News & Analysis on the Bakery and Snacks Industries
As social media turns fibre into the latest nutrition obsession, experts warn that bowel cancer remains one of the UK’s biggest health challenges and younger adults are increasingly in the firing line
Disruption from the conflict in Iran adds to existing pressure from weather and high demand from social media virality
Is hojicha quietly positioning itself as matcha’s successor? From drinks to desserts, this green tea is gaining momentum and the industry is taking notice
Santa Nata’s 10 millionth sale shows how the pastel de nata has evolved from a Lisbon monastery pastry into one of bakery’s fastest-growing global opportunities
ADM argues food makers can no longer tackle sugar, sodium or clean label goals one at a time without risking taste, texture and cost
Smaller appetites, clean label cravings and the internet obsession with crunch are turning freeze-dried snacks into one of the hottest categories in global food
With a WeFunder campaign and institutional raise underway, Fudi Protein is positioning its alfalfa-derived Rubisco as a cost-competitive egg white replacement
Adding fibre to foods and beverages could help close the ‘fibre gap’, but reformulation challenges threaten taste and texture
As cocoa markets spiral through another year of chaos, cocoa-free alternatives are shifting from novelty to necessity
As cocoa markets fluctuate, Hershey’s controversy shows that while alt-chocolate is advancing fast, taste and transparency remain make-or-break for consumers
Amai Proteins’ sweet protein secures regulatory approval in Singapore after recent US nod
Cannabis snacking has gone from counterculture cliché to booming business, fuelled by clinical appetite studies, THC treats and changing consumer habits
How does a sustainable supply chain work in a category rooted in ancient agriculture but facing modern global demand?
With Scotland’s HFSS restrictions arriving in October, food manufacturers are under mounting pressure to reformulate products without sacrificing taste, texture or brand identity
From recalled product remaining on shelves to weak marketing guidance, regulatory gaps across infant nutrition remain stark
Brands are reformulating everyday foods with more protein, fibre and functional ingredients as consumers look to support strength, digestion and long-term wellbeing through daily eating habits
Cottage cheese is being reinvented through new formats, younger consumers and rising global demand – and brands are only just getting started
Food companies are becoming some of the clearest observers of the economic fallout from the Iran conflict as fuel volatility, inflation fears and changing spending habits begin reshaping behaviour across the supermarket aisle
What was once the easiest thing to grab is now one of the hardest formats to execute well and one of the most commercially important to get right
TikTok-led demand for products like ube and pistachio is straining global supply
The world’s biggest confectionery company is making its cocoa-free debut
The 103-year-old magazine’s latest picks highlight companies on the move, but some of the forces genuinely reshaping food in 2026 sit beyond that shortlist
From fibre and protein to texture and sensation, the new rules of healthy snacking go far beyond cutting sugar, salt and fat
New potato varieties are being designed to meet the snacks industry’s exacting demands on yield, storage and fry performance
When the biggest names in the business get on board, it’s a clear sign the trend has legs
Danone leads the high-protein yogurt space in the US. Now, it’s branching into new categories and formats
Fibre is fats becoming food’s next big growth driver, but especially in bakery
Move affects 90% of store assortment as private-label-focused retailer responds to consumer ingredient concerns
Go Raw’s first brand campaign starts with a simple premise: snacks have become too complicated
As butter prices collapse, farmers are feeling the sting – but it’s not all bad news for the industry at large
Despite significant progress in the sector, barriers to compliance remain for palm oil
Eighth-generation UK miller Bertie Matthews says regenerative farming is already proven, so if it’s still niche, the failure sits with retailers, manufacturers and the wider supply chain
The first-ever milk chocolate bars made with cell-cultivated cocoa butter have been produced
Once dismissed as dull, fibre is now reshaping global food and drink innovation
Fonterra has built momentum while navigating a major organisational transition - but sustaining it will depend on how the co-op executes its simplified strategy
Barry Callebaut’s size has long been its strength. But with volumes down and shares under pressure, cracks are starting to show
FIC 2026
Leveraging weight loss, gut and dental health trends, Chinese firms are increasingly creative in reframing artificial sweeteners as a health aligned choice
New health studies are reigniting a global battle over artificial sweeteners, leaving brands, regulators and consumers divided
A US Food and Drug Administration (FDA) consultation on gluten labelling – now extended – raises fresh questions about how clearly food makers communicate risk
Opinion
This is no ordinary product launch. The stakes are high for cocoa-free chocolate
Future Food-Tech San Francisco
Ingredient innovators are using macroalgae and microbial fermentation to reshape the future of clean‑label, high‑functionality protein products
Sales are steady and margins remain under pressure, but attention has shifted firmly to a potential tie-up with Unilever.
The Golden State’s folic acid mandate for corn masa shows how one state is once again reshaping national manufacturing
Agency delays effective dates for color additives after GMO/Toxin Free USA and Obelisk Tech Systems challenge safety reviews and ‘no artificial colors’ labeling
With reformulation exposing bitterness and flattening flavour in industrial bread, enzymes are now being tested as a targeted way to rebalance taste at source – but how far they can go remains unclear
As oil and fertilizer prices squeeze margins, farmers and manufacturers must make tough decisions on pricing, pack sizes and innovation
Dietitians’ latest data points to a more grounded approach to functionality, where gut health, cost and credibility matter as much as claims
A lawsuit challenging the nutrition claims of David Protein bars is putting calorie counts under the microscope and highlighting a deeper debate over how those numbers are determined in the first place.
As cocoa volatility, fat replacement and GLP-1 trends reshape demand, startups are becoming critical partners in ingredient innovation
From wheat and soy to rice and sugar, global food power is increasingly concentrated and understanding who really holds the leverage has never mattered more for manufacturers