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
Reformulation
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
Scaling precision fermentation: Why capital and collaboration remain the biggest hurdles
Industry experts cite massive CapEx, supply bottlenecks and regulatory complexity as key barriers
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
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
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
Why Big Food is reformulating growth not just recipes
From halted breakups to billion-dollar buyouts, the world’s biggest food groups aren’t just tweaking products, they’re rethinking how growth works
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
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
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
UK obesity epidemic: The UPF scapegoat debate
Industry experts have their say on ultra processed food and the UK’s obesity crisis.
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
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?
Alt Protein Watch: Blended proteins, mushrooms and sustainability
Blended proteins, mushrooms, Asia sustainability report and more feature in this edition of Alt Protein Watch
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
FDA’s new ‘healthy’ rules are shifting power in the food supply chain
As manufacturers race to meet the FDA’s new ‘healthy’ definition, the real pressure point isn’t reformulation – it’s sourcing, leverage and timing
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
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
Comfort isn’t enough anymore: Why nostalgia now needs a thrill
Comfort food now needs an edge
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
From comfort to function: How snacking is being redefined
Today’s consumers are redefining snacks, favouring products that combine nutrition, heritage, and convenience
5 big food trends in France
What do French consumers want?
Global Food Tech Awards 2026
Global Food Tech Awards 2026: Americas shortlist reveals industry giants
The Americas are making noise on the global food tech stage in this powerful top 10 line-up of finalists
The GLP-1 wake-up call for food makers: Appetite loss is exposing ‘weak’ products
As GLP-1s suppress appetite at scale, manufacturers are running into an awkward reality: when people eat less, nutritionally weak products are exposed fast
The future of chocolate is bittersweet
Soaring cocoa prices are quietly reshaping how chocolate is formulated, where it’s used and how far the industry can stretch expectations without losing trust
The 4 things food companies still don’t understand about GLP-1s
Although the biggest names in F&B are keeping a close eye on GLP-1 developments, knowledge gaps remain
Opinion
The GLP-1 tsunami isn’t a diet trend – it’s a stress test for the food system
GLP-1 drugs are shrinking appetites at scale, but they’re also exposing how thin modern nutrition really is and the food industry can’t dodge the consequences
Scientists closer to solving sugar reduction’s taste problem
After years of compromise, sweetness without sacrifice may finally be within reach
Why salt reduction is getting harder for food makers
Governments may be returning to salt reduction targets, but manufacturers say the era of easy reformulation wins is long over
After GLP-1: Weight regain, food fear and the industry’s next reckoning
With a growing number of people ditching GLP-1 weight-loss drugs, producers are being drawn into a far more complex conversation about nutrition, psychology and long-term eating behavior
Diet Trends
Rethinking sweetness in an age of sugar skepticism
As shoppers scrutinize labels and headlines, brands are rethinking sweetness strategies to deliver lower sugar, clearer messaging and commercially viable reformulations
McDonald’s India’s millet bun is a smart, subtle fix for the fiber gap
A quiet change to a burger bun in India says more about where fiber is heading than any claim ever could
Opinion: The snackdown
UPFs enter a new phase of scrutiny in 2026
Ultra-processed foods have been debated endlessly. In 2026, they’re being regulated anyway and food makers are discovering that definitions matter far less once policy gets involved
Exclusive: Can biotech break monk fruit’s supply constraints? Manus thinks so
As demand for natural sweeteners grows, Manus moves monk fruit production in the US
Food trend predictions 2026 - and it’s not all about protein
Protein may dominate formulations in 2026, but new trends are set to shape the year ahead
Texas’ ingredient label law sparks a major food fight
A sweeping Texas bill that reshapes ingredient labels has triggered one of the biggest courtroom clashes yet between lawmakers and the food industry
Why AI might fix the slowest part of R&D
Cocoa volatility and fast-changing label demands are squeezing R&D timelines. Barry Callebaut’s partnership with NotCo points to a new, AI-assisted path forward
Consumers embrace gene-edited foods when brands focus on value, not science
Consumers are more open to gene-edited foods when benefits are clear, transparent, and aligned with their values – offering CPG brands a roadmap to communicate innovation effectively
How is ingredient R&D shaping up alt dairy and nutrition innovation?
We asked ingredient companies how the industry is pushing the envelope of next-gen nutrition products and dairy alternatives
UK health watchdog slams hidden sugar in ‘healthy’ snack bars
A nationwide survey shows huge sugar and calorie spikes in UK snack bars marketed as healthy, prompting Action on Salt & Sugar to call for tougher rules.
Trendspotting 2026
Beyond taste: The rise of the experiential treat in 2026
Flavor still rules bakery and snacks, but in 2026, the way they feel is fast becoming the new measure of delight
Quaker is fighting global hunger with food science
PepsiCo’s Quaker brand is using science, local know-how and a bit of stubborn optimism to tackle one of the toughest global challenges
World’s biggest chocolate supplier makes move away from cocoa
Barry Callebaut explores cocoa alternatives amid rising costs and climate pressure
The silent revolution bubbling in your dough
Microbes are moving from background biology to bakery’s next big advantage - driving cleaner labels, longer shelf life and smarter sustainability
The UPF contradiction: What consumers really do
The anti-UPF noise is getting louder, but behind it lies a quieter truth about what people actually buy, eat, and believe