École Ducasse is expanding its professional training portfolio with three new intensive programs focused on plant-forward cuisine and vegan pastry, set to launch in spring 2027. The programs are designed for culinary professionals,…
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Oceania Cruises, a destination and culinary-focused luxury cruise line, announced on September 9 the industry’s first gluten-free ocean voyage. The company stated that the motivation behind the project was making the customers’ experience…
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Corbion, a global player in sustainable food-ingredient solutions focused on advancing natural preservation and nutrition with science and innovation, states that the European food industry is going through major changes, from new consumer…
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According to a report by Tate & Lyle PLC released on July 21, the growing focus on metabolic health among consumers is creating opportunities for food and beverage manufacturers. The research called “Future-Proofing Nutrition: Designing…
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In preparation for this year’s edition of SIAL Guangzhou, which will take place in September, SIAL China and WGSN jointly identified seven emerging trends shaping China’s food and beverage industry in 2026. These trends will be reflected…
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ADM has recently released a report on global snacking preferences among consumers, highlighting that preferences are changing and showcasing six drivers that affect today’s snacking decisions. The first factor was shown to be emotion,…
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McKinsey & Company released the main consumer trends for 2026 on June 22, highlighting the implications of rapid technology development and AI when it comes to the way people shop. This report includes data from surveys across five…
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Since the baking industry is quickly and constantly evolving due to changing consumer expectations, cultural influences, and ongoing technological innovations, the research team at Dawn Foods released a list of the four main emerging trends…
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The American Bakers Association and AIB Education and Research announced on June 26 a new strategic collaboration to provide food safety resources for the commercial baking industry. The two organizations came to this decision to offer…
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The European Union-backed "Premium European Products: Better Knowledge, Better Choices" campaign is promoting Latvian chocolates, confectionery products, biscuits and wafers to Canadian buyers, highlighting sustainability credentials,…
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Foodvalley, a Netherlands-based independent non-profit organisation focused on accelerating innovation and sustainability across the food system, has released an updated edition of its Practical Guide for Reformulation and Innovation,…
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The rapid adoption of GLP-1 weight-loss therapies is creating new challenges and opportunities for food manufacturers, as changing consumer eating behaviours begin to influence product development priorities across multiple food categories.…
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Dawn Foods has launched its 2026 Trend Report for Europe and AMEAP, offering bakery businesses new consumer insights designed to help translate changing purchasing behaviours into product development and growth opportunities. The report…
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The Institute of Food Technologists’ (IFT) Global Food Traceability Center (GFTC) has received a $3 million grant from the Gordon and Betty Moore Foundation to support the advancement of food traceability systems and standards across global…
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TraceGains has introduced Formula AI, a new artificial intelligence-powered laboratory and workspace designed to help food scientists and product developers streamline formulation, sourcing, and compliance activities. The company said the…
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The American Bakers Association (ABA) has launched a new industry-wide campaign, “Baking Feeds America,” aimed at highlighting the role of commercial bakers in supporting nutrition, economic activity and food access across the United…
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ADM has published a new Healthy Aging Report outlining opportunities for food, beverage and supplement brands as consumers take a broader view of longevity and wellness. According to the company, healthy aging is becoming a global priority,…
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Cargill’s Baupte has reduced total site CO2 emissions by 45% following the modernization of one of its most energy-intensive production processes.
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