News & Analysis on the Bakery and Snacks Industries
The new ingredient is positioned as an ‘insurance policy’ against cocoa supply chain volatility and says the bio-identical ingredient could stabilize supply as climate change strains traditional crops
Commodity shocks, shifting diets and a hunger for nostalgia are forcing bakers to rethink their recipes and proving that innovation thrives under pressure
With salt taxes looming and nutri-grade schemes making their mark, more APAC food firms must reformulate to meet health and regulatory demands
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
Once an Indian household tradition, mithai (traditional confections) is now a global indulgence and brands like Haldiram’s are cashing in on Diwali’s sweet glow-up
Protein innovation remains at the fore for most brands, but diversification into spoonables and beverage formats was notable this year
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
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
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
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.
ADM’s Kelsey Cambruzzi insists regen ag isn’t about soft sustainability claims but building a resilient supply chain, linking farm-level practices to consumer trust
A new study shows more than a quarter of biscuits on sale blow past EU safety benchmarks for acrylamide – a probable carcinogen that’s testing regulators’ patience and shaking consumer trust
Cocoa prices have finally cooled after a historic surge - but will the calm last?
Gluten-free cookies, sugar-free chocolate and GLP-1 diets are colliding. The world’s biggest food makers are scrambling to stay relevant
At IBIE 2025, Dawn Foods used a combination of donuts, data and demos to show operators how to turn consumer buzz into real-world results
Weight-loss drugs threaten to cut calorie consumption, but General Mills sees opportunity in a leaner consumer, betting big on protein, fiber and smarter supply chains
PepsiCo and Unilever have decided it’s time to get serious about soil: their new STEP up for Agriculture program throws money and muscle behind regenerative farming
Erratic weather and rising costs are forcing Africa’s food sector to rethink how it sources grain and dairy – and how to keep bakeries and cereal lines running
Sustainable September
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
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
As the need for alternatives becomes clearer, sustainability fades into the background
Speciality & Fine Food Fair 2025
Here’s what caught our eye at the UK Speciality and Fine Food Fair 2025
Opinion
Bayer’s latest push for legal immunity puts the future of ‘clean’ bread and cereal under the spotlight
From a University of Bristol researcher’s track designed to make chocolate sweeter to studies showing how pitch, tempo and timbre can season food like sugar or salt, music is fast becoming the next frontier in flavor
US continues negotiations with trade partners while awaiting Supreme Court to overturn blocked tariffs
Heartland Craft Grains’ pact with Grown Climate Smart proves regenerative certification is becoming a supply-chain movement
Exclusive: New Zealand-based Leaft Foods partners with Lacto Japan to bring its leaf protein into staple categories such as bakery and dairy foods
Capol’s acquisition of Blue Pacific underscores how quickly the natural color market is evolving - from a nice-to-have to a core differentiator
Sustainable September
Snack giant Mondelez wants more time before the EU’s landmark deforestation law kicks in – but campaigners say the clock has already run out
Americans often say bread in Europe feels lighter on the stomach. Differences in wheat, fermentation and regulation suggest they may be onto something
Sustainable September
Shoppers swear they care about sustainability, but in the snack aisle it’s still price, taste and convenience that decide what goes in the basket. So are ‘climate-smart’ breads and biscuits set to stay niche or can they crack the mainstream?
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
Sustainable September
Regulatory priorities may be shifting but climate risks, investor trust and consumer demand make industry action non-negotiable
Aleksandra Bednarek wants the baking industry to stop treating bread as background product. For her, every loaf carries value – in craft, in culture and in how consumers perceive quality.
Forget sugar for a moment. A new analysis shows kids’ cereals are steadily losing the very nutrients that once made them worth eating at all
A consultation on the proposed authorisation process for cannabidiol (CBD) food products has been launched by the Food Standards Agency.
With GLP-1 users eating less often, chewy and long-lasting snacks like jerky, protein bites, gummies and gum are stepping up as the formats that make every portion count
GLP-1 drugs are gutting demand for cookies, chips and bread – threatening billions in sales but opening the door to a new wave of protein- and fiber-driven snacking
IBIE 2025 lands in Las Vegas this October with fresh pavilions, global talent, big competitions and the innovations set to shape baking’s future
The EU has agreed US commodities pose ‘negligible risk to global deforestation’
McCormick is building out its Finishing Sugars portfolio as consumers and operators look for easy-to-use flavor boosters that deliver indulgence at home and across foodservice
From swicy seaweed to smoky crisps and cupcake bites, these NPD show flavor is still the ultimate snack currency
The $85m New York protein bar startup from RXBar’s Peter Rahal is battling a lawsuit in the Southern District of New York over its control of a key fat substitute
The findings of the first independent evaluation of HFSS legislation show a marked reduction in purchases since the rules were put in place.
Not all protein sources provide equal health benefits
Squid jerky startup targets the clean-label snack market
Start-up Opalia is on a mission to prove its cell-cultured milk can be used to make an entire range of dairy products: from cheese to ice cream
For CPG manufacturers and foodservice operators, California’s sweeping reforms signal an era of tighter scrutiny on ingredients, marketing and supply chains
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.
Pumpkin spice still anchors autumn, but fatigue is setting in. With cinnamon, caramel and citrus surging, makers must balance nostalgia with novelty to win fall 2025