As the Iran war enters its sixth week, food and beverage supply chains face mounting disruption, stranded cargoes and a ...

As missiles sound overhead in Israel, Celleste Bio CEO Michal Beressi Golomb explains why cultivated cocoa could help solve ...

Companies including Nestlé, Barry Callebaut and Mars, and organisations such as Rainforest Alliance and RSPO, are taking part ...

Why are Kraft Heinz, Unilever and Nestlé selling assets and reshaping portfolios? Slowing volumes, fragile margins and ...

Summary of coffee shop flavour trends shaping 2026, from iced tea and ube lattes to matcha, iced chocolate and turmeric, ...

FIFA World Cup fever, with a major new campaign, highlighting a growing trend of confectionery brands aligning with global ...

The European snacks market has experienced robust growth in recent years, driven by evolving consumer preferences for bold ...

The food landscape has changed. The snackification trend has broken down the traditional three-meal structure of eating. The popularity of GLP-1s threatens to change our relationship with food further ...

GLP-1s are driving demand for smaller portions, due to reducing consumer appetites. Could this lead to smaller pack sizes? And if so, will companies be able to save money from reducing the size of ...

Conflicting studies on artificial sweeteners are fuelling fresh debate across food and drink, as health risks, regulation and reformulation collide worldwide.

The functional food market is booming, and brands are turning to Generation Alpha and Beta as the next growth frontier.

Discover how Japanese start-up Fermenstation turns coffee waste into a flavour‑enhancing ingredient that could boost ...