From aspartame to allulose: The future of sweeteners takes shape
The sweetener landscape is becoming increasingly diverse, but what does the future hold?
Ingredients
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
Baobab: A multi-purpose functional powerhouse continues to grow
The fruit, originating in Africa, has potential for use as a functional ingredient around the world
Why chocolate goes wrong in baking
Chocolate leakage and uneven bake performance are often blamed on poor-quality chocolate, but the real problem frequently lies in ingredient performance and process consistency
Flavour flipping: Why tomorrow’s snacks won’t taste the same from first bite to last
Food scientists are learning to control not just what consumers taste, but exactly when they taste it – opening up a new frontier in flavour design that could reshape snack innovation
The GLP-1 effect reaches ANZ
New research suggests Australia and New Zealand are following the same GLP-1-driven consumer shifts seen elsewhere, offering an early indication of where the wider APAC food market could head next
A new protein contender emerges as whey prices surge
ADM and The Every Company are scaling up US production of a fermented egg white protein pitched at formulators tired of whey’s price swings
Psyllium: The next big functional fibre?
Gut health concerns, gluten-free baking and the popularity of GLP-1s may spur the growth of the ingredient
‘Plus and minus’: Why clean-label success goes beyond removing ingredients
Markets across Asia Pacific are increasingly shaping clean-label innovation – what can European and US markets learn from the region?
The climate effect: How extreme heat is rewriting the retail playbook
Extreme heat is forcing bakery chains from Newcastle to New Jersey to swap hot pastries for cold drinks and salads, turning the weather forecast into a key commercial indicator
Why traditional flour specifications may no longer predict performance
Traditional flour specifications remain essential but changing wheat quality and modern production demands are exposing the limits of long-established tests
IFT FIRST
‘Facts aren’t enough’: IFT warns of growing food misinformation crisis
Nearly half of food science professionals are extremely concerned as viral content and distrust of institutions reshape the information landscape
Will the beef tallow trend come to Europe?
It’s taking off in the US, but will European consumers be open to the idea?
5 functional snack trends for an ageing world
Older consumers are becoming one of the food industry’s fastest-growing demographics, prompting snack manufacturers to rethink everything from ingredients and nutrition to texture, packaging and portion sizes
Cortisol: The viral trend that’s rewriting shopping lists
The internet’s favourite stress hormone is fuelling a fibre boom, and shoppers are being told to slow down and think again
Beef tallow market heats up as CPG brands ditch seed oils
A $15.8 billion market and rising, tallow gains traction across snacks and protein bars while facing competition from plant-based oils
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
Artificial colours: How Europe regulates differently from the US
The use of food colours in the EU is stringently defined but it contrasts with the US approach
First-ever global standard promises more consistent yeast for bakers worldwide
A first-of-its-kind Codex Alimentarius standard, adopted in Geneva this month, gives baker’s yeast a single global definition for the first time in its long history
From Ozempic to oat bars: Can peptide science cross into food?
Consumers already associate peptides with dramatic weight loss thanks to drugs such as Ozempic and Wegovy, and that’s sparking curiosity about whether a food-grade cousin could follow
Florida subpoenas General Mills over bromate flour
General Mills is the first company to face a subpoena as Florida opens a consumer-protection probe into a century-old dough conditioner most of the world abandoned long ago
Is beef tallow becoming food’s next billion-dollar ingredient?
The resurgence of beef tallow is forcing manufacturers to ask whether the MAHA movement has created a lasting reformulation trend or just food’s latest political fad
Summer Fancy Food Show
Why flour is having its specialty coffee moment
Can heritage grains revitalize the flour category?
Four new cacao types just handed chocolate a lifeline
A Peruvian gene-hunt has rewritten the cacao family tree, handing breeders fresh raw material just as disease and extreme weather squeeze the world’s cocoa supply
Obesity in retreat as GLP-1 use nearly quadruples: New data paints a different picture for manufacturers
America’s obesity rate is falling as GLP-1 use reaches record highs, with similar trends emerging elsewhere and raising fresh questions about the future of food demand
Is MSG still controversial?
The scientific consensus around the additive does not reflect common attitudes
Grupo Bimbo claims category first with US clean label overhaul
The world’s biggest bakery company says it will become the first in its category to remove artificial colours, flavours, preservatives and emulsifiers across such a broad portfolio of everyday baked goods by the end of 2028
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
Whey boom fuels surge in protein processing expansion
From WPC80 to lactoferrin, dairy companies globally are investing in premium protein capacity to capture growth in the high-end sports nutrition and functional food space