The storm over artificial dyes is clearing and the FDA is ushering in a brighter, cleaner food palette. With Red No 3 fading fast and new colours blooming, brands are now racing to catch the rainbow... Read more
Research reveals that emotional drivers like stress, boredom and the need for comfort are shaping Americaâs snacking habits just as much as health or nutrition... Read more
President Trumpâs declaration that Coke is âjust betterâ when made with âREAL Cane Sugar,â runs counter to HHS Secretary Robert F Kennedy Jrâs assessment that it is âpoison,â but it pulls a page from RFKâs playbook to spur change without regulatory review ... Read more
Despite making a public commitment nearly a decade ago to phase out artificial colours, the M&Mâs and Skittles maker is in hot water over its continued use of synthetic dyes in the US... Read more
While insect-fortified bread isnât new, a new Mexican study breaks ground with a world-first fermentation process that makes grasshopper flour more nutritious, digestible and delicious... Read more
New pulse flours from Riviana deliver nutrition, texture, and function, allowing you to create the gluten-free, enhanced-protein products consumers are asking for. To learn more about our pulse flours and other innovative solutions... click here
Just days apart, two titanic moves hit the global food sector like a double espresso: Ferrero snapped up WK Kellogg Co for $3.1 billion; and Kraft Heinz revealed plans to spin off its grocery arm in a $20 billion restructuring... Read more
Our expert panel will explore how bakery and snack producers can integrate regenerative practices into their supply chains to gain consumer trust and boost product quality.
The Labour Government have come under fire following an unexpected rise in inflation, with several food and drink commodities hitting double digits.... Read more
