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?
Reformulation
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
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
Snack deals get slimmed down: How Scotland’s HFSS crackdown will affect producers
Scotland is banning HFSS food promos to tackle obesity. The move will hit how snacks and baked goods are marketed
Bake smarter: Slash sugar, save costs
Sugar costs are soaring, but consumers aren’t willing to compromise on taste. For bakeries already operating on a knife’s edge, finding a smarter way to sweeten products has become mission critical
The real scoop on breakfast cereal: Science says it still delivers
While a new JAMA study flags rising sugar and salt in kids’ cereals, a major review in Nutrients finds the right bowl can still boost public health
The gold standard: How product developers can rise to the MAHA challenge
The US’ MAHA Commission is putting weak science and vague health claims on notice. Brands must now back every bite with credible, peer-reviewed research
The future of bread reimagined: Lesaffre’s bold vision for a better loaf
Baking with Lesaffre has redefined how the baking industry should think about the very essence of bread
Why meal replacements are the future of fast nutrition
What are the key trends driving meal replacement category successes? Exclusive and free webinar reveals all
Industry told to cut fat to protect cognitive health
Evidence reveals risk to brain health after just three days of high-fat diet
Predictive modelling is changing how bakeries tackle waste
Shelf life is a major driver of bakery waste. New digital tools are helping bakers extend freshness and cut losses without sacrificing taste or clean label goals
Fibre claims rising as health trend expands
Fibre is becoming more popular among consumers as interest in digestive and gut health grows
Countdown to colour change: A food technologist’s guide to dye-free reformulation
The FDA’s call to phase out synthetic food dyes by the end of 2026 has kicked off a high-stakes scramble across the food industry. We caught up with IFT’s Renee Leber to find out what’s really at stake and what it will take to get reformulation right
Spin, slump, SPOONS: Inside WK Kellogg’s make-or-break cereal play
Post-spin, WK Kellogg is making a bold play to redefine cereal as a health food. But can a marketing framework overcome falling sales, tariff pressures and consumer scepticism?
UPF and NOVA should be ‘banned’ from use in food science
Finally, someone is taking the industry’s side in the fightback against UPF misuse