News & Analysis on the Bakery and Snacks Industries
With Scotland’s HFSS restrictions arriving in October, food manufacturers are under mounting pressure to reformulate products without sacrificing taste, texture or brand identity
Up the food chain
Why European bakery brands keep getting the US wrong and what it really takes to compete
In this edition of Japan Focus, we dive into Glico’s strategy for growth in the snack category, modernising amazake for consumers, tea innovations, and more
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
At the recent American Bakers Association Convention (ABA), industry leaders made one thing clear – in a volatile market, credibility, collaboration and consumer connection will decide who thrives
Delta’s decision to scrap complimentary snacks and drinks on hundreds of flights is exposing a bigger shift across global aviation.
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
US grocery shelves are getting a patriotic makeover this summer as food manufacturers launch limited-edition products
Following its first foray into hospitality in Madrid, PepsiCo is doubling down in Shanghai to test just how far a snack brand can stretch
From sell-out chocolates to viral condiments and nostalgic collabs, cult favourites are scaling up and forcing the industry to rethink how loyalty is built
FBIF 2026
In an era where consumers are bombarded with new products at every turn and purchasing decisions are increasingly influenced by technology, is brand loyalty no longer a thing? There is hope yet, says Kraft Heinz
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
From fibre-packed grains to protein-loaded snacks and low-sugar treats, ‘better-for-you’ is getting more targeted and far less boring
Smart insight is driving innovation to the next level, whether it’s how to better tap into GLP-1 nutrition or the rise of frozen snacks, manufacturers are getting clever
Beef for breakfast, ketchup in a smoothie, crisps that taste like a battery – brands have spent the past year testing how far they can push consumers, and in some cases, finding they’ll go further than expected
UK-based CBD drinks brand TRIP has expanded its night-time offering with the launch of new Dream Gummies and Dream Powder, formulated without the brand’s flagship ingredient.
They promise transparency and storytelling, but new research suggests QR codes are currently doing far more selling than informing
Food and drink brands are fast losing ground to private labels. But they can still win
Soup-To-Nuts Podcast
Tighter budgets, fragmented media and shrinking attention spans are forcing brands to rethink marketing success
Hot honey, smoky barbecue, dips, chips and fermentation are turning the spring picnic into a more flavour-led, shareable occasion
Mexico is drawing billions from the world’s biggest F&B companies, but behind the investment wave sits a more complex mix of cost pressure, regulation and an increasingly competitive domestic landscape.
Packaging overhaul comes as inflation-weary consumers, including higher earners, turn to private label for lower prices without sacrificing quality
TikTok Shop is fast becoming a serious FMCG sales channel. Here’s how
From tartan parades and WWE rings to cookie boards and cricket stadiums, April’s launches show how partnerships are doing the heavy lifting for NPD
From $7 chips to $8 cereal, food pricing is starting to defy logic – and the consequences aren’t falling neatly on one side
The maker of Babybel has been on a sustained growth trajectory by leaning into new flavours, formats and ingredient trends
Consumer demand for indulgence — and feeling good about it — is increasingly driving food innovation strategies. Here are six key drivers powering this change.
From protein boosts to pie aisle heat, these new product launches are bringing sportier energy to snacking this season
With national brands leaning on promotions, retailers are betting on premium private label, better-for-you innovation and ESG commitments to build long-term trust and loyalty
NPD is taking old trends to new places
Up the food chain
As protein, satiety and indulgence converge, Clio CEO John McGuckin explains how the refrigerated bar brand went from ‘bleeding cash’ to chasing $120m – and why the real prize is building a whole new snacking category
Our food and drink trend predictions for 2027 are starting early. But beware, some may have you fooled
Easter shopping is shifting towards premium, playful and last-minute purchases
Dietitians’ latest data points to a more grounded approach to functionality, where gut health, cost and credibility matter as much as claims
Consumers seek comfort and familiarity from food
Gen Z might be easing off the booze, but it’s crisps, cheese and protein-packed nibbles that are quietly keeping things interesting
From buffalo pastry pockets and protein scone bites to sprouted nuts, snack mixes and football-fuelled crisps, brands are pushing harder on flavour, format and occasion
Oobli’s CEO is betting on protein-based sweetness to cut sugar at scale, but the shift raises uncomfortable questions for regulators, manufacturers and the supply chain
What do Spanish consumers want?
From halted breakups to billion-dollar buyouts, the world’s biggest food groups aren’t just tweaking products, they’re rethinking how growth works
As appetite-suppressing drugs take hold, the real shift in snacking may not be how much people eat but how deliberately they choose to indulge
From Nutella pastries and Marvel cookies to Barbie smoothies and Irish oats, brands are rolling out limited-time products designed to turn everyday eating occasions into something special
Some predict that plant-based growth could balloon in the coming decade
Opinion
Protein is the snack industry’s hottest claim but if the foods delivering it are still ultra-processed, the sector may be building its next health halo on shaky ground
Brands at Expo West showcased snacks engineered for crunch, chew and snap, layering textures and subtle flavors to deliver bigger sensory experiences in smaller bites
PepsiCo’s Lay’s restaurant in Madrid highlights a growing strategy among snack giants to extend blockbuster brands beyond the supermarket shelf and into cafés, retail attractions and immersive consumer experiences
From tropical frozen desserts to stadium-style pretzel bites, brands are leaning into brighter flavours, playful formats and seasonal moments.