The prices of vegetable oils, corn, palm oil, sugar and soybean oil have all been driven up by the war in Iran. But such short-term demand is not the whole story; regulations around the world are pushing the demand for biofuels to become structurally entrenched. It is not only crises such as the closure of the Strait of Hormuz that increase demand.
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.
Growth factors are a major part of cultivated meat production. They are also costly. Icelandic start-up Orf Genetics is supplying major industry players such as Vow and Mosa Meat with growth factors using barley proteins, significantly cutting the cost of production.
Reports suggest KKR is exploring a sale of Flora Food Group, the owner of Flora, Becel, I Can’t Believe It’s Not Butter, Violife, Elmlea and Bertolli. The move comes as the plant-based dairy market struggles, Flora Food Group’s revenues fall, and major food companies continue to reshape their portfolios through disposals, spin-offs and joint ventures.
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.
As ‘healthy’ evolves beyond sugar and salt reduction, snack makers are rethinking flavour, texture and sensory design to keep better-for-you products appealing.
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.
Coca-Cola exceeded analyst expectations in Q1 with net sales up 12%, attributing its success to a strategy that balances value-oriented and premium offerings to address a K-shaped economy.
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.
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.
Nestlé is progressing towards a possible sale of its Waters division, signalling a full exit amid scandals, regulatory pressure, private equity interest and a wider Big Food divestment trend.
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
Danone is scaling Oikos into ambient protein shakes to tap booming RTD demand, expand beyond refrigeration and strengthen protein‑led growth across formats.
What are the big food trends in Europe? Trends such as high protein, flexitarianism, clean label and affordability are dominating the continent. Other trends, including premium indulgence, retro, functional foods, convenience and local origin are seen in some localities. GLP-1 scepticism in widespread, with uptake low in most countries.
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?
Nestlé’s sale of Blue Bottle Coffee highlights the limits of café-led diversification and raises questions about whether other CPGs will rethink service-based growth.
Haribo’s incremental innovation, sour gummy mastery and hyper-local strategy explain why the family-owned brand keeps winning in global confectionery markets.
Elina Roine of the European Investment Bank discusses packaging resilience, energy risk, innovation and how policy can strengthen Europe’s supply chains.
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.
Discover the top trends in the global functional beverage market, with gut health, hydration and protein all major spaces to watch. But fun and flavour have to come with functionality as well.
Global packaging is seeing stagnant volumes and large CPGs are more reliant than ever on pricing to grow. Consumers are reluctant to spend on packaging and even sustainability concerns have been trumped by those around affordability and quality. How should the sector respond?
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.
Europe’s low and no-alcohol boom accelerates as innovators mimic alcohol warmth using piperine, niacin and dihydrochalcones to improve taste and mouthfeel.
Ube, the bright-purple, viral Filipino yam, is already seeing such popularity that farmers are struggling to keep up with demand. How popular could the ingredient, which is used in desserts, drinks, and even cheese, get?
Hershey’s stock slumps as profits fall 60%, leadership changes mount and the Hershey Trust trims its stake, signalling tougher times for Big Confectionery.
Aldi is increasing its restricted ingredient list from 13 to 57, impacting most of its private-label assortment as consumer demand for transparency grows.
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?
How ready is palm oil for the EUDR? The sector has continued efforts to improve traceability systems, databases and other compliance systems. However, smallholder farmers still face strong barriers. Uncertainty abounds around implementation details, the scale of the documentation required, and limited access to geolocation tools in remote areas.
An overview of the latest grocery NPD trends, including high-protein dairy, plant-based innovation, hybrid comfort foods and new snacking formats launching across major UK retailers.
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.
In Sweden, consumers are prioritising affordability, with private label thriving in the country even for 'sophisticated' products. Meanwhile, Swedish consumers are attracted to high-protein products, value sustainability and want 'enhanced experience' in flavour and texture. Flexitarianism is seeing slow, gradual growth in the country, while GLP-1s have seen limited uptake.
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.
In Denmark, unlike in many other European countries, consumers are not widely reducing meat consumption, despite government efforts to encourage such a reduction. Flexitarianism is not widespread. Meanwhile, GLP-1s are more popular in Denmark than in most European countries, their uptake higher. Other key trends with strong traction in Denmark include high protein, premium indulgence, and local origin.
Mondelēz teams up with Celleste Bio to produce chocolate bars made with cell‑cultivated cocoa butter, designed to tackle climate risk and price volatility.
New research shows how fermentation and post-harvest processing can boost the nutritional value of Amazonian cocoa, opening up opportunities for confectionery innovation.
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.
Meat and seafood alternatives now only account for 4% of the overall plant-based food market, with dairy alternatives accounting for 21% (both in terms of value sales). Instead, the market is increasingly dominated by whole foods and traditional plant-based options. Consumers are preoccupied by health and functionality, and want high protein from plant-based food.
Barry Callebaut posts CHF 14bn+ revenues but falling volumes, weaker demand and a sliding share price raise questions over recovery as cocoa prices ease.
Ferrero faces EU antitrust scrutiny after surprise “dawn raids” by the European Commission, raising questions over cross‑border chocolate sales and competition rules.
How FMCG brands can succeed on TikTok Shop, from choosing hero SKUs and creator strategy to live shopping, shoppable videos and real-world case studies.
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.
PepsiCo’s Q1 growth was fueled by lower prices, cleaner ingredients and functional beverages as consumers prioritize affordability and better-for-you options.
KitKat theft highlights rising confectionery cargo theft risks and why brands need proactive end-to-end visibility, partner compliance, and data sharing
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.
As the EUDR, Europe's landmark anti-deforestation regulation, approaches, how ready is coffee? The sector has made significant progress boosting traceability systems and increasing awareness of the regulation amongst farmers. However, strong barriers remain to compliance. Farmers often lack capacity to comply, progress has been fragmented, and compliance with country-specific legality requirements has been hampered by lack of access to the necessary documentation.
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.
EU plans to restrict cultivated meat labelling, banning ‘meaty’ terms like steak and chicken, but industry leaders like Aleph Farms push back on compliance.
The conflict in Iran has now been raging for more than a month. Despite the announced ceasefire, trade through the Strait of Hormuz is still significantly restricted. Food commodities including apples, tea and especially oilseeds (as a potential replacement for crude oil) have seen strong price hikes since the war began. Energy and fertiliser prices remain high as well, putting further strain on operational costs in the food industry.
Barry Callebaut reports mixed H1 2025/26 results, with profits up but sales volumes down, prompting a cautious outlook for the global chocolate industry.
Unilever’s $44.8bn merger of its food business with McCormick faces investor scepticism and regulatory hurdles—will shareholders and antitrust authorities give it the green light?
What are the big food trends in Ireland? Irish consumers are increasingly drawn to functional foods and high-protein products, the latter of which are prominent in dairy in particular. They also want transparency and clean-label foods, and value affordability. However, GLP-1s are not yet making changes to food consumption in Ireland, and flexitarianism, while prominent, is largely driven by practical concerns.
Hershey’s US president Andrew Archambault is set to exit as profits fall and reputational pressure mounts, leaving leadership uncertainty in its core market.
French cultivated meat company Parima, formed when Gourmey bought Vital Meat, has achieved approval for its cultivated foie gras product in Singapore. This is the second approval by the company, which got the green light for cultivated chicken last year.
As the Iran war enters its sixth week, food and beverage supply chains face mounting disruption, stranded cargoes and a growing threat to global food security.
Companies including Nestlé, Barry Callebaut and Mars, and organisations such as Rainforest Alliance and RSPO, are taking part in the EU Sustainable Supply Chains Coalition, which aims to push for policy on sustainability in EU supply chains. The coalition comes in the run up to the EUDR, the review of which will be unveiled later this month.
As missiles sound overhead in Israel, Celleste Bio CEO Michal Beressi Golomb explains why cultivated cocoa could help solve the chocolate supply crisis.
Summary of coffee shop flavour trends shaping 2026, from iced tea and ube lattes to matcha, iced chocolate and turmeric, revealing a clear shift towards less sweet, more savoury drinks influencing retail innovation.
Ferrero taps into football (soccer) FIFA World Cup fever, with a major new campaign, highlighting a growing trend of confectionery brands aligning with global sports events.
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.
GLP-1s are driving demand for smaller portions, due to reducing consumer appetites. Could this lead to smaller pack sizes? And if so, will companies be able to save money from reducing the size of their products?
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.
The food landscape has changed. The snackification trend has broken down the traditional three-meal structure of eating. The popularity of GLP-1s threatens to change our relationship with food further, leading us to see it more in the way that we see medicine. While many consumers yearn for tradition, the way people relate to food has changed too much already for it to go back to the way it was.
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.
Coffee prices, after reaching record highs due to poor harvests in Brazil and Vietnam, have begun to decline but remain volatile and elevated, with future trends uncertain.
Discover how Japanese start-up Fermenstation turns coffee waste into a flavour‑enhancing ingredient that could boost plant‑based meat and reduce food waste.
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.
Fermentation is booming, but what about the leftover biomass? How microbial fibre could close the fibre gap and turn waste into high‑value food ingredients.
What flavours are consumers after in 2026? Matcha, especially matcha fusions, is seeing explosive growth, as consumers seek Japanese-inspired cuisine and comfort. Savoury indulgence is also growing, with beef tallow in particular seeing strong popularity. Meanwhile, more traditional flavours such as mayo, orange and dates have all seen a decline in popularity, as have cannabis, hemp and CBD.
From plant-based steaks and gluten-free biscuits to nostalgic cereals and sustainable formats, these new product launches highlight the biggest food and drink innovation trends shaping the UK market in 2026.
