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
Reformulation
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.
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
World’s biggest chocolate supplier makes move away from cocoa
Barry Callebaut explores cocoa alternatives amid rising costs and climate pressure
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
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
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
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
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
Is fiber the new protein? How Danone is reimagining gut health for Gen Z
How is the global dairy major reformulating its Activia brand to unlock cross-generational opportunities?
Multibuy meltdown: Brits ready to walk away from HFSS snacks
England’s October 1 ban on multibuy deals for HFSS foods has shoppers set to cut back
EU biscuits face acrylamide reckoning
A new study shows more than a quarter of biscuits on sale blow past EU safety benchmarks for acrylamide – a probable carcinogen that’s testing regulators’ patience and shaking consumer trust
How Gen Z made Free From the flavor of modern wellness
Forget bland gluten-free loaves and chalky sugar-free chocolate. For Gen Z, Free From is culture, not compromise and it’s rewriting what health and indulgence look like
From Oreos to Ozempic: Inside the $100bn Free From race
Gluten-free cookies, sugar-free chocolate and GLP-1 diets are colliding. The world’s biggest food makers are scrambling to stay relevant
Why General Mills is cheering on the GLP-1 boom
Weight-loss drugs threaten to cut calorie consumption, but General Mills sees opportunity in a leaner consumer, betting big on protein, fiber and smarter supply chains
From cake pops to circular economy: Upcycling gains ground in Africa
Africa’s food sector is turning to upcycling to cut waste, lower costs and build resilience amid climate and supply chain pressures
Alternative materials market strengthens as sustainability declines
As the need for alternatives becomes clearer, sustainability fades into the background
Opinion
The snackdown: MAHA throws a Froot Loop at Kellogg’s
Once the pride of America’s breakfast table, Kellogg’s now finds itself in the crosshairs of Robert F. Kennedy Jr’s Make America Healthy Again crusade. The fight over Froot Loops isn’t just about dyes – it’s a test of whether Big Food can survive a...
Have children’s cereals quietly turned into empty calories?
Forget sugar for a moment. A new analysis shows kids’ cereals are steadily losing the very nutrients that once made them worth eating at all
From research to market: How generative AI can speed product development
Practical strategies from industry voices show how generative AI can enhance ideation, protect intellectual property and create “first-time right” product launches
Ozempic nation: Why GLP-1s are forcing bakers and snack makers to rethink everything
GLP-1 drugs are gutting demand for cookies, chips and bread – threatening billions in sales but opening the door to a new wave of protein- and fiber-driven snacking
The UPF lawsuit that fizzled – and why the next one might not
A US judge tossed the first big UPF lawsuit, but with mounting science and regulators circling, bakery, snack and cereal brands shouldn’t breathe easy just yet
McCormick doubles down on ‘finishing’ trend with re-launched sugars
McCormick is building out its Finishing Sugars portfolio as consumers and operators look for easy-to-use flavor boosters that deliver indulgence at home and across foodservice
UPFs under fire: Baby food guidelines and HFSS success turn up the heat on industry
With baby food guidelines launched and HFSS rules proving effective in the UK, pressure is building for broader action on ultra-processed cereals and snacks.
Protein quality essential consideration for consumer health
Not all protein sources provide equal health benefits
Is the Cherry Bakewell at risk? Almond shortages force UK bakers to rethink tradition
Almond shortages are pushing bakers to rethink classics like the Cherry Bakewell, swapping in clever flavor and texture alternatives to keep heritage bakes on the menu
Egg crisis playbook for bakers: pricing, recipes, supply
As Australia scrambles through its egg crisis – avian flu, supply gaps and sticker shock – we lay out how to cut egg exposure, keep crumb and steady output
How Kerry’s salt and sugar reduction tech is quietly driving its bottom line
As brands face mounting pressure to cut sodium and sugar without compromising taste, reformulation is no longer a niche concern – it’s driving real commercial gains. Kerry’s behind-the-scenes tech is helping reshape everyday foods and quietly lifting margins
Funding and expert support up for grabs to drive healthier food reformulation
Scotland and Wales are putting real support behind healthier food, with government-backed grants and technical expertise now available to help producers cut salt, sugar and fat, without cutting corners
Grupo Bimbo: The $20bn bakery giant turning processed food on its head
With 99% of its portfolio now additive-free and a strategy built for a world turning against ultra-processed foods, the Mexican company is quietly reshaping the global food game
Opinion
The snackdown: Why the war on UPFs is missing the point
Ultra-processed foods have become the industry’s favorite scapegoat and its biggest headache. But in the rush to condemn, nuance has vanished, and entire categories are caught in the crossfire
How the TikTokification of taste is exposing the Great Bakery Paradox
Bakers face the ultimate juggling act, pressurized into doing more with less – while consumers want it all, and want it now
Coke sweetened with cane sugar to launch in the US this fall
Coca-Cola confirms a cane sugar sweetened Coke will launch in the US in a matter of weeks: but as an additional option in its existing portfolio rather than a reformulation of the flagship drink. From Diet Coke to Coca-Cola Zero Sugar, we take a look at...
Is Pepsi Prebiotic Cola a ‘game-changer’ or just late to the game?
The beverage giant’s new cola adds fiber and leans on the cache of cane sugar — but faces stiff competition from a wave of early movers with cult-like followings
How food brands can stay ahead of GLP-1 craze
Don’t underestimate the GLP-1 trend. It’s going to hit, hard
PepsiCo’s ‘permissible portfolio’ plays prominently in plans for future growth
PepsiCo leans into zero sugar, functional hydration and clean-label snacks as it refreshes marketing, innovation and execution to drive growth amid economic headwinds
FDA redraws the rainbow to dye another day
The storm over artificial dyes is clearing and the FDA is ushering in a brighter, cleaner food palette. With Red No 3 fading fast and new colours blooming, brands are now racing to catch the rainbow
Rise of the fermented insect loaf: Mexico’s bold answer to the protein crisis
While insect-fortified bread isn’t new, a new Mexican study breaks ground with a world-first fermentation process that makes grasshopper flour more nutritious, digestible and delicious
Synthetic dyes are out. Here’s who’s in and how they’re achieving it
Major food companies like General Mills, Kraft Heinz, Conagra and Smucker are leading a sweeping shift away from synthetic colours. Here’s where the US food industry stands right now
The rise and fall of England’s HFSS crackdown
In a sweeping reversal of Conservative-era health policy, Labour has scrapped the planned ban on multibuy deals for HFSS products, marking a shift from state intervention to voluntary industry-led reform
UPFs: It’s time to focus on what food delivers, not how it’s made
Critics say the real problem isn’t processing - it’s how we’re measuring health. An outdated classification is distorting science and stalling innovation
Big Food to reveal how much of its sales are healthy - and not
Reformulation is back on the agenda, with all big food businesses in the UK coming clean on their healthy vs unhealthy sales splits
Can seaweed help fix the fibre gap without ruining your muffin?
A new UK trial has found seaweed offers bakers a new way to boost nutrition, reduce reformulation headaches and meet health targets without compromising flavour or function
Americans love sweetness – but also want to scale it back
While consumers gravitate toward sweet flavors, their enjoyment of sugar is often tempered by cognitive dissonance — a tension that experts say can be eased through portion control and strategic pack sizing
Rethink, reformulate or risk irrelevance in the GLP-1 era
The snack aisle is shrinking - literally. GLP-1 users are eating less and unless you’re innovating smarter, your brand could be next off the shelf
Top 5 anti-ageing ingredients consumers are seeking
Anti-ageing ingredients are the latest trend to catch consumer attention. We take a look at the top five
Fuel the crave: 2025’s essential flavour guide for product innovators
We’ve created a flavour-first roadmap for developers, marketers and product leads looking to build the next craveable hit - backed by real-world data and the best of 2025’s flavour innovations