Private equity is reshaping food and beverage through deals, consolidation and portfolio shifts - but rising costs, valuation gaps and pressure are changing the pace.
Why is a heat-stable natural red still one of food science's biggest challenges? Kalsec's Christina Cuddihy explains the science, cost and formulation hurdles facing bakery and snack manufacturers.
Former Nestlé CEO Laurent Freixe is reportedly pursuing legal action against the company to recover forfeited bonuses and unvested shares after his dismissal over a relationship with a subordinate, arguing the move unfairly harmed his reputation and career prospects.
Hershey is expanding beyond traditional candy with protein bars, zero-sugar confections and a One Hershey strategy designed to capture more snacking occasions and consumers.
Nestlé appoints Antonia Wanner as chief communications and sustainability officer, signalling a strategic shift to integrate sustainability and corporate messaging to drive stakeholder trust and long-term value.
Hershey appoints former PepsiCo executive Heather Hoytink as US president, signalling a strategic push to accelerate growth and strengthen commercial execution.
GLP-1 weight-loss drugs are reshaping confectionery demand - but not killing it. As global sales continue to grow, brands like Hershey report gains in gum and mints, while manufacturers pivot to low-sugar, functional and portion-controlled treats to meet evolving consumer habits.
Brands are spending heavily on promotions, loyalty pricing and digital discounts, yet private label continues to gain ground across Europe's biggest grocery markets.
Nestlé partners with Wildfarmed to use regenerative wheat in UK KitKat production, signalling a major shift in sustainable sourcing and raising the bar for the confectionery industry.
Mars is preparing to roll out artificial-colour-free M&M’s, highlighting both consumer demand for clean-label confectionery and the technical challenges of replacing synthetic dyes with natural alternatives in high-performance, brightly coloured products.
In Europe, the EUDR, the EU's anti-deforestation regulation, fast approaches. Now, the UK has announced its own rules. While the details of the rules have yet to be solidified, it will cover coffee, cocoa, palm oil, soy and rubber, and will apply in Great Britain (the UK excluding Northern Ireland, where the EUDR will apply).
Ingredion’s takeover of Tate & Lyle signals rising consolidation as suppliers race to offer one-stop, multi-ingredient solutions for sugar reduction and reformulation
From Oreo Firecracker Pop Cookies and Betty Crocker’s million-cake giveaway to star-shaped pretzels and patriotic Tater Tots, discover the bakery and snack launches celebrating America’s 250th birthday.
Döhler’s acquisition of Nukoko signals a shift for confectionery as cocoa-free chocolate moves from niche to scalable solution amid supply and cost pressures.
Lindt & Sprüngli reaches 100% Rainforest Alliance certified cocoa as Big Confectionery accelerates sustainability, farmer income and long-term supply resilience.
Mars hits 100% renewable electricity across US operations, cutting emissions while growing the business and scaling clean energy and regenerative agriculture.
The 2026 State of Snacking report explores why consumers increasingly discover food visually, value texture and make purchasing decisions driven by comfort, reward and connection.
Vanilla, chocolate, and strawberry ice creams continue to outperform flavour and health trends as Oishi Manufacturing streamlines operations for growth.
Mars appoints Kemal Cetin as CDIO to drive digital transformation, accelerate growth and strengthen its global snacking strategy amid Kellanova integration.
Nestlé USA has completed its 2026 goal of removing artificial colors defined by Food, Drug & Cosmetic (FD&C) from its US food and beverage portfolio as part of the company’s broader reformulation and transparency initiatives.
Brands, especially in confectionery, are increasingly prioritising texture. But do consumers value it? Consumers look for certain textures, including creamy, chewy and crunchy, in indulgent products. In chocolate specifically, nearly as many are attracted to products by texture as by flavour.
New Circana data shows consumers still prioritize taste, but increasingly expect functional benefits like protein, probiotics and added wellness in snacks. Brands are responding with indulgent products that deliver both flavor and function, signaling a shift in modern snacking behavior.
David’s protein ice cream sold out in 28 minutes, but Peter Rahal says the real story is food technology. The David founder discusses EPG, category expansion, and the future of functional food.
JM Smucker’s Uncrustables brand surpasses $1 billion in sales, adding 3 million households as strong Q4 results lift shares and boost growth across coffee and pet food.
From remix-style flavor innovation to elevated ingredient quality, brands are taking different approaches to modernizing a category defined by nostalgia, indulgence and ease.
Meet the Nottingham duo behind major FMCG launches, working with PepsiCo, Tesco and more to drive NPD, challenge AI-led innovation and shape future food trends.
After months of speculation, US ingredients giant Ingredion has bought UK company Tate & Lyle. Combined, the two ingredients companies may take up a substantial chunk - roughly 15% - of the world's alternative sweeteners market.
Froneri is leveraging sustainability across sourcing, product innovation and branding to support premium indulgence and snacking trends — and drive growth.
Mondelēz World Travel Retail launches limited-edition Milka x Monopoly campaign across Europe and Latin America airports, combining experiential marketing with collectable rewards to drive travel retail growth.
Unilever CEO defends $40bn McCormick merger amid investor backlash and internal dissent, as doubts grow over the impact of separating its Foods division.
Ian Noble, VP for R&D for Mondelēz International, oversees innovation for the snacking giant, leading on research and analytical sciences, cocoa technologies, and start-up accelerators like CoLab. In a wide ranging interview, we discuss Mondelēz's sustainability agenda, the future of cocoa, and Noble's own love of understanding 'how things work'.
Mars takes aim at rival Hershey with a playful new Snickers Peanut Butter Reese's campaign, highlighting “real” peanut butter and escalating confectionery competition.
Nestlé is shifting back to volume‑led growth, doubling down on coffee, confectionery and emerging markets as it sharpens focus and streamlines its portfolio.
Pistachios are seeing significant pressure from all sides. Supply is being pressured by logistical challenges in Iran, one of its biggest suppliers - military conflict is only adding to this. Meanwhile, the use of pistachio in confectionery, both in Dubai chocolate and beyond, is putting pressure on demand. The future for pistachios is uncertain, with harvests from all three major producers - Turkey, the US and Iran - falling short of expectations.
Why are the world's biggest snack brands still thriving? From Lay's and Doritos to Lindt and Oreo, discover seven lessons from the industry's most valuable brands.
Barry Callebaut unveils its Focus for Growth strategy, sharpening priorities to navigate cocoa volatility, drive higher‑value growth and strengthen long‑term profitability.
Mars accelerates premium confectionery strategy through Hotel Chocolat acquisition, innovation, and global demand growth, signalling intensified competition in higher-value chocolate segments.
Confectionery brands are shifting from traditional ads to immersive experiences, as partnerships with entertainment and culture reshape how sweets connect with consumers.
The Ryl Tea Co's Jolly Rancher collaboration shows how confectionery-inspired flavors, nostalgia and “permissible indulgence” could help attract younger shoppers – and incremental growth – to the aging RTD tea category.
Mondelēz-owned Hu Chocolate is expanding its better-for-you dark chocolate bites nationwide at Target as consumers demand clean-label, premium indulgence.
Discover how Cargill is joining Barry Callebaut and Nestlé in the alternative chocolate space with NextCoa, a sustainable and allergen-free B2B ingredient.
Barry Callebaut launches ChoViva, a cocoa-free chocolate alternative made from sunflower seeds, as climate and supply pressures disrupt global cocoa markets
From high-protein candy and clean-label snacks to edible glitter and viral texture combinations, consumers are redefining what they want from sweets and snacks.
Unilever’s proposed $40bn Foods merger with McCormick faces investor, analyst and employee scepticism, raising questions over valuation, strategy and industry consolidation.
AI’s biggest opportunity in food isn’t inspiration – it’s helping consumers navigate cost, time and cognitive overload to make faster, more confident decisions, according to a recent Hartman Group white paper.
AI is moving from hype to reality across food and drink, cutting R&D timelines, automating factory roles and putting pressure on jobs from the lab to the shop floor.
Parents are becoming more sceptical of ‘better-for-you’ kids’ snacks as wellness claims, ultra-processed concerns and ingredient scrutiny reshape the category.
Mondelēz International was recently found guilty of not doing enough to alert consumers to the fact that it had reduced the size of its Milka bar from 100g to 90g. Changing the weight information, the court argued, was not enough. What is the legal minimum a company must do to indicate size reductions to consumers? And how are laws changing around this in Europe?
Hershey’s 93% Q1 profit surge signals early recovery, but growth remains price-led with declining volumes, while margin gains depend on cocoa costs and a shift towards disciplined pricing, innovation and snacking expansion.
GLP-1 diets, TikTok crunch culture and clean-label demand are fuelling a global freeze-dried snack boom. Here are the 7 biggest trends reshaping the category.
Cocoa-free chocolate is moving into the mainstream as manufacturers search for resilience amid volatile cocoa prices, climate disruption and supply-chain pressure.
Target’s Q1 earnings topped expectations as a food-forward strategy and 3,000 new products boosted sales, with growth in protein, functional beverages and wellness.
Hershey faces scrutiny over recipe changes as cocoa volatility drives alternatives. Can alt-choc match taste, transparency and consumer trust at scale?
Amai Proteins has secured Singapore Food Agency approval for its sweet protein, sweelin, adding to its US GRAS nod as it expands global commercialization of next-generation sugar alternatives.
Ferrero brings Wonka back with a Netflix tie-up, highlighting how confectionery brands are using partnerships, storytelling and experiences to engage consumers.
A round-up of new confectionery launches for 2026, highlighting how brands are using texture, nostalgia, seasonal relevance and viral trends to drive growth across chocolate, biscuits and sugar confectionery.
Explore the 2026 Most Innovative New Product Award winners and discover how bold flavours, cross-category concepts and experiential treats are reshaping the future of confectionery and snack innovation.
New research linking sweeteners to liver disease adds to mounting health concerns, putting pressure on manufacturers to reassess sweetening strategies.
Mars’ latest confectionery launches - from freeze-dried M&M’s to swicy Skittles - highlight a new innovation strategy focused on flavour, texture and digital impulse retail.
Mars unveils £190m investment in historic UK factory, using AI and automation to boost production capacity and support its post‑Kellanova growth strategy.
Senior leadership shake-ups are sweeping Big Food, as boards lose patience amid weak growth, rising competition, and post-COVID challenges - raising questions about strategy, innovation, and the future of CEO leadership in the sector.
US snacking giant Mondelēz International has lost a court case in Hamburg, Germany, over its reduction the size of the packaging for the chocolate bar Milka from 100g to 90g without, the court says, changing its packaging significantly enough. The company should have included a notice on the packaging informing consumers of the size change, the court said.
Unilever faces mounting pressure over its $40bn merger of its Foods business with American brand McCormick, as investor sentiment turns negative and shares struggle to recover.
The exit of major shareholder Terry Smith underscores growing concerns about the strategy, with critics questioning the industrial logic behind the deal.
The situation reflects broader scrutiny of Big Food’s recent wave of break‑ups and restructurings, as investors become more selective about whether such moves can genuinely deliver long‑term value.
Taste and texture are redefining confectionery innovation. Discover the trends shaping chocolate, gummies and bars in 2026 at ConfectioneryNews’ broadcast.
Confectionery innovation is shifting from new flavours to new experiences. Explore the trends, brands and consumer shifts shaping the future of sweets.
How AI is reshaping the confectionery industry, from Hershey’s data-driven marketing decisions to smarter, faster choices across innovation, supply chains and sales.
Yukio Kimura, COO of Glico Asia Pacific, says understanding “genba” – the field where operations and consumer interactions take place – is key to keeping brands relevant in diverse markets.
Food companies are seeing early signs of consumer strain as the Iran conflict drives fuel volatility, inflation fears and changing supermarket spending habits.
As the world’s largest confectionery and snacking company, Mars is shaping the future of the sector through growth, premiumisation and better‑for‑you innovation.
From freakshakes to functional snacks, the 'more is more' trend is reshaping food and beverage. Why manufacturers lag foodservice, and where the biggest retail opportunities lie.
Mars makes its first move into cocoa‑free chocolate with a Balisto trail mix launch in Germany, partnering with Planet A Foods amid cocoa supply pressures.
Nestlé’s Q1 results point to stabilisation and early recovery, but uneven volume growth and weak spots like Nutrition and China raise questions about its long‑term momentum.
Paperisation is reshaping food packaging as brands like Babybel switch to paper, revealing benefits, costs, recyclability limits and why plastic still matters
Hershey’s Q1 2026 results show revenue up 10.6%, organic sales growth of 7.9% and a sharp rebound in profits, signalling renewed momentum despite ongoing international challenges.
Mars, Inc. strengthens its net zero strategy with a long-term wind power deal in Lithuania, highlighting how major food companies are driving renewable energy investment.
Tony’s Chocolonely shows how bold flavours, strong values and smart collaborations are helping an ethical chocolate brand grow fast while fighting exploitation in cocoa.
Big chocolate brands are backing alternative cocoa as prices surge, from fermented carob to cocoa‑free and cell‑based ingredients, signalling momentum despite regulatory and demand challenges
Haribo’s incremental innovation, sour gummy mastery and hyper-local strategy explain why the family-owned brand keeps winning in global confectionery markets.
Nestlé plans to cut more than 450 UK jobs, mainly at York and Gatwick, as unions warn of community impacts and global restructuring pressures reshape big food companies
Hershey’s stock slumps as profits fall 60%, leadership changes mount and the Hershey Trust trims its stake, signalling tougher times for Big Confectionery.
A round-up of the latest confectionery product launches, including new filled chocolate bars, bite-sized formats and trend-led flavours such as pistachio, matcha and cherry, from Tony’s Chocolonely, TWIX, Lindt, Aero and NERDS.
