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Joshua Poole on Muck Rack

Joshua Poole

Verified
Amsterdam, Arnhem, Netherlands
As seen in: Packaging Insights, EIN News, Food Ingredients First, Pet News 2Day, Nutrition Insight, Africa Focus News, Personal Care Insights
Covers:  Sustainable food systems, animal welfare, alternative protein innovation, packaging, waste management, circular economy.

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Joshua Poole’s Biography

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Joshua Poole is the editorial team leader at CNS Media. Writing across a wide range of topics, he takes a special interest in sustainable food systems, animal welfare and alternative protein innovation. Joshua holds an MA in Publishing from University College London, UK, and BA in English Literature from University of Exeter, UK. He previously worked for global academic publishers Wiley and Springer Nature.

Articles

Hershey profitability rebounds as higher prices pressure confectionery demand

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By Joshua Poole Verified
| Food Ingredients First Verified
Lower commodity costs, pricing, and productivity gains helped rebuild Hershey’s profitability in the second quarter of 2026. However, steep volume declines underline the pressure on chocolate manufacturers to balance ingredient costs with consumer affordability. Hershey’s adjusted gross margin reached 41.6% in the second quarter, up 350 basis points from last year and 120 basis points from the first quarter.
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dsm-firmenich Taste, Texture & Health growth accelerates as animal nutrition sale reshapes portfolio

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By Joshua Poole Verified
| Food Ingredients First Verified
dsm-firmenich’s Taste, Texture & Health business accelerated in the second quarter of 2026, supported by beverages, baking, dairy, and revenue synergies. The ingredients supplier also expects to complete the divestment of its Animal Nutrition & Health business at the end of 2026. The Swiss group reported first-half sales of €4.66 billion (US$5.33 billion) from continuing operations, representing 5% like-for-like (LFL) growth.
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Color innovation breakthroughs push natural shades beyond the performance gap

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By Joshua Poole Verified
| Food Ingredients First Verified
Natural food colors are evolving from imperfect substitutes for synthetic dyes into high-performing tools that can help food and beverage products stand out. As regulators intensify scrutiny of synthetic dyes and consumers seek cleaner, more recognizable ingredient lists, suppliers are applying fermentation, encapsulation, plant breeding, advanced extraction, and application-specific formulation to solve the industry’s toughest performance problems. The commercial stakes are rising.
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