News & Analysis on the Bakery and Snacks Industries
Older consumers are becoming one of the food industry’s fastest-growing demographics, prompting snack manufacturers to rethink everything from ingredients and nutrition to texture, packaging and portion sizes
The internet’s favourite stress hormone is fuelling a fibre boom, and shoppers are being told to slow down and think again
A $15.8 billion market and rising, tallow gains traction across snacks and protein bars while facing competition from plant-based oils
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
General Mills is the first company to face a subpoena as Florida opens a consumer-protection probe into a century-old dough conditioner most of the world abandoned long ago
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?
A Peruvian gene-hunt has rewritten the cacao family tree, handing breeders fresh raw material just as disease and extreme weather squeeze the world’s cocoa supply
America’s obesity rate is falling as GLP-1 use reaches record highs, with similar trends emerging elsewhere and raising fresh questions about the future of food demand
The scientific consensus around the additive does not reflect common attitudes
The world’s biggest bakery company says it will become the first in its category to remove artificial colours, flavours, preservatives and emulsifiers across such a broad portfolio of everyday baked goods by the end of 2028
The cocoa crisis has exposed a much bigger challenge for manufacturers – preserving flavour, texture, quality and consumer trust while navigating a volatile ingredient market
From WPC80 to lactoferrin, dairy companies globally are investing in premium protein capacity to capture growth in the high-end sports nutrition and functional food space
The Ingredion-Tate & Lyle deal signals a shift in the ingredients industry, where technical expertise is becoming as valuable as the ingredients themselves
The sugar export ban was announced to a lot of international concern, but real impacts are likely to be lopsided globally. Here’s why
Creating a heat-stable natural red remains one of food science’s toughest colour challenges
Global Food Tech Awards
In protein, the real challenge isn’t invention – it’s getting to market and staying there
As consumers demand hotter, more complex flavours alongside cleaner labels and lower sodium, fermentation is emerging as an increasingly valuable tool for snack formulators
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
In the face of Indonesia’s new export controls over commodities such as palm oil, does Malaysia have what it takes to take over as the sector’s new superpower?
Döhler’s acquisition of Nukoko highlights cocoa-free chocolate’s move into the mainstream
While Nestlé has reached this particular milestone ahead of schedule, it positions the achievement as one step in a longer-term strategy focused on cleaner labels, product innovation and greater consumer trust
From pizza-flavoured protein bars in the US to matcha cookies in the UK, brands are blurring the boundaries between indulgence, functionality and convenience
Global Food Tech Awards
Calling all EMEA food and beverage startups - applications are now open and entry is free
Nestlé leans into bold, trend-driven twists while Ghirardelli bets on premiumization of classic flavors to reach consumers looking for ‘homemade’ indulgence
As social media turns fibre into the latest nutrition obsession, experts warn that bowel cancer remains one of the UK’s biggest health challenges and younger adults are increasingly in the firing line
Disruption from the conflict in Iran adds to existing pressure from weather and high demand from social media virality
Is hojicha quietly positioning itself as matcha’s successor? From drinks to desserts, this green tea is gaining momentum and the industry is taking notice
Santa Nata’s 10 millionth sale shows how the pastel de nata has evolved from a Lisbon monastery pastry into one of bakery’s fastest-growing global opportunities
ADM argues food makers can no longer tackle sugar, sodium or clean label goals one at a time without risking taste, texture and cost
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
With a WeFunder campaign and institutional raise underway, Fudi Protein is positioning its alfalfa-derived Rubisco as a cost-competitive egg white replacement
Adding fibre to foods and beverages could help close the ‘fibre gap’, but reformulation challenges threaten taste and texture
As cocoa markets spiral through another year of chaos, cocoa-free alternatives are shifting from novelty to necessity
As cocoa markets fluctuate, Hershey’s controversy shows that while alt-chocolate is advancing fast, taste and transparency remain make-or-break for consumers
Amai Proteins’ sweet protein secures regulatory approval in Singapore after recent US nod
Cannabis snacking has gone from counterculture cliché to booming business, fuelled by clinical appetite studies, THC treats and changing consumer habits
How does a sustainable supply chain work in a category rooted in ancient agriculture but facing modern global demand?
With Scotland’s HFSS restrictions arriving in October, food manufacturers are under mounting pressure to reformulate products without sacrificing taste, texture or brand identity
From recalled product remaining on shelves to weak marketing guidance, regulatory gaps across infant nutrition remain stark
Brands are reformulating everyday foods with more protein, fibre and functional ingredients as consumers look to support strength, digestion and long-term wellbeing through daily eating habits
Cottage cheese is being reinvented through new formats, younger consumers and rising global demand – and brands are only just getting started
Food companies are becoming some of the clearest observers of the economic fallout from the Iran conflict as fuel volatility, inflation fears and changing spending habits begin reshaping behaviour across the supermarket aisle
What was once the easiest thing to grab is now one of the hardest formats to execute well and one of the most commercially important to get right
TikTok-led demand for products like ube and pistachio is straining global supply
The world’s biggest confectionery company is making its cocoa-free debut
The 103-year-old magazine’s latest picks highlight companies on the move, but some of the forces genuinely reshaping food in 2026 sit beyond that shortlist