Meet the social media sensation dragging bakery into its hot, high-drama era
The Donut Daddy’s latest creation shows how pleasure, heat and high drama are reshaping the bakery landscape
Bread & dough products
Africa’s new appetite: Inside the rapid rise of convenience snacking
Africa’s booming youth population is transforming the bakery and snacks landscape, creating opportunities for brands rooted in local culture and convenience
Festive, fabulous and gone in a flash: The LTOs everyone should be chasing
This year’s festive one-offs range from a cult trifle to resurrected ‘80s snacks and a Christmas sandwich that thinks it’s royalty
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
Domino’s switches up the toppings as UK boss exits
A leadership shift lands as the UK pizza chain tries to find momentum in a delivery market that’s proving tougher than expected
Postcard from Sydney: Lamingtons, loaves & legends
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
Baked into law: Why only Bimbo can sell a ‘donut’ in Spain
Spain’s Supreme Court has given Grupo Bimbo exclusive rights to the word ‘Donut’ – igniting debate over who owns the language of food
NPD: Feel-good snacking gets serious as brands go big on nostalgia, kindness & chaos
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
Breaking the Christmas bog standard
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
Brewing loyalty: How coffee is powering bakery footfall
Coffee’s not just a pick-me-up anymore. It’s helping bakeries pull ahead in a slowing market
Canada’s bakers are done playing defense
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, please: NPD with real muscle
Protein’s still flexing hard, but it’s left the gym and hit the grocery aisle
AI helps Hovis, Mars and PepsiCo cut factory downtime
From bread lines to snack plants, manufacturers are turning to artificial intelligence to predict breakdowns and keep production running at full speed
Ground-breaking gene atlas could lead to healthier, climate-resistant oats
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.
Inside the gluten revolution: The 3 breakthroughs bakers should pay attention to
From gene-edited wheat to a three-minute gluten test, scientists are rethinking gluten-free baking and the results could change everything
Inside discount retailer Lidl US’ recipe for success: Fresh, value and focus
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
The silent revolution bubbling in your dough
Microbes are moving from background biology to bakery’s next big advantage - driving cleaner labels, longer shelf life and smarter sustainability
UPF awareness rises but confusion reigns over what’s healthy, Non-GMO Project finds
Consumer concern about UPFs has surged, but understanding still lags far behind, according to new research from the Non-GMO Project
Why emulsifiers deserve a second look
They’ve been branded unnecessary by the clean label crowd, but their role in texture, stability and sustainability is hard to ignore
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
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 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