From ambient to plant-based: Where Danone is taking protein next
Danone leads the high-protein yogurt space in the US. Now, it’s branching into new categories and formats
Dairy
Rethinking raw milk: How Mossgiel’s brewed milk bridges flavour and food safety
As raw milk demand grows, a Scottish farmer delivers raw‑style milk without the safety risks. Could brewed milk be the sourdough of dairy?
How GLP‑1 drugs are reshaping dairy innovation
Protein demand has been a boon for dairy – but there’s more to GLP-1-friendly formulation than meets the eye
The butter price crash: Winners, losers and what comes next
As butter prices collapse, farmers are feeling the sting – but it’s not all bad news for the industry at large
Nestlé weathers formula crisis to deliver strong Q1 growth
Nestlé overcomes infant formula recall to deliver solid Q1 growth, powered by Coffee and Confectionery
As food brands tweak child marketing rules, UNICEF’s playbook still holds
As food brands rewrite child‑marketing rules, experts say voluntary action isn’t enough
Beyond the candy bar: Is confectionery redefining frozen novelties?
Candy companies increasingly are treating the freezer as a growth channel – one that allows gummies, chews and fruit candies to evolve into entirely new frozen formats
Why texture is the new king of ice cream
From layered tubs to crunchy chocolate coatings, ice cream has a new kingmaker - and it’s not flavour
Can high-fat dairy withstand the GLP-1 effect?
GLP-1 users spend less on cheese, butter and ice cream – so how resilient are these categories?
Global milk boom continues as prices come under renewed pressure
Iran shockwaves and abundant dairy product availability are putting pressure on farm margins – but when will milk production slow?
Iran conflict: Is ceasefire too little, too late for global food?
A two-week ceasefire is now in place in the war between US-Israel and Iran, but much is still uncertain about how long-lasting the impacts of damage done thus far will be and what still lies ahead for the global food sector
How Bel defied global snacking headwinds
The maker of Babybel has been on a sustained growth trajectory by leaning into new flavours, formats and ingredient trends
Future Food-Tech San Francisco
Danone bets on nutrient quality, not quantity, as consumers look to food for health
Danone’s R&D chief lays out why the future of food hinges on bioavailability, behavior change and nutrient quality – not just bigger numbers on the label
‘More is more’ spells the end for low and no
Low and no loses its shine as consumers reject restriction in favour of real ingredients, richer flavours, and products that prioritise pleasure
Future Food-Tech San Francisco
What GLP‑1 users need: Food, nutrition and CPG innovation
An evolving class of GLP-1 medications rewrites the rules of appetite – giving food companies their biggest innovation challenge in decades
Iran war forces small dairies to hedge like multinationals
Dairy SMEs are adopting big-business risk strategies as fuel shocks rattle the industry
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
Whey’s boom is flipping dairy economics on their head
Once a waste product, whey has become dairy’s hottest commodity, driving record prices, factory investments and a profound shift in the economics of global milk production
The world’s top 10 dairy companies dominating a $1.5t market
From Lactalis to Mengniu, the world’s leading dairy players are scaling up through M&A, premiumisation and protein-led innovation as the global market races towards $1.5t
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
New infant formula debuts with elevated testing as safety concerns shake category
Little Spoon’s stricter sourcing and voluntary testing standards highlight the widening gap between emerging safety expectations and the infant formula industry’s recent failures
Can dairy beat the 2026 glut with protein and gut health focus?
Milk oversupply is crushing prices, but 2026 could reward dairy players that pivot fast into natural protein and functional gut‑health innovation
Taste gap narrows for plant-based dairy – but only in select categories
Nectar’s Tasty Awards reveal rapid gains in non-dairy barista milk driven by flavor and functionality, with significant white space in plant-based mozzarella and yogurt
From Hi‑Chew to mochi: Morinaga America bites into the US frozen treats scene
Layered flavors and texture continue to shape Morinaga America’s ambitious business goals with the acquisition of My/Mochi frozen treats
Bel Group levels up: New protein cheese hits shelves as brand doubles production
Babybel is supercharging its US growth with a $200 million South Dakota capacity expansion just as its new protein‑and‑probiotic Babybel Pro hits mass retail, staking an early claim in the fast‑rising functional snacking space
Fonterra to appoint new CEO in major leadership reshuffle
Fonterra will replace Miles Hurrell at the helm as the co-op embarks on a new strategic chapter
Bel Group’s AI strategy: From cheese virtual twins to protein innovation
Bel’s research head opens on how the technology is enhancing product R&D and operational efficiency
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
How Danone is redefining plant-based through a benefit-led strategy
Danone US is taking plant-based nutrition into the sports performance arena as it seeks to deepen the category’s benefit-driven appeal
Innovation in functional coffee creamers takes off
The rise of the US coffee creamer category has been largely fuelled by flavour innovation and brand collabs. But functional creamers represents a rapidly growing area.
Global formula fallout: The crisis that’s redrawing an industry
The cereulide contamination crisis sent shockwaves through the global infant formula market, accelerating a sector‑wide reckoning on quality, transparency and brand resilience
Functional dairy’s next phase: From gut health to stress relief
Dairy is the largest segment in functional foods – so where is the category headed?
Cow‑free dairy finds its stride as Those Vegan Cowboys break crowdfunding records
Those Vegan Cowboys’ record raise shows that precision fermentation dairy has legs – and is ready to run
What do CPG brands need to know about the updated FSMA 204?
FDA’s latest FSMA 204 updates give CPG brands clearer guidance on digital traceability, compliance timelines and new exemptions impacting dairy processing.
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
How Kerry’s B2B strategy is evolving in its post-dairy era
A year on from its dairy divestment, Kerry continues to reinvent itself as a pure-play taste and nutrition major. Here’s what the industry should know
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
Lactalis taps collagen to blend functional dairy with longevity
The dairy giant’s new ready‑to‑drink collagen milk aims to support bone health, signalling where functional dairy innovation is heading
Cereulide in infant formula: 6 revelations in 24 hours
The infant formula contamination crisis continues to unfold. Here’s what we’ve learnt since yesterday
Has dairy lost its health halo - and can brands bring it back?
Dairy was once inherently linked with health and wellness, but some consumers doubt the category’s clean image. How can brands rebuild trust?
Nestlé bets on four key categories as it separates ice cream
Nestlé celebrates strong results and a sharper strategy, but crisis casts shadow over the food and beverage giant’s future
Inside TMICC’s ice cream innovation engine
From AI trendspotting to snacking-led innovation, here’s how The Magnum Ice Cream Company aims to accelerate growth
Whole food now at the heart of US nutrition policy
The 2025–2030 Dietary Guidelines focus on federal programs and procurement to drive whole-food consumption and reduce ultra-processed foods nationwide
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
Why consumers don’t trust healthy indulgence
Consumers think some healthy products are too good to be true. Here’s what F&B brands can do to make healthy indulgence believable
Unilever faces a pivotal year as strategy moves to execution
Unilever enters a transition year as the company seeks to accelerate growth after its ice cream spin-off
How brands can win in plant-based cheese
As plant-based cheese innovation enters a new era, brands must elevate taste, functionality and nutrition
Inside FrieslandCampina Ingredients’ protein strategy - amid a whey shortage
When ingredient trends boom, suppliers need a strategy to ensure they meet demand
Inside Magnum and Ben & Jerry’s legal battle
A long‑running feud between B&J’s and its parent has escalated into a governance battle - here’s the latest
How Chobani is bringing ‘hunt culture’ to grocery retail
Chobani is translating hype and scarcity economics into everyday grocery categories, reframing its Flavor Drops creamer from a staple product into a discovery-driven experience