Barry Callebaut: The rumoured split that could change chocolate
Could Barry Callebaut’s next move reshape the future of chocolate and snacks?
Ingredients
Exclusive: Can biotech break monk fruit’s supply constraints? Manus thinks so
As demand for natural sweeteners grows, Manus moves monk fruit production in the US
The race to replace palm oil: Who’s ahead?
From yeast‑based oils to CO₂‑derived fats, discover which next‑gen palm oil alternatives are closest to commercial scale and why 2026 could be a breakthrough year
Dark chocolate’s anti‑ageing link unlocks big opportunities
Could dark chocolate become the next big anti‑ageing ingredient? New research suggests it might, and the opportunities for brands are huge
Why collagen is set to dominate 2026
Collagen is transforming food, drink and confectionery. Discover why this powerhouse ingredient is set to dominate innovation in 2026
Barry Callebaut reportedly planning cocoa split
Rumours of a major Barry Callebaut shake‑up are swirling, and the cocoa market could feel the impact
EUDR delay confirmed
The deforestation regulation’s postponement comes after a year of political wrangling
Gluten‑free: Trends reshaping a booming market
Gluten‑free growth is shifting. Discover the sectors surging ahead and the trends transforming the market
Beckham’s snack play: How BEEUP plans to sting the competition
Forget celebrity sidelines, David Beckham’s actually in the test kitchen: CEO Peter Stearns lifts the lid on how that shapes BEEUP’s next phase
Can AI solve the cocoa crisis? Barry Callebaut is betting on it
Barry Callebaut partners with NotCo AI and Planet A Foods to tackle soaring cocoa prices and regulatory hurdles, leveraging digital formulation tools to future‑proof chocolate
Finnish Sweeprot on plans to ferment the ‘next generation of sweeteners’
Could a sweet protein from Finland revolutionise sugar reduction?
Nestlé strips ‘chocolate’ from iconic bars as cocoa costs soar
Rising cocoa costs are forcing confectionery giants to rethink recipes and product labelling
Alternative cocoa: Ways confectionery’s most under-threat ingredient is being replaced
Chocolate makers has been significantly impacted by the cocoa crisis. Ingredient innovation offers a solution
Cocoa, coffee, and wine won’t survive with climate cooling alone
Climate cooling isn’t enough to save cocoa, wine, and coffee – industry needs to do more to protect these crops for the future
EUDR delay and review agreed by EU
The Council and Parliament have decided to postpone the landmark regulation
AI fast-tracks chocolate reformulation amid cocoa crisis
Innovation cycles take time. But artificial intelligence promises to change that - at lightening speed
What’s next for chocolate? Key trends shaping a $184bn market
Chocolate is changing fast - premium indulgence, health-driven treats, and even cocoa-free innovations are rewriting the rulebook
Cocoa at risk: How the chocolate industry can futureproof supply
Climate shocks, farmer shortages, and price volatility threaten chocolate’s future, but innovation and sustainability offer a solution
EUDR delay now likely to go ahead
The landmark deforestation regulation is a step closer to being postponed following a vote in European Parliament
Top 5 F&B ingredients trends driving market growth towards $560bn
The global food and beverage ingredients market is booming. But what are the trends powering industry growth?
Cocoa’s gone wild: Could malted barley flour be the calm in the chaos?
With cocoa costs spiraling, Briess is pitching malted barley flour as a reliable, clean label lifeline for bakers and snack makers
Emulsifiers in food and beverage: Market growth and health risks
New research linking omnipresent emulsifiers to gut damage and obesity is raising tough questions for manufacturers
Nestlé builds cocoa ‘Noah’s Ark’ to futureproof chocolate
Nestlé is exploring cutting-edge genomics and sustainable sourcing to safeguard cocoa supplies
Has the cocoa crisis changed chocolate forever?
The cocoa crisis is forcing chocolate manufacturers to rethink everything - from sourcing and compliance to innovation and consumer trust
EUDR delay agreed by EU member states
The EU council has backed a year-long delay of the landmark regulation
Cocoa-free chocolate: Key consumer insights for manufacturers
Cocoa-free chocolate is reshaping the confectionery landscape. But will consumers buy in?
Trump removes coffee, beef, cocoa from tariff list
Consumer Brands Association urges further tariff rollbacks on products like palm oil and tin mill steel
Is the global cocoa crisis driving up demand for alt-ingredients?
As global cocoa supplies remain volatile, beset by climate change, geopolitical volatility and disease, can alternative ingredients deliver the same chocolate experience?
Gluten-free gets festive: Why Christmas is the category’s biggest opportunity yet
Manufacturers and retailers are rethinking gluten-free as festive sales soar
World’s biggest chocolate supplier makes move away from cocoa
Barry Callebaut explores cocoa alternatives amid rising costs and climate pressure
Top 5 functional F&B ingredients trends for 2026
From gut-friendly gummies to protein-packed snacks, functional ingredients are transforming everyday food and drink into wellness powerhouses
Barry Callebaut revenue up 49% despite rapid sales decline
Barry Callebaut’s full-year earnings reveal a sharp drop in volumes but a surge in revenue. What does this mean for the chocolate industry and its customers?
Sugar prices to 5-year low: When will they rise again?
The price of sugar will not stay low forever
Another EUDR backflip: How did we get here?
In a dramatic pivot, the EU’s anti-deforestation law looks like it will be pushed back for some, and reworked for all. Here’s a timeline to help with the whiplash
Sweeteners linked to hair growth in latest study
New research suggests natural sweetener stevioside may help boost hair growth
Food and drink split on sustainability progress, exclusive survey reveals
Looking back at our Sustainable September initiative, where does the food and drink industry thrive and fall?
NAD⁺: The longevity molecule transforming functional food and drink
NAD⁺ is emerging as a key ingredient in the longevity space. Discover the science, product potential, and formulation challenges shaping this fast-growing category
Cocoa crisis: How politics and harvests could impact the sector
Events on the ground in producing countries will have significant effects on prices
EUDR: Delay will only impact smaller operators
Downstream operators will not be required to submit due diligence statements
GLP-1 food boom: Market growth, big brands, and key challenges
GLP-1 fuels rapid food and beverage sector growth - but risks and costs mount
Mondelēz-backed Celleste Bio debuts cell-cultured chocolate-grade cocoa butter
The new ingredient is positioned as an ‘insurance policy’ against cocoa supply chain volatility and says the bio-identical ingredient could stabilize supply as climate change strains traditional crops
The great color reckoning: America’s breakup with fake dyes
With US states set to ban or label synthetic dyes, Sensient CEO Paul Manning unpacks the economics, supply pressures and sensory science driving America’s shift to natural color
Cocoa-free chocolate production gets major investment boost
Foreverland’s cocoa-free chocolate, Choruba, is changing the confectionery game
Fibre powers next wave of functional nutrition
Fibre is no longer just a digestive aid, it’s a driving force in food innovation
EUDR delay: Parliament pushes back
Lawmakers are beginning to voice opposition to any potential delay of the groundbreaking legislation
Nestlé quits global climate alliance
Nestlé’s quiet exit from global methane-cutting alliance has sparked fresh scrutiny over its climate commitments
Ferrero launches first global sustainability campaign
The confectionery maker revealed all at Nice Côte d’Azur Airport
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
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