5 lessons from the start-up that’s seen an 85% spend uptick from GLP-1 users
Jackson’s CEO delves into why GLP-1 users are spending more with it, not less
Start-ups & disruptors
Letter from the editor
Letter from the editor: The next chapter for specialty food
From gut health and protein to olive oil, pantry staples and retail strategy, this special edition explores how brands are transforming specialty foods into everyday essentials
Over the Moo, Oreo and Dippin’ Dots chill out with summer’s coolest launches
This summer’s frozen launches are answering an industry-wide call for convenience that doesn’t compromise on quality
Why ‘quesomaxxing’ is the hottest trend in the chilled aisle
New survey data suggests Americans are exhausted by wellness culture – and the refrigerated aisle’s latest launches are betting on flavour over optimisation
Allied renamed as Hovis Bakeries after ABF acquisition completes
Associated British Foods (ABF) has renamed its Allied Bakeries as Hovis Bakeries after the acquisition of its rival has completed.
Summer Fancy Food Show
Walmart debunks 3 myths that deter emerging brands
Walmart executives challenge common assumptions about national distribution, premium positioning and the retailer’s shopper base, and share the performance metrics they say matter most after launch
PAUL, Walker’s and Biscoff race against the clock with summer campaigns
From Bastille Day and Wimbledon to the World Cup and blockbuster films, brands are proving that timing can be just as powerful an ingredient as flavour
Summer Fancy Food Show 2026
What brands need to know before pitching retailers
Winning at retail requires balancing data, storytelling and relationships to reinforce each other
Why the smartest food marketing begins when everything goes wrong
From stolen chocolate to monochrome packaging, some of the food industry’s most effective marketing campaigns have grown out of operational problems rather than creative briefs
Why some food startups succeed while others never leave the classroom
Riff may still be in its infancy, but the lessons four students learned while turning a university assignment into a registered snack business could help other founders avoid making the same mistakes
William and Kate’s wedding cake maker joins Oreo, Hello Kitty and St Pierre in latest bakery launches
Character licensing, premium formats, bakery-inspired flavours and purpose-led innovation dominate the latest launches
Global Food Tech Awards
Why next gen alt protein startups will be built on access, not just science
In protein, the real challenge isn’t invention – it’s getting to market and staying there
When everything is a snack, is anything a snack?
The most important finding in Mondelez International’s latest State of Snacking report isn’t that people are snacking more but that the industry may no longer know what a snack is
Red, white and chew: The limited edition treats marking America’s 250th birthday
America’s biggest birthday party is inspiring a summer of patriotic flavours, nostalgic treats and celebratory packaging
Beech-Nut bets on the overlooked preschool snacking market
US rollout aims to fill gap between toddler food and traditional snacks for kids 4 years-plus
Protein crisps, cereal milk ice cream and matcha cookies: Meet snacking’s new shape-shifters
From pizza-flavoured protein bars in the US to matcha cookies in the UK, brands are blurring the boundaries between indulgence, functionality and convenience
Global Food Tech Awards
Global Food Tech Awards EMEA heat opens: Why startups should apply and how to stand out
Calling all EMEA food and beverage startups - applications are now open and entry is free
Protein ice cream, EPG and the future of food: Why David’s Peter Rahal is betting on tech over branding
David’s protein ice cream sold out in 28 minutes of launching, but founder Peter Rahal says the real story isn’t frozen dessert – it’s how proprietary food technology could reshape the future of indulgence
Snack bar startups draw capital around protein, function and format
Stars + Honey’s recent funding to scale its collagen protein snack bars reflects broader capital investment towards nutrition, functionality, clean label and format innovation in the snack bar category
Fibremaxxing is trending, so why are bowel cancer rates still rising?
As social media turns fibre into the latest nutrition obsession, experts warn that bowel cancer remains one of the UK’s biggest health challenges and younger adults are increasingly in the firing line
New product launches: Jaffa Cakes, Pukka and PAUL lead a great British summer of bakes
From Bakewell Tarts and football cupcakes to pie pop-ups and potato buns, brands are serving up a distinctly British mix of nostalgia, innovation and indulgence this season.
Bake less, sell more: How bakers can capitalise on frozen bakery growth
Labour shortages, seasonal celebrations and social media trends are turning frozen cakes into one of bakery’s fastest-growing opportunities
The Portuguese tartlet that’s conquering the world
Santa Nata’s 10 millionth sale shows how the pastel de nata has evolved from a Lisbon monastery pastry into one of bakery’s fastest-growing global opportunities
Brewing loyalty: How coffee is powering bakery footfall
Coffee’s not just a pick-me-up anymore. It’s helping bakeries pull ahead in a slowing market
Has the ‘better-for-you’ boom gone too far in kids’ snacks?
As wellness claims flood the kids’ snacks aisle, some brands warn parents are becoming more sceptical of ‘better-for-you’ marketing and more focused on what products actually contain
Nutella, Lindt, Häagen-Dazs and McVitie’s: The brands going nuts in 2026
From Dubai chocolate and pistachio ice cream to peanut butter chilli crisp, nuts are powering some of 2026’s biggest food trends
The big brands chasing the experience economy
From snack cafés to immersive retail and branded restaurants, food and drink companies are turning physical experiences into a new form of marketing.
Food retail trends 2026: Why Gen Z no longer shops by aisle
Younger consumers aren’t just swapping meals for snacks – they’re tearing apart the traditional rules that have shaped food retail, product development and brand strategy for decades
Nine doughnut trends shaping 2026
From nostalgic glazes to loaded dessert mashups, doughnuts are having a serious moment in 2026
Ingredion’s Tate & Lyle buy would create a $10B global ingredient powerhouse
The proposed deal would unite two of the food and beverage industry’s largest ingredients makers
Mars powers production growth with $253.6m smart factory investment
Mars bets on smart manufacturing, using £190m UK factory upgrade to boost output and strengthen grip on global confectionery and snacking market
Bel’s Brainiac buy signals next wave in kids’ snacks
The Bel Group acquisition of Brainiac highlights a fast-growing category where nutrition science, parental anxiety and marketing ambition are converging
Iran conflict drains the colour from snack packs
Calbee’s decision to strip colour from its packaging amid naphtha shortages is an early warning that the Iran conflict is beginning to fracture the petrochemical supply chains underpinning the global food industry
From protein to prebiotics: 11 launches tapping into longevity nutrition
Brands are reformulating everyday foods with more protein, fibre and functional ingredients as consumers look to support strength, digestion and long-term wellbeing through daily eating habits
The snack barometer: The Iran conflict and the limits of consumer resilience
Food companies are becoming some of the clearest observers of the economic fallout from the Iran conflict as fuel volatility, inflation fears and changing spending habits begin reshaping behaviour across the supermarket aisle
Cult favourites, remixed: 13 snack launches turning hype into shelf power
From sell-out chocolates to viral condiments and nostalgic collabs, cult favourites are scaling up and forcing the industry to rethink how loyalty is built
Time’s ‘10 Most Influential Food Companies’ list misses some of the real disruptors
The 103-year-old magazine’s latest picks highlight companies on the move, but some of the forces genuinely reshaping food in 2026 sit beyond that shortlist
Rip Van sees opportunity as rising snack prices narrow gap for better-for-you treats
The low-sugar stroopwafel brand is using price parity and portion control to win over health-conscious consumers
The new wave of health-first bites and sips
From fibre-packed grains to protein-loaded snacks and low-sugar treats, ‘better-for-you’ is getting more targeted and far less boring
Why weird works: The most left-field product launches of the past 12 months
Beef for breakfast, ketchup in a smoothie, crisps that taste like a battery – brands have spent the past year testing how far they can push consumers, and in some cases, finding they’ll go further than expected
Anzac or Tim Tam: Who runs Australia’s $3.8bn biscuit aisle?
They’re protected, traditional and have barely changed in a century, but Anzac biscuits still hold their ground in a highly competitive market that’s shifting fast around them
‘Sweet treat people’: 7 ways Gen Z is driving America’s sugar boom
From daily habits to social rituals, new data shows Gen Z is driving a more frequent, more emotional – and more connected – sweet snacking culture.
From Warburtons to Tostitos and wildbrine: 9 picnic-ready bites for spring
Hot honey, smoky barbecue, dips, chips and fermentation are turning the spring picnic into a more flavour-led, shareable occasion
Walker’s, Coca-Cola, Drumstick and Cadbury turn April into an activation playground
From tartan parades and WWE rings to cookie boards and cricket stadiums, April’s launches show how partnerships are doing the heavy lifting for NPD
Can AI really sort the UPF mess the food industry is facing?
New tools promise sharper answers on ultra-processed foods as regulation struggles to keep up
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
Future Food-Tech San Francisco
Beyond disruption: What Big Food actually needs from startups
What separates startups that move forward from the ones that stall?
The ‘cookie economy’ in 7 bites
Premium bakery is booming as indulgent formats, viral brands and shifting consumer habits push prices and expectations higher
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.
Up the food chain
How Clio plans to turn Greek yoghurt bars into a $300m business
As protein, satiety and indulgence converge, Clio CEO John McGuckin explains how the refrigerated bar brand went from ‘bleeding cash’ to chasing $120m – and why the real prize is building a whole new snacking category