Glyphosate in baby cereal sparks safety alarm in South Africa
A watchdog report detecting herbicide residues in bread, flour and infant cereal is reigniting the safety debate and putting pressure on regulators to act
Commodities, milling & grains
Chocolate without trees? The science racing to reinvent cocoa
From cacao cells grown in bioreactors to fermentation-built chocolate flavours, scientists and startups are experimenting with ways to produce cocoa ingredients without growing cacao trees
Bakery, snacks and cereals: The next cost shock may start in the Gulf
Geopolitics rarely stays confined to energy markets. Sooner or later, it reaches the food system
On the ground in Mato Grosso
The story of the Paresi people: How modern agriculture brought a community back from the brink
Farming was more than food for the Paresi people, as it created a pathway for the indigenous people of the Mato Grosso state to preserve their culture
Cocoa whiplash: How a record price spike turned into a demand slump
The market has swung from historic shortage to surplus projections for 2025/26 in under two years
Protein is the price of entry at Expo West 2026
Expo West lands in Anaheim this March, and protein isn’t just a trend – it’s the baseline. The real fight is over taste, texture and who can make functionality feel effortless
Why governments across southern Africa keep bread prices on a tight leash
From subsidies to price caps, bread pricing remains politically charged across southern Africa, forcing governments to intervene to curb inflation and prevent unrest
From breakfast staple to cultural treat: The reframing of sugary cereals in a MAHA era
Sugary cereals are no longer breakfast staples, but they’re not disappearing either
Africa’s wheat import dependence leaves bread prices exposed to global shocks
Heavy reliance on imported wheat is amplifying price volatility for African bakeries, as geopolitics, currency pressures and logistics costs collide
Fiber sells – when shoppers can find it
Americans want more fiber but don’t know where to find it – opening the door for clearer claims, education and better-tasting products, according to a survey by the International Food Information Council
The future of chocolate is bittersweet
Soaring cocoa prices are quietly reshaping how chocolate is formulated, where it’s used and how far the industry can stretch expectations without losing trust
Florida’s glyphosate bread test has bakers on edge
The US state’s decision to publish glyphosate residue results for supermarket bread has reopened questions around food safety, scientific context and how regulatory data is interpreted by consumers
5 lesser-known crops with big innovation potential
Rice, corn and wheat may dominate global crop consumption, but for food makers wanting to stand out from the crowd, there’s a wealth of untapped innovation potential in ancient grains
The global bread labeling gap is catching up with bread marketing
From the US to the EU and Asia-Pacific, bread labeling rules haven’t kept pace with modern baking models, forcing bakers and retailers to rethink how they use terms like ‘wholegrain’, ‘sourdough’ and ‘freshly baked’
McDonald’s India’s millet bun is a smart, subtle fix for the fiber gap
A quiet change to a burger bun in India says more about where fiber is heading than any claim ever could
Italian-made pasta dodges crushing US tariffs – for now
The Commerce Department sharply reduced proposed anti-dumping duties on 13 Italian pasta brands, easing fears of product pullouts by major brands including Garofalo and La Molisana ahead of a final ruling in March
Could Brussels really crumble the humble UK oatcake?
As the UK-EU reset deal inches forward, new mycotoxin limits threaten to turn the much-loved British oatcake into unexpected Brexit collateral.
What’s next for chocolate? Key trends shaping a $184bn market
Chocolate is changing fast - premium indulgence, health-driven treats, and even cocoa-free innovations are rewriting the rulebook
General Mills, WK Kellogg & Ferrero spark a fresh fight for the breakfast bowl
Once the poster child for easy mornings, breakfast cereal has been losing shelf swagger. Now a new wave of innovation, investment and protein-packed reinvention is pushing the category back into the spotlight
Ground-breaking gene atlas could lead to healthier, climate-resistant oats
A coalition of plant scientists are cataloguing the diversity of oats and their wild relatives, examining the genetic makeup of 33 common oat types and mapping more than nine thousand in detail.
How to turn ingredient chaos into market advantage
Cocoa’s up, eggs are unpredictable and consumers still want it all. Ardent Mills’ Matt Schueller reveals how data – not luck – is driving the next wave of bakery innovation
Can AI finally stop bakeries from getting burnt by price spikes?
An AI-powered insurance tool is giving bakeries a way to cap chaos in wheat, butter and packaging prices – finally turning forecasts into action
Opinion
The snackdown: Europe dithers while chocolate-linked deforestation grows
Brussels has kicked the can down the road on its flagship deforestation law again – blaming IT problems while forests fall and compliant companies foot the bill.
Bakery’s big waste problem: Can upcycling deliver value?
Bakers and snack makers talk a big game on upcycling but scaling ideas beyond pilots needs sharper strategy, stronger partnerships and a clear consumer hook
Sustainable September
Sorghum-soy chips promise high protein, low GI crunch without the carbon
A new study suggests chips made from sorghum and soy tick the health and sustainability boxes without sacrificing taste. Could this be the crunch the snack aisle has been waiting for?
Sustainable September
The ingredient squeeze: How wheat and cocoa could rewrite the food chain
At first glance food trends seem led by flavor, convenience and price – but sustainability, climate change and cleaner supply chains are now the real drivers
Sustainable September
Agricultural sustainability grants up for grabs
The USDA, National Geographic Society and Growing Justice Fund offer funding to strengthen food production
Alternative materials market strengthens as sustainability declines
As the need for alternatives becomes clearer, sustainability fades into the background
Opinion
The snackdown: Can bread ever be clean with glyphosate in the mix?
Bayer’s latest push for legal immunity puts the future of ‘clean’ bread and cereal under the spotlight
From field to aisle: Regenerative won’t work without supply chain buy-in
Heartland Craft Grains’ pact with Grown Climate Smart proves regenerative certification is becoming a supply-chain movement
Sustainable September
130 seconds to destroy a forest unless the EUDR holds the line
Snack giant Mondelez wants more time before the EU’s landmark deforestation law kicks in – but campaigners say the clock has already run out
Sustainable September
From net zero to no hunger: Bakery&Snacks powers up Sustainable September
Climate roadmaps, community kitchens and cleaner labels – Sustainable September showcases how bakery and snacks are delivering for consumers, the planet and communities, proving collaboration is the real gamechanger
Unlocking flavor: Scientists crack the code to designer chocolate
Scientists in Nottingham say they’ve found the ‘secret sauce’ behind fine chocolate. By isolating nine key microbes, they can now steer cocoa’s fermentation in the lab – a discovery that could ripple across confectionery, bakery, and snack aisles worldwide.
Egg crisis playbook for bakers: pricing, recipes, supply
As Australia scrambles through its egg crisis – avian flu, supply gaps and sticker shock – we lay out how to cut egg exposure, keep crumb and steady output
ChAI launches first-of-its-kind AI-powered insurance for raw material sourcing
ChAI is embracing AI to help FMCG companies deal with dramatic fluctuations in raw material prices
Mars bets on CRISPR to save cocoa from climate chaos
Mars teams up with biotech firm Pairwise to futureproof cocoa crops using gene editing
Cocoa shortage reshapes recipes and what counts as chocolate
Major brands like Nestlé and Pladis have had to drop the word ‘chocolate’ from some products as cocoa content falls below legal thresholds
Cocoa’s breaking point: How industry is rethinking chocolate
The cocoa market is in chaos and producers around the world are scrambling to adapt
Opinion
The snackdown: We need to talk about chips
Climate change isn’t just disrupting harvests - it’s coming for snack time
How the TikTokification of taste is exposing the Great Bakery Paradox
Bakers face the ultimate juggling act, pressurized into doing more with less – while consumers want it all, and want it now
Gut health market to hit $270bn by 2034 as trend dominates F&B
Gut health market shows no signs of slowing as consumer interest proves unstoppable
Rise of the fermented insect loaf: Mexico’s bold answer to the protein crisis
While insect-fortified bread isn’t new, a new Mexican study breaks ground with a world-first fermentation process that makes grasshopper flour more nutritious, digestible and delicious
Summer Fancy Food Show
High cocoa costs continue to strain margins for manufacturers
As cocoa prices continue to fluctuate due to climate-related droughts and supply shortages, brands are looking at every avenue to avoid passing cost increases off to consumers
EU-Ukraine food deal set to liberalise trade
The deal paves the way for Ukraine’s accession to the EU
Top 5 anti-ageing ingredients consumers are seeking
Anti-ageing ingredients are the latest trend to catch consumer attention. We take a look at the top five
PepsiCo sparks a regenerative farming revolution in LATAM
The snacking giant aims to build a more resilient food system from the ground up
What is regenerative cocoa? The secret life beneath the canopy
Regenerative agriculture can be applied to tropical landscapes, too
The real scoop on breakfast cereal: Science says it still delivers
While a new JAMA study flags rising sugar and salt in kids’ cereals, a major review in Nutrients finds the right bowl can still boost public health
Cocoa prices plunge following record highs
Market breathes sigh of relief as cost of sought-after commodity stabilises
Sugar prices falling: What does this mean for manufacturers and will it last?
Sugar prices fall to lowest level since June 2021