PepsiCo’s push to stop innovation dying in the field
PepsiCo’s Rob Meyers explains why promising agricultural technologies fail to reach scale and what manufacturers can do to help growers turn ideas into action
Commodities, milling & grains
The future will be fun-sized: Why small indulgence beats shrinkflation for consumers
Consumers may accept smaller formats when they deliver a clear value proposition, according to o9 Solutions
From breadbasket to growth market: How Grupo Bimbo, Nestlé and General Mills are redrawing LATAM’s food map
Turning LATAM’s abundant resources into growth will demand resilient farms, local production and sharper market choices
From cocoa microbes to bloom, the battle for consistent chocolate
New research is revealing how fermentation, fat crystallisation and sugar structure determine chocolate’s flavour, performance and shelf life
Carob cracks gluten-free pasta’s biggest challenges
New research suggests carob flour can make gluten-free pasta firmer, less sticky and nutritionally stronger
Big Food’s colour promises are colliding with supply chain reality
The dye deadlines are closing in, but the alternatives aren’t ready
Avo oil under pressure: Science and lawsuits challenge the premium halo
A major authenticity study and proposed class actions against Utz and Campbell’s are exposing the risks behind snacks’ costly avocado oil makeover
Britain can’t afford to lose control of its wheat
To secure future harvests, the UK must rethink who owns, develops and deploys the genetics behind its most important crop, writes Dr Ross Hendron, co-founder and CEO of Wild Bioscience.
Grupo Bimbo bets on the net-zero bakery
The world’s biggest bakery manufacturer is testing hydrogen-fired ovens, regenerative agriculture and cleaner transport in its push to decarbonise industrial bread
The rebel cacao the cocoa industry never saw coming
Ceremonial cacao – minimally processed, traceable to a single farm and allergic to marketing spin – is barging into the mainstream on its own terms, but one UK founder says manufacturers still don’t get it
Health halos mask sugar content: Children’s cereal claims face scrutiny
A new Canadian study finds that sugar levels in children’s breakfast cereals remain high, despite a proliferation of health claims
The climate shock that could reshape food costs until 2027
A strengthening El Niño is expected to drive the next wave of food inflation, leaving manufacturers with a narrowing window to protect margins before higher costs work their way through global supply chains
Summer Fancy Food Show
Why flour is having its specialty coffee moment
Can heritage grains revitalize the flour category?
Reformulation isn’t simply about replacing cocoa
The cocoa crisis has exposed a much bigger challenge for manufacturers – preserving flavour, texture, quality and consumer trust while navigating a volatile ingredient market
Can Ebola disrupt coffee prices and stocks?
The border closure between Uganda and the Democratic Republic of Congo has raised concerns over potential disruption to coffee trade - but is there a risk to global coffee prices?
Barry Callebaut sharpens strategy amid cocoa volatility
Barry Callebaut shifts strategy with new Focus for Growth plan
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
Biofuel use pushes up food prices: Is demand here to stay?
As the price of crude oil is buoyed by the Iran war, the world’s energy markets are scrambling for alternatives
Earth Day 2026: ‘Food’s problem isn’t supply – it’s commitment’
Eighth-generation UK miller Bertie Matthews says regenerative farming is already proven, so if it’s still niche, the failure sits with retailers, manufacturers and the wider supply chain
Iran conflict: The 5 biggest pressure points for food and beverage
The price of oil and transport dominates headlines: but food and beverage companies need to anticipate other potential impacts
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
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
Bakery, snacks and cereals: The next cost shock may start in the Gulf
Geopolitics rarely stays confined to energy markets. Sooner or later, it reaches the food system
On the ground in Mato Grosso
The story of the Paresi people: How modern agriculture brought a community back from the brink
Farming was more than food for the Paresi people, as it created a pathway for the indigenous people of the Mato Grosso state to preserve their culture
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
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
Why governments across southern Africa keep bread prices on a tight leash
From subsidies to price caps, bread pricing remains politically charged across southern Africa, forcing governments to intervene to curb inflation and prevent unrest
From breakfast staple to cultural treat: The reframing of sugary cereals in a MAHA era
Sugary cereals are no longer breakfast staples, but they’re not disappearing either
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
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
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
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
5 lesser-known crops with big innovation potential
Rice, corn and wheat may dominate global crop consumption, but for food makers wanting to stand out from the crowd, there’s a wealth of untapped innovation potential in ancient grains
The global bread labeling gap is catching up with bread marketing
From the US to the EU and Asia-Pacific, bread labeling rules haven’t kept pace with modern baking models, forcing bakers and retailers to rethink how they use terms like ‘wholegrain’, ‘sourdough’ and ‘freshly baked’
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
Italian-made pasta dodges crushing US tariffs – for now
The Commerce Department sharply reduced proposed anti-dumping duties on 13 Italian pasta brands, easing fears of product pullouts by major brands including Garofalo and La Molisana ahead of a final ruling in March
Could Brussels really crumble the humble UK oatcake?
As the UK-EU reset deal inches forward, new mycotoxin limits threaten to turn the much-loved British oatcake into unexpected Brexit collateral.
What’s next for chocolate? Key trends shaping a $184bn market
Chocolate is changing fast - premium indulgence, health-driven treats, and even cocoa-free innovations are rewriting the rulebook
General Mills, WK Kellogg & Ferrero spark a fresh fight for the breakfast bowl
Once the poster child for easy mornings, breakfast cereal has been losing shelf swagger. Now a new wave of innovation, investment and protein-packed reinvention is pushing the category back into the spotlight
Ground-breaking gene atlas could lead to healthier, climate-resistant oats
A coalition of plant scientists are cataloguing the diversity of oats and their wild relatives, examining the genetic makeup of 33 common oat types and mapping more than nine thousand in detail.
How to turn ingredient chaos into market advantage
Cocoa’s up, eggs are unpredictable and consumers still want it all. Ardent Mills’ Matt Schueller reveals how data – not luck – is driving the next wave of bakery innovation
Can AI finally stop bakeries from getting burnt by price spikes?
An AI-powered insurance tool is giving bakeries a way to cap chaos in wheat, butter and packaging prices – finally turning forecasts into action
Opinion
The snackdown: Europe dithers while chocolate-linked deforestation grows
Brussels has kicked the can down the road on its flagship deforestation law again – blaming IT problems while forests fall and compliant companies foot the bill.
Bakery’s big waste problem: Can upcycling deliver value?
Bakers and snack makers talk a big game on upcycling but scaling ideas beyond pilots needs sharper strategy, stronger partnerships and a clear consumer hook
Sustainable September
Sorghum-soy chips promise high protein, low GI crunch without the carbon
A new study suggests chips made from sorghum and soy tick the health and sustainability boxes without sacrificing taste. Could this be the crunch the snack aisle has been waiting for?
Sustainable September
The ingredient squeeze: How wheat and cocoa could rewrite the food chain
At first glance food trends seem led by flavor, convenience and price – but sustainability, climate change and cleaner supply chains are now the real drivers
Sustainable September
Agricultural sustainability grants up for grabs
The USDA, National Geographic Society and Growing Justice Fund offer funding to strengthen food production
Alternative materials market strengthens as sustainability declines
As the need for alternatives becomes clearer, sustainability fades into the background
Opinion
The snackdown: Can bread ever be clean with glyphosate in the mix?
Bayer’s latest push for legal immunity puts the future of ‘clean’ bread and cereal under the spotlight
From field to aisle: Regenerative won’t work without supply chain buy-in
Heartland Craft Grains’ pact with Grown Climate Smart proves regenerative certification is becoming a supply-chain movement