What can food brands learn from Doritos’ recipe rethink?
PepsiCo Europe’s VP of marketing innovation explains how manufacturers can improve nutrition, protect brand appeal and give shoppers a reason to keep buying.
Ingredients
The race to replace artificial colours intensifies
From Nestlé to Mars, manufacturers are reformulating to remove artificial colours. The challenge? Delivering the same vibrant appeal consumers expect without synthetic dyes
What do GLP-1s mean for chocolate?
The rise of weight loss medications has prompted a wave of speculation about how people’s eating habits are changing - but what do these drugs mean for chocolate?
Baker’s yeast muscles into high-protein snacks
The organism that’s raised bread for millennia is now being turned into a complete protein, just as whey prices are going through the roof
Budget leaves F&B sector hungry for more support
The food and drink industry reacts to John Healey’s inaugural Budget as Chancellor.
Debunking snacking as we know it
Europe’s snack market expands from €187bn to €302bn in sales value when products beyond the traditional snack aisle are included, challenging manufacturers to rethink where growth will come from
A flavour to watch: The rise of pandan
Southeast Asian ingredients are continuing to go global, and pandan is no exception
Bimbo has the capacity but where are the bakery buyers?
Grupo Bimbo’s improving margins haven’t stopped North American volumes falling, leaving the bakery giant chasing different purchases while preparing for higher costs
Could climate change leave bakers with flour that won’t perform?
New research links elevated CO₂ to poorer baking performance, raising questions about whether tomorrow’s wheat will deliver the consistency manufacturers need
How McCormick’s Flavor University teaches the science of taste
The company’s $2.89 billion Flavor Solutions business shares its expertise through free seminars, podcasts and a new website aimed at food and beverage developers
Chocolate has a new problem. And it’s not cocoa prices
Rising temperatures are hitting chocolate demand, forcing manufacturers to rethink products, formats and sales strategies
Exposing the mistakes that sink healthier snacks
Health messages that put shoppers off, recipes pushed too far and unreliable suppliers can derail even the most promising better-for-you snacks
How many potatoes never make it into the crisp packet?
Harvesting damage can leave snack manufacturers paying to store and handle potatoes they ultimately can’t use – prompting PepsiCo to tackle the problem before the crop leaves the field
CAA International Cocoa Conference
APAC cocoa trends: ‘Worst is past’, but risks remain
Cocoa giant Barry Callebaut says the worst of the cocoa crisis is likely over, but the APAC cocoa industry continues to navigate major market shifts and challenges
Protein + fibre + probiotics + collagen + adaptogens + electrolytes: Does your snack really need another superpower?
How much nutrition can one product carry before taste, cost, credibility and consumer understanding start to crack?
What sous vide egg bites reveal about selling breakfast beyond the café
Cuisine Solutions’ development of Starbucks’ sous vide egg bites, followed by private label and own-brand retail ranges, shows how a breakfast product can reach consumers through different brands and eating occasions
Is pumpkin spice making autumn bakery lazy?
Bakery launches and flavour forecasts reveal how fruit, roasted notes and dessert mashups can give seasonal ranges more bite.
Yeast-derived fat fools consumers in cocoa butter test
A fat derived from yeast cells may hold promise as an alternative to cocoa butter.
Chocolate without cocoa? Why the industry’s taking alternatives seriously
Can alt cocoa secure chocolate’s future? As supply pressures mount, manufacturers are increasingly turning to cocoa-free and hybrid alternatives
Barry Callebaut moves beyond chocolate to drive growth
World’s biggest chocolate maker sharpens focus on gourmet chocolate, specialty ingredients and solutions-led partnerships as CEO
Gluten-free claims in the Middle East face tougher regulations
GCC regulators have submitted new standards to the World Trade Organisation (WTO) that could tighten gluten-free food requirements
Fi Asia 2026
Climate change fuelling mycotoxin risks with ‘no known solution’
Climate change is adding on a new threat to an age-old food safety problem faced by the food industry, one that could be more dangerous that most people realise
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
Do consumers actually like pumpkin spice?
The ingredient signals the arrival of autumn every year
Can zero-waste snacking survive the leap to scale?
Earthnutz is taking its protein crisps from startup idea to scalable production, with virgin peanut oil giving the remaining raw material a second commercial life
Alternative proteins have disappointed investors – but it’s not the end
Taste and affordability challenges have dented consumer uptake and limited the category’s commercial potential. Can the sector’s fortunes turn?
General Mills, Kellanova, Mars and McKee Foods sue sugar producers over alleged price-fixing
The food companies’ lawsuit alleges sugar producers used nonpublic competitor data to fix, raise and maintain granulated-sugar prices for years
From aspartame to allulose: The future of sweeteners takes shape
The sweetener landscape is becoming increasingly diverse, but what does the future hold?
From farm to fork: 10 climate bottlenecks threatening food supply chains
At every stage in the supply chain, heat, drought and changing weather patterns are putting pressure on the food sector
The race to perfect gluten-free
Gluten-free is booming, but the sector’s next test is balancing clean labels, better nutrition and great taste without compromising safety or affordability
EFSA approves sweetener aspartame-acesulfame salt
The sweetener’s re-evaluation has been completed
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
7 ingredients European food manufacturers are quietly falling out of love with
As costs rise and clean-label demands grow, European food manufacturers are replacing once-essential ingredients, creating fresh formulation challenges
Allulose-containing products claiming zero sugar threatened with growing litigation
A wave of proposed class actions targeting “zero sugar” and “sugar free” claims is putting allulose-containing products in the crosshairs, following a pivotal Seventh Circuit ruling involving Chobani
Carob cracks gluten-free pasta’s biggest challenges
New research suggests carob flour can make gluten-free pasta firmer, less sticky and nutritionally stronger
Xylitol linked to heart attacks and strokes in major study
A large new study has thrown xylitol into the spotlight after scrutinising its long-term health effects
The egg crisis failed to crack manufacturers’ reliance on eggs
After four years of disease, flock losses and punishing prices, manufacturers had every reason to replace eggs – but the crisis instead exposed just how difficult that is
Big Food’s colour promises are colliding with supply chain reality
The dye deadlines are closing in, but the alternatives aren’t ready
Has matcha met its match?
While matcha’s proliferation continues, with the vibrant green tea appearing in almost every iteration imaginable, there’s a new kid on the block. Could this be the new mega trend?
The sticky business of scaling pinsa
Pizza’s Italian cousin is gaining global retail and foodservice traction, but its highly hydrated dough creates major challenges for industrial bakery production
The rise of allulose: Can this rare sugar crack the clean-label challenge?
A patent and a lawsuit are drawing attention to allulose, so here’s what F&B needs to know
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
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
Grupo Bimbo bets on China’s shift to ‘eating right’
As Chinese shoppers trade bulk buying for clean label, better-for-you bakery, the Mexican giant is investing to keep pace with a market forecast to top ¥900bn ($130bn) by 2030
New Trump tariffs ‘like deja vu’ according to food industry panel
As the administration replaces IEEPA duties with section 301 forced labor tariffs, food and beverage importers face renewed legal battles and supply chain uncertainty
The new sustainability playbook starts with suppliers
The race to build a climate-smart food system is putting ingredient suppliers in the spotlight
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
Why China should matter to every alt protein company
Despite the geopolitical tensions, all alternative protein companies globally need to factor China in their production strategy to scale, compete and reduce costs. Here’s why
HHS proposes new GRAS rules and addresses UPF definition
HHS Secretary RFK Jr. announced landmark proposals requiring food manufacturers to notify the FDA about additives and confirms a UPF definition is pending