Chocolate is front-running US-Canada trade breakdown
As US-Canada tariffs grind on with no obvious exit, chocolate makers are quietly redrawing supply chains and exposing a deeper fault line running through food
Ingredients
Can AI finally tame sourdough’s wild side?
As sourdough scales up worldwide, new research suggests artificial intelligence could help bakers manage fermentation without sanding off what makes it distinctive.
The big 5: Functional confectionery trends to watch
From protein bars to gut-friendly gummies, functional confectionery is exploding, and it’s changing the game for indulgence
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
Nestlé’s reputation in danger over global infant formula recall
The CPG major faces the biggest product recall in its history - and investors want answers
Barry Callebaut: The rumoured split that could change chocolate
Could Barry Callebaut’s next move reshape the future of chocolate and snacks?
As cocoa chaos continues, Kokomodo finds its moment
Why ‘climate-proof’ cacao start-up Kokomodo is hedging its bets on an increasingly stronger future for cell cultured cocoa
From Shredded Wheat to second chances: Why the UK cereal aisle isn’t done yet
After declaring breakfast cereal a category in decline, Cereal Partners UK is quietly placing a £67m bet on its future and exposing how Britain’s morning habits are evolving faster than the flakes
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
Top beverage trends for 2026
What are the top trends defining soft drinks in the coming year and beyond?
Battle of the F&B Trends 2026: Contenders Announced
Three major food and beverage trend battles are set to define 2026, but which will triumph, and which will be left behind?
The snackdown: Peanuts are the humble ingredient we’re too trend-obsessed to notice
A lifesaving therapeutic food made of peanuts should be a wake-up call to every snack developer still chasing novelty over impact
Why is there a whey protein shortage?
High demand and limited supply, in part due to its use with GLP-1 prescriptions, are leading to shortages of the protein
Scandals, shockwaves & shakeups: 12 of 2025’s most standout moments
From billion-dollar brinkmanship to red-dye revolts and zero-gravity corn chips, 2025 proved nothing in bakery and snacks is too big, too weird or too controversial to make headlines
From mithai to mochi: The rise of the fusion-forward bakery trend
Heritage meets hustle as bakers turn cultural mashups into mainstream must-haves
Dark chocolate’s anti‑ageing link unlocks big opportunities
Could dark chocolate become the next big anti‑ageing ingredient? New research suggests it might, and the opportunities for brands are huge
Why collagen is set to dominate 2026
Collagen is transforming food, drink and confectionery. Discover why this powerhouse ingredient is set to dominate innovation in 2026
Barry Callebaut reportedly planning cocoa split
Rumours of a major Barry Callebaut shake‑up are swirling, and the cocoa market could feel the impact
Beckham’s snack play: How BEEUP plans to sting the competition
Forget celebrity sidelines, David Beckham’s actually in the test kitchen: CEO Peter Stearns lifts the lid on how that shapes BEEUP’s next phase
Can AI solve the cocoa crisis? Barry Callebaut is betting on it
Barry Callebaut partners with NotCo AI and Planet A Foods to tackle soaring cocoa prices and regulatory hurdles, leveraging digital formulation tools to future‑proof chocolate
How protein turned from trend to necessity
Protein fortification continues to dominate the food and beverage space – but how is ingredient innovation evolving to meet the need for more protein?
Alternative cocoa: Ways confectionery’s most under-threat ingredient is being replaced
Chocolate makers has been significantly impacted by the cocoa crisis. Ingredient innovation offers a solution
Brain boom: 3 ingredients boosting cognitive health
Functional ingredients are aiming to boost brain health and wellbeing
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
‘A mandate for innovation’: R&D is back at the top of the agenda with UK sugar tax shake up
The UK will extend its sugar tax to include more drinks, including milk-based products. Businesses have two options: take the financial hit - or get back into the lab and innovate
San Francisco sues Kellogg, General Mills, PepsiCo, Mondelez and more over ‘engineered’ foods
City officials say some of America’s biggest brands helped shape eating habits that are now coming back to haunt public health budgets
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.
AI fast-tracks chocolate reformulation amid cocoa crisis
Innovation cycles take time. But artificial intelligence promises to change that - at lightening speed
The ‘radically simple’ sweet snack revolution that’s getting juicy
Sweet snack trends are tilting toward simpler, fruit-forward formulations – and Solely’s approach is drawing fresh attention from retailers
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
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
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