Augustus Bambridge-Sutton

Redhill

Senior Reporter at Food Navigator

New Twitter account. This one I will use (or at least try to use).

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Articles

Price hikes hit Easter eggs

1 week ago | foodnavigator.com | Augustus Bambridge-Sutton |Donna Eastlake |Nicholas Robinson

Earlier this year, cocoa prices reached record highs. Following a similar, but not quite as extreme, price hike in April last year, they reached $10.75 (€9.47) per kilogram on January 31. They have since reduced, though remain above 2023 levels. Nevertheless, the price pressure has started to impact consumers, and this at the most chocolatey time of the year: Easter. Price hikes hit Easter eggsOne of the most significant issues with price rises is consumer demand.
US coffee data trends: Why Americans keep turning to coffee

1 week ago | beveragedaily.com | Rachel Arthur |Augustus Bambridge-Sutton

In fact, two thirds (66%) of American adults drink coffee every day, according to stats revealed by this year’s National Coffee Data Trends (NCDT) report. This is higher than the consumption of tea, juice, soda and bottled water: and up nearly 7% since 2020. That follows a five-year growth trend, seeing coffee win over more and more Americans. Coffee: Tradition meets modernitySo why are more and more Americans turning to coffee?
Environmental and behavioural factors changing chocolate

1 week ago | foodnavigator.com | Donna Eastlake |Natasha Spencer-Jolliffe |Augustus Bambridge-Sutton

The chocolate market is booming, boasting a staggering global market value of $140.12bn (€123.08) in 2025 and a projected CAGR of 4.89% over the next five years (Statista). But external influences are reshaping the industry, forcing it to adapt while also creating a whole host of new innovation opportunities. Here are the key changes shaping the future of chocolate. Chocolate moving towards cocoa-freeChocolate is making major strides towards becoming cocoa-free.
Environmental and behavioural factors changing chocolate

1 week ago | confectionerynews.com | Donna Eastlake |Natasha Spencer-Jolliffe |Augustus Bambridge-Sutton

The chocolate market is booming, boasting a staggering global market value of $140.12bn (€123.08) in 2025 and a projected CAGR of 4.89% over the next five years (Statista). But external influences are reshaping the industry, forcing it to adapt while also creating a whole host of new innovation opportunities. Here are the key changes shaping the future of chocolate. Chocolate moving towards cocoa-freeChocolate is making major strides towards becoming cocoa-free.
Small but mighty cultivated meat market primed to grow

1 week ago | foodnavigator.com | Nicholas Robinson |Augustus Bambridge-Sutton |Katy Askew

Cultivated meat is at the growing centre of a €23bn food tech boom, sucking up major investments including over €60m of government, private and NGO funds in the UK. A full safety assessment of two lab-produced foods is also underway by the country’s Food Standards Agency (FSA), which could see the products shelf-ready in two years.
Cocoa industry facing major sustainability hurdles

1 week ago | confectionerynews.com | Natasha Spencer-Jolliffe |Augustus Bambridge-Sutton

68% of consumers understand the concept of regenerative agriculture. That’s according to a new report released by crop supply firm, Acclym. However, only 12% are willing to pay more for products made from cocoa grown using regenerative agriculture practices. Despite this, major industry players including Nestlé and Mondelēz International, are investing in regenerative agriculture practices. Though uptake across the wider industry remains low, resulting from cost and implementation challenges.
‘Game-changing’: Heineken massively expands on-draught alcohol-free offering

1 week ago | foodnavigator.com | Augustus Bambridge-Sutton |Rachel Arthur |Nicholas Robinson

Having non-alcoholic beer on-tap has its advantages, or so Heineken says. The number one advantage is it allows consumers to have a more authentic experience when having a pint. With the stigma surrounding non-alcoholic drinking still present in some circumstances, it also means that the consumer can blend in more easily, a pint of beer looking more or less the same whether it’s alcoholic or not.
‘Game-changing’: Heineken massively expands on-draught alcohol-free offering

1 week ago | beveragedaily.com | Augustus Bambridge-Sutton |Rachel Arthur |Nicholas Robinson

Having non-alcoholic beer on-tap has its advantages, or so Heineken says. The number one advantage is it allows consumers to have a more authentic experience when having a pint. With the stigma surrounding non-alcoholic drinking still present in some circumstances, it also means that the consumer can blend in more easily, a pint of beer looking more or less the same whether it’s alcoholic or not.
Seaweed has an ocean of potential, but headwinds remain

1 week ago | foodnavigator.com | Augustus Bambridge-Sutton

“Seaweed’s like the next soy. 20 years ago no one had heard of it; now it’s in your fridge, it’s in your makeup, it’s in your cosmetics, it’s permeated throughout many industries,” says Karen Scofield Seal, CEO and co-founder of functional seaweed ingredient maker Oceanium. Seaweed has potential, in and out of the food industry. It can, of course, be eaten, but it can also be used in animal feed, sustainable packaging, fertilizer, and even cosmetics products. Yet it faces several challenges.
GLP-1 market will be worth more than iPhone, report suggests

2 weeks ago | foodnavigator.com | Augustus Bambridge-Sutton |Nicholas Robinson |Donna Eastlake

GLP-1 drugs are already a success story, making Novo Nordisk, maker of Wegovy and Ozempic, until recently Europe’s highest valued company. However, it appears that the sector is only just getting started.