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
Ingredients
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
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
Barry Callebaut returns to growth after two-year slump
Barry Callebaut posts first quarterly volume growth in two years, amid ongoing weakness in the global chocolate market
How the industry’s biggest player is securing cocoa’s future
Cargill fights to futureproof cocoa as supply threats intensify
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
Nestlé’s KitKat move signals industry shift to regenerative sourcing
Nestlé makes regenerative agriculture mainstream in sustainability shift that could reshape standards across confectionery
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
British EUDR? UK government to introduce anti-deforestation rules
The proposal will affect imports from around the world, including coffee, cocoa, soy and palm oil
Ingredion-Tate & Lyle deal: the future of ingredients solutions
The two ingredients giants could provide a one-stop shop for F&B and it’s part of a growing trend that will change the future of ingredients
Döhler commits to cocoa‑free future with Nukoko acquisition
Döhler’s acquisition of Nukoko highlights cocoa-free chocolate’s move into the mainstream
Tate & Lyle agrees £2.7bn takeover by Ingredion
The deal between the two ingredients companies creates a global powerhouse
Pistachio pressure compounded by Iran War squeeze
Disruption from the conflict in Iran adds to existing pressure from weather and high demand from social media virality
Barry Callebaut sharpens strategy amid cocoa volatility
Barry Callebaut shifts strategy with new Focus for Growth plan
Is hojicha the next flavour megatrend?
Is hojicha quietly positioning itself as matcha’s successor? From drinks to desserts, this green tea is gaining momentum and the industry is taking notice
Confectionery trends: Balancing better-for-you and indulgence
Barry Callebaut bets on cocoa-free chocolate
The launch of ChoViva in North America at the Sweets & Snacks Expo last week reflects a growing push to diversify beyond traditional cocoa amid climate and pricing pressures
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
Sweeteners back in the spotlight as scientists probe liver disease risks
Once hailed as a reformulation fix, sweeteners are now facing growing scientific scrutiny
Mars takes first step into cocoa-free category
The world’s biggest confectionery company is making its cocoa-free debut
From Nestlé to Mondelēz, alt chocolate is gaining real ground
When the biggest names in the business get on board, it’s a clear sign the trend has legs
World’s first cell-based chocolate bar developed with Mondelēz
The first-ever milk chocolate bars made with cell-cultivated cocoa butter have been produced
Amazonian cocoa’s untapped health benefits revealed
Could cocoa fermentation be doing more than shaping flavour? New research hints at untapped nutritional potential in Amazonian beans
The 7 nutrition trends redefining food and drink
From emerging ingredients to protein power, discover the nutrition trends shaping the future of food and beverage
‘Sweet treat people’: 7 ways Gen Z is driving America’s sugar boom
From daily habits to social rituals, new data shows Gen Z is driving a more frequent, more emotional – and more connected – sweet snacking culture.
Mars steps up push for net zero cocoa at scale
Mars invests in regenerative farming as it ramps up efforts to hit net zero by 2050
Barry Callebaut profits up 66% but sales slump continues
Strong cash flow and rising profits mask ongoing operational pressures in Barry Callebaut’s latest results, raising questions about what recovery will really look like for the chocolate industry
Up the food chain
Celleste Bio CEO on the urgency of cultivating chocolate’s ‘magic’ ingredient - as missiles fall
Scaling biotech ingredients for a sector under strain is a hard. Doing it while conflict closes in is even harder
Artificial sweeteners: Why the science war is raging on
New health studies are reigniting a global battle over artificial sweeteners, leaving brands, regulators and consumers divided
Big Food’s high‑stakes race to reformulate
From regulation changes to supply chain pressures, reformulation is reshaping Big Food – fast
Can fermentation solve the cocoa crisis?
Cocoa innovation opens up new possibilities for manufacturers
Opinion
Nestlé’s alt chocolate bet is make-or-break for cocoa-free
This is no ordinary product launch. The stakes are high for cocoa-free chocolate
Hershey u‑turns as real chocolate makes a comeback
Hershey says it’s bringing real chocolate back to parts of its portfolio – could this small switch signal something much bigger for the confectionery industry?
Barry Callebaut, Ferrero, Hershey & Tony’s Chocolonely join Cocoa Coalition
Global confectionery giants join NGOs and major retailers to create UK Cocoa Coalition
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
Cocoa prices climb following market collapse
Cocoa prices climb as supply expectations shift and demand struggles to recover
The raisin squeeze: Iran tensions expose a fragile ingredient supply chain
Raisins sit quietly inside thousands of everyday foods, but the global trade behind them is far more concentrated than most manufacturers realise
Seed oils are out, avocado oil is in – and snack brands are leading the switch
Chip makers are transitioning to avocado oil, due to backlash against seed and vegetable oils
Up the food chain
Givaudan’s head of front-end innovation on AI and the future of food
An engineer at heart, Alexandre Bastos brings a problem‑solver’s mindset to the front lines of food innovation