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.
Commodities, milling & grains
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
Fibre claims rising as health trend expands
Fibre is becoming more popular among consumers as interest in digestive and gut health grows
USDA approves first state SNAP waiver to ban ‘junk food’ – dozens could follow despite industry warnings of ‘disruptions’ and unintended consequences
It begins: USDA Secretary Brooke Rollins yesterday signed the first of what could be several state waivers restricting the use of government funds by low-income residents to buy select “junk” foods and beverages, such as soda and candy
EU & UK agree trade deal – the latest
European Union and UK trade negotiators reached a tentative agreement on key trade issues as part of a relationship “reset”
PepsiCo digs deep into regenerative potato farming in LATAM
PepsiCo is digging into regenerative agriculture with fresh purpose, rolling out a pilot programme that puts low-carbon potato farming at the centre of its climate strategy in Latin America
Spin, slump, SPOONS: Inside WK Kellogg’s make-or-break cereal play
Post-spin, WK Kellogg is making a bold play to redefine cereal as a health food. But can a marketing framework overcome falling sales, tariff pressures and consumer scepticism?
PepsiCo’s sunflower oil pivot could upend snack sourcing
PepsiCo is now sourcing sunflower oil from regenerative farms in Argentina through a landmark partnership with Syngenta. Could this signal a broader shift in how snack makers think about sustainable procurement?
Labelled, fortified, but ‘not finished’: UK bakers react to new Bread & Flour rules
The UK’s Department for Environment, Food and Rural Affairs (Defra) has issued long-awaited updates on the composition and labelling of flour and bread products - offering meaningful progress on clarity and public health, while also sparking debate about...
Ghana and Côte d’Ivoire’s cocoa maps more accurate than global datasets, says new WCF report
New assessment helps chocolate companies prepare for EUDR by evaluating map accuracy for deforestation monitoring
Pretzel Day with a twist: Salty snack brands navigate slowdown and tariffs
Pretzel Day will be different for the bakery industry this year, with tariffs making even small brands like Uncle Jerry’s rethink its business strategy
The nut shortage caused by a chocolate trend – how bad is it?
Dubai chocolate craze caused global pistachio nut shortage
Why it’s time for producers to dig into regenerative agriculture
Regenerative agriculture is more than a trend: it’s a fundamental rethink of how we grow, source and sell food. As pressure mounts to deliver food that does more than just taste good, food producers have a pivotal role to play
Millet mania: India’s Yellowfield pushes ancient grain as affordable, nutritious alternative
India-based Yellowfield is on a mission to promote millets as an alternative to rice and wheat, backed by rapid finished product innovation.
Vegetable oil prices rise amid tariff chaos and climate pressures
Rapeseed, sunflower and palm oil have all been hit by volatility
9 breakfast breakouts you’ll want to wake up for
From quick-grab oat cakes to indulgent chocolatey cereal clusters, breakfast is having a serious glow-up in 2025
Historic drought spikes commodity prices
Devastating drought threatening major crops, including corn, coffee, cocoa and sugar, and sending commodity prices soaring
Corn crisis: Manufacturers prepare for price hikes as global stocks fall
Manufacturers prepare for shortages and price rises as vital grain stores in global decline
The heavy metal lawsuit that could crumble an iconic cookie programme
For over a century, Girl Scout Cookies have been a symbol of tradition and entrepreneurship - but now, they’re at the centre of a major food safety scandal. With allegations of heavy metals, pesticides and consumer deception, is this the beginning of the...
Gluten free: A booming market built on misconceptions?
The gluten-free (GF) boom shows no signs of slowing, but is it really the healthier choice or just clever marketing? Despite the premium price tag, studies reveal that many GF baked goods contain more sugar, fewer nutrients and even hidden contaminants,...
Cocoa crisis: Illegal gold mining damaging yields and prices
An increase in the demand for gold is in turn impacting the cost of cocoa
Utilising the entire cocoa pod takes off
Although maximising cocoa potential by minimising waste has pre-cocoa crisis roots, escalating costs opens up the opportunity for captive chocolate companies to follow suit
Gamechanging ingredients: What’s next for bakeries?
The bakery industry is evolving with groundbreaking ingredients that enhance taste, nutrition and sustainability
The UK miller who won’t let regenerative flour cost the Earth
Over the past decade, regenerative farming has been praised for its environmental benefits – but its high price has kept it out of reach for many consumers. Does sustainability always have to come at a premium, or can regenerative flour be both ethical...