News & Analysis on the Bakery and Snacks Industries
The children’s nutrition company faces financial exposure and scrutiny of its growth strategy, while the recall of Tractor Wheels raises safety questions beyond the affected range
Flavour swaps, exclusive products and some unlikely merchandise lead the latest brand collaborations
The organism that’s raised bread for millennia is now being turned into a complete protein, just as whey prices are going through the roof
One of the UK’s leading bakery product manufacturers, Baker & Baker, has acquired free-from specialist Lazy Day Foods.
Initially dismissed as a holiday novelty, chocolate crisps have kept manufacturers coming back through seasonal launches, premium gifts and increasingly adventurous flavours
Anticipation, ritual and a sense of reward give manufacturers ways to build demand beyond launching another flavour
Wilde Brands lands $40M as protein-snacking competition heats up
Brands are mixing familiar snacks with seasonal surprises as shoppers seek affordable ways to celebrate
Vandemoortele and Délifrance have the scale to reshape frozen bakery, but customers will want to know how much of the benefit reaches their businesses
Bakery and snack brands are putting their own stamp on Halloween celebrations beyond the confectionery aisle
Earthnutz is taking its protein crisps from startup idea to scalable production, with virgin peanut oil giving the remaining raw material a second commercial life
Protein guacamole, croissant-topped drinks and fantastical confectionery reveal an NPD pipeline refusing to play safe
Food giant awards more than $13m in grants to six global projects through Mars Impact Fund
Nine brands are using launches to enter new markets, create experiences, revive rituals and even give people a second chance
C.H. Guenther & Son has opened an innovation hub in Coventry, UK to support future manufacturing growth across Europe.
New testing raises awkward questions about what ‘better-for-you’ breakfast really means
The dye deadlines are closing in, but the alternatives aren’t ready
Lindt’s taking confectionery collaborations to new heights with designer fashion launch
Sports sponsorship can turn fan loyalty into sales but brands may also inherit the rivalries, anger and controversies surrounding the teams they support
Cem Karakaş once ran one of the world’s biggest branded snack groups; now he’s buying into the manufacturers helping retailers challenge them
Starbucks’ famed Pumpkin Spice Latte (PSL) is now turning up in biscuits, bars, pancakes, yoghurt and tortilla chips
A major authenticity study and proposed class actions against Utz and Campbell’s are exposing the risks behind snacks’ costly avocado oil makeover
As regional flavours go global, manufacturers risk engineering away the very character that made them valuable
From chicken-and-waffle cookies to huckleberry potato gummies, brands are using limited runs to make seasonal launches feel unmissable
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
Lotus Bakeries is making its biggest-ever investment to turn soaring demand for speculoos into lasting global growth
From playground-ready protein bites to a welcome-back gift for a favourite teacher, here’s what’s filling trolleys as term begins
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.
As public markets keep discounting listed food companies, family-controlled giants are stepping in with the patience – and the premiums – to buy them
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
From beer-flavoured crackers to slate-cave cheddar, cheese brands are finding new ways to win over snackers
The functional food market is booming, but turning a promising concept into a commercially successful product is rarely straightforward
Kashi’s recent Gut Health Granola leverages WK Kellogg Co’s ingredient expertise with diverse fiber sources
From lunchboxes to lattes, the world’s most familiar flavour is turning up in some unexpected places
Jackson’s CEO delves into why GLP-1 users are spending more with it, not less
Letter from the editor
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
This summer’s frozen launches are answering an industry-wide call for convenience that doesn’t compromise on quality
New survey data suggests Americans are exhausted by wellness culture – and the refrigerated aisle’s latest launches are betting on flavour over optimisation
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 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
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
Winning at retail requires balancing data, storytelling and relationships to reinforce each other
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
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
Character licensing, premium formats, bakery-inspired flavours and purpose-led innovation dominate the latest launches
Global Food Tech Awards
In protein, the real challenge isn’t invention – it’s getting to market and staying there
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
America’s biggest birthday party is inspiring a summer of patriotic flavours, nostalgic treats and celebratory packaging
US rollout aims to fill gap between toddler food and traditional snacks for kids 4 years-plus
From pizza-flavoured protein bars in the US to matcha cookies in the UK, brands are blurring the boundaries between indulgence, functionality and convenience