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
Cakes & pastries
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
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
From cake pops to circular economy: Upcycling gains ground in Africa
Africa’s food sector is turning to upcycling to cut waste, lower costs and build resilience amid climate and supply chain pressures
Ferrero chooses New York cupcake disruptor for spooky collab: ‘This is a pinch me moment’
For Melissa Ben-Ishay, teaming up with Ferrero is a Halloween treat. But the Baked by Melissa CEO knows collabs are more than fun – they’re fueling serious business growth
Alternative materials market strengthens as sustainability declines
As the need for alternatives becomes clearer, sustainability fades into the background
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
Betting on Donettes: Smucker’s snack strategy laid bare
Smucker didn’t spend $5.6bn on Hostess to watch margins collapse. With Twinkies under pressure, it’s cutting SKUs, shutting plants and leaning on Donettes to prove its biggest snack gamble isn’t a sugar crash in the making
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
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
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
Is the Cherry Bakewell at risk? Almond shortages force UK bakers to rethink tradition
Almond shortages are pushing bakers to rethink classics like the Cherry Bakewell, swapping in clever flavor and texture alternatives to keep heritage bakes on the menu
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
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
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.
Almond yields could be lower than predicted
The USDA predicts an abundant almond crop for California. Growers say the number is too optimistic
Is Smucker’s $5.5bn Hostess deal headed for a legal meltdown?
The deal that closed on November 7, 2023 is now under fire as sales slump, losses mount and legal investigations heat up - raising serious questions for food‑industry M&A
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
Cakes, tarts and treats that truly impress
From plant-based celebration cakes to citrusy gluten-free bakes and playful candy mashups, this roundup is anything but ordinary
‘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
Sensient’s flavor mod portfolio addresses taste complexity and cost challenges
If taste is king for consumers then nuanced flavor solutions may be next in line for the throne
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.
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?
Bake smarter: Slash sugar, save costs
Sugar costs are soaring, but consumers aren’t willing to compromise on taste. For bakeries already operating on a knife’s edge, finding a smarter way to sweeten products has become mission critical
Hot off the snack press for Father’s Day
This year’s roundup is stacked with fresh launches that bring the flavour, flex the function and don’t skimp on the fun. Which of these new snacks will earn a spot in Dad’s secret stash?
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
Why Europe’s sweet tooth is getting more American
American-style sweet bakes are booming in Europe, driven by cravings for indulgence and variety. Behind the trend lies a deeper shift in why and how consumers snack
From MrBeast to Michelin: 9 snacks turning heads
This summer’s snack scene is serving up big names and bold ideas, from viral creators to culinary icons
Predictive modelling is changing how bakeries tackle waste
Shelf life is a major driver of bakery waste. New digital tools are helping bakers extend freshness and cut losses without sacrificing taste or clean label goals
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
EU & UK agree trade deal – the latest
European Union and UK trade negotiators reached a tentative agreement on key trade issues as part of a relationship “reset”
‘Super-sensorial’ indulgent foods pegged as major growth category in South East Asia
South East Asian consumers are placing ever-increasing value on sensorial experiences, particularly within indulgence categories such as confectionery and desserts.
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