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
R&D
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?
New product development
Hershey’s Reese’s unwraps Christmas NPD with bold festive launches
Reese’s is ramping up its Christmas offer for 2025, revealing a raft of new products and returning best-sellers
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
Ferrero steps-up Christmas gifting game with major new launch
Ferrero Travel Market is redefining festive gifting
New product development
What’s hot in confectionery? Festive NPD from Reese’s, Peeps, Mars and more…
Confectionery innovation has entered its Christmas era, with leading brands introducing festive flavours and formats designed to capture consumer attention
Why premium confectionery is the sweet spot for growth
Premiumisation is driving double-digit growth in confectionery - what does this mean for manufacturers?
Trendspotting 2026
Beyond taste: The rise of the experiential treat in 2026
Flavor still rules bakery and snacks, but in 2026, the way they feel is fast becoming the new measure of delight
Longevity and weight loss drive food and beverage innovation
Longevity and weight loss are redefining consumer priorities - creating major opportunities for food and beverage
Nestlé R&D head on how the world’s biggest CPG innovates
Inside Nestlé: Rania Abou Samra on crafting the future of food and beverage
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
Trendspotting 2026
Crunch, cream, contrast: Texture takes the spotlight in 2026
Forget flavor fatigue – next year will be all about how snacks feel. From crisp layers to creamy centers, texture is fast becoming the biggest lever of indulgence and loyalty
Top 5 Christmas confectionery trends 2025
Holidays are coming! Discover the confectionery trends driving festive sales in 2025
Mondelēz’s travel retail playbook: A blueprint for sweets and snacks success
Travel retail is no longer just about luxury - confectionery is taking off. Discover how Mondelēz is turning airports into brand-building playgrounds
The four pillars of gut health - and how they’re shaping F&B innovation
From probiotics to sleep-supporting snacks, discover how the four pillars of gut health are reshaping food and beverage innovation
Mondelēz rethinks new product development and distribution strategy as US consumers cut back on snacks
The snack giant will expand value offerings, boost innovation in better-for-you products and indulgent items, and refine promotions to reignite growth
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
Mondelēz trials paper packaging for Cadbury Heroes campaign
Cadbury Heroes gets a sustainable makeover as Mondelēz trials paper tubs
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
What’s hot in confectionery? Reese’s pumpkin, Nerds, Tim Tam and more…
From nostalgic formats to seasonal exclusives, confectionery brands are leaning into bold flavours, gifting appeal and multisensory experiences
Cocoa-free chocolate production gets major investment boost
Foreverland’s cocoa-free chocolate, Choruba, is changing the confectionery game
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
Nestlé’s Christmas 2025 NPD: KitKat Gingerbread, Green Triangle bar
Nestlé confectionery has unwrapped a broad Christmas 2025 range, featuring seasonal flavours, gifting formats and shareable packs. Sustainability and retail exclusives also return to the line-up
TFWA 2025: Top 5 confectionery innovations from the show
From hazelnut Twix to halal Haribo, TFWA 2025 delivered a sweet showcase of innovation under the Cannes sun. Discover the top launches shaking up confectionery
How Gen Z made Free From the flavor of modern wellness
Forget bland gluten-free loaves and chalky sugar-free chocolate. For Gen Z, Free From is culture, not compromise and it’s rewriting what health and indulgence look like
From Oreos to Ozempic: Inside the $100bn Free From race
Gluten-free cookies, sugar-free chocolate and GLP-1 diets are colliding. The world’s biggest food makers are scrambling to stay relevant
Taste trumps all in functional food and beverage
Consumers are spending big on health-boosting foods and drinks, but flavour is still the dealbreaker
Candy crush: 5 ways confectionery is staying sweet amid pricing pressure
Consumers may be under financial pressure, but candy remains one of the most resilient categories in the store
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
What’s hot in confectionery? Honey roasted M&Ms, Party Rings and more
From festive formats and clean-label protein snacks to nostalgic flavour mashups, the latest wave of NPD is reshaping how consumers snack, share and celebrate
Mondelēz bets on collaborations as M&A costs climb
From Oreo x Reese’s to Biscoff tie-ups, partnerships are delivering the consumer buzz and sales lift that price cuts and big-ticket acquisitions no longer guarantee
What’s hot in confectionery? Lindt, Bubs and Party Rings cake
Nostalgia, texture and gifting appeal are just some of the key themes in this week’s new product development round-up
New product development
Cadbury Christmas preview: Mondelēz rolls out big new range
Mondelēz International is ringing in the 2025 festive season with a dazzling array of new and returning treats from Cadbury, Toblerone and Oreo
How brands are reformulating for healthy indulgence
Confectionery is getting a makeover, and it’s happening fast. Discover how brands are reformulating for healthy indulgence in our free webinar on 23 September 2025
Artificial sweeteners still bitter? Natural fix shows promise
Scientists discover possible solution to ‘bitter’ taste in artificial sweeteners
De-risking cocoa: The chocolate giants leaning into novel technologies
Amid a cocoa crisis, the biggest names in chocolate are working to futureproof supply
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
New product development
What’s hot in confectionery? Skittles heat up, Mars Christmas and more
From sour innovations to festive indulgence, here’s a bumper haul of the latest new product development in confectionery
Ritter Sport taps pack variety and Dubai Chocolate craze for APAC push
Ritter Sport is leveraging the Dubai Chocolate craze and its expertise in multi-variety products to grow appeal with diverse consumer groups in APAC
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
New product development
What’s hot in confectionery? Cadbury Christmas, Nestlé bakes and more…
From bakery-inspired indulgence to non-HFSS innovation and ethical sourcing, confectionery and moving fast
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
New product development
What’s hot in confectionery? Cadbury’s Bournville refresh and new lines
From spicy gummies to nostalgic dark chocolate, this week’s launches show how brands are blending bold formats with mass appeal
Food tech’s moment is here - let’s shape what comes next
As more consumers experience truly new foods, anticipation is rising for what’s ahead
New product development
What’s hot in confectionery? Ferrero and Cadbury land summer sizzlers
From thermochromic wrappers to nostalgic flavour mashups, the confectionery giants are doubling down on innovation this summer as creativity heats up