Pringles prices: Who’s paying through the tube?
A new index comparing Pringles across 30 markets reveals hefty price gaps
Industry voices
Food and beverage heading for a skills crisis
An ageing workforce, poor industry visibility, and a major skills disparity is putting food and beverage at risk
European cyber attacks: What F&B needs to do now
What do the attacks mean for food and beverage manufacturers and what action can they take?
61% of business leaders say the food system isn’t ready for the next decade
Advanced manufacturing could help future-proof food security, says a new report
Can science keep up with chocolate’s ambitions?
From controlled fermentation to cocoa-free coatings, ingredient developers are finding new ways to deliver the flavours and textures behind chocolate’s creative appeal
Are mystery flavours just a one-pack wonder?
Brands are asking shoppers to pay for a secret, but the real test is whether the product still sells once the answer’s out
The psychology of protein I: What is driving this megatrend?
The demand for protein is climbing worldwide, but what are the mental triggers driving this?
The psychology of protein II: Are consumers blinded to the negatives?
Protein is granting ‘permissible indulgence’ to consumers, and this could have long-lasting impacts
What can food brands learn from Doritos’ recipe rethink?
PepsiCo Europe’s VP of marketing innovation explains how manufacturers can improve nutrition, protect brand appeal and give shoppers a reason to keep buying.
The race to replace artificial colours intensifies
From Nestlé to Mars, manufacturers are reformulating to remove artificial colours. The challenge? Delivering the same vibrant appeal consumers expect without synthetic dyes
What do GLP-1s mean for chocolate?
The rise of weight loss medications has prompted a wave of speculation about how people’s eating habits are changing - but what do these drugs mean for chocolate?
Thanksgiving flavours go snack-sized
Americans’ love of Thanksgiving sides reflects an appetite for comfort and variety that producers are already serving through snacks, dips and smaller bites
Debunking snacking as we know it
Europe’s snack market expands from €187bn to €302bn in sales value when products beyond the traditional snack aisle are included, challenging manufacturers to rethink where growth will come from
EU’s ‘meaty names’ ban could include meat-flavoured crisps
The scope of the ban may include products beyond meat alternatives
What diets are consumers following?
Diets can have significant influence on food trends, shaping which foods and ingredients thrive and which do not
How functional became food’s future
Functional food and drink is booming. How did it get here and where does its future growth lie?
UPF labeling could cost $14.2bn annually, study estimates
A University of Chicago-affiliated analysis estimates mandatory ultra-processed food labeling could affect 72% of packaged food products, while the Consumer Brands Association warns of additional costs, potential litigation and uncertain public-health...
Bimbo has the capacity but where are the bakery buyers?
Grupo Bimbo’s improving margins haven’t stopped North American volumes falling, leaving the bakery giant chasing different purchases while preparing for higher costs
Healthy or ultra-processed? Why snack ratings disagree
Competing nutrition and ultra-processed food (UPF) standards are complicating reformulation and dividing opinion on what makes a healthier snack
Could climate change leave bakers with flour that won’t perform?
New research links elevated CO₂ to poorer baking performance, raising questions about whether tomorrow’s wheat will deliver the consistency manufacturers need
Food Manufacture 360 to debut in Birmingham - February 2027
Next year will see Food Manufacture take to the big stage with its brand-new inaugural event, Food Manufacture 360, designed to foster cross-sector collaboration in food and drink production.
What neuroscience reveals about functional bread
Measuring brain activity during tasting could help bakers understand consumers’ reactions to texture, aftertaste and functional messaging
Exposing the mistakes that sink healthier snacks
Health messages that put shoppers off, recipes pushed too far and unreliable suppliers can derail even the most promising better-for-you snacks
UPF classification doesn’t tell the whole story about nutrition, study reveals
Analysis by IFIC and NIQ of more than 40,000 US grocery products finds nutrient density varies widely among ultra-processed foods, raising questions about the relationship between processing, nutritional quality and affordability
Forget breakfast: The battle for the morning snack is on
Consumers are increasingly turning to morning snacks for energy, focus and satiety, creating a fast-growing opportunity for food and beverage brands
How many potatoes never make it into the crisp packet?
Harvesting damage can leave snack manufacturers paying to store and handle potatoes they ultimately can’t use – prompting PepsiCo to tackle the problem before the crop leaves the field
What do GLP-1 users want to eat and drink when they’re out?
From snacks to cocktails, GLP-1 users are changing consumption habits outside the home and the industry needs to adapt fast
Is snacking too obsessed with Gen Z?
Manufacturers chasing younger consumers could be putting an unnecessary age limit on their next bestseller
Protein + fibre + probiotics + collagen + adaptogens + electrolytes: Does your snack really need another superpower?
How much nutrition can one product carry before taste, cost, credibility and consumer understanding start to crack?
Your snack has five seconds to sell itself
Packaging doesn’t just persuade shoppers to pick up a product – it can start shaping how they expect it to taste before they’ve even opened it
Learning platform for EU novel foods launched by think tank
The platform aims to develop insights to improve future pre-submission advice for novel foods
Campaign group calls Hovis ad an “insult” to local bakers
The Real Bread Campaign has submitted a complaint to the Advertising Standards Authority (ASA) over Hovis’ latest advert.
Can AI stop seasonal promotions wasting money?
AI can help brands create seasonal campaigns and check whether stores deliver them, but faster marketing won’t rescue an offer shoppers can’t find or don’t want
Fibre targets, sugar caps and lunchbox rules: Is school snacking heading for a reset?
England’s school food overhaul will reward bakers and snack makers who pair better nutrition with products that survive a canteen, a budget and a hungry 11-year-old
Are snack suppliers stuck between meals?
Gen Z’s shifting meal routines, Millennials’ appetite for solo dining and competition from retail are challenging what snacks sold through cafés and takeaway outlets should deliver
Cheetos, Hostess and Chips Ahoy! take Halloween beyond sweets
Bakery and snack brands are putting their own stamp on Halloween celebrations beyond the confectionery aisle
‘Outdated’ nutrient rules let unhealthy foods slip through net
The Obesity Health Alliance is calling for swift government action, as its argues decades-old nutrient rules are letting ‘less healthy’ foods off the hook.
What sous vide egg bites reveal about selling breakfast beyond the café
Cuisine Solutions’ development of Starbucks’ sous vide egg bites, followed by private label and own-brand retail ranges, shows how a breakfast product can reach consumers through different brands and eating occasions
A celebrity event designer’s playbook for Halloween launches
Edward Perotti argues that brands must move beyond predictable colours and seasonal sprinkles if they want their Halloween launches to command attention
Can better bread build a better sandwich?
Demand for sourdough, better nutrition and distinctive formats is pushing sandwich makers to rethink what goes around the filling
Is pumpkin spice making autumn bakery lazy?
Bakery launches and flavour forecasts reveal how fruit, roasted notes and dessert mashups can give seasonal ranges more bite.
Nestlé Professional exposes supermarket bakery blind spots
Supermarkets command a sizeable share of Britain’s £2.7bn sweet bakery market, but Nestlé Professional says confused ranges and lacklustre presentation are leaving growth on the table
PepsiCo’s push to stop innovation dying in the field
PepsiCo’s Rob Meyers explains why promising agricultural technologies fail to reach scale and what manufacturers can do to help growers turn ideas into action
Big Food warns growing scrutiny of ultra-processed foods could hit sales and costs
Campbell’s, PepsiCo, Conagra, Kraft Heinz and JM Smucker flag regulatory, consumer and litigation risks as debate over UPFs intensifies
Are consumers really asking AI what snacks to eat?
From protein targets to dietary restrictions, shoppers can now describe what they need and get a shortlist of snacks in return but the effect on sales is still unclear
Foodex President Director: Flavour still matters most in snacks
Indonesian F&B giant Foodex sees flavour as key to snack innovation, with ube, matcha and peach among the profiles it is exploring across markets
Do consumers actually like pumpkin spice?
The ingredient signals the arrival of autumn every year
Are GLP-1s creating Big Food’s next valuation trap?
GLP-1s are entering food industry due diligence, but buyers risk discounting resilient snack assets while overpaying for anything carrying a health halo
Can zero-waste snacking survive the leap to scale?
Earthnutz is taking its protein crisps from startup idea to scalable production, with virgin peanut oil giving the remaining raw material a second commercial life
When food marketing slips into misinformation
New EU-funded research reveals how vague claims, hidden sponsorships and emotive content can mislead consumers – and where producers risk crossing the line