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
Reformulation
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
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
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