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
Ingredients
Flavour first, fibre close behind: Bakery resets for 2026
Bakery’s next growth phase won’t be driven by a single mega-trend, but by flavour authority, fibre credibility and formats that make everyday indulgence feel justified
The 2026 reset: Why protein strategy is now a structural business challenge
Protein has become expected – and delivering it at scale without breaking flavour, cost or compliance is testing manufacturers like never before
Acid whey in sourdough: Fixing a commercial pain point or provoking the purists?
New research suggests Greek yoghurt’s most problematic byproduct could boost loaf volume, extend shelf life and cut additives, but does swapping in acid whey cross a line for sourdough traditionalists?
Protein is the baseline as GLP-1 accelerates the shift
As consumer appetite changes and nutrient scrutiny intensifies, protein is moving from differentiator to design standard
How Kerry’s B2B strategy is evolving in its post-dairy era
A year on from its dairy divestment, Kerry continues to reinvent itself as a pure-play taste and nutrition major. Here’s what the industry should know
Alt Protein Watch: Blended proteins, mushrooms and sustainability
Blended proteins, mushrooms, Asia sustainability report and more feature in this edition of Alt Protein Watch
Blurred lines: Confectionery and sports nutrition collide in snacking revolution
From protein‑packed chocolate bars to big‑brand collaborations, sports nutrition and confectionery are merging fast
The power of hue: Why beverage colour matters more than ever
In a category driven by flavour innovation, functionality and format, the colour of a beverage remains one of its most powerful and immediate signals.
Cocoa alternatives won’t fix chocolate’s pricing problem
Reformulation may steady margins, but unless manufacturers tackle cocoa’s income gap at source, volatility will keep coming back
At what point does ‘transparency’ become operational chaos?
In the US, the drive for ingredient transparency is beginning to feel less like steady progress and more like a stress test for the modern food system
Mars, Mondelēz, Nestlé, Hershey, and Lindt team up to transform future of cocoa
The world’s biggest chocolate makers are working together to futureproof cocoa and support growers
A new California bill could change how food ingredients get FDA green light
In the absence of swift federal action, California is proposing to ban food additives it deems unsafe or poorly tested
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
Inside the $330bn functional food frenzy fuelled by PepsiCo, Coke & Nestlé
From PepsiCo to Nestlé, global giants are racing to cash in on the booming functional food craze, but with trends shifting fast, the stakes have never been higher
Gulfood 2026
Hunter Foods’ spicy chips bring extra heat to Middle East chilli lovers
Snacking giant Hunter Foods has launched a range of new snacks meant for ‘true chilli lovers’ in the Middle East, bringing more bold heat and flavour to the region
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
Mondelēz charts next growth wave across North America, Europe and emerging markets
The company is tailoring its strategy by region, courting value‑seeking US shoppers, fixing European chocolate margins and using Oreo‑led biscuits and cakes to unlock runway across China, India, Brazil and Mexico
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
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
Fiber is entering its protein moment – and it’s more multi-faceted than we think
How advances in fiber chemistry and sourcing may influence the next generation of food products and health
Cocoa prices collapse following record highs
Cocoa prices plunge to two‑year low as surpluses reshape the market
FDA to re-examine controversial BHA preservative, a move advocates say is overdue
The long-awaited re-evaluation of butylated hydroxyanisole could preview the agency’s future approach to food additives flagged under federal and state chemical safety proposals
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
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
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
3 flour brands are redefining how regenerative agriculture scales
By redesigning contracts, supply chains and product development, three flour brands show that scaling regenerative agriculture is as much institutional as it is agricultural
Is the protein snack boom running out of steam?
Flattening consumer interest and growing format fatigue suggest the category may be hitting a ceiling unless brands evolve beyond bars and bold claims
Why GLP-1s have turned fiber-maxxing into a snacking strategy
As GLP-1 drugs suppress hunger and compress eating occasions, fiber is emerging as a way to make smaller snacks feel functional, tolerable and worth the calories
How coffee creamer brands stay top of mind
From Chobani to International Delight, creamer brands are elevating their product development and marketing tactics to keep shoppers onboard
What does clean label mean for bakery in 2026?
From synthetic color bans to rising scrutiny of processing, clean label is becoming less about claims and more about hard formulation and policy choices
Scientists closer to solving sugar reduction’s taste problem
After years of compromise, sweetness without sacrifice may finally be within reach
Winter Fancy Faire
3 trends revitalizing the sleepy nut butter and seed spread category
From swicy flavors to squeezable pouches, emerging brands at the Specialty Food Association’s Winter Fancy Faire are pushing a mature category into its next growth phase
Japan moves to bolster food allergen controls after nut cases spike
Japan is introducing stricter nut allergy controls to address rising cases, based on new government data showing increased public health concerns linked to this category
Whole grains: A functional, clean label treasure trove?
Natural, whole and ancient grains boast strong nutritional benefits and minimal processing
Nestlé and Danone shares fall amid infant formula crisis
Infant formula contamination recall is damaging company reputations and hitting shares
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
Parliament refers EU-Mercosur to Court of Justice
The long-awaited deal has hit another roadblock
Diet Trends
Fiber’s comeback: Why snacks are embracing the next functional macro
Fiber is making a comeback in snacks as gut health trends, GLP-1 use and clean-label demands reshape functional food innovation
PepsiCo, Del Monte and Mars tap global street food for inspiration
From street food-inspired rice cups to Mexican corn chips, big food makers are betting that spicy flavors and convenient formats will resonate with shoppers
How BuzzBallz became Gen Z’s global RTD obsession
BuzzBallz has become Gen Z’s go‑to party prop, fusing bold flavours, playful design and recession‑proof pricing to rewrite the rules of ready‑to‑drink cocktails
Rye January reveals how little Brits know about what’s in their bread
New consumer research shows that most UK consumers eat bread every day without really knowing what’s in it
Ingredients Compendium No. 1: L-theanine
The need for calm drives a green tea amino acid into the snack aisle
In a world that feels louder, faster and harder to switch off, L-theanine is finding a new role in snacks
Cocoa crunch: How shortages are rewriting chocolate’s future
As climate, disease and regulation strain global cocoa supply, manufacturers are turning to low‑cocoa and cocoa‑free innovations to protect margins and future-proof their portfolios
News Bites
From dietary guidelines to cocoa shortages, pressure mounts on CPG brands
This week’s top stories show how nutrition policy debates, shifting views on processing and cocoa supply disruptions are reshaping formulation and sourcing decisions for CPG brands
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
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.