Why Big Food is reformulating growth not just recipes
From halted breakups to billion-dollar buyouts, the world’s biggest food groups aren’t just tweaking products, they’re rethinking how growth works
Reformulation
How protein is shaping active nutrition in 2026
Sustained demand for protein continues to define the active and performance nutrition space. But where are the growth niches?
Opinion
The new paradox: Protein vs processing
Protein is the snack industry’s hottest claim but if the foods delivering it are still ultra-processed, the sector may be building its next health halo on shaky ground
Bel Group’s AI strategy: From cheese virtual twins to protein innovation
Bel’s research head opens on how the technology is enhancing product R&D and operational efficiency
How GLP-1s are reshaping product innovation
For product developers, designing GLP-1 friendly foods will require new sensory approaches, emotional metrics and new nutritional architectures
Consumer want to eat healthily - so why don’t they?
Industry can do more to encourage healthy diets
Is kefir losing its fizz? The functional dairy identity crisis
Kefir is often described as the “champagne of dairy”. So why don’t the mainstream products outside of Eastern Europe fizz?
Biotic yogurt consumption by overweight mothers may prevent excessive weight gain in children
Overweight or obese mothers who consume biotic yogurt may prevent excessive weight gain in their offspring, according to a new study.
How food retailers and suppliers are driving health and affordability
Grocery retailers and food suppliers are reformulating products, leveraging dietitian expertise and integrating health services to meet rising consumer demand for nutritious, affordable food
Protein is the baseline as GLP-1 accelerates the shift
As consumer appetite changes and nutrient scrutiny intensifies, protein is moving from differentiator to design standard
Flavour trend-watching: Dragon fruit, watermelon and lavender shake up the beverage aisle in 2026
Fresh, fruity and floral never go out of style: but with new favourites every year
At what point does ‘transparency’ become operational chaos?
In the US, the drive for ingredient transparency is beginning to feel less like steady progress and more like a stress test for the modern food system
Has dairy lost its health halo - and can brands bring it back?
Dairy was once inherently linked with health and wellness, but some consumers doubt the category’s clean image. How can brands rebuild trust?
Functional ingredients powering dairy’s next growth wave
As consumers chase smarter nutrition, functional ingredients are shaping up the next frontier of dairy innovation
FDA eases ‘no artificial colors’ labeling rules, paves way for natural color adoption
FDA eases ‘no artificial colors’ claims, but ambiguity over ‘petroleum-based dyes’ leaves manufacturers cautious
Scientists closer to solving sugar reduction’s taste problem
After years of compromise, sweetness without sacrifice may finally be within reach
Are GLP-1 ranges healthy? What food brands must know
Top food brands are embracing GLP-1-friendly ranges. But are these products nutritionally-sound?
What food brands must know about GLP‑1 consumers
GLP-1 consumers are re-writing the rules of food retail. Here’s what this means for product innovation and how brands can win
Top 5 trends shaping healthy dairy snacking
From cheese bites to RTD beverages, dairy is primed for success in the healthy snacking space
Nestlé’s infant formula recall: What’s next for the industry?
We look at the supply, safety and quality control implications for infant formula manufacturers and ingredient suppliers
Dairy and dementia: Could cheese protect brain health?
A new study adds important insights to the debate about dairy’s role in cognitive health
FrieslandCampina forecasts ‘smart satiety’ will define key 2026 trends
FrieslandCampina Ingredients says fiber diversification, enhanced GLP-1 support and embellished protein offerings will lead nutrition trends this year.
Is plant-based dead - or evolving?
Plant-based brands are looking for new ways to lure in consumers after the category’s initial success
Beyond protein counts: Why protein type matters and how to choose the right one
Protein fortification is evolving, so what type of protein do you need for your application?
How protein turned from trend to necessity
Protein fortification continues to dominate the food and beverage space – but how is ingredient innovation evolving to meet the need for more protein?
Trendlets
Trendlets: Global flavors, HFSS reformulation and premiumization
How are global flavor trends, sugar, salt and fat reduction efforts, and premiumization impacting food and beverage innovation?
Dairy and beyond at Fi Europe 2025
Here are some of the must-see innovations at the 30th edition of the world’s largest ingredient show
The fog around UPF dairy: Evidence gap looms large
Lancet research shows evidence of the health impact of ultra-processed dairy remains fragmented
Fit for purpose: How analytical methods keep nutrition products safe
Retired Nestlé specialist Erik Konings explains how global collaboration through Codex, ISO, IDF, and SPIFAN is advancing validated testing methods to ensure safety and compliance in specialized nutrition
Food fight! Nutri-Score takes a swing at Danone
Danone has been called out by the creators of Nutri-Score for promoting a misleadingly healthy image of some of its dairy products
Cargill, ADM tap growth in natural, low-calorie sweeteners
As sugar reduction merges with functionality, global ingredient leaders are betting on advanced stevia solutions to hit the sweet spot
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
Women are shaping the next frontier of protein innovation
Protein’s health halo attracts female consumers to various products from food and drink to supplements. Here’s what’s driving demand
Why Kerry exited hybrid dairy and pivoted Smug to snacking
Once heralded as a category disruptor, Kerry’s hybrid dairy brand Smug is being reinvented into a 100% dairy affair. Here’s why
How Danone pivoted to influencers for Activia’s brand makeover
Despite being a market-leading brand, Activia has been missing the mark with Gen Z. Danone’s marketing VP tells us how the firm is making biotics buzzworthy for a new generation of consumers
The big UPF myth: Why consumers say one thing and eat another
Do manufacturers really need to navigate out of the ‘dirty’ UPF world? Perhaps not, as exclusive research shows consumers’ perception of UPF is very different to their reality
How could sugar tax shake-up reshape the UK beverage market?
The UK is considering extending its soda tax to more beverages, including milk-based drinks. How big an impact would this have?
Up the foodchain
Yoplait UK boss Antoine Hours on dairy ambitions and market shifts
Yoplait UK general manager Antoine Hours outlines the brand’s strategy, to expand beyond its kids’ yoghurt stronghold, tapping into booming demand for high-protein and drinkable formats, while navigating inflation, sugar reformulation and sustainability
‘Stop moving the goalposts!’ Small businesses dread sugar tax reformulation drama
The UK wants to increase the scope of the Soft Drinks Industry Levy: and small businesses are worried
IFT FIRST
The natural color boom is here – can suppliers keep up?
As brands ditch synthetic dyes like Red 40, it is not enough to go natural – the colors need to work across formulation, supply chain and stability demands
FDA to scrap ‘obsolete’ food standards to boost transparency
Standards of identity across dairy, fruit and vegetables and bakery are being phased out - here’s why
US ice cream to ditch synthetic dyes in ‘Renaissance moment’ for health
Food majors including Nestlé, Kraft Heinz and General Mills are among the companies that have vowed to remove artificial dyes
GROWTH ASIA SUMMIT 2025
Nestlé drives product reformulation based on nutrient density
Nestlé has revealed a focus on nutrient density in its reformulation efforts to meet market-specific food product demands
Fortified dairy: What you need to know, from methods to consumer perceptions
Fortifying dairy products with bioactives such as vitamins and probiotics not only enhances nutritional value but paves the way for next-gen formulations
Bridging the generational gap: How to build a brand that appeals to all
Knowing what different generations want is important, but for a brand to really succeed, it needs to tap into universal needs and values
Forget calcium: Milk alternatives have bigger nutritional gaps to fill
Protein and calcium are important, but ignoring fortification with riboflavin, iron and other key nutrients could spell real health woes for consumers
How plant-based dairy brands can address the quality and perception gap
Improving consumer perception of plant-based dairy may start with better biosolutions
Flavored milk: The next frontier in high-protein dairy?
New product development in protein has largely focused on yogurt and cultured beverages. Flavored milk could be next
FDA approves 3 natural food dyes amid reformulation push
The palette of approved natural food colors expands, as major food and beverage companies reformulate ahead of a 2026 deadline