TJX Europe is recalling Ten Acre Gifts/Coffee Syrup Collection because it may contain nuts, peanuts, soya and wheat (gluten) which are not mentioned on the label.

Power Sustainable Lios has acquired Crofter’s Organic, a Canada-based organic jams, jellies and fruit spreads producer. The post Private equity sweet on Canada jam firm Crofter’s Organic appeared first on Just Food.

Former Mars executive Paul Steed has been sentenced to 63 months in prison for a $28m fraud case that exposes insider risk inside global food companies.

Barry Callebaut posts falling volumes but rising revenue as investors rally behind new CEO Hein Schumacher, sparking industry speculation over strategy, future growth plans and the company’s next moves amid ongoing cocoa market volatility.

New Zealand's competition watchdog has warned food retailer Woolworths over its processes to delist products. The post NZ watchdog gives Woolworths warning over delistings appeared first on Just Food.

BuzzBallz has exploded in the RTD market, capturing Gen Z with bold flavours, iconic packaging and low prices. Here’s why the brand is fast becoming a cultural phenomenon.

Swarna Spice Ltd is recalling Praveen Kumar Vegetable Korma because it contains nuts (almond, cashew and pistachio) which are not mentioned on the label.

As the GLP-1 trend expands, a 'halo effect' is developing. Consumers in families of GLP-1 users are increasingly eating GLP-1-friendly diets. Meanwhile, many non-GLP-1 users - health-conscious consumers, those practicing mindful eating, and those on other medications - are attracted to GLP-1-friendly products. What could this mean for the food industry?

Saffron Road, the US frozen-food business specialising in Indian and Mexican cuisines, has promoted its president Paul Turbeville to the role of CEO. The post US frozen-food firm Saffron Road names new CEO appeared first on Just Food.

Cocoa supply shocks, soaring prices and new regulations are pushing food manufacturers toward reduced‑cocoa and cocoa‑free formulations. Explore the innovations reshaping chocolate’s future and the impact on global brands.

Mars is being lined up to develop a pet-food manufacturing facility in Kazakhstan, according to the country’s government. The post Mars coy over Kazakhstan pet-food project appeared first on Just Food.

Kestrel Foods is recalling Forest Feast Belgian Milk Chocolate Jumbo Raisins because the product may contain peanuts and nuts which are not mentioned on the label.

KitKat’s new Formula 1 partnership – including its first ever “chocolate car” – signals a fresh era of innovation for confectionery. Discover how this move could inspire more brands to embrace bold collaborations, immersive fan experiences, and limited‑edition products.

Pork and poultry processor Olymel is promoting Daniel Rivest to CEO of the Canadian business to replace the departing Yanick Gervais. The post Canada meat processor Olymel promotes Daniel Rivest to CEO appeared first on Just Food.

Longevity and healthy ageing have taken the world by storm. But what is the difference between them? More to the point, why are consumers gravitating towards them?

Date:  Monday, 30 March, 2026 - 10:30 to 15:30 Location:  Trends & Innovations Stage, ExCel Centre, London, E16 1XL Book now This event is organised by IFST and Campden BRI     Join the Institute of Food Science and Technology (IFST) and Campden BRI at the Trends & Innovations Stage for a dynamic series of expert-led panel discussions exploring the future of food ingredients. Across four sessions, we’ll delve into sustainability, innovation, health, and technology; uniting industry leaders, academics, and innovators shaping the next generation of food manufacturing. Cost: Free to attend – no separate registration required. (Please note: you must be registered for IFE Manufacturing to attend these sessions.) Session 1: Sustainable Sourcing – Ingredients with Purpose Time: 10:30 - 11:15 Sustainability continues to reshape the entire food system, and as it does, ingredient sourcing has taken centre stage as one of the most complex challenges. This panel will bring together leaders across the food system to explore the process to choose ingredients with purpose in 2026 and beyond.   From climate impact and ethical integrity to cost pressures, nutritional value, supply chain transparency and evolving definitions of what “sustainable” truly means, today’s sourcing decisions demand constant trade-offs. How do brands navigate competing priorities without compromising on quality, innovation or commercial viability? What tools and frameworks can help manufacturers make responsible, future-proof choices? And how are global supply chains adapting in response to increasing scrutiny and shifting consumer expectations?  Join this conversation for useful insights, case studies, and forward-looking strategies that will help you balance environmental, ethical and economic considerations while delivering products that stand up to both marketplace demands and your organisation’s values. This is the session for anyone tasked with building resilient, responsible and credible ingredient pipelines that support the next wave of food innovation.  Delivered in collaboration with IFST’s Food Sustainability Special Interest Group (SIG). Session 2: From Lab to Label – Ingredient Innovation for the Future Time: 11:45 - 12:30 Breakthrough products start with bold innovation. Consumer expectations are shifting, rapid R&D advancement is taking place, and new functionalities are required to solve product development challenges. This panel will explore how emerging technologies can be harnessed to create new ingredients and new functionalities.   Experts will unpack the latest innovations for ingredient development from the world of precision fermentation. The innovation conversation will go beyond the lab to include navigating regulatory pathways, ensuring safety and transparency, and earning consumer trust which may be just as challenging as the science itself.  Expect sharp insights on what’s coming next, practical advice for bringing new ingredients to market, and honest discussion about the opportunities and hurdles that define this fast-evolving space. If you’re working at the intersection of science, innovation and product strategy, this is a must-attend session for understanding how tomorrow’s ingredients become today’s competitive advantage.  Delivered in collaboration with IFST’s Food Innovation (Product and Packaging) Special Interest Group (SIG). Session 3: Artificial Intelligence in Action – Ingredient Discovery & New Product Development Reimagined Time: 13:30 – 14:15 AI is already reshaping how manufacturers discover and develop new ingredients and products, as well as being used to examine and predict future trends. From identifying emerging consumer needs, to modelling functional performance, generating formulation options in seconds, and uncovering novel ingredient combinations, AI is redefining what’s possible in food and drink development. However, despite the benefits, integrating these tools into R&D workflows also raises new questions around data quality, transparency, skills, and the role of human expertise.  Join pioneers in AI-driven innovation as they explore applications already transforming the sector. Whether you’re looking to sharpen your competitive edge, speed up experimentation, or unlock entirely new product possibilities, this session will show how AI can turn the NPD process into a faster, smarter and more creative engine for growth.  Delivered in collaboration with IFST’s Food Processing Special Interest Group (SIG). Session 4: Product Formulation – Ingredients for a Healthy Diet Time: 14:45 – 15:30 As consumer demands continue to evolve, the conversation around a healthy diet has never been more relevant. This panel will explore how manufacturers can meet consumer demands through smarter formulation and reformulation, grounded in the latest ingredient innovation and nutritional science.  Technical experts from a range of backgrounds will unpack the trends reshaping both raw materials and finished products. They will look at fortification strategies and nutrient optimisation, as well as the rise of plant-based alternatives, targeted functional ingredients, and solutions for allergen sensitivity and intolerance. With the rapid growth of personalised nutrition, shifting dietary preferences, and the increasing influence of obesity medicines on eating behaviours, product development teams face new pressures to create foods that support healthier choices without compromising taste, texture or cost.  Delivered in collaboration with IFST’s Food Science and Nutrition Special Interest Group (SIG). Why Attend? Gain insights from leading experts across industry, academia, and research. Discover the latest ingredient trends driving innovation and sustainability. Engage directly with professionals shaping the future of food manufacturing. Capacity - 150 attendees per session No separate registration is required – simply take your seat early to secure your place. Attendance is free with your IFE Manufacturing registration.

Kraft Heinz abandons its mega-merger and announces a historic split into two companies: Global Taste Elevation Co. and North American Grocery Co. What’s driving the demerger, and what does it mean for growth, brand strategy, and investor confidence?