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
Reformulation
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
4 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
Why emulsifiers deserve a second look
They’ve been branded unnecessary by the clean label crowd, but their role in texture, stability and sustainability is hard to ignore
Bread isn’t the enemy: How bakers can reclaim bread’s healthy image
Bread’s reputation has had a rough ride, but enzymes, fiber and a clearer story about nutrition could help bring it back into favor
When cocoa and eggs get costly, bakers get creative
Commodity shocks, shifting diets and a hunger for nostalgia are forcing bakers to rethink their recipes and proving that innovation thrives under pressure
APAC salt reformulation rises in response to grading schemes, salt taxes
With salt taxes looming and nutri-grade schemes making their mark, more APAC food firms must reformulate to meet health and regulatory demands
The great color reckoning: America’s breakup with fake dyes
With US states set to ban or label synthetic dyes, Sensient CEO Paul Manning unpacks the economics, supply pressures and sensory science driving America’s shift to natural color
Is fiber the new protein? How Danone is reimagining gut health for Gen Z
How is the global dairy major reformulating its Activia brand to unlock cross-generational opportunities?
Multibuy meltdown: Brits ready to walk away from HFSS snacks
England’s October 1 ban on multibuy deals for HFSS foods has shoppers set to cut back
EU biscuits face acrylamide reckoning
A new study shows more than a quarter of biscuits on sale blow past EU safety benchmarks for acrylamide – a probable carcinogen that’s testing regulators’ patience and shaking consumer trust
How Gen Z made Free From the flavor of modern wellness
Forget bland gluten-free loaves and chalky sugar-free chocolate. For Gen Z, Free From is culture, not compromise and it’s rewriting what health and indulgence look like
From Oreos to Ozempic: Inside the $100bn Free From race
Gluten-free cookies, sugar-free chocolate and GLP-1 diets are colliding. The world’s biggest food makers are scrambling to stay relevant
Why General Mills is cheering on the GLP-1 boom
Weight-loss drugs threaten to cut calorie consumption, but General Mills sees opportunity in a leaner consumer, betting big on protein, fiber and smarter supply chains
From cake pops to circular economy: Upcycling gains ground in Africa
Africa’s food sector is turning to upcycling to cut waste, lower costs and build resilience amid climate and supply chain pressures
Alternative materials market strengthens as sustainability declines
As the need for alternatives becomes clearer, sustainability fades into the background
Opinion
The snackdown: MAHA throws a Froot Loop at Kellogg’s
Once the pride of America’s breakfast table, Kellogg’s now finds itself in the crosshairs of Robert F. Kennedy Jr’s Make America Healthy Again crusade. The fight over Froot Loops isn’t just about dyes – it’s a test of whether Big Food can survive a...
Have children’s cereals quietly turned into empty calories?
Forget sugar for a moment. A new analysis shows kids’ cereals are steadily losing the very nutrients that once made them worth eating at all
From research to market: How generative AI can speed product development
Practical strategies from industry voices show how generative AI can enhance ideation, protect intellectual property and create “first-time right” product launches
Ozempic nation: Why GLP-1s are forcing bakers and snack makers to rethink everything
GLP-1 drugs are gutting demand for cookies, chips and bread – threatening billions in sales but opening the door to a new wave of protein- and fiber-driven snacking
The UPF lawsuit that fizzled – and why the next one might not
A US judge tossed the first big UPF lawsuit, but with mounting science and regulators circling, bakery, snack and cereal brands shouldn’t breathe easy just yet
McCormick doubles down on ‘finishing’ trend with re-launched sugars
McCormick is building out its Finishing Sugars portfolio as consumers and operators look for easy-to-use flavor boosters that deliver indulgence at home and across foodservice
UPFs under fire: Baby food guidelines and HFSS success turn up the heat on industry
With baby food guidelines launched and HFSS rules proving effective in the UK, pressure is building for broader action on ultra-processed cereals and snacks.