Pladis sales pass £3.3bn but profits take a hit
Pladis doubles down on growth, investing in brands, manufacturing networks and sustainable ambitions
Biscuits
McVitie’s latest global brand to bet on localisation for China growth
McVitie’s is expanding beyond biscuits in China with local-specific snacks, customised flavours and tailored formats
Inside the leadership strategies reshaping British baking
Britain’s first Bakery Leader of the Year finalists reveal what it takes to build stronger teams, resilient businesses and sustainable growth
McVitie’s, Snickers, Cadbury and Cheez-It turn snacks into something bigger
Nine brands are using launches to enter new markets, create experiences, revive rituals and even give people a second chance
Would you eat a cookie made from a plastic bottle?
US scientists are using engineered yeast to turn plastic waste into protein-rich cookies – but safety, scale and consumer disgust stand between µBites and the snack aisle
IQBAR, Fox’s and Paris Baguette fuel pumpkin spice’s autumn takeover
Starbucks’ famed Pumpkin Spice Latte (PSL) is now turning up in biscuits, bars, pancakes, yoghurt and tortilla chips
Pork rinds boldly go where no fried pork snack has gone before
Houston, we have a crunch
Oreo, Pringles and Pepperidge Farm turn scarcity into snack theatre
From chicken-and-waffle cookies to huckleberry potato gummies, brands are using limited runs to make seasonal launches feel unmissable
Is speculoos the new Dubai chocolate? Inside Biscoff’s €500m boom
Lotus Bakeries is making its biggest-ever investment to turn soaring demand for speculoos into lasting global growth
Back-to-school 2026: Pringles Minis, Sockerbit and Nairn’s lead the lunchbox charge
From playground-ready protein bites to a welcome-back gift for a favourite teacher, here’s what’s filling trolleys as term begins
McVitie’s owner aims to double healthy snack sales by 2030
The company behind McVitie’s, GODIVA and Ülker promises to double its sales of products with higher levels of protein and fibre in four years.
NPD: Ryvita launches Sticks ‘guilt-free’ alternative to crisps
Ryvita has launched ‘Ryvita Sticks’ – a new snack designed to tap into the growing demand for healthier snacking options.
Hershey takes Reese’s Pieces into snacking with first new launch in a decade
Hershey has unveiled Reese’s Pieces Chocolate Cookie, marking a bold play in snacking and highlighting a wider industry trend
PAUL, Walker’s and Biscoff race against the clock with summer campaigns
From Bastille Day and Wimbledon to the World Cup and blockbuster films, brands are proving that timing can be just as powerful an ingredient as flavour
William and Kate’s wedding cake maker joins Oreo, Hello Kitty and St Pierre in latest bakery launches
Character licensing, premium formats, bakery-inspired flavours and purpose-led innovation dominate the latest launches
Protein crisps, cereal milk ice cream and matcha cookies: Meet snacking’s new shape-shifters
From pizza-flavoured protein bars in the US to matcha cookies in the UK, brands are blurring the boundaries between indulgence, functionality and convenience
Australia’s baking boom is masking a growing skills crisis, warns industry leader
The Australian baking industry is finding growth through premium products and innovation, but a shrinking pipeline of skilled workers is becoming an increasingly urgent concern
New product launches: Jaffa Cakes, Pukka and PAUL lead a great British summer of bakes
From Bakewell Tarts and football cupcakes to pie pop-ups and potato buns, brands are serving up a distinctly British mix of nostalgia, innovation and indulgence this season.
Are the days of Britain’s beloved biscuit break numbered?
Research from McVitie’s suggests the traditional biscuit break is under pressure as consumers struggle to switch off from work and daily life
Anzac or Tim Tam: Who runs Australia’s $3.8bn biscuit aisle?
They’re protected, traditional and have barely changed in a century, but Anzac biscuits still hold their ground in a highly competitive market that’s shifting fast around them
World’s first cell-based chocolate bar developed with Mondelēz
The first-ever milk chocolate bars made with cell-cultivated cocoa butter have been produced
Nestlé’s 5-point turnaround plan targets leaner growth under new CEO
Coffee, petcare, nutrition and snacks take center stage as CEO rolls out five-part turnaround plan and trims workforce.
The ‘cookie economy’ in 7 bites
Premium bakery is booming as indulgent formats, viral brands and shifting consumer habits push prices and expectations higher
Easter shopping trends in 2026: Darker, smaller, last minute
Easter shopping is shifting towards premium, playful and last-minute purchases
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
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