Ghirardelli joins Dubai chocolate craze with new-look Squares
Chocolate maker puts spin on Dubai chocolate craze with taller Squares
Ingredients
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
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