Postcard from Las Vegas: Bakeries are playing to win
In the city of jackpots and neon, the newest high rollers are made of butter, sugar and vanilla not poker chips
Bread & dough products
Bread isn’t the enemy: How bakers can reclaim bread’s healthy image
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 cements its grip on UK bakery with Roberts acquisition
Warburtons has acquired Roberts Bakery’s Ilkeston site, expanding its specialty bread capacity as Britain’s bakery market continues to consolidate
Roberts Bakery lands a lifeline
The century-old bread maker’s been pulled back from the brink after a rescue deal secured hundreds of jobs and gave new life to one of Britain’s best-known bakery brands
NPD report: Bread innovation goes big on protein, purpose and planet
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
Diwali’s billion-dollar mithai boom goes global
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
California’s ultra-processed food ban could reshape school meals and national policy
Gov. Gavin Newsom signed a landmark bill yesterday requiring the state to define UPF and eliminate the ‘most harmful’ ones from school meals over the next 10 years – a decisive action in sharp contrast to national efforts and political MAHA rhetoric
Opinion
The snackdown: What happens when activists come to buy a baguette
Activist investors have developed an appetite for food-to-go and SSP Group, the company behind Upper Crust, is suddenly on the menu
Will Roberts Bakery survive in any form?
A leading insolvency expert warns that while the Roberts brand may live on, the 138-year-old family bakery is likely to be broken up and dissolved as administrators move in
Warburtons circles Roberts: Is Britain’s bread market about to get even smaller?
As Roberts Bakery teeters on the brink of administration, Warburtons has reportedly been circling its specialty breads factory. With ABF also eyeing Hovis in a £75m rescue play, Britain’s bread market faces a new era of consolidation
USDA’s SNAP stocking overhaul is a ‘mixed bag’ for retailers and shoppers
While USDA says the update would double food choices and close loopholes, advocates warn it won’t meaningfully expand healthy options and could strain small, independent retailers
From donuts to data: Dawn shows how to bake trends into growth
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
Why bakers should take a cue from Michelin-starred chefs
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
Sam’s Club takes a slice of the pizza business with online sales growth
The warehouse club is growing its store count along with its prepared food offerings
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
From Europe’s baguette to America’s bagged loaf: What sets them apart
Americans often say bread in Europe feels lighter on the stomach. Differences in wheat, fermentation and regulation suggest they may be onto something
Postcard from New York: Bagels, Basque cheesecakes & bakery rebels
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
“Good bread has its own story”: A conversation with Poland’s first bread sommelier
Aleksandra Bednarek wants the baking industry to stop treating bread as background product. For her, every loaf carries value – in craft, in culture and in how consumers perceive quality.
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
The snackdown: Are GLP-1s really killing snacks or is it just all hype?
Weight-loss drugs are billed as a $150bn threat to bakery and snacks, but so far the impact looks more hype than reality.
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
The underground secret that would put more nutrition in every loaf
A common soil fungus could help wheat grow bigger, more nutritious grains – boosting iron and zinc naturally, with no GMOs or chemical fortification
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
ABF confirms £75m Kingsmill-Hovis merger
ABF’s £75m Hovis buyout could reshape UK bread market
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
Egg crisis playbook for bakers: pricing, recipes, supply
As Australia scrambles through its egg crisis – avian flu, supply gaps and sticker shock – we lay out how to cut egg exposure, keep crumb and steady output
Energy costs and falling demand likely fuel Hovis-Kingsmill merger talks: “The bakery sector is unfortunately in the perfect storm”
Soaring energy bills, stubborn wheat prices and shrinking bread sales may be pushing Hovis and Kingsmill into a £75m tie-up that could rewrite the UK bakery pecking order
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
How Kerry’s salt and sugar reduction tech is quietly driving its bottom line
As brands face mounting pressure to cut sodium and sugar without compromising taste, reformulation is no longer a niche concern – it’s driving real commercial gains. Kerry’s behind-the-scenes tech is helping reshape everyday foods and quietly lifting margins
Consumers want functional health from their bread
Demand for bakery products, like many other foods, is becoming more dependent on their functional health benefits
Bread war brews as ABF circles Hovis in £75m rescue play
A long-rumored merger between two of Britain’s best-known bakery brands could finally be going ahead - but it’s not a victory lap. It’s a high-stakes gamble to stop the rot in a £5bn market that’s been slowly going stale
Postcard from Copenhagen: Buns, buzz and the new Nordic bake-off
Cardamom-laced icons, Instagram-famous cubes and sourdough swagger – Copenhagen’s bakeries are luring pastry pilgrims from around the globe in a flaky, flavor-packed takeover
Snacks with benefits: Matcha, protein, THC edibles and functional fuel
From matcha to protein, snacks are getting smarter, cleaner and harder to resist. Here’s what’s new in the better-for-you aisle.
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
Grupo Bimbo: The $20bn bakery giant turning processed food on its head
With 99% of its portfolio now additive-free and a strategy built for a world turning against ultra-processed foods, the Mexican company is quietly reshaping the global food game
How the TikTokification of taste is exposing the Great Bakery Paradox
Bakers face the ultimate juggling act, pressurized into doing more with less – while consumers want it all, and want it now
The pizza pivot: Why stars like Ant & Dec are backing frozen bakery
Anthony McPartlin and Declan Donnelly’s frozen dough deal reflects a growing trend: celebrities are cashing in on the snack aisle’s delicious potential
Rise of the fermented insect loaf: Mexico’s bold answer to the protein crisis
While insect-fortified bread isn’t new, a new Mexican study breaks ground with a world-first fermentation process that makes grasshopper flour more nutritious, digestible and delicious
‘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
Délifrance brews up fresh insight into the UK’s coffee craze
With 1 in 10 Brits hitting up a café every day, operators have to offer a lot more than just a decent flat white to stay ahead
How two UK chefs baked up a cult artisan bakery brand from scratch
Knead has become one of the South West’s most talked-about bakeries. Now its founders have brought their cult bakes to Oxford
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
The snack shift: Why ‘better-for-you’ is big business in 2025
As health, convenience and sustainability drive consumer demand, brands are raising the bar on what it means to snack smart
Can seaweed help fix the fibre gap without ruining your muffin?
A new UK trial has found seaweed offers bakers a new way to boost nutrition, reduce reformulation headaches and meet health targets without compromising flavour or function
Inside Bridor’s bold global growth strategy in 2025
The French bakery manufacturer is scaling fast while staying true to its artisanal roots.
Doctors sound alarm over toxic metal in France’s beloved baguette
France’s most cherished staple may be laced with cadmium, a toxic metal linked to cancer and heart disease. Doctors call it a national emergency
dsm-firmenich taps Meala to elevate texturized pea protein with clean-label functionality
The partnership leverages Meala’s patented technology to simplify formulation while meeting the technical demands of plant-based and hybrid food applications
Why bakers should be turning to dough behaviour data
As bakeries automate and skilled bakers retire, consistency is under threat. Can smarter dough testing close the gap?