How big is the GLP-1 wave going to get, really?
As usage of weight loss medications surges and new therapies emerge, food businesses face a once-in-a-generation opportunity – or risk being left behind
All stories
Why CPGs are back-sliding on sustainability – and why it matters
The food industry made bold promises – on health, on sustainability, on transparency. But now, under pressure, many of those pledges are quietly being shelved. Editor-in-chief Jess Spiring exposes the rollback and explores what this retreat means for the...
7 dos and don’ts for confectionery innovation in 2025
The confectionery space is evolving fast – from AI and agile R&D to stealth health and consumer-first design. Here are seven insights from industry leaders on how to innovate successfully in 2025
What every food and drink brand must know about AI and innovation
AI can speed up your pipeline – but it won’t tell you why everyone still picks chocolate. Here’s how to innovate without losing your edge
From candy giant to snacking powerhouse: the new Mars playbook
With an ambitious growth target for the next five years, vice president of new innovation territories at Mars, Greg Hocking, explains how it’ll achieve it through fun formats, functionality and fostering sustainable start-ups
What does the future of chocolate look like?
As cocoa prices soar and consumer tastes shift, industry leaders from Hershey to the most promising alt-choc start-ups share how they’re rethinking chocolate
The Global Food Tech Awards 2025
Unveiling 2025’s top food tech innovations
From smart packaging to AI solutions, upcycled ingredients to personalized nutrition, start-ups are redefining the future of the food and beverage sector. But which are the top technologies of the year?
We’ve upgraded Confectionery News to give you more of what you love
Our site has moved to a new platform to improve your reading experience. Here’s what to look out for