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

Nestlé UK & Ireland has announced significant recipe changes to its Toffee Crisp and Blue Riband chocolate bars.

Renee Leber, manager for food science and technical services at the Institute for Food Technologies explores innovative methods and ingredients to reduce sugar content in candy, chocolate and confections.

General Mills has launched a new Dark Chocolate variant of its Reese’s Puffs cereal, marking the first major flavour expansion since the brand’s 1994 debut.

The Hershey Company is set to capture the attention of chocolate enthusiasts with its latest offering: the limited-edition Dubai-Inspired Chocolate Bar.

In this podcast, FoodBev Media's Siân Yates speaks with Soraya Testouri, inside sales and marketing at Meurens about the future of chocolate.

UK protein bar brand Grenade has announced the launch of a limited-edition Creme Egg-flavoured protein bar ahead of next Easter.

In the UK, Reese’s has announced an expanded seasonal range for Christmas 2025, featuring both classic favourites and innovative new products.

CSM Ingredients has introduced Nuaré, a new carob-based range of cocoa alternatives for bakery and ice cream applications.

Bühler has announced the launch of CompactMix, a new solution for spreads, fillings and coatings in chocolate and confectionery production.