From kombucha to cocktails, discover the brands embracing fricy – the fruit and chilli trend capturing consumers this summer.

Six months after taking charge of Barry Callebaut, Hein Schumacher is prioritising profitability, execution and stability as the chocolate giant grapples with volatile cocoa prices, weak demand and ...

UK regulators predict insects, cultivated foods and fermentation technologies could reshape the food system within five years.

Consumer expectations are reshaping snack innovation as manufacturers balance protein, sugar reduction, clean labels, sustainability and affordability in every launch.

Cocoa alternatives have gone mainstream. From Mars and Nestlé to Lindt, Mondelēz and Barry Callebaut, leading confectionery ...

Nestlé will eliminate artificial food colourings from all products worldwide by the end of 2026, becoming the first major ...

Kraft Heinz has shifted European factories to 100% renewable electricity via PPAs and wind/solar, marking a major step in ...

The Protein Brewery raises €18m after EU approval for its mycoprotein Fermotein, signalling growth for fermentation-based ...

Nestlé’s Nescafé Plan 2030 reaches key milestones, but questions remain over whether regenerative agriculture and emissions ...

Are investors still interested in precision fermentation? While interest hasn't disappeared entirely, investors expect more ...