Kaya Rebel: Singapore brand bucks tradition with healthier fusion coconut jams
Kaya Rebel, a Singapore start-up, makes lower-sugar, higher-protein coconut jams infused with global flavours as it eyes growth in tourism retail
Ingredients
Hershey’s salty strategy
The confectionery giant’s latest move – snapping up LesserEvil – pulls it deeper into the everyday snacking landscape it’s been circling for years
Natural or not? Cape Cod Chips called into court over citric acid
Cape Cod Chips now faces two lawsuits alleging the brand’s ‘no artificial’ claims don’t square with its use of synthetic citric acid
Milk-based drinks added to UK sugar tax: Here’s what you need to know
The UK is expanding its Soft Drinks Industry Levy to milk-based drinks. Here are the new rules
Ingredients in flux: Beneo’s CEO on what’s changing and what’s next
The ingredients sector is weathering some of its toughest headwinds yet - but beneath the turbulence lie clear, compelling opportunities for growth
Cocoa’s gone wild: Could malted barley flour be the calm in the chaos?
With cocoa costs spiraling, Briess is pitching malted barley flour as a reliable, clean label lifeline for bakers and snack makers
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.
Why brands are dropping synthetic dyes ahead of regulation
Synthetic dyes may still be legal but shifting consumer trends and rising US state-level pressures mean bakery and snack brands aren’t waiting for mandates to start cleaning up their color palettes
Top food colour trends of 2026
Consumer desire for calm, wellness and vitality will affect colour trends in the coming year
Breaking the Christmas bog standard
Once the star of the Christmas table, the cranberry is stepping out of the bog and into bakery innovation – from upcycled seeds to tangy syrups – proving it’s anything but standard
New lipid gets EFSA novel food approval, and it cuts cholesterol
Food and drink manufacturers now have a new lipid to add to their formulation toolbox – one that boasts health and sustainability credentials
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
Fruitist continues expanding packaged fresh fruit business with $150 million capital raise
The fresh fruit producer plans to invest in fruit genetics and AI to boost its positioning in the healthy snacking segment
Flavor forecast 2026: What will consumers want in the new year?
Flavor houses are predicting what will drive success for F&B brand in 2026, including authenticity, artistry and immersion
Functional food craze: What are the next breakout ingredients?
After a year of protein and fibre dominance, what’s the next big thing?
Non-UPF Verified debuts standard for CPG brands
The standard includes ingredient criteria and processing intensity that align with nutrition research and food system realities
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
Snack to the future: How startups go from local crave to global shelf
Building a snack brand people love is one thing. Scaling it globally without losing your grip – or your supply chain – is another
World’s biggest chocolate supplier makes move away from cocoa
Barry Callebaut explores cocoa alternatives amid rising costs and climate pressure
Sustainability gets real: It’s crunch time for Europe’s snack makers
New ESA president Christopher Gosau says the region’s snack makers must turn bold sustainability promises into measurable progress or risk losing credibility
Trendspotting 2026
Crunch, cream, contrast: Texture takes the spotlight in 2026
Forget flavor fatigue – next year will be all about how snacks feel. From crisp layers to creamy centers, texture is fast becoming the biggest lever of indulgence and loyalty
5 meat snack innovations at NACS 2025
The tradeshow featured hundreds of innovative new products at the Cool New Snacks preview room
Protein, please: NPD with real muscle
Protein’s still flexing hard, but it’s left the gym and hit the grocery aisle
Nestlé, Mondelēz, Hershey - How chocolate giants are coping with price hikes
The largest players in food are making bold decisions in an effort to boost growth
Mondelēz toys with price cuts as choc sales melt
The snacking multinational is dealing with high cocoa prices
Inside the gluten revolution: The 3 breakthroughs bakers should pay attention to
From gene-edited wheat to a three-minute gluten test, scientists are rethinking gluten-free baking and the results could change everything
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
Another EUDR backflip: How did we get here?
In a dramatic pivot, the EU’s anti-deforestation law looks like it will be pushed back for some, and reworked for all. Here’s a timeline to help with the whiplash
5 functional beauty drinks driving innovation
The trend for functional beauty drinks doesn’t seem to be waning anytime soon. Take a look at five of the latest innovations in this space.
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
Gen Z and Millennials redefine wellness: Protein, fiber and flavor drive food choices
Spins data reveals how younger consumers are reimagining nutrition around functional benefits, global flavors and ingredient transparency
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
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
Novonesis develops new flavours with Noma, one of the world’s top restaurants
An ingredient supplier and a world-renowned restaurant - two traditionally separate players in the food supply chain - are joining forces in an unexpected collaboration
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
Opinion
The snackdown: Apparently, we forgot what potato chips are made from
Turns out, more than half of us didn’t know chips are made from potatoes – and now food brands are scrambling to remind us what we’re actually eating
General Mills bets big on overlooked consumers to drive next wave of growth
The CPG giant is adapting products, pack sizes and marketing to place aging consumers, GLP-1 users and Hispanic shoppers at the center of its fiscal 2026 plans
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
Women are shaping the next frontier of protein innovation
Protein’s health halo attracts female consumers to various products from food and drink to supplements. Here’s what’s driving demand
Mondelēz-backed Celleste Bio debuts cell-cultured chocolate-grade cocoa butter
The new ingredient is positioned as an ‘insurance policy’ against cocoa supply chain volatility and says the bio-identical ingredient could stabilize supply as climate change strains traditional crops
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
Diwali’s billion-dollar mithai boom goes global
Once an Indian household tradition, mithai (traditional confections) is now a global indulgence and brands like Haldiram’s are cashing in on Diwali’s sweet glow-up
Best of Anuga 2025: From functional dairy to next-gen alternatives
Protein innovation remains at the fore for most brands, but diversification into spoonables and beverage formats was notable this year
PepsiCo and Frito-Lay sued for ‘mold-made’ molecule in Poppables
A new lawsuit claims the citric acid in Frito-Lay’s Poppables isn’t natural but brewed from black mold and that PepsiCo misled consumers with its ‘no artificial flavors’ promise
IBIE 2025: Robots, resilience and the reinvention of baking
Las Vegas became a proving ground for AI, automation and sustainability. ABA and BEMA argue the industry’s future depends on marrying technology with tradition
Trump’s gluten labeling gambit puts industry on edge
The White House’s plan to make America healthy takes a swipe at gluten. And what looks like a win for consumers could leave food companies tangled in costly compliance and spark a new political fight over what belongs on a label