Smucker’s Sweet Baked Snacks take a hit as Hostess reset bites into Q2
The J.M. Smucker Co.’s latest results show a business broadly on track, but its Sweet Baked Snacks segment is clearly in the painful middle of a reset
Industry voices
Cocoa’s gone wild: Could malted barley flour be the calm in the chaos?
With cocoa costs spiraling, Briess is pitching malted barley flour as a reliable, clean label lifeline for bakers and snack makers
Up the food chain
EFSA’s new boss: Why faster risk assessments are my guiding light
The newly appointed Dr Nikolaus Kriz has ambitions to optimise European food safety
Top 5 F&B retail trends for 2026
Discover the five trends that will define 2026, and why agility, authenticity, and technology will determine who succeeds and who fails
Industry takes aim at Lancet’s deadly UPF report
The Lancet’s latest series linking ultra-processed foods (UPFs) to harm across multiple organs has reignited debate over their role in public health
UK health watchdog slams hidden sugar in ‘healthy’ snack bars
A nationwide survey shows huge sugar and calorie spikes in UK snack bars marketed as healthy, prompting Action on Salt & Sugar to call for tougher rules.
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
Grupo Bimbo shakes up its top ranks in Mexico and the US
The world’s biggest bakery group is ushering in a new era, installing a new chief at the helm in Mexico and announcing a major handover at Bimbo Bakeries USA
Popstar Robbie Williams warns of GLP-1 vision loss - here’s why it matters for F&B
Vision fears are the next shockwave to hit GLP-1 drugs
Breaking the Christmas bog standard
Once the star of the Christmas table, the cranberry is stepping out of the bog and into bakery innovation – from upcycled seeds to tangy syrups – proving it’s anything but standard
Why Brits are ditching Christmas cake for panettone and stollen
The Great British fruitcake is losing its crown. Lighter, glossier European bakes are stealing the show – and the nation’s tastebuds – this Christmas
Trendspotting 2026
Beyond taste: The rise of the experiential treat in 2026
Flavor still rules bakery and snacks, but in 2026, the way they feel is fast becoming the new measure of delight
Quaker is fighting global hunger with food science
PepsiCo’s Quaker brand is using science, local know-how and a bit of stubborn optimism to tackle one of the toughest global challenges
Snack to the future: How startups go from local crave to global shelf
Building a snack brand people love is one thing. Scaling it globally without losing your grip – or your supply chain – is another
Sustainability gets real: It’s crunch time for Europe’s snack makers
New ESA president Christopher Gosau says the region’s snack makers must turn bold sustainability promises into measurable progress or risk losing credibility
Trendspotting 2026
Crunch, cream, contrast: Texture takes the spotlight in 2026
Forget flavor fatigue – next year will be all about how snacks feel. From crisp layers to creamy centers, texture is fast becoming the biggest lever of indulgence and loyalty
Canada’s bakers are done playing defense
The Baking Association of Canada’s new Executive Council isn’t just another talking shop – it’s a wake-up call for the nation’s $21.5bn bakery sector to stop firefighting and start leading
‘Advertising is a weak force’: Busting CPG marketing myths
Does spending more improve sales? Why do brands fail? Do consumers ever go back to weak brands?
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
Inside discount retailer Lidl US’ recipe for success: Fresh, value and focus
From SKU rationalization to supplier partnerships and front-line empowerment, CEO Joel Rampoldt is reshaping Lidl US’ playbook for sustainable growth and earning consumer loyalty along the way
The silent revolution bubbling in your dough
Microbes are moving from background biology to bakery’s next big advantage - driving cleaner labels, longer shelf life and smarter sustainability
Food and drink split on sustainability progress, exclusive survey reveals
Looking back at our Sustainable September initiative, where does the food and drink industry thrive and fall?
Gen Z and Millennials redefine wellness: Protein, fiber and flavor drive food choices
Spins data reveals how younger consumers are reimagining nutrition around functional benefits, global flavors and ingredient transparency
The UPF contradiction: What consumers really do
The anti-UPF noise is getting louder, but behind it lies a quieter truth about what people actually buy, eat, and believe
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
UPF awareness rises but confusion reigns over what’s healthy, Non-GMO Project finds
Consumer concern about UPFs has surged, but understanding still lags far behind, according to new research from the Non-GMO Project
Why emulsifiers deserve a second look
They’ve been branded unnecessary by the clean label crowd, but their role in texture, stability and sustainability is hard to ignore
What if memories had a flavor…
Mondelēz’s latest State of Snacking report explores how memory and emotion have become the new currency of snacking
How GLP-1 drugs are supercharging the age of precision nutrition
Could the era of precision nutrition turn the pharma-driven metabolism revolution into a food-based one?
Could functional foods replace the need for GLP-1s?
As GLP-1 drugs disrupt the weight loss market, food and beverage players are racing to unlock the appetite-regulating power of functional ingredients
Bread isn’t the enemy: How bakers can reclaim bread’s healthy image
Bread’s reputation has had a rough ride, but enzymes, fiber and a clearer story about nutrition could help bring it back into favor
Women are shaping the next frontier of protein innovation
Protein’s health halo attracts female consumers to various products from food and drink to supplements. Here’s what’s driving demand
When cocoa and eggs get costly, bakers get creative
Commodity shocks, shifting diets and a hunger for nostalgia are forcing bakers to rethink their recipes and proving that innovation thrives under pressure
APAC salt reformulation rises in response to grading schemes, salt taxes
With salt taxes looming and nutri-grade schemes making their mark, more APAC food firms must reformulate to meet health and regulatory demands
Quick bites: The snack built for the GLP-1 generation
In a world of grazers, go-getters and GLP-1 users, The Protein Ball Co’s bold refresh proves that clean, portionable snacking still has power
Halloween candy sales soar: Trends & treats driving growth
Halloween is no longer just for kids, it’s a confectionery goldmine
UPF labelling is coming - but in what form?
Ultra-processed foods could soon be immediately recognisable front-of-pack
The great color reckoning: America’s breakup with fake dyes
With US states set to ban or label synthetic dyes, Sensient CEO Paul Manning unpacks the economics, supply pressures and sensory science driving America’s shift to natural color
What happens when nutrition science collides with politics? Kevin Hall found out
New book explores what the science really says about metabolism myths, UPFs and misinformation
Press start to snack: Inside the $200 billion gaming boom brands can’t ignore
Ahead of FoodNavigator-USA’s free webinar ‘Fueling Fun: Connecting with Esports Enthusiasts and Everyday Gamers FTW’ (October 15), we look at how brands from Doritos to Heinz are stepping inside the $200bn gaming economy
Opinion
The snackdown: What happens when activists come to buy a baguette
Activist investors have developed an appetite for food-to-go and SSP Group, the company behind Upper Crust, is suddenly on the menu
Will Roberts Bakery survive in any form?
A leading insolvency expert warns that while the Roberts brand may live on, the 138-year-old family bakery is likely to be broken up and dissolved as administrators move in
Boomers vs Gen Z: Both want functional foods, but results vary by generation
Younger consumers seek energy; older counterparts prioritize preventative care
PepsiCo and Frito-Lay sued for ‘mold-made’ molecule in Poppables
A new lawsuit claims the citric acid in Frito-Lay’s Poppables isn’t natural but brewed from black mold and that PepsiCo misled consumers with its ‘no artificial flavors’ promise
Top 5 foods fuelling the brain health boom
Brain food is booming. As consumers seek sharper focus and long-term cognitive health, the food industry is responding with powerful ingredients and smarter nutrition
IBIE 2025: Robots, resilience and the reinvention of baking
Las Vegas became a proving ground for AI, automation and sustainability. ABA and BEMA argue the industry’s future depends on marrying technology with tradition
Snack and bakery demand climbs as consumers balance health and indulgence
Better-for-you options, viral trends and flavor innovation fuel growth, but policy shifts around SNAP, ultra processed foods and labor could weigh on the industry
Trump’s gluten labeling gambit puts industry on edge
The White House’s plan to make America healthy takes a swipe at gluten. And what looks like a win for consumers could leave food companies tangled in costly compliance and spark a new political fight over what belongs on a label
Opinion
Fitness guru Joe Wicks’ anti-UPF rhetoric hurts more than his Killer bar
Joe Wicks is launching a “Killer” protein bar to expose ultra-processed foods – but his rhetoric risks misleading consumers more than the ingredients ever could
The ‘proteinification’ of everything
Once just a bottle shaker staple, protein is taking on new forms and finding its way into everything from soda to chips to macaroni and cheese.