Loading
Ahmed bin Saeed opens ISM Middle East 2025 and Private Label Middle East 2025 at DWTC
- Showcasing two of Asia-Pacific, Middle East and Africa’s fastest growing trade sectors, prominent industry events register impressive turnout of global companies - ISM Middle East elicits record-bre …
Nestlé Unveils Patented Technique to Maximise Cocoa Fruit Use
Nestlé has achieved a major milestone in its efforts to reduce cocoa waste, developing a patented technique that reportedly enables up to 30% more usage of cocoa fruit in chocolate production, writes …
‘Lipstick Effect’ Fuels Surge in Premium Snacks for Younger Shoppers
What used to be a simple trip down the pantry aisle has become a cultural movement for younger consumers. Analysts say Millennials and Gen Z are fueling a “premium snacking” wave, a modern spin on the …
Gluten-Free Goes Mainstream as Market Heads Toward $13.67 Billion
Once considered a niche dietary need, gluten-free products are now a driving force in food innovation. With the global gluten-free market projected to reach $13.67 billion by 2030, major brands and st …
Nestlé Navigates a Challenging First Half as Pressures Mount Across Key Markets
Nestlé SA reported a 10.3% decline in first-half 2025 earnings, citing headwinds in several major categories and geographies, most notably coffee, confectionery and China. Earnings fell to 5.1 billion …
Ferrero’s $3.1B Kellogg Deal Signals Bold Move Beyond Confectionery
Ferrero is making a play far beyond chocolate with a blockbuster $3.1 billion acquisition of WK Kellogg Co’s North American cereal business, giving the Italian powerhouse a much larger footprint acros …
7 Rules for Confectionery Innovation in 2025
From AI-powered ideation to freeze-dried TikTok trends, innovation in sweets is speeding up — but standing out still takes more than just novelty. In this expert-led roundup from Confectionery News, l …
Why Minimally Processed Snacks Are the Next Big Thing
Across Europe, snacking is getting a healthy makeover. A new wave of minimally processed snacks, made with few, recognisable ingredients,  is rapidly gaining shelf space, as consumers seek cleaner, mo …
Why Texture Matters More Than You Think in Snack Development
While flavour often takes centre stage in snack innovation, texture is proving to be just as crucial,  if not more so,  in shaping the overall sensory experience. According to experts from Tate & Lyle …
New Sweetener Breakthrough: Monk Fruit Molecule Grown in Watermelons
Elo Life Systems has begun field trials for a first-of-its-kind innovation, watermelons engineered to produce mogroside V, the sweet compound found in monk fruit. This breakthrough could offer a scala …
28 Results