Alternative cocoa: Ways confectionery’s most under-threat ingredient is being replaced
Chocolate makers has been significantly impacted by the cocoa crisis. Ingredient innovation offers a solution
Archives for December 10, 2025
Cocoa, coffee, and wine won’t survive with climate cooling alone
Climate cooling isn’t enough to save cocoa, wine, and coffee – industry needs to do more to protect these crops for the future
GLP-1 has changed the snack game: Here’s how to win it back
GLP-1 users are rewriting the rules of appetite, texture and indulgence. Tate & Lyle’s latest research shows exactly where producers are missing the moment