Big Food’s colour promises are colliding with supply chain reality
The dye deadlines are closing in, but the alternatives aren’t ready
R&D
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
Confectionery trends: Balancing better-for-you trends and indulgence
Cargill joins alternative chocolate race with Barry Callebaut and Nestlé amid cocoa volatility
By upcycling grape seeds, Cargill’s new NextCoa offers CPG brands a vegan, allergen-free option as major manufacturers hedge against soaring cocoa costs
Sweets & Snacks Expo 2026
4 forces forging the future of sweets and snacks
The latest innovations in candy and snacks reveal how consumers are redefining fun, flavor and function
Where brands should focus their AI strategy now
AI’s real value may lie in helping consumers choose – not discover
What if chocolate’s flavour was never really about cocoa?
As cocoa markets spiral through another year of chaos, cocoa-free alternatives are shifting from novelty to necessity
Sweet proteins gain global momentum with latest regulatory win
Amai Proteins’ sweet protein secures regulatory approval in Singapore after recent US nod
Confectionery’s biggest new innovations for 2026 announced
Ferrero and Hershey among winners of the 2026 Most Innovative New Product Awards
Mars signals new era for confectionery with bold launches and digital focus
Mars redefines confectionery with innovative flavours, new formats and a digital-first shopping strategy
Taste and texture: Confectionery’s biggest power players
From the melt of a chocolate bar to the tang of a gummy, taste and texture are top when it comes to keeping consumers coming back
Candy makers roll out bold new flavors and functional twists ahead of summer snacking season
New offerings spotlight caffeine-infused candy, globally inspired fruit pairings and spicy-sweet mashups as brands chase novelty and function
Mars, Mondelēz, Ferrero, Nestlé and Hershey: Rethinking confectionery innovation
From viral chocolates to cultural collaborations, confectionery innovation is entering a new experience‑led era
Hershey’s bets on AI to power growth
From marketing spend to manufacturing and innovation, AI is quietly reshaping confectionery
Excess sells - so why are manufacturers holding back?
From freakshakes to functional chocolate, ‘more is more’ is supercharging foodservice sales, but manufacturers continue to play it safe
Mars takes first step into cocoa-free category
The world’s biggest confectionery company is making its cocoa-free debut