Why Oatly is going big on fibre
Unlike protein, fibre plays more naturally to oatmilk’s strengths
Reformulation
7 formulation challenges for plant-based meat and dairy
Taste and texture remain difficult to get right for meat and dairy substitutes
General Mills, Kellanova, Mars and McKee Foods sue sugar producers over alleged price-fixing
The food companies’ lawsuit alleges sugar producers used nonpublic competitor data to fix, raise and maintain granulated-sugar prices for years
Allulose-containing products claiming zero sugar threatened with growing litigation
A wave of proposed class actions targeting “zero sugar” and “sugar free” claims is putting allulose-containing products in the crosshairs, following a pivotal Seventh Circuit ruling involving Chobani
Big Food’s colour promises are colliding with supply chain reality
The dye deadlines are closing in, but the alternatives aren’t ready
Full-fat dairy cleared in new study challenging diet advice
A new study suggests adults can consume three servings of full-fat dairy a day without adverse effects on weight, body fat or cholesterol, adding fresh fuel to the debate over saturated fat and dairy nutrition
Is environmental compliance becoming Big Food’s biggest cost?
After years of delays, the EUDR’s arrival is scheduled for December 2026, prompting businesses to invest in sustainability and adopt an environment-first strategy
FDA and USDA face three-way fight over UPF definition
Should UPFs be defined by processing, ingredients or nutrition – or a combination of all three?
Obesity in retreat as GLP-1 use nearly quadruples: New data paints a different picture for manufacturers
America’s obesity rate is falling as GLP-1 use reaches record highs, with similar trends emerging elsewhere and raising fresh questions about the future of food demand
The coming UPF regulation revolution
The regulatory landscape surrounding ultra-processed foods is changing rapidly. Here’s what has already happened, what’s coming next and why manufacturers should be paying attention
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
Barbecue flavors abound in CPG brands, marking the beginning of summer
Meat on the grill is only part of the story for brands across the food and beverage landscape bringing bold flavors to outdoor cooking
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
Danone deepens consumer trust in Danimals with reformulation and education strategy
As parents seek foods with multiple health benefits, Danone is updating its iconic kids yogurt brand with a reformulated recipe, refreshed identity and educational summer campaign
Is ‘healthy enough’ the new ‘better for you?’
Winning brands balance health, indulgence and convenience
Nestlé USA eliminates artificial colors as part of broader reformulation overhaul
While Nestlé has reached this particular milestone ahead of schedule, it positions the achievement as one step in a longer-term strategy focused on cleaner labels, product innovation and greater consumer trust
How texture is elevating dairy and alt dairy
From playful crunch to decadent smoothness, brands are increasingly leaning on textural cues to give their products a premium feel
Do GLP-1s dull taste or enhance it?
How GLP-1s influence taste is a complex picture. Here’s what food and beverage manufacturers need to know
Why coffee is make-or-break for alt dairy
To appeal to coffee aficionados, alt dairy brands must prove barista-level functionality, compete on taste and flavour innovation, and look beyond sustainability
Added fibre: Why fortification is harder than it looks
Adding fibre to foods and beverages could help close the ‘fibre gap’, but reformulation challenges threaten taste and texture
The functional beverage checklist
From flavour and functionality to fun: here are the five crucial areas every functional beverage must address
Oral GLP-1 breakthrough: What it means for impulse-driven food categories
Food and beverage brands face consumers staying on appetite-suppressing drugs for longer
Less sugar, more pressure: Scotland’s HFSS rules force a food industry rethink
With Scotland’s HFSS restrictions arriving in October, food manufacturers are under mounting pressure to reformulate products without sacrificing taste, texture or brand identity
From protein to prebiotics: 11 launches tapping into longevity nutrition
Brands are reformulating everyday foods with more protein, fibre and functional ingredients as consumers look to support strength, digestion and long-term wellbeing through daily eating habits
How GLP‑1 drugs are reshaping dairy innovation
Protein demand has been a boon for dairy – but there’s more to GLP-1-friendly formulation than meets the eye
How fibre went from forgotten nutrient to consumer obsession
Once dismissed as dull, fibre is now reshaping global food and drink innovation
Winners and losers of the UPF backlash
Who is benefitting from consumer scepticism around UPFs - and who isn’t?
Can high-fat dairy withstand the GLP-1 effect?
GLP-1 users spend less on cheese, butter and ice cream – so how resilient are these categories?
Infant formula recall: Is there a future for cereulide‑tainted ARA oil?
Contaminated ARA oil led to a global infant formula recall in early 2026. Now, new R&D work suggests there could be a way to make affected ingredients safe to use again
Fibre over protein? Danone on changing consumer demands in functional foods
Fibre, gut health and clean labels are driving the next wave of functional foods – and Danone explains how nutrition science and consumer expectations are converging
Gut-friendly, prebiotic or high fibre? Navigating the terminology
Gut health soda Poppi is ‘prebiotic’ in the US, but ‘high fibre’ in the UK. What is going on?
Gen Alpha and Beta: Functional food and beverage’s next big bet
Kids and teens power next growth phase for functional foods and beverages
Can brands cut sugar without killing taste, texture or trust?
As sugar shifts from ingredient to liability, food and drink manufacturers are rebuilding sweetness from the ground up using rare sugars, fibres and fermentation-driven innovation
Future Food-Tech San Francisco
Inside the race to reinvent food color: Global Food Tech Awards Americas heat winner pioneers new approach to natural dyes
Award-winning biotech Michroma is using fungi-based fermentation to tackle the cost, supply and performance challenges holding back natural colors
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
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
Consumers 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