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

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.

Barry Callebaut has today announced a long-term partnership with Planet A Foods, a start-up innovating in sustainable cocoa-free chocolate alternatives.

Italian food-tech company Foreverland, a producer of cocoa-free chocolate alternatives, has expanded its production capacity with the opening of its first manufacturing plant in Puglia, Italy.

As the holiday season approaches, Baileys Chocolate has launched its latest product innovation: Baileys Chocolate Caramel Whirl.

Lindt & Sprüngli has released two new varieties of its highly sought-after Dubai Style Chocolate: Lindt Dubai Style Chocolate White and Lindt Dubai Style Chocolate Dark.