Inside the UAE’s push towards a healthier food system
The United Arab Emirates (UAE) National Strategy for Healthy Nutrition 2031 has grand plans to revamp health and nutrition in the country — but lofty challenges lie ahead
Health
Will the beef tallow trend come to Europe?
It’s taking off in the US, but will European consumers be open to the idea?
Health halos mask sugar content: Children’s cereal claims face scrutiny
A new Canadian study finds that sugar levels in children’s breakfast cereals remain high, despite a proliferation of health claims
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
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
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
64% of consumers eating food past use-by dates amid cost concerns
Consumers are taking risks with food safety as concerns over rising food prices continue to impact on behaviour.
Consumers want fewer ultra processed foods, but refuse to pay extra
Food manufacturers are facing increasing pressure to remove ultra processed ingredients from foods while keeping the price for consumers the same.
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
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.
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
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
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 great fragmentation of snacking
The biggest opportunities in snacking no longer lie in broad categories, but in owning one highly specific eating occasion
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
Mondelez State of Snacking: The impossible innovation brief
Manufacturers have spent years responding to one consumer trend after another, but today’s snack has to satisfy every expectation at once
Why some food startups succeed while others never leave the classroom
Riff may still be in its infancy, but the lessons four students learned while turning a university assignment into a registered snack business could help other founders avoid making the same mistakes
Tate & Lyle, Ingredion and the new ingredients land grab
The Ingredion-Tate & Lyle deal signals a shift in the ingredients industry, where technical expertise is becoming as valuable as the ingredients themselves
William and Kate’s wedding cake maker joins Oreo, Hello Kitty and St Pierre in latest bakery launches
Character licensing, premium formats, bakery-inspired flavours and purpose-led innovation dominate the latest launches
GLP‑1 use is fueling trends already in motion
GLP‑1 adoption is scaling rapidly and the brands that win are focusing on delivering nutrition for broader appeal rather than a niche segment
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
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
Mondelēz reveals taste is no longer king in snacking
Consumers aren’t simply looking for something tasty. Mondelēz International’s latest report suggests they increasingly want food that entertains, comforts and gives them something worth talking about
Is ‘healthy enough’ the new ‘better for you?’
Winning brands balance health, indulgence and convenience
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
Nestlé USA eliminates artificial colors as part of broader reformulation overhaul
While Nestlé has reached this particular milestone ahead of schedule, it positions the achievement as one step in a longer-term strategy focused on cleaner labels, product innovation and greater consumer trust
Protein crisps, cereal milk ice cream and matcha cookies: Meet snacking’s new shape-shifters
From pizza-flavoured protein bars in the US to matcha cookies in the UK, brands are blurring the boundaries between indulgence, functionality and convenience
Can Ebola disrupt coffee prices and stocks?
The border closure between Uganda and the Democratic Republic of Congo has raised concerns over potential disruption to coffee trade - but is there a risk to global coffee prices?
GLP‑1 is no longer just a weight‑loss story – it’s a full‑scale reset for food & beverage
Emerging research suggests GLP-1 drugs could move beyond diabetes and metabolic health to treat multiple diseases, meaning millions more consumers will rethink how – and what – they eat
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
Protein ice cream, EPG and the future of food: Why David’s Peter Rahal is betting on tech over branding
David’s protein ice cream sold out in 28 minutes of launching, but founder Peter Rahal says the real story isn’t frozen dessert – it’s how proprietary food technology could reshape the future of indulgence
Britain’s biggest bakery honours are back
As the Baking Industry Awards (BIA) return for their 39th year, a new leadership category offers fresh insight into what excellence looks like in a bakery industry facing unprecedented change.
What foods do GLP-1 users actually like?
Despite reduced appetites, those using GLP-1s still care about taste
Fibremaxxing is trending, so why are bowel cancer rates still rising?
As social media turns fibre into the latest nutrition obsession, experts warn that bowel cancer remains one of the UK’s biggest health challenges and younger adults are increasingly in the firing line
Can better-for-you deliver candy cravings?
Better-for-you candy is entering a new phase where bold flavor and real ingredients - not just reduced sugar - are driving consumer interest across the snacking landscape
The great snack paradox: 7 lessons from snack’s biggest brands
Lay’s, Doritos, Lindt and Oreo are worth billions despite growing pressure from health trends, private label and changing consumer habits. Here’s what they’re getting right
How PepsiCo plans to grow a 220-year-old nut brand
PepsiCo is betting on premiumisation, protein, new consumption occasions and younger consumers to fuel Duyvis’ next chapter
Has the ‘better-for-you’ boom gone too far in kids’ snacks?
As wellness claims flood the kids’ snacks aisle, some brands warn parents are becoming more sceptical of ‘better-for-you’ marketing and more focused on what products actually contain
Nutella, Lindt, Häagen-Dazs and McVitie’s: The brands going nuts in 2026
From Dubai chocolate and pistachio ice cream to peanut butter chilli crisp, nuts are powering some of 2026’s biggest food trends
Inside the science of making healthier food consumers will actually buy with ADM
ADM argues food makers can no longer tackle sugar, sodium or clean label goals one at a time without risking taste, texture and cost
7 ways GLP-1s are driving the freeze-dried snack frenzy
Smaller appetites, clean label cravings and the internet obsession with crunch are turning freeze-dried snacks into one of the hottest categories in global food
Are some ultra-processed foods good for you?
Not all UPFs are created equal, and a new expert panel says federal regulators should draw a clear line between those that are harmful and those that doctors recommend
Added fibre: Why fortification is harder than it looks
Adding fibre to foods and beverages could help close the ‘fibre gap’, but reformulation challenges threaten taste and texture
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
Oral GLP-1 breakthrough: What it means for impulse-driven food categories
Food and beverage brands face consumers staying on appetite-suppressing drugs for longer