The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry

Nestlé Confectionery has launched a broad Easter 2026 portfolio, introducing multiple NPD launches.

FoodBev highlights recent launches across categories, showing how fruit is being applied in indulgent, convenient and functional formats.

nākd. is expanding its fast-growing protein portfolio with the launch of nākd. Protein Cherry.

Linda McCartney Foods has reformulated its Vegemince product to remove gluten and egg, aiming to strengthen its position in the UK school catering market.

Chiquita has completed the Yelloway banana pan-genome, a scientific milestone designed to accelerate the development of disease- and climate-resilient bananas.

Walkers Sensations will launch two limited-edition sharing flavours for Easter, as the brand looks to capitalise on seasonal demand.

Ferrero UK is launching Kinder Bueno Dark, aiming to tap into premium dark chocolate demand while driving incremental value for retailers.

Kraft Heinz has paused work on its previously announced separation and will instead deploy $600 million in incremental investment across marketing, sales and R&D.

Plant-based oat milk chocolate brand HAPPi is set to shake up Easter 2026 with the launch of its new Pistachio Crunch Easter Egg.

lisia Heath, VP of R&D at NotCo explores how F&B innovators can utilise AI to innovate with the latest policy guidelines.

brand’s functional wellness portfolio with the launch of Purely Glow Salted Vanilla Pistachio Granola.

The CookStar First features a twin-zone spiral design with integrated booster impingement, enabling more uniform heat distribution across the conveyor belt.