Mars pumps $13m into future talent and farmer resilience
Food giant awards more than $13m in grants to six global projects through Mars Impact Fund
Start-ups & disruptors
McVitie’s, Snickers, Cadbury and Cheez-It turn snacks into something bigger
Nine brands are using launches to enter new markets, create experiences, revive rituals and even give people a second chance
US bakery giant opens UK centre of excellence
C.H. Guenther & Son has opened an innovation hub in Coventry, UK to support future manufacturing growth across Europe.
Arsenic for breakfast? Cereal’s contaminant problem exposed
New testing raises awkward questions about what ‘better-for-you’ breakfast really means
Big Food’s colour promises are colliding with supply chain reality
The dye deadlines are closing in, but the alternatives aren’t ready
Does sponsoring one team turn its rivals against your brand?
Sports sponsorship can turn fan loyalty into sales but brands may also inherit the rivalries, anger and controversies surrounding the teams they support
Why the former McVitie’s boss is betting on private label
Cem Karakaş once ran one of the world’s biggest branded snack groups; now he’s buying into the manufacturers helping retailers challenge them
IQBAR, Fox’s and Paris Baguette fuel pumpkin spice’s autumn takeover
Starbucks’ famed Pumpkin Spice Latte (PSL) is now turning up in biscuits, bars, pancakes, yoghurt and tortilla chips
Avo oil under pressure: Science and lawsuits challenge the premium halo
A major authenticity study and proposed class actions against Utz and Campbell’s are exposing the risks behind snacks’ costly avocado oil makeover
Can culturally rooted snacks survive industrial scale?
As regional flavours go global, manufacturers risk engineering away the very character that made them valuable
Oreo, Pringles and Pepperidge Farm turn scarcity into snack theatre
From chicken-and-waffle cookies to huckleberry potato gummies, brands are using limited runs to make seasonal launches feel unmissable
From Grupo Bimbo to Warburtons: The billion-dollar battle for the bakery of the future
As conventional bread sales stagnate across mature markets, the world’s biggest bakery groups are committing billions to factories, digital systems and new product formats – a race for flexibility, not volume
Is speculoos the new Dubai chocolate? Inside Biscoff’s €500m boom
Lotus Bakeries is making its biggest-ever investment to turn soaring demand for speculoos into lasting global growth
Back-to-school 2026: Pringles Minis, Sockerbit and Nairn’s lead the lunchbox charge
From playground-ready protein bites to a welcome-back gift for a favourite teacher, here’s what’s filling trolleys as term begins
Protein Ball CEO: Brands must ‘dance with the devil’ on own label
As retailer own label continues to claim a significant portion of the market, we hear from Matt Hunt, CEO of Protein Ball, on how brand manufacturers can turn a threat into an opportunity.
From Mars to Intersnack: Are family dynasties becoming food’s new dealmakers?
As public markets keep discounting listed food companies, family-controlled giants are stepping in with the patience – and the premiums – to buy them
A new protein contender emerges as whey prices surge
ADM and The Every Company are scaling up US production of a fermented egg white protein pitched at formulators tired of whey’s price swings
Cheez-It, McVitie’s, Goldfish, Cabot and more bet big on cheese
From beer-flavoured crackers to slate-cave cheddar, cheese brands are finding new ways to win over snackers
5 hard truths every functional food startup needs to learn
The functional food market is booming, but turning a promising concept into a commercially successful product is rarely straightforward
Kashi targets gut health gap with fiber-packed granola
Kashi’s recent Gut Health Granola leverages WK Kellogg Co’s ingredient expertise with diverse fiber sources
Zbar, Oreo, Silk and Hobnobs give vanilla its moment
From lunchboxes to lattes, the world’s most familiar flavour is turning up in some unexpected places
5 lessons from the start-up that’s seen an 85% spend uptick from GLP-1 users
Jackson’s CEO delves into why GLP-1 users are spending more with it, not less
Letter from the editor
Letter from the editor: The next chapter for specialty food
From gut health and protein to olive oil, pantry staples and retail strategy, this special edition explores how brands are transforming specialty foods into everyday essentials
Over the Moo, Oreo and Dippin’ Dots chill out with summer’s coolest launches
This summer’s frozen launches are answering an industry-wide call for convenience that doesn’t compromise on quality
Why ‘quesomaxxing’ is the hottest trend in the chilled aisle
New survey data suggests Americans are exhausted by wellness culture – and the refrigerated aisle’s latest launches are betting on flavour over optimisation
Allied renamed as Hovis Bakeries after ABF acquisition completes
Associated British Foods (ABF) has renamed its Allied Bakeries as Hovis Bakeries after the acquisition of its rival has completed.
Summer Fancy Food Show
Walmart debunks 3 myths that deter emerging brands
Walmart executives challenge common assumptions about national distribution, premium positioning and the retailer’s shopper base, and share the performance metrics they say matter most after launch
PAUL, Walker’s and Biscoff race against the clock with summer campaigns
From Bastille Day and Wimbledon to the World Cup and blockbuster films, brands are proving that timing can be just as powerful an ingredient as flavour
Summer Fancy Food Show 2026
What brands need to know before pitching retailers
Winning at retail requires balancing data, storytelling and relationships to reinforce each other
Why the smartest food marketing begins when everything goes wrong
From stolen chocolate to monochrome packaging, some of the food industry’s most effective marketing campaigns have grown out of operational problems rather than creative briefs
Why some food startups succeed while others never leave the classroom
Riff may still be in its infancy, but the lessons four students learned while turning a university assignment into a registered snack business could help other founders avoid making the same mistakes
William and Kate’s wedding cake maker joins Oreo, Hello Kitty and St Pierre in latest bakery launches
Character licensing, premium formats, bakery-inspired flavours and purpose-led innovation dominate the latest launches
Global Food Tech Awards
Why next gen alt protein startups will be built on access, not just science
In protein, the real challenge isn’t invention – it’s getting to market and staying there
When everything is a snack, is anything a snack?
The most important finding in Mondelez International’s latest State of Snacking report isn’t that people are snacking more but that the industry may no longer know what a snack is
Red, white and chew: The limited edition treats marking America’s 250th birthday
America’s biggest birthday party is inspiring a summer of patriotic flavours, nostalgic treats and celebratory packaging
Beech-Nut bets on the overlooked preschool snacking market
US rollout aims to fill gap between toddler food and traditional snacks for kids 4 years-plus
Protein crisps, cereal milk ice cream and matcha cookies: Meet snacking’s new shape-shifters
From pizza-flavoured protein bars in the US to matcha cookies in the UK, brands are blurring the boundaries between indulgence, functionality and convenience
Global Food Tech Awards
Global Food Tech Awards EMEA heat opens: Why startups should apply and how to stand out
Calling all EMEA food and beverage startups - applications are now open and entry is free
Protein ice cream, EPG and the future of food: Why David’s Peter Rahal is betting on tech over branding
David’s protein ice cream sold out in 28 minutes of launching, but founder Peter Rahal says the real story isn’t frozen dessert – it’s how proprietary food technology could reshape the future of indulgence
Snack bar startups draw capital around protein, function and format
Stars + Honey’s recent funding to scale its collagen protein snack bars reflects broader capital investment towards nutrition, functionality, clean label and format innovation in the snack bar category
Fibremaxxing is trending, so why are bowel cancer rates still rising?
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
New product launches: Jaffa Cakes, Pukka and PAUL lead a great British summer of bakes
From Bakewell Tarts and football cupcakes to pie pop-ups and potato buns, brands are serving up a distinctly British mix of nostalgia, innovation and indulgence this season.
Bake less, sell more: How bakers can capitalise on frozen bakery growth
Labour shortages, seasonal celebrations and social media trends are turning frozen cakes into one of bakery’s fastest-growing opportunities
The Portuguese tartlet that’s conquering the world
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
Brewing loyalty: How coffee is powering bakery footfall
Coffee’s not just a pick-me-up anymore. It’s helping bakeries pull ahead in a slowing market
Has the ‘better-for-you’ boom gone too far in kids’ snacks?
As wellness claims flood the kids’ snacks aisle, some brands warn parents are becoming more sceptical of ‘better-for-you’ marketing and more focused on what products actually contain
Nutella, Lindt, Häagen-Dazs and McVitie’s: The brands going nuts in 2026
From Dubai chocolate and pistachio ice cream to peanut butter chilli crisp, nuts are powering some of 2026’s biggest food trends
The big brands chasing the experience economy
From snack cafés to immersive retail and branded restaurants, food and drink companies are turning physical experiences into a new form of marketing.
Food retail trends 2026: Why Gen Z no longer shops by aisle
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
Nine doughnut trends shaping 2026
From nostalgic glazes to loaded dessert mashups, doughnuts are having a serious moment in 2026