25th July 2025

Manufacturing businesses with sustainable practices ‘attract higher investment’

Manufacturing businesses that adopt sustainable practices are worth more than those that fail to do so, attracting investors to pay a premium, research suggests.

25th July 2025

Agri-food stakeholders call for EFSA overhaul

Thousands of industry stakeholders have co-signed an open letter calling on the European Food Safety Authority (EFSA) to speed up improvements to its risk assessment processes to secure EU competitiveness and support innovation.

25th July 2025

Producers explore traceability to lower food waste and loss

The World Economic Forum has identified traceability technology and tools as emerging anti-loss and waste mechanisms throughout the F&B supply chain.

25th July 2025

Harmful meat misinformation threatens consumer health

Misinformation from social media “superspreaders” poses a risk to global consumer health, affecting confidence and trust in the industry, findings reveal.

25th July 2025

UK university launches global food insecurity lab

A university lab dedicated to exploring food and nutrition insecurity has found that if no climate action is taken, heatwave events may cause global food insecurity to rise by 12.8 percentage points.

25th July 2025

Plant-based UPFs ‘need more nuanced evaluation’

Plant-based food systems developer Planteneers has raised doubts about how the food sector currently evaluates plant-based ultra-processed foods (UPFs).

25th July 2025

Functionality goes health-specific in 2025

Innova Market Insights has identified functional food and beverage (F&B) launches as a leading response to consumers’ efforts to live healthier lives.

25th July 2025

Fast food goes premium

As consumers seek convenience, quality, and familiar fast-food favourites with a premium twist, producers can tap into this trend with novel at-home product creations.

25th July 2025

Brazilian plant-based food research uncovers health risks

Researchers exploring almost 50 years of plant-based food production have raised concerns about the impact on planetary and human health.

25th July 2025

Industry efforts to steer complex UPF conversations increase

The Physicians Association for Nutrition (PAN International) and the Good Food Institute Europe (GFI Europe) have released a guide to build understanding of the relationship between ultra-processed foods (UPFs) and plant-based meat.

21st July 2025

Could flies fix the global food waste problem?

Black soldier flies could offer a sustainable solution for reducing food waste, research from Purdue University in the US suggests.

21st July 2025

European alternative protein sector investment rises 23%

Privately held European alternative protein companies raised $509 million (€470 million) in capital in 2024, 23% more than the previous year, figures reveal.

21st July 2025

Sustainable food sector requires synthetic chemical solutions

Researchers from global organisations have released a study analysing the prevalence of food contaminants in food packaging and their health impacts.

ConfectioneryNews.com • 21st July 2025

Ghana and Côte d’Ivoire’s cocoa maps more accurate than global datasets, says new WCF report

Cocoa land use maps developed by Ghana and Côte d’Ivoire are more accurate than widely used global datasets, according to a new assessment by the World Cocoa Foundation (WCF) and the Alliance of Bioversity International and CIAT. The findings offer chocolate companies a clearer path to compliance ahead of the EU Deforestation Regulation (EUDR), which takes effect in December 2025.

ConfectioneryNews.com • 21st July 2025

Tony’s Chocolonely ranked most ethical chocolate brand in 2025 scorecard

Dutch chocolate brand Tony’s Chocolonely has emerged as the most ethical and sustainable large-scale chocolate company globally, according to the newly released 2025 Chocolate Scorecard. The company earned a score of 91%, ranking in the top two for every major category assessed — traceability, living income, child and forced labour mitigation, climate and deforestation, and pesticide use.

ConfectioneryNews.com • 21st July 2025

Tariffs and cocoa costs bite for Hershey

On May 1, 2025, global confectionery giant The Hershey Company released its financial results for the first quarter ending March 30, 2025.

“I am pleased with the progress we are making on our key strategic initiatives for the year,” said Michele Buck, president and CEO of The Hershey Company.

ConfectioneryNews.com • 21st July 2025

Big-name brands drop their chocolate volume predictions

Cocoa prices have soared to unprecedented levels this year, hitting a record high of $10.75 per kilogram on January 31 – the highest price seen in 60 years. This follows a turbulent first half of the 2024/25 fiscal year, when prices nearly doubled compared to the same period last year.

ConfectioneryNews.com • 21st July 2025

Latin America and Asia emerge as bright spots for cocoa supply in 2025

As cocoa producers and confectionery brands grapple with continued market uncertainty, fresh opportunities are emerging beyond the traditional West African supply base. While the cocoa crisis has dominated headlines, the real story now is how regions like Latin America and Asia are stepping up to help stabilise supply chains and support long-term production.

ConfectioneryNews.com • 21st July 2025

Is emotive marketing the key to increasing sustainable chocolate consumption?

A team of researchers from the University of Göttingen, the German Institute for Global and Area Studies (GIGA), and the UN Industrial Development Organization has explored how emotional content on social media influences how people value sustainably sourced chocolate.

The Staff Canteen • 19th May 2025

Tom Hanlon Restaurant Manager Northcote Hotel: “Skills can be taught, but that attitude to succeed and better yourself comes from within”

“Although it might sound cheesy, it’s my team and peers’ dedication and desire that inspires me every day,” Tom Hanlon, Restaurant Manager at Michelin-starred Northcote Hotel and Restaurant, told The Staff Canteen when we sat down for a chat about his culinary career to date.

The Staff Canteen • 19th May 2025

Jesse Wells head chef of Terroir Tapas in Dorset: “I still remember telling a whole room that my dish was inspired by McDonald’s”

“I often shock customers with what inspires me,” Jesse Wells, Head Chef of Terroir Tapas, shares. Pomp and circumstance surrounding food is not his go-to. “I don’t like dishes that look incredibly pretty, and then you eat them, and they’re a huge letdown.”

Aesthetically pleasing, sure, but for Jesse, it’s all about taste. “It does have to look good to a certain point, but not if it’s going to mess you up with flavour”.

The Staff Canteen • 19th May 2025

Nicolas Rouzaud: "My greatest professional achievement has been the opening of The Connaught Patisserie"

Nicolas grew up in France, spending much of his early childhood in traditional Toulouse bakeries during the summer months off from school.

Since the very beginning of Nicolas’ culinary life, it is the natural world that he has drawn the most intrigue and influence from. “Nature and the changing seasons inspire me the most creatively,” says Nicolas.

19th May 2025

New guidance on lowering nutrition deficiency in Tanzania

As we celebrate World Health Day, a research study publishes new recommendations for reducing nutrient deficiency and gender inequality in accessing better nutrition in the East African country.

19th May 2025

How to avoid pseudoscience in food and nutrition research

Understanding how to identify and avoid predatory journals helps researchers and students ensure their reading materials are a legitimate source of scientific information.

Food industry professionals, researchers and consumers receive considerable information on food, nutrition and health.