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
Reformulation
5 lessons from the start-up that’s seen an 85% spend uptick from GLP-1 users
Jackson’s CEO delves into why GLP-1 users are spending more with it, not less
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
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
FDF warns new regs could see fibre-rich foods disappear from shelves
Food and drink manufacturers have provided two billion servings of fibre to the nation in five years since 2021, but new restrictions could undo progress.
Ozempic maker backs game-changing GLP-1 implant to end drop-out
A rice-grain-sized device being evaluated by Novo Nordisk is designed to solve the one problem that’s kept the GLP-1 boom from hitting food and drink sales even harder – patients giving up
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
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
The coming UPF regulation revolution
The regulatory landscape surrounding ultra-processed foods is changing rapidly. Here’s what has already happened, what’s coming next and why manufacturers should be paying attention
Nestlé to axe artificial colours worldwide in industry first
Nestlé to remove artificial food colourings from all products globally by the end of the year
Mars invests €1.5m in the future of science
Confectionery giant invests €1.5m in young scientists through Mars Impact Fund
Why food scientists still can’t crack the perfect natural red
Creating a heat-stable natural red remains one of food science’s toughest colour challenges
Has processing become the industry’s most misunderstood tool?
The UPF debate has given ‘processing’ a bad rap, yet new technologies are helping manufacturers reduce oil, cut waste and improve product quality – without adding a single ingredient
Fermentation turns up the heat in snacks
As consumers demand hotter, more complex flavours alongside cleaner labels and lower sodium, fermentation is emerging as an increasingly valuable tool for snack formulators
Mars’ artificial-dye-free push hits major reformulation hurdles
Mars to introduce artificial-colour-free M&M’s but reformulation challenges leave two colours out in the cold
Protein Sodas are the new “whitespace” for innovation in US market
Protein sodas are set to drive the next wave of innovation in the US market, according to a new report from Mintel
How are Nestlé, Danone and Muscle Milk rethinking reformulation?
Additives and artificial colors and flavors continue to be axed from formulas as the industry balances a meeting consumers’ health goals with nutrition policy
Do GLP-1 users like artificial sweeteners?
Users perceive sweeteners differently to sugar
The next tobacco fight? Marketing to children enters UPF debate
Campaigners warn that food companies are using increasingly sophisticated tactics to build brand loyalty from childhood
Are reformulation demands moving faster than brands can respond? Hear from PepsiCo and industry leaders
As the reformulation goalposts continue to move, experts from PepsiCo, the European Snacks Association, the American Bakers Association, 210 Analytics and FDF Scotland’s Reformulation for Health Programme ask whether manufacturers can keep pace
Fed Up! campaign takes aim at UPFs, but the science debate persists
A new campaign on ultra processed food education highlights systemic nutrition barriers, while food science experts stress the need to define the polarizing term before linking it to health outcomes
How AI is transforming reformulation
The food industry is in a state of semi-permanent reformulation - does artificial intelligence offer the solution to all our re-development woes?
Global Food Tech Awards
Global Food Tech Awards EMEA heat opens: Why startups should apply and how to stand out
Calling all EMEA food and beverage startups - applications are now open and entry is free
How texture is elevating dairy and alt dairy
From playful crunch to decadent smoothness, brands are increasingly leaning on textural cues to give their products a premium feel
What foods do GLP-1 users actually like?
Despite reduced appetites, those using GLP-1s still care about taste
ThaiFex-Anuga Asia 2026
Betagro turns chicken into noodles to double protein per meal
Betagro has created noodles made out of chicken breast, offering consumers a new way to double up on protein and satisfy tapping demand for high-protein innovation
Snack trends: Nutrient-dense grazing hitting its stride
Snack brands are targeting fluid eating occasions with products that deliver nutrition in smaller portable formats, aligning with healthier snacking trends to suit busier lifestyles
What if chocolate’s flavour was never really about cocoa?
As cocoa markets spiral through another year of chaos, cocoa-free alternatives are shifting from novelty to necessity
GLP-1s and anhedonia: the death of dopamine snacking
The emergence of ‘Ozempic personality’ is intensifying questions about how GLP-1s are changing cravings, impulse eating and reward-seeking behaviour
Food retail trends 2026: Why Gen Z no longer shops by aisle
Younger consumers aren’t just swapping meals for snacks – they’re tearing apart the traditional rules that have shaped food retail, product development and brand strategy for decades
Less sugar, more pressure: Scotland’s HFSS rules force a food industry rethink
With Scotland’s HFSS restrictions arriving in October, food manufacturers are under mounting pressure to reformulate products without sacrificing taste, texture or brand identity
Up the food chain
Europe’s copy-paste problem in US bakery
Why European bakery brands keep getting the US wrong and what it really takes to compete
Chewable beauty: Convenience meets functionality in amazake jelly sticks
The traditional amazake drink is transformed into convenient jelly strips to boost gut and skin health for busy consumers
Calm in the chaos: How US bakers are fighting back on regulation, reformulation and a restless consumer
At the recent American Bakers Association Convention (ABA), industry leaders made one thing clear – in a volatile market, credibility, collaboration and consumer connection will decide who thrives
Dignified food for seniors: Closing gaps in an ageing world
As societies age rapidly, a pressing question emerges: how can we better support seniors with dysphagia, a condition many may one day face?
‘Healthy’ has moved on – have snacks?
From fibre and protein to texture and sensation, the new rules of healthy snacking go far beyond cutting sugar, salt and fat
The next matcha? Ube surges in popularity
Health, clean-label status and recognisability have made the ingredient stand out
GLP-1-friendly foods are booming – but the label is still taboo
From “high protein” to “supports muscle mass” claims, brands are coding GLP-1 benefits without naming the trend outright
Food Ingredients China 2026
Gut health, clean label foods surge in China market
Chinese consumers are driving demand for natural, gut-friendly and plant-based ingredients, mirroring global trends and boosting innovation in functional products
Can high-fat dairy withstand the GLP-1 effect?
GLP-1 users spend less on cheese, butter and ice cream – so how resilient are these categories?
Fibre over protein? Danone on changing consumer demands in functional foods
Fibre, gut health and clean labels are driving the next wave of functional foods – and Danone explains how nutrition science and consumer expectations are converging
California’s tortilla rule underscores the shift in market power
The Golden State’s folic acid mandate for corn masa shows how one state is once again reshaping national manufacturing
Can enzymes really reduce bitterness in industrial bread?
With reformulation exposing bitterness and flattening flavour in industrial bread, enzymes are now being tested as a targeted way to rebalance taste at source – but how far they can go remains unclear
Scaling precision fermentation: Why capital and collaboration remain the biggest hurdles
Industry experts cite massive CapEx, supply bottlenecks and regulatory complexity as key barriers
Gut instinct: The 10 functional ingredients gaining ground in 2026
Dietitians’ latest data points to a more grounded approach to functionality, where gut health, cost and credibility matter as much as claims
Can brands cut sugar without killing taste, texture or trust?
As sugar shifts from ingredient to liability, food and drink manufacturers are rebuilding sweetness from the ground up using rare sugars, fibres and fermentation-driven innovation
Why the food industry can’t innovate alone anymore
As cocoa volatility, fat replacement and GLP-1 trends reshape demand, startups are becoming critical partners in ingredient innovation
Why Big Food is reformulating growth not just recipes
From halted breakups to billion-dollar buyouts, the world’s biggest food groups aren’t just tweaking products, they’re rethinking how growth works
Opinion
The new paradox: Protein vs processing
Protein is the snack industry’s hottest claim but if the foods delivering it are still ultra-processed, the sector may be building its next health halo on shaky ground