Bel North America CEO Peter McGuinness shares his strategy for revitalising iconic brands, accelerating growth and scaling the business in its biggest market.
Paperisation is reshaping food packaging as brands like Babybel switch to paper, revealing benefits, costs, recyclability limits and why plastic still matters
Agentic AI is already being used in food. The more autonomous, flexible form of AI is being used by Nestlé to help employee productivity, streamlining sales tasks and supporting finance teams to make better decisions. Danone is also using agentic AI, helping it analyse production data, simulate scenarios and highlight areas for operational improvement.
Savencia’s net profit dropped more than 30% in FY25 as milk price inflation, FX headwinds and market volatility hit margins. Cheese proved resilient, while ingredients and foodservice remain key to the group’s long‑term strategy.
Grass‑fed dairy is now table stakes but standards differ. Here's how New Zealand and Ireland's definitions compare, and why Fonterra aims for higher reported averages.
The five food and drink innovation trends set to outlast hype in 2026, spanning GLP‑1 nutrition, functional drinks, creatine, ube and viral frozen snacks.
As SNAP policies continue to evolve, Ibotta’s findings suggest eligibility rules are no longer a peripheral consideration for sugary categories, but a factor increasingly shaping demand, loyalty and category strategy.
New research shows that whey protein combined with resistance exercise under calorie restriction may help reduce hepatic steatosis in metabolic dysfunction-associated steatotic liver disease (MASLD). The study found increased irisin levels, a key metabolic biomarker, were linked to reduced liver fat and improved liver health outcomes.
Danone is scaling Oikos into ambient protein shakes to tap booming RTD demand, expand beyond refrigeration and strengthen protein‑led growth across formats.
Extreme heat can have devastating consequences for crops. But its impact is also seen on livestock and fish. Heat stress can harm animal health, reduce milk yields in dairy cows and even affect quality of output, reducing protein and fat in milk and yolk quality in eggs. Extreme heat can also harm fish by heating up water temperatures, killing them and making them less likely to reproduce. How can agriculture respond?
Elina Roine of the European Investment Bank discusses packaging resilience, energy risk, innovation and how policy can strengthen Europe’s supply chains.
As coffee performance drives premiumisation in dairy, Mossgiel’s brewed milk positions itself as a barista‑friendly option, delivering stable foam, flavour and safety.
GLP‑1 adoption is changing how consumers eat. Here’s how dairy innovation is shifting toward protein density, digestive tolerance, freshness and intent‑led formats.
A new study from Earth Action and rePurpose Global reveals that around 1,000 tons of microplastics and nanoplastics are released annually from packaging into food and drinks, with PET bottles being a major contributor.
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
Protein is becoming a significant trend in beverages, with brands like Starbucks launching protein-enhanced drinks and others expanding protein offerings beyond traditional fitness-focused products into everyday categories such as coffee, creamers, and even soda.
Butter prices are down sharply year on year, squeezing farmers while offering relief to bakers and manufacturers. Who wins, who loses, and what’s next?
Unilever’s planned $40bn Foods merger with McCormick has sparked market backlash and employee concern, raising fresh questions over strategy, value creation and industry‑wide restructuring risks.
Sustainably marketed CPG products are gaining market share, growing faster than conventional goods and commanding price premiums even as consumers grow more budget-conscious and scrutiny of green claims rises.
What defines super‑premium ice cream? From butterfat and overrun to pricing and consumers, we explore how the category is evolving beyond special occasions.
Functional beverages are evolving from supporting physical health to enhancing mental focus, productivity, relaxation, and mood: with brands like Neutonic, Bloom, Trip, and Recess leading the trend by incorporating nootropics, adaptogens, and botanicals.
Fibre is exploding from TikTok trend to mainstream food innovation, as gut health, GLP‑1 diets and high‑fibre claims drive rapid growth across snacks, drinks and staples worldwide.
Nestlé’s new CEO rolls out a five-part strategy to streamline its portfolio, boost innovation and cut 16,000 jobs as the company pivots to core growth businesses.
Candy brands like Trolli and Hi‑Chew are redefining frozen novelties by moving beyond candy bars and using ice pops and frozen treats as a new extension of the confectionery category
The backlash against ultra-processed foods is in full swing. With a wide range of forces criticising UPFs, from the renowned medical journal The Lancet to fitness influencer Joe Wicks, the times are clearly a-changing. But who are the winners and losers of the backlash? Clean-label foods are seeing increasing demand, as are conventional meat and dairy. Meanwhile, foods with a lot of additives and long ingredients lists are provoking scepticism from consumers, and some brands positioned as healthy, like protein bars, are coming under attack.
Which famous food and drink brands failed globally and why. A deep dive into high profile launches from Coca Cola, PepsiCo, McDonald’s and others that never won consumers.
Functional beverages are evolving beyond hydration to address multiple health and lifestyle needs, including protein, gut health, energy, and mental wellness. But the next generation of drinks will be shaped by macro consumer trends.
Premiumisation, texture‑led innovation and flexible formats are shaping ice cream demand in 2026. Häagen‑Dazs UK explains how these trends are driving its strategy.
From crunchy coatings and layered tubs to chewy mochi and bite-sized formats, texture is reshaping ice cream innovation in 2026. Here’s how leading brands are responding.
General Mills’ Arras ice‑cream plant plays a central role in Häagen‑Dazs’ global production, local dairy sourcing and decarbonisation efforts, combining quality, scale and circular energy systems.
The ongoing Iran conflict has driven up oil and energy prices, increasing the risk of a global recession and putting pressure on the food and beverage industry through rising production costs and disrupted supply chains.
Why are Kraft Heinz, Unilever and Nestlé selling assets and reshaping portfolios? Slowing volumes, fragile margins and investor pressure are forcing Big Food into a structural reset.
The Iran conflict poses significant risks to the food and beverage industry with oil, transport and energy costs; disruptions to polyethylene and aluminum; the threat of cyber attacks; and ultimately inflation
Conflicting studies on artificial sweeteners are fuelling fresh debate across food and drink, as health risks, regulation and reformulation collide worldwide.
Richard Allen, Fonterra’s president of global ingredients, has been appointed as the co-op’s new CEO, with Miles Hurrell set to remain in an advisory role until later in 2026.
A cooperation agreement has cooled tensions between Danone and Lifeway, but governance changes and rising costs suggest a gradual Danone exit is now the most likely outcome.
Unregulated cereulide contamination in ARA oil triggered mass infant formula recalls. New safety thresholds and purification approaches may change the picture.
Consumers are prioritising fibre, gut health and clean labels. Danone explains how fibre, natural colours and simplified labels are shaping functional foods.
Protein soda is a beverage trend that brings protein into the mainstream, moving beyond gym-focused shakes to appeal to a broader audience seeking both refreshment and health benefits.
Gut health sodas like Poppi face different regulatory environments in the US and UK, leading to differences in marketing terms such as "prebiotic" in the US and "high fibre" in the UK, despite identical product formulations.
A two-week ceasefire between the US and Iran has led to the temporary reopening of the Strait of Hormuz, but ongoing instability continues to disrupt food and beverage supply chains.
The functional food market is booming, and brands are turning to Generation Alpha and Beta as the next growth frontier. Opportunities, challenges and key ingredients.
As global snack giants struggle, Bel Group is driving growth by sticking to healthy dairy and plant‑based snacks, regional investment and disciplined innovation.
What will the future world of GLP-1 drugs look like? From Eli Lilly's Foundayo to triple-strength Wegovy, discover the next-generation contenders that will shape food and drink innovation.
The world’s largest online sports nutrition brand MyProtein has announced a return to growth after a period of decline driven by high whey prices and a challenging rebranding initiative.
Dairy SMEs are adopting corporate‑level hedging tools to manage soaring fuel costs and geopolitical volatility as the Gulf conflict reshapes commodity risk.
From India to Japan, protein is fast becoming a staple in functional food products, with consumer-packaged goods companies incorporating it into their products or investing in smaller outfits specializing in protein products.
Danone’s Alpro loses its “This is not m*lk” battle as Swiss regulators tighten dairy naming rules, raising questions over the future of creative plant‑based marketing.
Surging demand for whey protein – from fitness to GLP‑1 users – is transforming dairy economics, pushing prices to record highs and reshaping global milk, cheese and processing strategies.
Industry executives at Future Food-Tech 2026 say precision fermentation’s growth is constrained by costly facilities, weak US infrastructure and limited government coordination, risking commercialization delays.
Unilever’s potential food division spin‑off signals a major shift for Big Food. Here’s what the separation could mean for supply chains and the wider industry. And what it could mean for current front-runner McCormick.
GLP-1 weight-loss drugs have been touted as transformative for food. But food is far too entrenched in our culture for the drugs to fundamentally change our relationship with it.
The global dairy market has surpassed $1trn as consolidation, protein demand and emerging markets fuel growth—here are the world’s top 10 dairy companies by turnover.
Unilever and McCormick advance talks on a tax‑efficient spin‑off deal that could reshape the global flavour market and drive major packaged food consolidation.
Experts at Future Food Tech San Francisco discussed how AI helps communicate the value of functional ingredients while science continues to drive product credibility and growth.
Supply chain disruptions tied to Middle East conflict are driving up fuel and fertilizer costs, signaling higher grocery prices and more shrinkflation ahead.
GLP-1 drugs have not shown as strong an uptake in Europe as in the US. What are the barriers to adoption? Large-scale consumer scepticism in countries such as France, Spain and especially Italy could work against uptake of the drugs, as could wariness of some health services about providing full coverage to consumers.
Cloud cover often works as an impediment to EUDR traceability. By obscuring the view that satellites have of what is going on below them, clouds can inhibit monitoring. Yet radar technology can make the task easier, penetrating through clouds and other visual impediments.
AI-driven insights from Spate reveal rising demand for functional hydration, low-sugar products, and everyday wellness solutions shaping the future of food and beverage.
Global dairy outlook for 2026: oversupply is pressuring prices, but demand is shifting. See where growth could come from—natural dairy protein, kefir, gut health and GLP‑1-friendly formats that rebuild margins.
Consumers are increasingly gravitating towards foods that remind them of the past. In the UK, they want foods that make them think of childhood, while in Germany, retro techniques and preserving methods like drying and pickling are popular. Consumers are in part driven into the arms of the familiar by economic uncertainty and cost-of-living pressures.
The high-protein market was once associated mainly with strength and fitness. But today, it is seen by consumers as far more holistic. Younger consumers see protein as having metabolic and hormonal benefits, while in the wake of the Covid-19 pandemic, older consumers view it as good for boosting immunity. The market has, in many important ways, expanded its scope.
How food and drink brands are reducing sugar without sacrificing taste, texture or clean labels – from rare sugars and fibres to precision fermentation and layered sweetness systems.
AI-driven food waste technology from Nestlé and Zest is paving the way for industry-wide transformation, showing how real-time data insights can cut waste, boost efficiency, and reshape the future of the global food and beverage sector.
Demand for high‑protein ingredients is driving a split in the WPC market, tightening human‑use WPC stocks while WPC80 prices stay stable amid capacity constraints
Danone and Arcor have created a new dairy joint venture in Argentina, integrating La Serenísima operations to boost innovation, scale and high‑value dairy growth.
