The future of food: Welcome to 2036
With AI automation, the rise of personalised nutrition and a looming climate crisis, food could look radically different in 2036
Ingredients
Can science keep up with chocolate’s ambitions?
From controlled fermentation to cocoa-free coatings, ingredient developers are finding new ways to deliver the flavours and textures behind chocolate’s creative appeal
Barry Callebaut plots comeback after profits tumble
Falling profits and shifting customer relationships raise concerns for the world’s biggest cocoa and chocolate supplier. But signs of recovery are starting to emerge
The race to replace artificial colours intensifies
From Nestlé to Mars, manufacturers are reformulating to remove artificial colours. The challenge? Delivering the same vibrant appeal consumers expect without synthetic dyes
New cocoa powder alternative targets GLP-1 trends and supply risks
Planet A Foods’ Cocoa Booster can replace up to 100% of cocoa powder in select applications, as manufacturers face cocoa price volatility and changing consumer demand amid rising GLP-1 use
Forget flavour, texture’s transforming confectionery
From melt and mouthfeel to crunch and chew, texture takes centre stage in confectionery innovation
A flavour to watch: The rise of pandan
Southeast Asian ingredients are continuing to go global, and pandan is no exception
Chocolate has a new problem. And it’s not cocoa prices
Rising temperatures are hitting chocolate demand, forcing manufacturers to rethink products, formats and sales strategies
Forget breakfast: The battle for the morning snack is on
Consumers are increasingly turning to morning snacks for energy, focus and satiety, creating a fast-growing opportunity for food and beverage brands
CAA International Cocoa Conference
APAC cocoa trends: ‘Worst is past’, but risks remain
Cocoa giant Barry Callebaut says the worst of the cocoa crisis is likely over, but the APAC cocoa industry continues to navigate major market shifts and challenges
Ghirardelli joins Dubai chocolate craze with new-look Squares
Chocolate maker puts spin on Dubai chocolate craze with taller Squares
Protein boom powers confectionery growth
Protein is reshaping confectionery innovation, but consumers continue to put taste, texture and indulgence first
Top 10 food and beverage trends set to shape 2027
What’s next for food and beverage? Explore the consumer trends powering the next wave of innovation and new product development
Ube exports have been suspended – why and what happens now?
Ube is everywhere. But as demand surges, the Philippines is taking steps to keep the value and authenticity of its purple yam at home
Barry Callebaut’s move beyond chocolate fails to convince investors
Chocolate producer’s transition into complete product solutions is designed to unlock growth, but investors remain unconvinced
The GLP-1 effect: How weight-loss drugs are changing food and drink
Weight-loss drugs are reshaping the food and beverage landscape, driving demand for nutrient-dense, portion-controlled products and opening up new opportunities for innovation across the industry
Mars’ vision for 2036: The trends set to transform food and nutrition
Food and beverage giant bets on fibre, AI and personalised nutrition as solo eating reshapes food’s future
The future of cocoa: Why volatility’s here to stay
Climate change, ageing plantations and fragile supply chains are putting cocoa under unprecedented pressure. The industry’s response could determine the future of chocolate itself
Creatine moves into weight management
New research suggests creatine could support weight loss, creating significant new opportunities for food and beverage
Opinion
Beyond sugar reduction: The next challenge for food manufacturers
Low-sugar formulations no longer satisfy increasingly health-conscious consumers
Hershey boosts Reese’s portfolio in bid to accelerate growth
New innovations highlight Hershey’s efforts to keep its most valuable brand fresh amid push for growth
Chocolate giant sets up base near Magnum Ice Cream
Chocolate and cocoa producer, Barry Callebaut, has moved into a cutting-edge food tech hub at Colworth Science Park as it looks to strengthen its work with Magnum.
Pladis sales pass £3.3bn but profits take a hit
Pladis doubles down on growth, investing in brands, manufacturing networks and sustainable ambitions
Mondelēz sustainability scheme goes solo: Is this the new industry standard?
Harmony project enters a new era as it becomes an independent certification. But, could it become the new industry standard?
Can nature save cocoa? Industry’s response to a supply crisis
Two years after researchers found that working with nature could boost cocoa yields by up to 20%, we ask whether biodiversity-led farming is becoming a reality across the global cocoa industry or remaining an unrealised promise
From Mars to Ferrero: Confectionery bets big on ultra-premium chocolate
Confectionery’s biggest names are racing to capitalise on the ultra-premium boom, but what does it take to truly succeed?
Mars’ cocoa strategy centers around new tech and cloning
Mars’ next phase of cocoa sustainability puts productivity, technology and climate resilience at the forefront
Gut health and the $71bn question: What comes next?
From personalised nutrition to GLP-1-friendly foods, gut health is entering a new era
Which food commodities are threatened most by ‘Godzilla’ El Niño?
The weather event could be the largest since the 19th century
General Mills, Kellanova, Mars and McKee Foods sue sugar producers over alleged price-fixing
The food companies’ lawsuit alleges sugar producers used nonpublic competitor data to fix, raise and maintain granulated-sugar prices for years
From aspartame to allulose: The future of sweeteners takes shape
The sweetener landscape is becoming increasingly diverse, but what does the future hold?
Mondelēz ramps up investment to drive global growth
Confectionery and snacking giant shifts focus to drive next phase of growth
Barry Callebaut and Arla launch ambitious decarbonisation plan
World’s biggest chocolate maker partners with dairy giant to target Scope 3 emissions
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
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
Big Food’s colour promises are colliding with supply chain reality
The dye deadlines are closing in, but the alternatives aren’t ready
Could climate change force a rewrite of the world’s recipes?
Manufacturers are racing to diversify ingredient sourcing as climate shocks threaten some of the world’s most important food commodities
Barry Callebaut appoints ex-Mondelēz exec as COO
World’s biggest chocolate maker appoints Thomas Gaengler as chief operating officer, reinstating the role after nearly three years
Could dropping ‘vegan’ unlock growth?
What if the future of vegan food isn’t vegan at all? Why the next wave of growth could come from selling great food that just happens to be animal-free
FDA considers new natural food color petitions as synthetic dye phaseout looms
Petitions seek approval for safflower yellow, expanded uses for gardenia blue and changes to carrot oil production as food makers move away from synthetic dyes
Xanthan gum linked to gut inflammation, putting manufacturers on alert
Study suggests long-term xanthan gum consumption could impact gut health, raising formulation questions for food and beverage
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
Mars turns mint supply risk into sustainability success
Mars shows how sustainable sourcing can strengthen supply chains with Shubh Mint programme
Mondelēz issues urgent Cadbury recall over “undeclared” allergen
Cadbury Dairy Milk Oreo bars recalled following discovery of undeclared pistachio, prompting food safety investigation
Zbar, Oreo, Silk and Hobnobs give vanilla its moment
From lunchboxes to lattes, the world’s most familiar flavour is turning up in some unexpected places
Lindt accused of misleading consumers on child labour
Lindt facing US lawsuit alleging misleading claims over human rights commitments in its cocoa supply chain
EFSA slashes TFA safety limits amid food contamination concerns
EFSA significantly lowers safe intake level for trifluoroacetic acid (TFA) as a result of “new scientific evidence”
Creatine appeal expands with mental health focus
Research explores potential mental health benefits of creatine as popularity of supplement soars
Health vs Indulgence: Why consumers refuse to choose
Wellness is reshaping food and beverage, but indulgence still drives sales
Barry Callebaut assesses cocoa threat as El Niño intensifies
World’s biggest chocolate producer weighs in on cocoa market concerns as UN issues El Niño warning