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

Nestlé Confectionery is adding a brand-new, limited-edition Salted Caramel Pretzel variant to its Yorkie chocolate bar range in the UK and Ireland.

British snack brand The Protein Ball Co has introduced three new products as part of a new dual-textured ‘Stuffed’ line.

The ingredient is positioned as a clean-tasting isolate that enables formulators to avoid flavour masking systems or processing aids

As 2025 nears its close, Pladis' head development chef, Robert Craggs, reflects on the priorities and key trends for snack producers to consider in the year ahead.

Food-tech start-up AKA Foods has secured $17.2 million in seed funding to support the launch of AKA Studio, an AI platform designed to enable food companies to innovate more efficiently and affordably.

Synergy Flavours has introduced an astringency masking solution, designed to enhance taste and texture in high-protein dairy products.

Tate & Lyle has unveiled its proprietary formulation tool, Tate & Lyle Sensation, in the Asia-Pacific region.

Last month, Campden BRI invited FoodBev’s deputy editor, Melissa Bradshaw, for a tour of its dedicated wine laboratory and testing centre in Guildford, UK.

A new report published by ingredient specialist IFF highlights how GLP-1 agonist drugs are ‘significantly’ impacting the nutritional needs and sensory eating experience of consumers.