Global snacking with Ginsters, Lay’s, Frankie’s and more
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
Biscuits
Up the food chain
Fox’s Burton’s Companies factory chief: “I was told being a woman would hold me back”
Ahead of International Women’s Day, the manufacturing leader behind millions of Jammie Dodgers reflects on sexism on the factory floor and why emotional intelligence matters more than bravado
National Snack Day: Inside the billion-dollar brands refusing to slow down
From Oreo’s $4bn global machine to Uncrustables’ rapid ascent, the snack aisle’s biggest names are banking billions and still investing like challengers
Baking NPD: Protein muffins, pistachio nostalgia and cookie culture
Smaller households, impulse occasions and better-for-you cues are driving a new wave of baking innovation
Mondelēz charts next growth wave across North America, Europe and emerging markets
The company is tailoring its strategy by region, courting value‑seeking US shoppers, fixing European chocolate margins and using Oreo‑led biscuits and cakes to unlock runway across China, India, Brazil and Mexico
The ‘untapped potential’ of functional chocolate
Functional chocolate is stepping into the spotlight. Discover the ingredients, trends and early innovators reshaping the future of indulgence
World’s biggest bakery companies: who’s really got the proof in 2026
Bakery looks like a steady, staple business, until you follow the money. In 2026, a small group of companies controls an outsized share of the world’s bread, buns and baked goods, and the distance between the leaders and the rest is still growing
Cocoa crunch: How shortages are rewriting chocolate’s future
As climate, disease and regulation strain global cocoa supply, manufacturers are turning to low‑cocoa and cocoa‑free innovations to protect margins and future-proof their portfolios
Dark chocolate’s anti‑ageing link unlocks big opportunities
Could dark chocolate become the next big anti‑ageing ingredient? New research suggests it might, and the opportunities for brands are huge
Barry Callebaut reportedly planning cocoa split
Rumours of a major Barry Callebaut shake‑up are swirling, and the cocoa market could feel the impact
The big December drop: Snack season starts now
From gingerbread nostalgia to chocolate trolleys and limited edition winter snacks, here’s what’s new this festive season
Mars Snacking’s methane playbook: Lessons from Bovaer and a focus on next-gen tech
Paying premiums alone isn’t enough to get producers to embrace sustainability, Mars Snacking’s VP of R&D says as he reflects on emerging methane mitigation solutions and the Bovaer fallout
Biscuits, cookies & crackers: What’s trending now and into 2026
Premium treats, grab-and-go minis and a burst of festive innovation are giving the aisle more energy than it’s had in years
Christmas 2025: Sugar, spice & all things iced
From boozy puddings to glitter-dusted brownies, bakers are dialing up nostalgia, sparkle and flavor innovation to make this festive season the sweetest yet
Halloween: The White House gets spooky, Pringles begins to glow and McVitie’s brings back Jaffaween
From the White House lawn to your local supermarket, brands are pulling out all the tricks this Halloween with glowing crisps, monster bakes and desserts to die for
Pink pastries, prison bakes & purpose: October’s most meaningful bakery & snack launches
Producers are proving that good food can do good, too – turning patisserie counters pink, tackling loneliness and funding second chances through every bite
EU biscuits face acrylamide reckoning
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
Christmas is shaping up to be a real cracker
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.
Pumped for pumpkin NPD: Fall’s favorite flavor is back in force
From cookies and coffee to yogurt and popcorn, pumpkin spice is once again ruling the shelves
IBIE 2025: 7 reasons Vegas will be the hottest oven in baking
IBIE 2025 lands in Las Vegas this October with fresh pavilions, global talent, big competitions and the innovations set to shape baking’s future
Flavor bombs: 11 snack launches that push the taste envelope
From swicy seaweed to smoky crisps and cupcake bites, these NPD show flavor is still the ultimate snack currency
Inside the $1.1bn pumpkin spice economy: Fall’s flavor forecast for 2025
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
From Pringles cookies to bread in a suitcase: 15 snacks redefining fun
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
How ‘swicy’ became the global flavor with staying power
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
King Charles is now in the biscuit business
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
Rise and shine, it’s breakfast time: NPD to start the day right
From buttery croissants to protein biscuits and playful pancake mixes, breakfast is getting a fresh wave of innovation
Gene-edited wheat delivers a dough performance upgrade
A surprise win for bakers: by deleting the most toxic gluten peptides, researchers have made wheat safer for the gluten-sensitive – and stronger for high-performance dough
Top of the class: Back-to-school snacks that make the grade
Lunchbox legends are back and this year’s lineup is smarter, cleaner and more fun than ever. From pizza-flavored crunch to fruit-packed favorites, these snacks earn full marks from kids and parents alike
Is pladis about to give the UK biscuit market much-needed crunch?
The McVitie’s maker is investing £68 million in its UK sites. This is more than just a factory upgrade
‘Braticoqueta’ bites: Snacks that channel the sassy energy of summer
Here’s a cornucopia of ‘braticoqueta’-worthy snacks and sips that flirt, slay and satisfy
Berry much in season: A strawberry-studded NPD roundup
From pink pretzels to protein-packed doughnuts, here’s your ultimate roundup of strawberry-inspired products perfect for summer snacking and tennis viewing
Postcard from Paris: Where the bakery queue is fast becoming a global trend
Bakery tourism is booming as younger travellers trade bar crawls for flaky buns and sugar-dusted escapes
Wimbledon bakes, Bastille bites & Fourth of July fuel: This summer’s snack calendar
Big flavours are landing in sync with summer’s biggest moments, from Centre Court drama to fireworks and French flair
Buckle up & munch on: Cheez-Its, crêpes and canine treats fuel this year’s ultimate road trip
Summer road trip season is in full swing and snacking is riding shotgun. Which new treats are worth packing for the journey ahead?
Bonuts, crookies & duffins: The bakery hybrid trend that keeps evolving
Why settle for just a croissant or a cookie when you can have both in one bite? From Paris to Toronto, bakers are doubling down on unexpected mashups that have moved beyond gimmick and into the mainstream
From Oreos to eggrolls, snack giants fire legal shots over labels, logos and loyalty
Kellogg’s, PepsiCo, Mondelēz and Conagra are taking aggressive steps to defend their turf and redefine the rules of the snack aisle
Competitions, collabs & crowd-pleasers: From Cheez-It’s tote to Oreo’s horchata remix
New product launches are landing hard this season, with brands pulling out all the stops - from celeb collabs to retro revivals.
Countdown to colour change: A food technologist’s guide to dye-free reformulation
The FDA’s call to phase out synthetic food dyes by the end of 2026 has kicked off a high-stakes scramble across the food industry. We caught up with IFT’s Renee Leber to find out what’s really at stake and what it will take to get reformulation right
Snacks that do more: 9 wellness-driven launches making waves
Healthy snacks are no longer just a niche; they’re leading the charge in what consumers expect from food. These standout products prove you don’t have to sacrifice flavour, fun or convenience to make smarter snacking choices
Gold-standard snacks: This season’s most luxe bites
Luxury is having a moment in the snack and bakery aisles, where bold flavours, high-end partnerships and decadent designs are delivering a full sensory experience
Price and NPD drive Mondelēz revenues up but volume and profit slide
Mondelēz International has beaten expectations in its Q1 report, but volumes and profits are down
Bite into summer: The LTOs turning heads
Across categories from crackers to cookies, these limited edition launches show why urgency, nostalgia and innovation are a winning recipe
I snacked my way through Disney’s best bakeries: Here’s what I learned about culture and cookies
When most people head to Walt Disney World, they’re thinking roller coasters, princess parades and fireworks. I came for the snacks and ended up stumbling into one of the most thoughtfully crafted food ecosystems I’ve ever experienced
Innovation watch
Self-heating burritos, lemonade-flavoured crisps and frozen PB&J: Redefining what a snack can be
Snacking is getting smarter, bolder and more unexpected by the day, with innovators pushing the boundaries of flavour, function and form. Which of these boundary-breaking bites will lead the next big snack innovation wave?
Why is Smucker’s hitching Hostess’ comeback to cannabis culture?
To celebrate 4/20 - the unofficial cannabis holiday - JM Smucker is giving Hostess a puff of cultural relevance by cozying up to cannabis fans
Crosta Mollica’s executive chairman on rebrand and using AI generated images
Following its bold redesign, Crosta Mollica’s executive chairman, David Milner, discusses the drivers behind the pizza brand’s new look and why the business opted for artificially generated images.
Tariffs, trust and tensions: 6 challenges facing the US baking industry right now
From President Trump’s tariffs to ingredient bans and shifting food labels, the US baking sector is under growing pressure. But while its challenges are stacking up, so, too, is its support system
From baguettes to bagels: Exploring the Transatlantic bakery boom
From sourdough in Seattle to pastel de nata in Porto, bakery trends are crossing borders faster than ever. What’s driving this transatlantic boom and how can bakeries rise to meet it?
Crushed by tariffs, rising with grit: Canada’s bakery industry refuses to flop
Canada’s $16 billion bakery industry is feeling the heat as tariffs jack up ingredient costs and rattle supply chains. Can bakers survive the crunch - or will this trade war leave them toast?
Brains, budgets & baked goods: The changing appetite of students
Received wisdom tells us that sweet baked treats are an affordable luxury for the captive, on-campus student market. But should caterers rest easy or do shifting student preferences, cost pressures and health considerations mean that foodservice...