QR codes on-pack: Smart engagement or the next labelling fight?
They promise transparency and storytelling, but new research suggests QR codes are currently doing far more selling than informing
Health
How fibre went from forgotten nutrient to consumer obsession
Once dismissed as dull, fibre is now reshaping global food and drink innovation
GLP-1-friendly foods are booming – but the label is still taboo
From “high protein” to “supports muscle mass” claims, brands are coding GLP-1 benefits without naming the trend outright
The 7 nutrition trends redefining food and drink
From emerging ingredients to protein power, discover the nutrition trends shaping the future of food and beverage
Food Ingredients China 2026
Gut health, clean label foods surge in China market
Chinese consumers are driving demand for natural, gut-friendly and plant-based ingredients, mirroring global trends and boosting innovation in functional products
Fermented grape is crushing reformulation’s toughest trade-offs
As pressure mounts to cut sugar and sodium, fermentation-derived ingredients are helping manufacturers cut trade-offs across flavour, texture and cost.
Toast-time trade-off eases as gene-edited wheat cuts acrylamide risk by 93%
Rothamsted field trials show gene-edited wheat can sharply reduce acrylamide risk in baked and fried foods without denting yield
Functional, feel-good drinks edge out alcohol for ‘controlled indulgence’
Data from Nielsen IQ and Spate show consumers are turning to non-alcoholic beverages and those infused with THC and adaptogens to relax mindfully as they pull back on alcohol consumption
FDA extends deadline as hidden gluten puts regulatory fine-tuning under the spotlight
A US Food and Drug Administration (FDA) consultation on gluten labelling – now extended – raises fresh questions about how clearly food makers communicate risk
NPD: Match-day bites built for energy, heat and hype
From protein boosts to pie aisle heat, these new product launches are bringing sportier energy to snacking this season
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
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
Sourdough is rewriting fibre functionality
New research suggests sourdough fermentation does far more than build flavour. It’s actively reshaping wheat fibre in ways that could influence texture, digestibility and product development
PepsiCo is in the middle of its biggest snack reset in years
From SKU cuts and factory closures to functional launches and acquisitions, PepsiCo is moving fast to streamline and prove its snack empire still matters
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 Danone bought Huel: and what’s next for meal replacements
Danone is fast-expanding into meal replacements. What does its Huel deal mean for the category?
Carving out the functional frontier of alcohol-free drinks
It’s an exciting area of innovation - but are consumers ready?
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
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
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
How food retailers and suppliers are driving health and affordability
Grocery retailers and food suppliers are reformulating products, leveraging dietitian expertise and integrating health services to meet rising consumer demand for nutritious, affordable food
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
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
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
Conagra bets on active aging adults to drive the next wave of CPG growth
As competitors chase Gen Z, Conagra Brands is targeting the fastest-growing cohort in the US: active adults seeking protein, portion control, value and health-forward convenience – all of which overlaps with other emerging demographic groups, including...
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
EFSA refuses to confirm sucralose safety in biscuits and cookies
The food safety body has ruled that the sweetener is still safe, but not in bakery
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
Whole food now at the heart of US nutrition policy
The 2025–2030 Dietary Guidelines focus on federal programs and procurement to drive whole-food consumption and reduce ultra-processed foods nationwide
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
Mike Tyson Super Bowl spot puts MAHA nonprofit – and its backers – in the spotlight
The PSA‑style commercial introduces MAHA Center Inc. to millions of viewers, raising questions about the nonprofit’s opaque funding and deep links to Skyhorse Publishing
Fiber sells – when shoppers can find it
Americans want more fiber but don’t know where to find it – opening the door for clearer claims, education and better-tasting products, according to a survey by the International Food Information Council
Hain Celestial’s reset starts with snacks sale, but doubts about what is next linger
Q2 sales fell 7% as analysts pressed management on whether baby and kids’ food could face similar scrutiny
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
Florida’s glyphosate bread test has bakers on edge
The US state’s decision to publish glyphosate residue results for supermarket bread has reopened questions around food safety, scientific context and how regulatory data is interpreted by consumers
Packaging under fire: Do legal risks trump production headaches?
As PFAS regulation tightens and litigation accelerates, brands are being forced to rethink packaging choices that once seemed low-risk and routine
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
Is the protein snack boom running out of steam?
Flattening consumer interest and growing format fatigue suggest the category may be hitting a ceiling unless brands evolve beyond bars and bold claims
Why GLP-1s have turned fiber-maxxing into a snacking strategy
As GLP-1 drugs suppress hunger and compress eating occasions, fiber is emerging as a way to make smaller snacks feel functional, tolerable and worth the calories
Clean label vs. functional foods: Can the two trends coexist?
Functional foods are often ultra-processed – but can they be clean label?