Opinion
Nestlé’s alt chocolate bet is make-or-break for cocoa-free
This is no ordinary product launch. The stakes are high for cocoa-free chocolate
Ingredients
Future Food-Tech San Francisco
Clean label drives protein innovation – from seaweed stabilizers to yeast‑based alternatives
Ingredient innovators are using macroalgae and microbial fermentation to reshape the future of clean‑label, high‑functionality protein products
McCormick’s results take a back seat as Unilever deal nears
Sales are steady and margins remain under pressure, but attention has shifted firmly to a potential tie-up with Unilever.
California’s tortilla rule underscores the shift in market power
The Golden State’s folic acid mandate for corn masa shows how one state is once again reshaping national manufacturing
FDA delays beetroot red and spirulina color approvals amid stakeholder safety and labeling worries
Agency delays effective dates for color additives after GMO/Toxin Free USA and Obelisk Tech Systems challenge safety reviews and ‘no artificial colors’ labeling
Can enzymes really reduce bitterness in industrial bread?
With reformulation exposing bitterness and flattening flavour in industrial bread, enzymes are now being tested as a targeted way to rebalance taste at source – but how far they can go remains unclear
Rising grocery costs loom as Middle East conflicts disrupt supply chains
As oil and fertilizer prices squeeze margins, farmers and manufacturers must make tough decisions on pricing, pack sizes and innovation
Gut instinct: The 10 functional ingredients gaining ground in 2026
Dietitians’ latest data points to a more grounded approach to functionality, where gut health, cost and credibility matter as much as claims
Are calorie counts wrong or just outdated? David Protein lawsuit sparks debate
A lawsuit challenging the nutrition claims of David Protein bars is putting calorie counts under the microscope and highlighting a deeper debate over how those numbers are determined in the first place.
Why the food industry can’t innovate alone anymore
As cocoa volatility, fat replacement and GLP-1 trends reshape demand, startups are becoming critical partners in ingredient innovation
Who really controls the world’s food? The superpowers shaping supply
From wheat and soy to rice and sugar, global food power is increasingly concentrated and understanding who really holds the leverage has never mattered more for manufacturers
Sweet proteins promise a sugar reset but new questions are emerging
Oobli’s CEO is betting on protein-based sweetness to cut sugar at scale, but the shift raises uncomfortable questions for regulators, manufacturers and the supply chain
Glyphosate in baby cereal sparks safety alarm in South Africa
A watchdog report detecting herbicide residues in bread, flour and infant cereal is reigniting the safety debate and putting pressure on regulators to act
The raisin squeeze: Iran tensions expose a fragile ingredient supply chain
Raisins sit quietly inside thousands of everyday foods, but the global trade behind them is far more concentrated than most manufacturers realise
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
Ozempic’s chocolate contradiction: Indulgence isn’t disappearing, it’s trading up
As appetite-suppressing drugs take hold, the real shift in snacking may not be how much people eat but how deliberately they choose to indulge
Opinion
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
Opinion
The icing on the donut: Why Puratos wants Dawn
Dawn built its reputation supplying the mixes, glazes and fillings behind the $20 billion global donut market. That makes Puratos’ proposed acquisition far more strategic than it first appears
Global seaweed snack sales could double to $4.66B by 2030
North American and European markets are experiencing the fastest growth in seaweed snacks
Why the sleep crisis is food and drink’s next big global battleground
Sleep deprivation is becoming big business as consumers obsess over how much shuteye they’re getting, but how is the market responding?
Ingredients Compendium No 3: Resistant Starch
The ingredient blurring the line between starch and fibre
As manufacturers push fibre levels higher while cutting sugar and protecting texture, resistant starch is emerging as one of the most practical tools in modern food reformulation
Puratos strikes deal to acquire Dawn Foods
One of the biggest deals in the bakery ingredients sector this year is taking shape after Puratos confirmed plans to acquire US-based Dawn Foods
New light-scattering additive to replace shunned titanium dioxide
Safer whitening may be on the horizon for confectionery, bakery and dairy, thanks to a new alternative to one of food’s most controversial additives
Chocolate without trees? The science racing to reinvent cocoa
From cacao cells grown in bioreactors to fermentation-built chocolate flavours, scientists and startups are experimenting with ways to produce cocoa ingredients without growing cacao trees
The Ozempic effect reaches the bread aisle: Bimbo redesigns bakery for GLP-1 users
The world’s biggest baker says GLP-1 weight-loss drugs are already reshaping how people eat, so it’s redesigning bread and snacks to keep up
Cocoa whiplash: How a record price spike turned into a demand slump
The market has swung from historic shortage to surplus projections for 2025/26 in under two years
Flavour first, fibre close behind: Bakery resets for 2026
Bakery’s next growth phase won’t be driven by a single mega-trend, but by flavour authority, fibre credibility and formats that make everyday indulgence feel justified
The 2026 reset: Why protein strategy is now a structural business challenge
Protein has become expected – and delivering it at scale without breaking flavour, cost or compliance is testing manufacturers like never before
Acid whey in sourdough: Fixing a commercial pain point or provoking the purists?
New research suggests Greek yoghurt’s most problematic byproduct could boost loaf volume, extend shelf life and cut additives, but does swapping in acid whey cross a line for sourdough traditionalists?
Protein is the baseline as GLP-1 accelerates the shift
As consumer appetite changes and nutrient scrutiny intensifies, protein is moving from differentiator to design standard
How Kerry’s B2B strategy is evolving in its post-dairy era
A year on from its dairy divestment, Kerry continues to reinvent itself as a pure-play taste and nutrition major. Here’s what the industry should know
Alt Protein Watch: Blended proteins, mushrooms and sustainability
Blended proteins, mushrooms, Asia sustainability report and more feature in this edition of Alt Protein Watch
Blurred lines: Confectionery and sports nutrition collide in snacking revolution
From protein‑packed chocolate bars to big‑brand collaborations, sports nutrition and confectionery are merging fast
The power of hue: Why beverage colour matters more than ever
In a category driven by flavour innovation, functionality and format, the colour of a beverage remains one of its most powerful and immediate signals.
Cocoa alternatives won’t fix chocolate’s pricing problem
Reformulation may steady margins, but unless manufacturers tackle cocoa’s income gap at source, volatility will keep coming back
At what point does ‘transparency’ become operational chaos?
In the US, the drive for ingredient transparency is beginning to feel less like steady progress and more like a stress test for the modern food system
Mars, Mondelēz, Nestlé, Hershey, and Lindt team up to transform future of cocoa
The world’s biggest chocolate makers are working together to futureproof cocoa and support growers
A new California bill could change how food ingredients get FDA green light
In the absence of swift federal action, California is proposing to ban food additives it deems unsafe or poorly tested
Protein is the price of entry at Expo West 2026
Expo West lands in Anaheim this March, and protein isn’t just a trend – it’s the baseline. The real fight is over taste, texture and who can make functionality feel effortless
Inside the $330bn functional food frenzy fuelled by PepsiCo, Coke & Nestlé
From PepsiCo to Nestlé, global giants are racing to cash in on the booming functional food craze, but with trends shifting fast, the stakes have never been higher
Gulfood 2026
Hunter Foods’ spicy chips bring extra heat to Middle East chilli lovers
Snacking giant Hunter Foods has launched a range of new snacks meant for ‘true chilli lovers’ in the Middle East, bringing more bold heat and flavour to the region
FDA greenlights plant-based egg protein as industry rebuilds after bird flu
The FDA’s GRAS notification clears Plantible Foods to scale production of its RuBisCO-based egg alternative as demand for sustainable, functional proteins grows
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
From trash to toast: How sunflower oil waste could become bread’s next health upgrade
Research into sunflower oil byproducts suggests an overlooked ingredient could help bakers lift protein and fiber levels while supporting sustainability goals and easing pressure on wheat-based formulations
DGA sweetener warning sparks industry pushback
Dietary Guidelines pose a challenge for formulators around non-nutritive sweeteners
Ingredients Compendium No 2: Trehalose
The little-known functional sugar gaining ground across food categories
As manufacturers grapple with sugar reduction, texture loss and longer shelf-life demands, trehalose is emerging as a functional ingredient to watch in 2026
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
Cocoa prices collapse following record highs
Cocoa prices plunge to two‑year low as surpluses reshape the market
FDA to re-examine controversial BHA preservative, a move advocates say is overdue
The long-awaited re-evaluation of butylated hydroxyanisole could preview the agency’s future approach to food additives flagged under federal and state chemical safety proposals
Africa’s wheat import dependence leaves bread prices exposed to global shocks
Heavy reliance on imported wheat is amplifying price volatility for African bakeries, as geopolitics, currency pressures and logistics costs collide