid for by Givaudan

OvoPro™: Clean-Label, Egg White Replacement

OvoPro™: Clean-Label, Egg White Replacement

Paid for by The EVERY Company

Manufacturers

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Why the former McVitie’s boss is betting on private label

Why the former McVitie’s boss is betting on private label

26-Aug-2026By Gill Hyslop

The sticky business of scaling pinsa

The sticky business of scaling pinsa

25-Aug-2026By Gill Hyslop

Pork rinds boldly go where no fried pork snack has gone before

Pork rinds boldly go where no fried pork snack has gone before

21-Aug-2026By Gill Hyslop

Confectionery fraud surges as manufacturers struggle to stay ahead

Confectionery fraud surges as manufacturers struggle to stay ahead

20-Aug-2026By Donna Eastlake

Events & webinars

Climate Smart Food 2026

Climate Smart Food 2026

15-Sep-2026

Webinar

27-Aug-2026

Regulation, policy & food safety

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Terms including ‘burger’ and ‘sausage’ could be added to EU ‘meaty’ names ban

Terms including ‘burger’ and ‘sausage’ could be added to EU ‘meaty’ names ban

26-Aug-2026By Augustus Bambridge-Sutton

3 lessons from a year of high-profile food recalls

25-Aug-2026By Deniz Ataman

Avo oil under pressure: Science and lawsuits challenge the premium halo

Avo oil under pressure: Science and lawsuits challenge the premium halo

20-Aug-2026By Gill Hyslop

FDA considers new natural food color petitions as synthetic dye phaseout looms

FDA considers new natural food color petitions as synthetic dye phaseout looms

19-Aug-2026By Elizabeth Crawford

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