Chocolate has a new problem. And it’s not cocoa prices
Rising temperatures are hitting chocolate demand, forcing manufacturers to rethink products, formats and sales strategies
R&D
Protein boom powers confectionery growth
Protein is reshaping confectionery innovation, but consumers continue to put taste, texture and indulgence first
Are food and beverage brands stuck on repeat?
Another flavour. Another collaboration. Another limited edition. Line extensions are booming, but are brands delivering genuine innovation or simply more of the same?
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
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
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
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
Oreo, Wonka and Yasso take snacking off script
Protein guacamole, croissant-topped drinks and fantastical confectionery reveal an NPD pipeline refusing to play safe
Gut health and the $71bn question: What comes next?
From personalised nutrition to GLP-1-friendly foods, gut health is entering a new era
From aspartame to allulose: The future of sweeteners takes shape
The sweetener landscape is becoming increasingly diverse, but what does the future hold?
The future will be fun-sized: Why small indulgence beats shrinkflation for consumers
Consumers may accept smaller formats when they deliver a clear value proposition, according to o9 Solutions
McVitie’s, Snickers, Cadbury and Cheez-It turn snacks into something bigger
Nine brands are using launches to enter new markets, create experiences, revive rituals and even give people a second chance
Big Food’s colour promises are colliding with supply chain reality
The dye deadlines are closing in, but the alternatives aren’t ready
Lindt turns confectionery into couture with boundary-breaking collab
Lindt’s taking confectionery collaborations to new heights with designer fashion launch
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
‘Worth it’ replaces ‘more is more’ as indulgence evolves
Confectionery indulgence is shifting from ‘more is more’ to ‘worth it’ as consumers prioritise quality, experience, wellness and sustainability
Private label goes premium as brands fight to keep up
Premium ingredients, sophisticated branding and growing consumer trust fuel private label’s rise across food and beverage
Who really makes the world’s fastest-growing private label foods?
As private label gains ground worldwide, manufacturers from the US, Europe and Southeast Asia are competing to become the hidden engine behind retailers’ increasingly powerful own-brand portfolios
Why chocolate goes wrong in baking
Chocolate leakage and uneven bake performance are often blamed on poor-quality chocolate, but the real problem frequently lies in ingredient performance and process consistency
The seasonal launch is dead. What comes next?
Faster trend cycles, retailer demands and shrinking product lifecycles are reshaping food and beverage innovation
Nestlé kicks off Christmas countdown with festive Milkybar
Nestlé ramps up innovation with a new festive Milkybar
Nestlé drives KitKat growth with new launches
Nestlé expands KitKat sharing range as the confectionery giant ramps up innovation
Oreo goes beyond biscuits with major snacking push
Oreo expands beyond the biscuit aisle with mini snack bags
Creatine appeal expands with mental health focus
Research explores potential mental health benefits of creatine as popularity of supplement soars
Microplastics in confectionery: A growing risk
Microplastics are a growing concern for confectionery manufacturers. But can contamination be prevented?
Gen Alpha and Beta: Confectionery’s next battleground
Freeze-dried sweets, bold flavours, Roblox activations and AI-powered engagement – the forces reshaping confectionery innovation as brands look beyond Gen Z
Aero meets Milkybar as Nestlé bets on brand power
Nestlé combines two iconic brands as collaborations gain traction in confectionery
Confectionery’s innovation dilemma: Doing more with less
Rising costs, changing consumer demands and fast-moving trends are reshaping confectionery innovation. But what does it take to stand out?
Up the food chain
How PepsiCo’s nutrition lead is making Big Food healthier
PepsiCo nutrition senior director, Dr Sue Gatenby, discusses reformulation, positive nutrition, GLP-1s, and the challenges facing the industry’s next generation
Hershey takes Reese’s Pieces into snacking with first new launch in a decade
Hershey has unveiled Reese’s Pieces Chocolate Cookie, marking a bold play in snacking and highlighting a wider industry trend
The alt cocoa boom: Big Chocolate’s new obsession
Volatile cocoa markets and growing supply concerns fuel the rise of alt cocoa as manufacturers fight to futureproof chocolate
Nestlé reformulates KitKat as consumer tastes change
Nestlé is revamping its most iconic chocolate bar to meet changing consumer tastes
Is AI vision worth the hype?
Visual inspection is a crucial part of the production process to ensure food safety and quality, but as AI-powered systems become more advanced are traditional methods due an upgrade?
Plastic-free confectionery packaging? It’s complicated
Confectionery’s plastic addiction is under scrutiny, but there are no easy solutions
Mondelez State of Snacking: The impossible innovation brief
Manufacturers have spent years responding to one consumer trend after another, but today’s snack has to satisfy every expectation at once
Nestlé to axe artificial colours worldwide in industry first
Nestlé to remove artificial food colourings from all products globally by the end of the year
Nestlé combines confectionery and coffee to boost growth
Nestlé brings together confectionery and coffee in latest bid to drive growth
Why food scientists still can’t crack the perfect natural red
Creating a heat-stable natural red remains one of food science’s toughest colour challenges
Sweets & Snacks Expo
Hershey’s ‘yes, and’ innovation strategy blends better-for-you and indulgence
The confection giant is leveraging protein, zero-sugar products and cross-category brand extensions to reach new consumers and help retailers merchandise a changing snacking landscape
Fermentation turns up the heat in snacks
As consumers demand hotter, more complex flavours alongside cleaner labels and lower sodium, fermentation is emerging as an increasingly valuable tool for snack formulators
PepsiCo, Danone & Nestlé: how AI is powering F&B growth
AI is transforming how F&B giants cut costs, boost efficiency and innovate faster — turning data into a powerful competitive edge
Chewy, gooey, crunchy or creamy: do consumers value texture?
Texture is being prioritised in much product innovation, especially in confectionery
Protein ice cream, EPG and the future of food: Why David’s Peter Rahal is betting on tech over branding
David’s protein ice cream sold out in 28 minutes of launching, but founder Peter Rahal says the real story isn’t frozen dessert – it’s how proprietary food technology could reshape the future of indulgence
Mars vs Hershey: Snickers takes cheeky swipe at Reese’s
Mars turns confectionery rivalry into content gold, with bold new Snickers campaign
Barry Callebaut sharpens strategy amid cocoa volatility
Barry Callebaut shifts strategy with new Focus for Growth plan
Mars doubles down on premiumisation to drive growth
Mars is ramping up its premium strategy as demand for high-quality indulgence accelerates
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 trends and indulgence
Can candy revive RTD tea?
Candy-inspired nostalgia could give RTD tea a much-needed spark, as brands like Ryl Tea use confectionery flavors to attract younger, health-conscious consumers into the category
Confectionery trends: Balancing better-for-you trends and indulgence
Mondelēz’s Hu Chocolate takes premium, paleo-friendly bites to Target
Co-founder Jordan Brown says the brand’s retail expansion proves clean-label ingredients and premium indulgence are no longer niche consumer demands