Can functional dairy beverages thrive on the ‘dusty shelf’?
By Teodora Lyubomirova
News & Analysis on the Bakery and Snacks Industries
News
Business
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Mars' Kellanova buyout the start of hefty snacking M&A
By Nicholas Robinson
How to find ingredient and packaging suppliers
By Donna Eastlake
Promotional features
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Better-for-you snacks that deliver on indulgence - how can formulators succeed?
Paid for and in partnership with Griffith Foods
Understanding candy sugars: What sets them apart as a clean label choice?
Paid for and content provided by Südzucker AG
‘Faces of the Frontline’ - the women in bakery who are making a difference
Paid for and in partnership with QAD Redzone
Improving nutrition: The fibre revolution in the bakery aisle
Paid for and content provided by Limagrain Ingredients introduce on the European market LifyWheat, a smart solution to fill the dietary fibre gap!
Manufacturers
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One Trick Pony bucks CPG industry’s high failure rate to celebrate second birthday
By Elizabeth Crawford
Industry voices
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Retailer & shopper insights
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Battle of the trends 2025
By Donna Eastlake
Sweet indulgence: 7 hot chocolate trends
By Rachel Arthur
Nestlé’s top six 2025 food and drink innovation trends revealed
By Nicholas Robinson
Reformulation is rife in F&B but consumers aren't sold yet
By Donna Eastlake
Ingredients
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Beauty meets confectionery: A growing trend in functional wellness
By Natasha Spencer-Jolliffe
Monk fruit ‘no longer novel’ across EU
By Augustus Bambridge-Sutton
Science
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Processing & packaging
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Regulation, policy & food safety
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EUDR ‘no risk’ status at risk as member states object
By Nicholas Robinson
What’s wrong with Europe’s novel food approval system?
By Nicholas Robinson
Saccharin daily intake threshold almost doubles post EFSA review
By Nicholas Robinson
FDA grants more time for Phase II sodium reduction feedback – but is it enough?
By Elizabeth Crawford
Commodities, milling & grains
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Reformulation
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Is your brand ready for the HFSS advertising shake-up?
By Gill Hyslop
Allergen compliance: The high stakes of getting it wrong
By Gill Hyslop
