News & Analysis on the Bakery and Snacks Industries
Opinion
The European Commission may be ready to wave through Mars’ $36 billion takeover of Kellanova, but in Europe’s snack aisles, the regulator isn’t the kingmaker. The retailers are
A new study is changing what bakers know about sourdough, while a wave of launches from Thomas’ to Sara Lee is proving bread can be nutritious, inventive and purposeful all at once
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
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
Younger consumers seek energy; older counterparts prioritize preventative care
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
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
Halloween spending is set to smash records this year, and brands are responding with limited edition launches designed to thrill. From eerie éclairs to glow-in-the-dark Goldfish, 2025’s NPD lineup is frightfully inventive
Weightloss drugs are changing the way people snack and brands are answering with protein-packed launches designed to keep cravings at bay while delivering serious flavor.
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.
Fair Trade leaders discuss challenges and wins in ethical, organic, sustainable sourcing
England’s October 1 ban on multibuy deals for HFSS foods has shoppers set to cut back
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
Opinion
ESG’s under political fire in Washington, but the snack giants keep flexing. From Oreos to Doritos, their reports show that in today’s food industry, trust’s as valuable as profit.
Forget bland gluten-free loaves and chalky sugar-free chocolate. For Gen Z, Free From is culture, not compromise and it’s rewriting what health and indulgence look like
Gluten-free cookies, sugar-free chocolate and GLP-1 diets are colliding. The world’s biggest food makers are scrambling to stay relevant
Do manufacturers really need to navigate out of the ‘dirty’ UPF world? Perhaps not, as exclusive research shows consumers’ perception of UPF is very different to their reality
A wave of global flavors is storming the snack aisle. Yet research shows that for many consumers, the crunch on the outside matters just as much as the crunch inside the bag
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
Fi Asia 2025
AI is driving food innovation and marketing strategies – here are four major ways experts at Fi Asia 2025 say it is shaping production and improving relevance
It may be only September, but it’s never too soon to talk about Christmas. In 2025, festive innovation is set to deliver indulgence, hybrids and playful nostalgia.
From Parker House rolls to ancient-grain sourdoughs, fine dining chefs are transforming bread into a course of its own. Bakers have a golden chance to do the same
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
Campbell’s latest results show America’s once unstoppable appetite for crackers, cookies and pretzels is stalling – leaving Campbell Snacks under pressure
From cookies and coffee to yogurt and popcorn, pumpkin spice is once again ruling the shelves
Smucker didn’t spend $5.6bn on Hostess to watch margins collapse. With Twinkies under pressure, it’s cutting SKUs, shutting plants and leaning on Donettes to prove its biggest snack gamble isn’t a sugar crash in the making
Data from Conagra and Circana shows how shifting tastes, wellness demands and convenience are rewriting the playbook for snack makers worldwide
Pastry pilgrims are no longer chasing cronuts – The Big Apple’s bakery trail now leads through cardamom-laced bánh, fung-donuts and ping-pong–shaped scones
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?
Opinion
Once the pride of America’s breakfast table, Kellogg’s now finds itself in the crosshairs of Robert F. Kennedy Jr’s Make America Healthy Again crusade. The fight over Froot Loops isn’t just about dyes – it’s a test of whether Big Food can survive a...
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
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
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
One of the hottest summers on record is drawing to a close. How are major players adapting to rising temperatures?
Opinion
Weight-loss drugs are billed as a $150bn threat to bakery and snacks, but so far the impact looks more hype than reality.
From swicy seaweed to smoky crisps and cupcake bites, these NPD show flavor is still the ultimate snack currency
Snacks are surging, alcohol is slipping, and flavour is king. Discover the biggest consumer shifts in food and drink in 2025
With baby food guidelines launched and HFSS rules proving effective in the UK, pressure is building for broader action on ultra-processed cereals and snacks.
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
A University of Leeds study found baby cereals and snacks dominated by UPFs (ultra-processed foods), with sugar-laden puffs and bars misled as ‘healthy’, leaving parents duped and kids primed for poor health
Beckham-backed honey snacks, Pringles-topped cookies and even a suitcase built for sliced bread — the latest wave of NPD pushes boundaries of fun, flavor and fandom
Heat-meets-sweet has gone from a fringe experiment to a flavor found in every aisle. From hot honey biscuits to mango-habanero chips, swicy is winning over shoppers and it’s not cooling down
Balmoral Castle’s kitchens are churning out gourmet snacks for the most discerning of diners - namely, royal dogs. With a peanut butter recipe reportedly in the works, these posh biscuits are fit for a king and a very good boy
With grocery prices up 23% from five years ago, many caregivers are wondering what to feed their kids for lunch - and how to pay for it - as they return to school
As GLP-1s begin to make themselves known on the continent, consumers’ habits are starting to change
From buttery croissants to protein biscuits and playful pancake mixes, breakfast is getting a fresh wave of innovation
Demand for bakery products, like many other foods, is becoming more dependent on their functional health benefits