The snacks market right now: still huge, but structurally ‘slower’
Plant closures across PepsiCo, Smucker and Campbell’s reveal a structurally slower snack market adjusting to selective consumers and GLP-1 disruption
Industry voices
Food cravings on GLP-1s? What formulators need to know
It’s a common misconception that GLP-1 drugs erase food cravings. Actually, they alter them
How food retailers and suppliers are driving health and affordability
Grocery retailers and food suppliers are reformulating products, leveraging dietitian expertise and integrating health services to meet rising consumer demand for nutritious, affordable food
Swicy, smoke and sourdough: Bakery and snacks turn up the flavour fest in 2026
Contrast is crowding out subtlety as 2026 forecasts point to bolder, layered and higher-impact flavour across bakery and snacks
Flavour first, fibre close behind: Bakery resets for 2026
Bakery’s next growth phase won’t be driven by a single mega-trend, but by flavour authority, fibre credibility and formats that make everyday indulgence feel justified
The 2026 reset: Why protein strategy is now a structural business challenge
Protein has become expected – and delivering it at scale without breaking flavour, cost or compliance is testing manufacturers like never before
Is Gen Z rewriting the rules of value?
Financially stretched but digitally fluent, the world’s youngest adult consumers are forcing food and drink brands to explain themselves
The tale of two spin-offs: What the Kellogg breakup really achieved
Kellogg’s 2023 split was sold as a focus play. Less than two years later, both companies had been sold. So what was the split really for?
Acid whey in sourdough: Fixing a commercial pain point or provoking the purists?
New research suggests Greek yoghurt’s most problematic byproduct could boost loaf volume, extend shelf life and cut additives, but does swapping in acid whey cross a line for sourdough traditionalists?
Protein is the baseline as GLP-1 accelerates the shift
As consumer appetite changes and nutrient scrutiny intensifies, protein is moving from differentiator to design standard
Opinion
The ultra-processed foods debate has nuance - let’s recognise it
To understand how processing affects food consumption, don’t caricature either side of the debate
The power of hue: Why beverage colour matters more than ever
In a category driven by flavour innovation, functionality and format, the colour of a beverage remains one of its most powerful and immediate signals.
Cocoa alternatives won’t fix chocolate’s pricing problem
Reformulation may steady margins, but unless manufacturers tackle cocoa’s income gap at source, volatility will keep coming back
At what point does ‘transparency’ become operational chaos?
In the US, the drive for ingredient transparency is beginning to feel less like steady progress and more like a stress test for the modern food system
Postcard from Aruba: Where the bread rises with the breeze
From pasteles to pan de coco, Aruba’s bakeries are mixing island pride with digital savvy and the world’s finally paying attention
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
Brand protection strategies in an evolving retail landscape
UK retail is operating in a challenging environment. Consumers are cautious, competition is global, and ‘dupe culture’ continues to blur the boundaries between inspiration and imitation, writes Michael Conway, partner in the intellectual property team at...
Why consumers don’t trust healthy indulgence
Consumers think some healthy products are too good to be true. Here’s what F&B brands can do to make healthy indulgence believable
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
The GLP-1 wake-up call for food makers: Appetite loss is exposing ‘weak’ products
As GLP-1s suppress appetite at scale, manufacturers are running into an awkward reality: when people eat less, nutritionally weak products are exposed fast
Food makers must listen to ageing populations - or be left behind
As the population changes, food will have to reshape itself around the needs and preferences of its demographics
The 4 things food companies still don’t understand about GLP-1s
Although the biggest names in F&B are keeping a close eye on GLP-1 developments, knowledge gaps remain
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
Packaging under fire: Do legal risks trump production headaches?
As PFAS regulation tightens and litigation accelerates, brands are being forced to rethink packaging choices that once seemed low-risk and routine
Opinion
The GLP-1 tsunami isn’t a diet trend – it’s a stress test for the food system
GLP-1 drugs are shrinking appetites at scale, but they’re also exposing how thin modern nutrition really is and the food industry can’t dodge the consequences
Is the protein snack boom running out of steam?
Flattening consumer interest and growing format fatigue suggest the category may be hitting a ceiling unless brands evolve beyond bars and bold claims
Why GLP-1s have turned fiber-maxxing into a snacking strategy
As GLP-1 drugs suppress hunger and compress eating occasions, fiber is emerging as a way to make smaller snacks feel functional, tolerable and worth the calories
Why the Super Bowl still delivers what TikTok can’t for food brand power
In a marketing culture obsessed with speed and efficiency, Southern Connecticut State University associate professor Amit Singh argues the Super Bowl exposes an uncomfortable truth about how real brand power is actually built
Trends vs fads: What’s shaping CPG in 2026?
In 2026, longevity – not hype – is the real differentiator
News Bites
Top 5 stories reshaping grocery value in 2026
The grocery value equation is evolving beyond simple price tags
What does clean label mean for bakery in 2026?
From synthetic color bans to rising scrutiny of processing, clean label is becoming less about claims and more about hard formulation and policy choices
World’s biggest snack companies: who’s really got the crunch in 2026
In a near-$700bn global market, a handful of companies now decide what scales, what sticks and what survives, and in 2026, the power gap is only widening
Ultra-processed food fears mount even as consumer understanding about it lags
Americans increasingly factor processing into food choices, but inconsistent definitions and tradeoffs around convenience and cost leave room for clearer communication, according to new IFIC research
Why salt reduction is getting harder for food makers
Governments may be returning to salt reduction targets, but manufacturers say the era of easy reformulation wins is long over
After GLP-1: Weight regain, food fear and the industry’s next reckoning
With a growing number of people ditching GLP-1 weight-loss drugs, producers are being drawn into a far more complex conversation about nutrition, psychology and long-term eating behavior
Letter from the editor
2026 diet trends: What is in, what is out and what does it mean for CPG brands?
Consumers are redefining ‘healthy’ and rethinking nutrition to focus on their physical and mental well-being, which is creating opportunities and challenges for brands
Rye January reveals how little Brits know about what’s in their bread
New consumer research shows that most UK consumers eat bread every day without really knowing what’s in it
The 3 nutrients quietly shaping mainstream snacks
Fiber, protein and whole grains aren’t new ideas but in 2026 they’re doing more than any superfood to reshape snack portfolios
Barry Callebaut appoints ex‑Unilever boss as new CEO
Barry Callebaut shakes up its leadership as Hein Schumacher steps in during a pivotal moment for the world’s largest chocolate maker
Ingredients Compendium No. 1: L-theanine
The need for calm drives a green tea amino acid into the snack aisle
In a world that feels louder, faster and harder to switch off, L-theanine is finding a new role in snacks
World’s biggest bakery companies: who’s really got the proof in 2026
Bakery looks like a steady, staple business, until you follow the money. In 2026, a small group of companies controls an outsized share of the world’s bread, buns and baked goods, and the distance between the leaders and the rest is still growing
Study finds dietary guidelines linked to forced labor risks in supply chain
Seafood, dairy and red meat carry a higher risk of forced labor, according to a new Tufts and University of Nottingham study that maps labor exploitation across popular US diets
Opinion
The line between snacking and confectionery is disappearing
Over time, the world’s biggest confectionery companies have rebranded their products as ‘snacks’. So what’s the problem?
How regulation will reshape the UK food and drink sector in 2026
Legal expert, Andrew Walker, partner in the MMT team at Morton Fraser MacRoberts, highlights the top three regulatory changes set to impact the UK food and beverage industry this year.
Mondelez, Uncle Saba’s: Nostalgia and mindfulness shaping snack trends
Sentimentality and health are increasingly influencing consumer snack choices, as they seek comfort, tradition and emotional connection in their purchases
News Bites
From dietary guidelines to cocoa shortages, pressure mounts on CPG brands
This week’s top stories show how nutrition policy debates, shifting views on processing and cocoa supply disruptions are reshaping formulation and sourcing decisions for CPG brands
A bakery & snacks survival guide for 2026
10 texture trends that will define bakery & snacks in 2026
Crunch isn’t enough anymore. In 2026, texture becomes the main event, not the supporting act
Mythbusting Dry January: What brands need to know about the alcohol-free movement
Think you know Dry January? Think again. The movement is now a worldwide phenomenon: yet it’s not always completely understood...
Opinion: The snackdown
UPFs enter a new phase of scrutiny in 2026
Ultra-processed foods have been debated endlessly. In 2026, they’re being regulated anyway and food makers are discovering that definitions matter far less once policy gets involved
Did Joe Wicks kill off demand for protein bars?
Joe Wicks’ protein bar takedown may have stirred controversy, but did it change what consumers are buying?