Ferrero launches first global sustainability campaign
The confectionery maker revealed all at Nice Côte d’Azur Airport
Ingredients
The future of chocolate: Trends shaping a $129bn market
From creamy milk chocolate to functional dark varieties, the global chocolate market is evolving fast
Top confectionery trends for 2026
Top trends driving innovation in confectionery include personalisation, premiumisation, and ultra-limited editions
Cocoa market stable for first time since 2022
Cocoa prices have finally cooled after a historic surge - but will the calm last?
Mars pumps billions into renewable energy
Mars takes major step towards net zero by 2050
European Commission wants to delay EUDR, again
The Environment Commissioner hopes lawmakers will agree to postpone the deforestation regulation yet another year
Functional gummy mania sends confectionery sales soaring
Functional gummies are exploding in popularity - blending indulgence with wellness, and appealing to everyone from Gen Z to Boomers
GLP-1 fuels new wave of confectionery innovation
GLP-1 drugs are transforming consumer snacking habits, and confectionery brands are responding
Cocoa crisis: Production threatened by black pod disease
Black pod disease is the latest infection to impact production of the beloved bean
Is it time to get plastic out of chewing gum?
Chewing gum might be small, but its plastic content is causing big concerns. With mounting regulatory pressure and rising consumer demand for change, manufacturers are being urged to rethink their formulations
Sustainable September
Mars, PepsiCo and ADM join forces to advance ag-tech
Mars, PepsiCo and ADM are partnering to help farmers adopt regenerative agriculture - boosting soil health, crop resilience and sustainability
Scientists crack cocoa’s consistency conundrum
A breakthrough in cocoa fermentation could finally deliver consistent, high-quality flavour every time
Bach to snacking: The science of sonic seasoning
From a University of Bristol researcher’s track designed to make chocolate sweeter to studies showing how pitch, tempo and timbre can season food like sugar or salt, music is fast becoming the next frontier in flavor
Sustainable September
Grappling with traceability in palm oil supply chains
With the EUDR fast approaching, what’s preventing manufacturers from tracing palm oil?
Sustainability September
Food industry must act now to avoid climate disaster
Extreme weather is devastating crops and driving up food prices. Can innovation save global food security?
Top food and beverage disruptions in 2025
From labour shortages to climate chaos, the food and beverage industry is fighting fires on all fronts
How regulators are shaping the future of novel foods
From cell-cultivated meat to precision-fermented dairy, regulators are stepping up to support innovation
Top 5 functional confectionery ingredients
Functional confectionery is booming. Find out which ingredients are driving the trend
Is Nestlé pulling back on plant-based?
Nestlé continues move away from plant-based as market growth slows
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
De-risking cocoa: The chocolate giants leaning into novel technologies
Amid a cocoa crisis, the biggest names in chocolate are working to futureproof supply
The sweetener trust crisis brands can’t ignore
Consumers are turning away from sweeteners amid rising health concerns and distrust. What does this mean for the future of food and beverage?
Unilever’s Magnum Co. launches first new brand - and it’s not ice cream
Unilever’s soon-to-be demerged business wants to diversify beyond traditional ice cream formats
Nestlé invents novel cocoa technique amid chocolate crisis
The KitKat and Aero maker hopes to yield more chocolate from fewer cocoa fruits
Mars to reformulate iconic brands in 2026
M&M’s, Skittles, and Starburst will ditch artificial colours, but not every product is making the switch
EUDR: ‘Negligible risk’ defined
A new guidance document has clarified several key parts of the EUDR
Do consumers really want less sugar? The sweet debate unwrapped
As sugar reduction reshapes sweets and snacks, are brands keeping pace with what consumers want?
Global commodity supplies at risk as extreme weather escalates
Manufacturers brace for tighter ingredient supplies, rising costs, and supply chain disruption by Q4
ChAI launches first-of-its-kind AI-powered insurance for raw material sourcing
ChAI is embracing AI to help FMCG companies deal with dramatic fluctuations in raw material prices
Mars bets on CRISPR to save cocoa from climate chaos
Mars teams up with biotech firm Pairwise to futureproof cocoa crops using gene editing
Where will the cocoa supply of the future come from?
As yields decline in Ghana and Côte d’Ivoire, could beans come from elsewhere?
Gluten-free market to hit $13.67bn by 2030
Gluten-free is no longer niche. With the market growing fast, brands are racing to overcome production hurdles for new product development
Cocoa shortage reshapes recipes and what counts as chocolate
Major brands like Nestlé and Pladis have had to drop the word ‘chocolate’ from some products as cocoa content falls below legal thresholds
Cocoa’s breaking point: How industry is rethinking chocolate
The cocoa market is in chaos and producers around the world are scrambling to adapt
Cocoa crisis: The main causes
There are several key factors impacting the price of cocoa
Top 5 confectionery trends for Autumn/Winter 2025
Functional benefits, luxe indulgence, bold flavours, and festive flair set to dominate confectionery
Why CPGs are back-sliding on sustainability – and why it matters
The food industry made bold promises – on health, on sustainability, on transparency. But now, under pressure, many of those pledges are quietly being shelved. Editor-in-chief Jess Spiring exposes the rollback and explores what this retreat means for the...
Almond yields could be lower than predicted
The USDA predicts an abundant almond crop for California. Growers say the number is too optimistic
Why creatine is the hottest ingredient in functional food and beverage
With a projected CAGR of 25.2%, creatine is a breakout ingredient in functional food and beverage
Mondelēz sees jump in revenue growth, driven by pricing
Q2 sees Mondelēz price increases pay off
Stevia’s functional edge: Fermentation unlocks cancer-fighting potential
As demand for natural sweeteners grows, stevia’s health potential could be a game-changer
World’s biggest chocolate supplier moves to de-risk with cultivated cocoa
But are Barry Callebaut’s customers open to cell-based cocoa?
Commodity supply crisis grows as climate change takes hold
Extreme weather is changing global commodity supply chains, putting pressure on manufacturers to adapt, fast
Opinion
Chocolate at a crossroads: does Nestlé face peak price?
Big food has consistently increased chocolate bar prices as input costs rise, but what do Nestlé’s revenues say about consumers’ appetite to pay more?
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
Brazil nut prices surge as shortage takes hold
Extreme weather and political unrest are squeezing Brazil nut supplies and sending prices soaring
Summer Fancy Food Show
High cocoa costs continue to strain margins for manufacturers
As cocoa prices continue to fluctuate due to climate-related droughts and supply shortages, brands are looking at every avenue to avoid passing cost increases off to consumers
Past the PFAS deadline: Hershey’s dual lawsuits highlight rising risk for snack brands
The FDA’s PFAS deadline has passed and US brands are now under intense scrutiny. Hershey’s two simultaneous class-action lawsuits underscore just how high the stakes have become for the industry
Beyond sugar reduction: Protein Candy adds function and fun to better-for-you sweet set
With 14 grams of protein and only 4 grams of sugar, Protein Candy promises better performance for consumers and retailers