Food news

• Confectionery’s innovation dilemma: Doing more with less

  10-07-2026 13:45 via confectionerynews.com
  
  Rising costs, changing consumer demands, and new technologies are reshaping confectionery innovation. So what does the future hold for brands?
  
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• Who will win the ingredients power struggle?

  10-07-2026 18:17 via foodnavigator.comundefined
  
  The ingredients sector is reshaping through mergers and acquisitions as companies seek scale, expertise and innovation to meet changing consumer demands
  
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• Feds ramp up ‘Made in USA’ enforcement, putting food brands on notice

  10-07-2026 15:39 via foodnavigator-usa.com
  
  FTC steps up ‘Made in USA’ enforcement following Trump’s executive order. Food and beverage companies may face tighter scrutiny of origin claims.
  
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• Replicate or reimagine? Non-alcoholic startups choose their lane

  10-07-2026 15:20 via foodnavigator-usa.comundefined
  
  As alcohol moderation grows, startups are splitting between replicating familiar drinks and reimagining them entirely.
  
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• Protein claims are transforming dairy – and the numbers prove it

  10-07-2026 15:13 via dairyreporter.com
  
  High-protein dairy is outperforming the wider market, with strong growth in yogurt, cottage cheese and milk as consumers seek premium nutrition and functional benefits.
  
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• PepsiCo doubles down on turnaround strategy as gas prices pressure consumers

  10-07-2026 15:12 via foodnavigator-usa.com
  
  PepsiCo says it will stick with its North America turnaround strategy despite softer Q2 results, blaming higher gas prices and weaker U.S. consumers rather than execution.
  
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• Cocktail of the week: Empire Empire’s cardamom and lemon (or lime) gimlet – recipe | The good mixer

  10-07-2026 14:00
  This spicy gin and citrus combo has a kick that belies its modest sizeGimlets may be on the small side, but they tend to make up for that by packing a pretty decent punch. This gently spiced, citrus-forward example is no exception, and makes for a gloriously summery aperitif.Harneet Baweja, owner, Empire Empire, London W11 Continue reading...
  
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• Why lactose-free is dairy’s new growth engine

  10-07-2026 13:08 via dairyreporter.com
  
  From the US and Europe to Asia-Pacific, lactose-free dairy is gaining momentum as consumers embrace premium, health-focused products, driving growth across multiple categories.
  
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• How PepsiCo’s nutrition lead is making Big Food healthier

  10-07-2026 09:02 via foodnavigator.com
  
  PepsiCo nutrition leader Sue Gatenby reflects on four decades in nutrition, from helping shape the precursor to the Eatwell Guide to leading product reformulation, positive nutrition strategies and tackling misinformation.
  
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• Helen Goh’s recipe for rolled pavlova with strawberries and sumac | The sweet spot

  10-07-2026 07:00
  A touch of spice balances the sweet meringue and draws out the flavour of this fragrant and fruity dessertBritish strawberry season barely needs embellishment, so I haven’t done anything wild here. This is essentially a classic rolled pavlova: crisp at the edges, marshmallow-soft within and filled with clouds of cream and strawberries. The small flourish here is sumac, which has a gentle tartness that somehow amplifies the berry flavour while balancing the sweetness of the meringue. Add a
  
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• Policy Picks: Indonesia palm oil, India food safety and UAE Nutri-Mark

  10-07-2026 03:49 via foodnavigator-asia.com
  
  Indonesia palm oil, India food safety and UAE Nutri-Mark feature in this edition of Policy Picks
  
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• Gut health enters a new phase as brands move beyond probiotics

  09-07-2026 17:24 via foodnavigator-usa.com
  
  Gut health is evolving beyond probiotics as food brands at the Specialty Food Association’s Summer Fancy Food Show introduce A2 dairy, kimchi and fennel-based products that offer targeted digestive health benefits.
  
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• How pantry staples are seeing a glow up

  09-07-2026 17:23 via foodnavigator-usa.com
  
  From turning mustard into a dip and tahini into a pantry staple to making pistachio cream more accessible and pasta sauce more functional, brands are carving out their own space within mature categories during the Summer Fancy Food Show last month.
  
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• Startups revive nostalgic snacks for the frozen aisle

  09-07-2026 17:22 via foodnavigator-usa.com
  
  Startups Pizzabagel and MacSquares are building their brands around quality ingredients, frozen convenience and nostalgia for the snacks consumers know and love during the Summer Fancy Food Show in New York City last month.
  
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• Nearly a quarter of all US grocery units sold are now private label

  09-07-2026 17:22 via foodnavigator-usa.com
  
  Store brands outperform national brands in unit sales as loyalty declines and price sensitivity reshapes grocery buying, according to PLMA and Circana.
  
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• Why is private equity interested in food?

  09-07-2026 14:30 via foodnavigator.com
  
  Private equity is showing a strong interest in food. Why? Private equity firms often like to 'buy and build', where they buy a 'platform' company and use it to incorporate smaller companies. The European food sector, with its fragmented nature, is good for this. Furthermore, food provides security, as demand for food will never go away.
  
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• Popping the cork for crémant, the affordable alternative to champagne

  09-07-2026 14:00
  As sales of sparkling wine continue to soar, one aromatic French fizz is worthy of particular appreciation It was in the middle of the pandemic that I ceased stashing sparkling wine. There were no special occasions, or occasions at all, really, save for daily episodes of the BBC’s Baby Club with two cabin-fevered infants and the weekly thrill of a veg box. I might have been stockpiling chickpeas, but I was cracking bubbles open willy-nilly because, well, why not?And I never stopped. The un
  
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• How to cook while camping, without a sausage or a marshmallow in sight

  09-07-2026 13:59
  You don’t need any complicated kit to eat well while sleeping under the stars. Just take a stove, a spork – and these recipesSign up here for our weekly food newsletter, FeastMuch as I love camping, I understand why so many recoil at the idea of spending their holidays sleeping in a field and sharing bathroom facilities with several hundred other people, plus the local spider population. But, having just enjoyed a week in Devon in a one-person tent, with an elderly terrier, I have to
  
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• Terry Smith accuses Unilever of misleading shareholders

  09-07-2026 13:46 via foodnavigator.com
  
  Fundsmith founder Terry Smith has accused Unilever of misleading shareholders over its planned Foods merger with McCormick, questioning the company's strategy shift, governance and the influence of activist investor Nelson Peltz.
  
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• Obesity in retreat as GLP-1 use nearly quadruples: New data paints a different picture for manufacturers

  09-07-2026 12:13 via bakeryandsnacks.com
  
  US obesity has fallen for the first time in decades while GLP-1 use has reached record levels, echoing signs of a broader slowdown across several high-income countries and posing new questions for food manufacturers.
  
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• Global dairy’s Big 7 pivot to protein and cheese

  09-07-2026 11:20 via dairyreporter.com
  
  Global milk growth is slowing in 2026 as Big 7 dairy exporters shift more milk into cheese, whey and higher-value proteins amid volatile export demand.
  
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• Barry Callebaut returns to growth after two-year slump

  09-07-2026 10:02 via confectionerynews.com
  
  Barry Callebaut reports first quarterly volume growth in two years, with Q3 Group volumes up 5.7%, despite a declining global chocolate market and ongoing cocoa price volatility.
  
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• Rachel Roddy’s homage to Michèle Roberts’ recipe for chicken saute with tomatoes and mushrooms

  09-07-2026 07:00
  This Napoleonic classic is all too often overcomplicated, but this ode to the French-British author’s version is both simple and stunningA few weeks ago, as part of the British Library’s food season, the novelist Michèle Roberts, biographer Francesca Wade, writer Eli Davies and food writer Rebecca May Johnson were brought together for a discussion on women’s culinary lives, and on the kitchen as a space of creativity, resistance and intellectual life. I couldn’t be
  
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• The rise and rise of precision-fermented lactoferrin

  08-07-2026 18:04 via foodnavigator.com
  
  Precision-fermented lactoferrin is unlocking scalable, animal-free production of a ‘miracle molecule’ with growing applications in infant nutrition, women’s health and sports nutrition.
  
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• Is MSG still controversial?

  08-07-2026 17:46 via foodnavigator.com
  
  MSG remains controversial, with many consumers avoiding the ingredient and some companies even reformulating to remove it. Yet there is a significant body of evidence suggesting that it is not as unhealthy as many believe.
  
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• Hershey takes Reese’s Pieces into snacking with first new launch in a decade

  08-07-2026 17:14 via confectionerynews.com
  
  Hershey is taking Reese's Pieces into snacking with a new chocolate cookie format, signalling a wider trend of confectionery brands expanding beyond confectionery.
  
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• Can new formats reinvent the olive oil category?

  08-07-2026 16:04 via foodnavigator-usa.com
  
  At the Summer Fancy Food Show in New York City, Kosterina and Season showcased innovative formats that capitalize on modern consumers’ interest in the ingredient’s cache as a healthy fat packed with potent polyphenols as well as their desire for novel eating experiences.
  
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• New Culture targets $50 billion cheese market with new patent

  08-07-2026 15:39 via foodnavigator-usa.com
  
  Known for its recombinant casein for animal-free cheese products, New Culture’s recent mozzarella patent grows its portfolio with the aim to reach commercial scale.
  
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• How to ferment excess courgettes – recipe

  08-07-2026 14:00
  Reboot your surplus zucchini as a condiment to complement just about any savoury plateMountain Feed is a super-cute garden nursery and store in Ben Lomond, California, with a blog I’ve followed for years (it teaches everything from bee-keeping to cheese-making) and which answers that age-old question, “What should I do with all this zucchini?!” in my favourite way – namely, through lacto-fermentation. Lacto-fermented courgettes are a great alternative to fermented or pick
  
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• Grupo Bimbo claims category first with US clean label overhaul

  08-07-2026 10:07 via bakeryandsnacks.com
  
  Grupo Bimbo will phase out artificial colours, flavours, preservatives and emulsifiers across its major US bakery brands by 2028 as part of a wide-ranging clean-label strategy.
  
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