News & Analysis on the Bakery and Snacks Industries
The CMA has provisionally cleared Associated British Foods’ merger with Hovis in Great Britain, while flagging competition concerns in Northern Ireland, underlining pressure on traditional bread models
New research suggests sourdough fermentation does far more than build flavour. It’s actively reshaping wheat fibre in ways that could influence texture, digestibility and product development
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
A watchdog report detecting herbicide residues in bread, flour and infant cereal is reigniting the safety debate and putting pressure on regulators to act
Opinion
Dawn built its reputation supplying the mixes, glazes and fillings behind the $20 billion global donut market. That makes Puratos’ proposed acquisition far more strategic than it first appears
One of the biggest deals in the bakery ingredients sector this year is taking shape after Puratos confirmed plans to acquire US-based Dawn Foods
Two pastry-themed celebrations are putting pies firmly on the global menu this month
The world’s biggest baker says GLP-1 weight-loss drugs are already reshaping how people eat, so it’s redesigning bread and snacks to keep up
New research suggests Greek yoghurt’s most problematic byproduct could boost loaf volume, extend shelf life and cut additives, but does swapping in acid whey cross a line for sourdough traditionalists?
From pasteles to pan de coco, Aruba’s bakeries are mixing island pride with digital savvy and the world’s finally paying attention
Research into sunflower oil byproducts suggests an overlooked ingredient could help bakers lift protein and fiber levels while supporting sustainability goals and easing pressure on wheat-based formulations
Industrial and informal bakeries across Africa are expanding and adapting fast as bread solidifies its position as a critical, high‑volume breakfast staple
From subsidies to price caps, bread pricing remains politically charged across southern Africa, forcing governments to intervene to curb inflation and prevent unrest
Heavy reliance on imported wheat is amplifying price volatility for African bakeries, as geopolitics, currency pressures and logistics costs collide
Americans want more fiber but don’t know where to find it – opening the door for clearer claims, education and better-tasting products, according to a survey by the International Food Information Council
The US state’s decision to publish glyphosate residue results for supermarket bread has reopened questions around food safety, scientific context and how regulatory data is interpreted by consumers
By redesigning contracts, supply chains and product development, three flour brands show that scaling regenerative agriculture is as much institutional as it is agricultural
A new ultra-thin mono-material bread bag suggests the biggest barrier to recyclable packaging may no longer be technology but habit
SA bread makers are investing in mega-bakeries to cut costs, boost efficiency and serve rising regional demand while navigating price sensitivity and infrastructure constraints
Governments may be returning to salt reduction targets, but manufacturers say the era of easy reformulation wins is long over
A UK competition probe into a proposed bread merger is expanding beyond market structure, with regulators explicitly weighing consumer affordability and staple food supply
From the US to the EU and Asia-Pacific, bread labeling rules haven’t kept pace with modern baking models, forcing bakers and retailers to rethink how they use terms like ‘wholegrain’, ‘sourdough’ and ‘freshly baked’
New consumer research shows that most UK consumers eat bread every day without really knowing what’s in it
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
As sourdough scales up worldwide, new research suggests artificial intelligence could help bakers manage fermentation without sanding off what makes it distinctive.
A quiet change to a burger bun in India says more about where fiber is heading than any claim ever could
A fast-tracked CMA investigation has thrown Associated British Foods’ planned takeover of Hovis into deep regulatory water and exposed how brittle the UK bread market has become
The Donut Daddy’s latest creation shows how pleasure, heat and high drama are reshaping the bakery landscape
Africa’s booming youth population is transforming the bakery and snacks landscape, creating opportunities for brands rooted in local culture and convenience
This year’s festive one-offs range from a cult trifle to resurrected ‘80s snacks and a Christmas sandwich that thinks it’s royalty
From gingerbread nostalgia to chocolate trolleys and limited edition winter snacks, here’s what’s new this festive season
A leadership shift lands as the UK pizza chain tries to find momentum in a delivery market that’s proving tougher than expected
Sydney’s bakeries aren’t just baking – they’re performing. From sky-high lamingtons to cult sourdough, this city’s pastry scene blends precision, play and viral energy in every bite
Spain’s Supreme Court has given Grupo Bimbo exclusive rights to the word ‘Donut’ – igniting debate over who owns the language of food
From colorless chips to collectible crisps and gooey skillet cookies, this season’s launches show how playful storytelling is reshaping what shoppers expect from a simple snack
Once the star of the Christmas table, the cranberry is stepping out of the bog and into bakery innovation – from upcycled seeds to tangy syrups – proving it’s anything but standard
Coffee’s not just a pick-me-up anymore. It’s helping bakeries pull ahead in a slowing market
The Baking Association of Canada’s new Executive Council isn’t just another talking shop – it’s a wake-up call for the nation’s $21.5bn bakery sector to stop firefighting and start leading
Protein’s still flexing hard, but it’s left the gym and hit the grocery aisle
From bread lines to snack plants, manufacturers are turning to artificial intelligence to predict breakdowns and keep production running at full speed
A coalition of plant scientists are cataloguing the diversity of oats and their wild relatives, examining the genetic makeup of 33 common oat types and mapping more than nine thousand in detail.
From gene-edited wheat to a three-minute gluten test, scientists are rethinking gluten-free baking and the results could change everything
From SKU rationalization to supplier partnerships and front-line empowerment, CEO Joel Rampoldt is reshaping Lidl US’ playbook for sustainable growth and earning consumer loyalty along the way
Microbes are moving from background biology to bakery’s next big advantage - driving cleaner labels, longer shelf life and smarter sustainability
Consumer concern about UPFs has surged, but understanding still lags far behind, according to new research from the Non-GMO Project
They’ve been branded unnecessary by the clean label crowd, but their role in texture, stability and sustainability is hard to ignore
Producers are proving that good food can do good, too – turning patisserie counters pink, tackling loneliness and funding second chances through every bite
In the city of jackpots and neon, the newest high rollers are made of butter, sugar and vanilla not poker chips
Bread’s reputation has had a rough ride, but enzymes, fiber and a clearer story about nutrition could help bring it back into favor
Warburtons has acquired Roberts Bakery’s Ilkeston site, expanding its specialty bread capacity as Britain’s bakery market continues to consolidate