NFTC is excited to share we are now a season sponsor of the Foodpreneur with Chelsea Ford Podcast.

Easter classics are getting a well‑deserved upgrade - and cocoa is leading the charge. This year, think beyond the traditional hot cross bun and explore richer flavours, deeper colours, and indulgent fillings that surprise and delight.

As we move into 2026, the food and beverage landscape continues to evolve at a rapid pace.

Nutrition, health, and wellness always dominate at the beginning of a new year, consumers turning over a new leaf and looking to live more nutrition-centric lives.

Chilli continues to shape global flavour trends, underpinning everything from everyday meals to bold, regionally inspired cuisines. Demand remains strong across food manufacturing, foodservice, and retail, and with tightening supply conditions emerging, forward planning has never been more critical.

It’s been a bang-up year here at NFTC. Throughout 2025, we’ve tracked trends far and wide, covering superfoods, sweets, staples, and everything in between.

Heat continues to be top of the charts for consumers. Chillis, peppers, mustard, and other hot or biting ingredients are seeing exceptional momentum, with products quite literally flying off the shelves.

Across centuries, nature has provided ingredients that nourish both body and spirit. Two such botanicals, juniper berries and slippery elm, are experiencing a renaissance among food and wellness brands seeking authentic, functional ingredients with a story to tell.

It’s easy to assume cocoa powder has only one role and one flavour profile. But in reality, cocoa is as versatile and complex as any other staple ingredient in the kitchen.

Onion and garlic are two vital ingredients in the average Australian household, with roughly 200,000 tonnes of onions and 13,000 tonnes of garlic consumed annually. But in this busy world, more than ever, consumers are looking for products that provide greater ease and convenience.

California kicked off last season with a crop estimate of 670,000MT, but the final figure came in noticeably lower at 600,000MT. That shortfall sent prices soaring and completely changed the rhythm of the global market.

For decades, sugar has dominated as the go-to sweetener in both home cooking and food manufacturing. But as consumers grow more conscious about health, sustainability and provenance, natural alternatives are becoming the preferred choice.