News & Analysis on the Bakery and Snacks Industries
IFT First
Advances in extraction, refining and on-site processing showcased at IFT FIRST are shifting upcycling from a sustainability strategy to a platform for premium proteins, bioactives and functional fibers
A new Canadian study finds that sugar levels in children’s breakfast cereals remain high, despite a proliferation of health claims
Older consumers are becoming one of the food industry’s fastest-growing demographics, prompting snack manufacturers to rethink everything from ingredients and nutrition to texture, packaging and portion sizes
The internet’s favourite stress hormone is fuelling a fibre boom, and shoppers are being told to slow down and think again
Jackson’s CEO delves into why GLP-1 users are spending more with it, not less
A strengthening El Niño is expected to drive the next wave of food inflation, leaving manufacturers with a narrowing window to protect margins before higher costs work their way through global supply chains
The use of food colours in the EU is stringently defined but it contrasts with the US approach
The resurgence of beef tallow is forcing manufacturers to ask whether the MAHA movement has created a lasting reformulation trend or just food’s latest political fad
Food and drink manufacturers have provided two billion servings of fibre to the nation in five years since 2021, but new restrictions could undo progress.
A rice-grain-sized device being evaluated by Novo Nordisk is designed to solve the one problem that’s kept the GLP-1 boom from hitting food and drink sales even harder – patients giving up
America’s obesity rate is falling as GLP-1 use reaches record highs, with similar trends emerging elsewhere and raising fresh questions about the future of food demand
The world’s biggest bakery company says it will become the first in its category to remove artificial colours, flavours, preservatives and emulsifiers across such a broad portfolio of everyday baked goods by the end of 2028
The regulatory landscape surrounding ultra-processed foods is changing rapidly. Here’s what has already happened, what’s coming next and why manufacturers should be paying attention
Nestlé to remove artificial food colourings from all products globally by the end of the year
Confectionery giant invests €1.5m in young scientists through Mars Impact Fund
Creating a heat-stable natural red remains one of food science’s toughest colour challenges
The UPF debate has given ‘processing’ a bad rap, yet new technologies are helping manufacturers reduce oil, cut waste and improve product quality – without adding a single ingredient
As consumers demand hotter, more complex flavours alongside cleaner labels and lower sodium, fermentation is emerging as an increasingly valuable tool for snack formulators
Mars to introduce artificial-colour-free M&M’s but reformulation challenges leave two colours out in the cold
Protein sodas are set to drive the next wave of innovation in the US market, according to a new report from Mintel
Additives and artificial colors and flavors continue to be axed from formulas as the industry balances a meeting consumers’ health goals with nutrition policy
Users perceive sweeteners differently to sugar
Campaigners warn that food companies are using increasingly sophisticated tactics to build brand loyalty from childhood
As the reformulation goalposts continue to move, experts from PepsiCo, the European Snacks Association, the American Bakers Association, 210 Analytics and FDF Scotland’s Reformulation for Health Programme ask whether manufacturers can keep pace
A new campaign on ultra processed food education highlights systemic nutrition barriers, while food science experts stress the need to define the polarizing term before linking it to health outcomes
The food industry is in a state of semi-permanent reformulation - does artificial intelligence offer the solution to all our re-development woes?
Global Food Tech Awards
Calling all EMEA food and beverage startups - applications are now open and entry is free
From playful crunch to decadent smoothness, brands are increasingly leaning on textural cues to give their products a premium feel
Despite reduced appetites, those using GLP-1s still care about taste
ThaiFex-Anuga Asia 2026
Betagro has created noodles made out of chicken breast, offering consumers a new way to double up on protein and satisfy tapping demand for high-protein innovation
Snack brands are targeting fluid eating occasions with products that deliver nutrition in smaller portable formats, aligning with healthier snacking trends to suit busier lifestyles
As cocoa markets spiral through another year of chaos, cocoa-free alternatives are shifting from novelty to necessity
The emergence of ‘Ozempic personality’ is intensifying questions about how GLP-1s are changing cravings, impulse eating and reward-seeking behaviour
Younger consumers aren’t just swapping meals for snacks – they’re tearing apart the traditional rules that have shaped food retail, product development and brand strategy for decades
With Scotland’s HFSS restrictions arriving in October, food manufacturers are under mounting pressure to reformulate products without sacrificing taste, texture or brand identity
Up the food chain
Why European bakery brands keep getting the US wrong and what it really takes to compete
The traditional amazake drink is transformed into convenient jelly strips to boost gut and skin health for busy consumers
At the recent American Bakers Association Convention (ABA), industry leaders made one thing clear – in a volatile market, credibility, collaboration and consumer connection will decide who thrives
As societies age rapidly, a pressing question emerges: how can we better support seniors with dysphagia, a condition many may one day face?
From fibre and protein to texture and sensation, the new rules of healthy snacking go far beyond cutting sugar, salt and fat
Health, clean-label status and recognisability have made the ingredient stand out
From “high protein” to “supports muscle mass” claims, brands are coding GLP-1 benefits without naming the trend outright
Food Ingredients China 2026
Chinese consumers are driving demand for natural, gut-friendly and plant-based ingredients, mirroring global trends and boosting innovation in functional products
GLP-1 users spend less on cheese, butter and ice cream – so how resilient are these categories?
Fibre, gut health and clean labels are driving the next wave of functional foods – and Danone explains how nutrition science and consumer expectations are converging
The Golden State’s folic acid mandate for corn masa shows how one state is once again reshaping national manufacturing
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
Industry experts cite massive CapEx, supply bottlenecks and regulatory complexity as key barriers
Dietitians’ latest data points to a more grounded approach to functionality, where gut health, cost and credibility matter as much as claims
As sugar shifts from ingredient to liability, food and drink manufacturers are rebuilding sweetness from the ground up using rare sugars, fibres and fermentation-driven innovation