10 global trends shaping F&B
What trends are driving changes in the F&B industry?
Bakery
Future Food-Tech San Francisco
Clean label drives protein innovation – from seaweed stabilizers to yeast‑based alternatives
Ingredient innovators are using macroalgae and microbial fermentation to reshape the future of clean‑label, high‑functionality protein products
16 trends at Expo West: Convenience, function and ‘feel good’ food redefines innovation and marketing
From packaging breakthroughs and GLP-1-friendly formulations to regenerative claims and sensory-driven products, brands are balancing health, sustainability and indulgence in a rapidly evolving market
News Bites
From war‑driven inflation to GLP‑1 eating trends: What mattered in food this month
From international supply instability to GLP‑1s reshaping eating habits and a booming condiment category, this month’s roundup tracks the forces rapidly reshaping how food is made, priced and enjoyed
Gut instinct: The 10 functional ingredients gaining ground in 2026
Dietitians’ latest data points to a more grounded approach to functionality, where gut health, cost and credibility matter as much as claims
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
The raisin squeeze: Iran tensions expose a fragile ingredient supply chain
Raisins sit quietly inside thousands of everyday foods, but the global trade behind them is far more concentrated than most manufacturers realise
Opinion
The icing on the donut: Why Puratos wants Dawn
Dawn built its reputation supplying the mixes, glazes and fillings behind the $20 billion global donut market. That makes Puratos’ proposed acquisition far more strategic than it first appears
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
Why Lay’s, Oreo and M&M’s are engineering consumer experiences
PepsiCo’s Lay’s restaurant in Madrid highlights a growing strategy among snack giants to extend blockbuster brands beyond the supermarket shelf and into cafés, retail attractions and immersive consumer experiences
Bakery, snacks and cereals: The next cost shock may start in the Gulf
Geopolitics rarely stays confined to energy markets. Sooner or later, it reaches the food system
The Ozempic effect reaches the bread aisle: Bimbo redesigns bakery for GLP-1 users
The world’s biggest baker says GLP-1 weight-loss drugs are already reshaping how people eat, so it’s redesigning bread and snacks to keep up
Iran Conflict: What does this mean for global food sector?
The ongoing tensions in Iran could disrupt supply routes and drive volatility across key food commodities such as rice and meat
Baking NPD: Protein muffins, pistachio nostalgia and cookie culture
Smaller households, impulse occasions and better-for-you cues are driving a new wave of baking innovation
Flavour first, fibre close behind: Bakery resets for 2026
Bakery’s next growth phase won’t be driven by a single mega-trend, but by flavour authority, fibre credibility and formats that make everyday indulgence feel justified
The tale of two spin-offs: What the Kellogg breakup really achieved
Kellogg’s 2023 split was sold as a focus play. Less than two years later, both companies had been sold. So what was the split really for?
Opinion
The ultra-processed foods debate has nuance - let’s recognise it
To understand how processing affects food consumption, don’t caricature either side of the debate
Lancet critique of 2025–30 Dietary Guidelines highlights health and policy gaps
The Lancet critique of 2025–30 Dietary Guidelines spotlights SNAP, equity and a widening policy divide
Protein is the price of entry at Expo West 2026
Expo West lands in Anaheim this March, and protein isn’t just a trend – it’s the baseline. The real fight is over taste, texture and who can make functionality feel effortless
Gen Z is rewriting the value playbook for bakery and snack brands
Gen Z’s mix of wellness, value-seeking, and indulgence is reshaping global bakery and snack strategies, demanding brands adapt fast to stay relevant.
FDA greenlights plant-based egg protein as industry rebuilds after bird flu
The FDA’s GRAS notification clears Plantible Foods to scale production of its RuBisCO-based egg alternative as demand for sustainable, functional proteins grows
General Mills lowers sales expectations but expands its playbook to win back consumers
The packaged food giant is banking on bolder taste, functional nutrition and smarter packaging to offset weak cereal and snack demand
Comfort isn’t enough anymore: Why nostalgia now needs a thrill
Comfort food now needs an edge
Ingredients Compendium No 2: Trehalose
The little-known functional sugar gaining ground across food categories
As manufacturers grapple with sugar reduction, texture loss and longer shelf-life demands, trehalose is emerging as a functional ingredient to watch in 2026
Is breakfast still a meal? How consumer behavior is reshaping the category
Mintel research shows breakfast evolving from a product category into a flexible, behavior-driven eating occasion
Permissible indulgence powers better‑for‑you boom
Explore the new supertrend that’s reshaping snacking
Fiber sells – when shoppers can find it
Americans want more fiber but don’t know where to find it – opening the door for clearer claims, education and better-tasting products, according to a survey by the International Food Information Council
Florida’s glyphosate bread test has bakers on edge
The US state’s decision to publish glyphosate residue results for supermarket bread has reopened questions around food safety, scientific context and how regulatory data is interpreted by consumers
3 flour brands are redefining how regenerative agriculture scales
By redesigning contracts, supply chains and product development, three flour brands show that scaling regenerative agriculture is as much institutional as it is agricultural
News Bites
Top 5 stories reshaping grocery value in 2026
The grocery value equation is evolving beyond simple price tags
Mondelēz’s CoLab Tech accelerator shines light on the biggest stress points facing the global snack system
As the company reopens applications for its R&D-led accelerator, the focus areas highlight mounting pressure around climate resilience, packaging constraints and shifting consumer expectations
A bakery & snacks survival guide for 2026
Top 10 TikTok trends shaping bakery and snacks in 2026
From pistachio-packed fillings to products engineered to break, pull and ooze on camera, TikTok is reshaping what indulgence and value look like in 2026
Why salt reduction is getting harder for food makers
Governments may be returning to salt reduction targets, but manufacturers say the era of easy reformulation wins is long over
Why the FDA is revisiting gluten disclosure
FDA’s latest Request for Information (RFI) could reshape how gluten-containing ingredients are disclosed – raising new compliance questions for brands and offering clearer signals for consumers who rely on accurate labeling
News Bites
How consumers are redefining food value beyond price, health and hype
From sensemaxxing and nutrition policy to freeze-dried candy, consumers are reshaping what ‘value’ means in food - moving beyond price, binaries and one-size-fits-all health claims
Diet Trends
Rethinking sweetness in an age of sugar skepticism
As shoppers scrutinize labels and headlines, brands are rethinking sweetness strategies to deliver lower sugar, clearer messaging and commercially viable reformulations
Diet Trends
Fiber’s comeback: Why snacks are embracing the next functional macro
Fiber is making a comeback in snacks as gut health trends, GLP-1 use and clean-label demands reshape functional food innovation
US Dietary Guidelines sideline MyPlate in favor of inverted food pyramid
The 2025–2030 Dietary Guidelines for Americans spotlight an inverted food pyramid, effectively sidelining MyPlate and sparking debate among nutrition experts and educators
Soup-To-Nuts Podcast
6 food trends giving consumers more of what they want
At the Winter Fancy Faire, the Specialty Food Association revealed six emerging trends reshaping how consumers engage with food and beverage as they seek more value as inflation and GLP-1 use cut into volume and dollar sales
How the Dietary Guidelines may shape product strategy and development
The latest Dietary Guidelines may not reinvent the wheel, but they offer manufacturers a roadmap to balance nutrition, consumer preference and formulation strategy across sweeteners, grains and processed foods, according to one expert
Soup-To-Nuts podcast
The hidden costs of chocolate — and what real solutions actually look like
Industry leaders unpack how climate change, poverty and fractured supply chains collided — and what it will take to fix cocoa for good
Sugar, stocks and scrutiny: Mondelez, Kraft and General Mills caught in Trump’s nutrition reset
The market reaction to Donald Trump’s dietary overhaul isn’t about kale versus cookies – it’s about whether Washington has finally decided the packaged food sector needs firmer rules, not friendlier guidance
How the 2025-2030 Dietary Guidelines are shifting America’s plate – and sparking debate
The newest Dietary Guidelines emphasize whole foods, protein and animal fats – a shift praised by some experts as overdue, but others warn the report is retro and insufficient
The AI revolution sweeping food and drink
From autonomous R&D to real‑time supply chain resilience, AI is redefining the rules of food and beverage. Is industry ready for the next era?
Exclusive: Can biotech break monk fruit’s supply constraints? Manus thinks so
As demand for natural sweeteners grows, Manus moves monk fruit production in the US
Retailers are reshaping access to healthy and affordable diets
Although top retailers highlight affordability and health, healthier products tend to be more expensive and promotional strategies are not typically used to drive their sales
Why collagen is set to dominate 2026
Collagen is transforming food, drink and confectionery. Discover why this powerhouse ingredient is set to dominate innovation in 2026
Letter from the editor
Trendspotting 2026: Restrain, realism and trust will define the next phase of growth
Quality, credibility and connection will redefine value for food brands in the year ahead
2026 Trendspotting
Packaging trends to watch in 2026: Data, transparency and compliance will redefine innovation
2026 promises to be a pivotal moment for packaging for food and beverage CPG as innovation shifts from flashy materials to more precision, credibility and data-based decision-making
GLP-1 adoption is rising steadily – and reshaping pack size, portfolio strategy and volume
Rising GLP-1 adoption is quietly reshaping pack size strategy, category risk and marketing priorities for food and beverage brands