News & Analysis on the Bakery and Snacks Industries
IFT First
Advances in extraction, refining and on-site processing showcased at IFT FIRST are shifting upcycling from a sustainability strategy to a platform for premium proteins, bioactives and functional fibers
A new Canadian study finds that sugar levels in children’s breakfast cereals remain high, despite a proliferation of health claims
The traditional three-meal day falls from favour as consumers choose spontaneous snacking
The internet’s favourite stress hormone is fuelling a fibre boom, and shoppers are being told to slow down and think again
Jackson’s CEO delves into why GLP-1 users are spending more with it, not less
Beyond traditional indulgent treats and wellness-focused products lies a growing opportunity for brands: functional snacking staples
Letter from the editor
From gut health and protein to olive oil, pantry staples and retail strategy, this special edition explores how brands are transforming specialty foods into everyday essentials
A strengthening El Niño is expected to drive the next wave of food inflation, leaving manufacturers with a narrowing window to protect margins before higher costs work their way through global supply chains
The use of food colours in the EU is stringently defined but it contrasts with the US approach
A first-of-its-kind Codex Alimentarius standard, adopted in Geneva this month, gives baker’s yeast a single global definition for the first time in its long history
Consumers already associate peptides with dramatic weight loss thanks to drugs such as Ozempic and Wegovy, and that’s sparking curiosity about whether a food-grade cousin could follow
Consumers are taking risks with food safety as concerns over rising food prices continue to impact on behaviour.
Food manufacturers are facing increasing pressure to remove ultra processed ingredients from foods while keeping the price for consumers the same.
“Tastes like growth” has become a punchline the jam giant would rather forget
The resurgence of beef tallow is forcing manufacturers to ask whether the MAHA movement has created a lasting reformulation trend or just food’s latest political fad
Summer Fancy Food Show
Can heritage grains revitalize the flour category?
Food and drink manufacturers have provided two billion servings of fibre to the nation in five years since 2021, but new restrictions could undo progress.
A rice-grain-sized device being evaluated by Novo Nordisk is designed to solve the one problem that’s kept the GLP-1 boom from hitting food and drink sales even harder – patients giving up
Retailers built own-label empires to squeeze branded manufacturers out of the middle ground – instead, they’ve squeezed some of the most interesting product innovation in years out of them
Segments of the industry are being snapped up by private capital, and for good reason
The biggest opportunities in snacking no longer lie in broad categories, but in owning one highly specific eating occasion
Visual inspection is a crucial part of the production process to ensure food safety and quality, but as AI-powered systems become more advanced are traditional methods due an upgrade?
The cocoa crisis has exposed a much bigger challenge for manufacturers – preserving flavour, texture, quality and consumer trust while navigating a volatile ingredient market
Texture, aroma and color are gaining equal footing with taste as brands target viral trends, neurodivergent consumers and GLP-1 users, Mintel finds
Creating a heat-stable natural red remains one of food science’s toughest colour challenges
If promotions are supposed to win back shoppers, why is private label still taking over the basket?
The most important finding in Mondelez International’s latest State of Snacking report isn’t that people are snacking more but that the industry may no longer know what a snack is
Campaigners warn that food companies are using increasingly sophisticated tactics to build brand loyalty from childhood
If functional snacks are booming, the ingredients powering them show a category in transition
In the fibremaxxing boom, expert warn that overconsumption of the nutrient can be harmful to consumers
Consumers aren’t simply looking for something tasty. Mondelēz International’s latest report suggests they increasingly want food that entertains, comforts and gives them something worth talking about
Winning brands balance health, indulgence and convenience
Global flavours, artisan credentials and algorithm-driven demand are colliding in the bakery aisle, creating new opportunities – and new pressures – for bakers around the world
As the reformulation goalposts continue to move, experts from PepsiCo, the European Snacks Association, the American Bakers Association, 210 Analytics and FDF Scotland’s Reformulation for Health Programme ask whether manufacturers can keep pace
A new campaign on ultra processed food education highlights systemic nutrition barriers, while food science experts stress the need to define the polarizing term before linking it to health outcomes
Fake contamination claims, AI-generated complaint letters and manipulated food images are creating a new fraud risk that regulators, delivery platforms and food businesses are struggling to contain
Emerging research suggests GLP-1 drugs could move beyond diabetes and metabolic health to treat multiple diseases, meaning millions more consumers will rethink how – and what – they eat
New Circana data shows consumers increasingly expect functional benefits alongside flavor, driving a shift from ‘better-for-you’ to ‘nutritious and delicious’ snacks, like those showcased at Sweets & Snacks Expo by Barebells, Belle’s Gourmet Popcorn and...
David’s protein ice cream sold out in 28 minutes of launching, but founder Peter Rahal says the real story isn’t frozen dessert – it’s how proprietary food technology could reshape the future of indulgence
The Australian baking industry is finding growth through premium products and innovation, but a shrinking pipeline of skilled workers is becoming an increasingly urgent concern
As the Baking Industry Awards (BIA) return for their 39th year, a new leadership category offers fresh insight into what excellence looks like in a bakery industry facing unprecedented change.
New research suggests food manufacturers may be collecting more info than workers can realistically process – with implications for productivity, quality and food safety
FoodNavigator and AgNavigator’s new event will explore the business case for sustainability
Lay’s, Doritos, Lindt and Oreo are worth billions despite growing pressure from health trends, private label and changing consumer habits. Here’s what they’re getting right
Matthew Balkin, Huel’s former nutrition lead, Registered Nutritionist and founder of Balkin Nutrition, looks at the future of nutrition as its focus moves from just ingredients to biological systems.
PepsiCo is betting on premiumisation, protein, new consumption occasions and younger consumers to fuel Duyvis’ next chapter
Coffee’s not just a pick-me-up anymore. It’s helping bakeries pull ahead in a slowing market
As wellness claims flood the kids’ snacks aisle, some brands warn parents are becoming more sceptical of ‘better-for-you’ marketing and more focused on what products actually contain
Smaller appetites, clean label cravings and the internet obsession with crunch are turning freeze-dried snacks into one of the hottest categories in global food
The industry is already seeing a myriad of different pressures, including increased labour and input costs, but Henry Dimbleby has warned things may get much worse before they get better.