Red, white and chew: The limited edition treats marking America’s 250th birthday
America’s biggest birthday party is inspiring a summer of patriotic flavours, nostalgic treats and celebratory packaging
Cakes & pastries
Sourdough, Seoul and social media: The new rules of global bakery
Global flavours, artisan credentials and algorithm-driven demand are colliding in the bakery aisle, creating new opportunities – and new pressures – for bakers around the world
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
Nestlé and Ghirardelli reboot cookie dough
Nestlé leans into bold, trend-driven twists while Ghirardelli bets on premiumization of classic flavors to reach consumers looking for ‘homemade’ indulgence
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
Britain’s biggest bakery honours are back
As the Baking Industry Awards (BIA) return for their 39th year, a new leadership category offers fresh insight into what excellence looks like in a bakery industry facing unprecedented change.
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.
Bake less, sell more: How bakers can capitalise on frozen bakery growth
Labour shortages, seasonal celebrations and social media trends are turning frozen cakes into one of bakery’s fastest-growing opportunities
The Portuguese tartlet that’s conquering the world
Santa Nata’s 10 millionth sale shows how the pastel de nata has evolved from a Lisbon monastery pastry into one of bakery’s fastest-growing global opportunities
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
What artisan bakers can learn from the fashion, fragrance and scarcity culture
Today’s smartest bakeries aren’t just selling desserts – they’re selling aspiration, atmosphere and the emotional pull of exclusivity wrapped in laminated dough
Inside the science of making healthier food consumers will actually buy with ADM
ADM argues food makers can no longer tackle sugar, sodium or clean label goals one at a time without risking taste, texture and cost
Alfalfa-based egg white alternative inches closer to market
With a WeFunder campaign and institutional raise underway, Fudi Protein is positioning its alfalfa-derived Rubisco as a cost-competitive egg white replacement
Cinnabon swaps the UK high street for a licensing deal
Just months after disappearing from UK shopping centres, Cinnabon is returning to instore bakery instead – highlighting how licensing has become one of food and drink’s most valuable commercial tools
Nine doughnut trends shaping 2026
From nostalgic glazes to loaded dessert mashups, doughnuts are having a serious moment in 2026
Calm in the chaos: How US bakers are fighting back on regulation, reformulation and a restless consumer
At the recent American Bakers Association Convention (ABA), industry leaders made one thing clear – in a volatile market, credibility, collaboration and consumer connection will decide who thrives
GLP-1s: Is the industry asking the wrong question?
New data and clinical insight suggest the real impact of GLP-1 drugs isn’t less eating – it’s a rethink of how, when and why people eat
The new wave of health-first bites and sips
From fibre-packed grains to protein-loaded snacks and low-sugar treats, ‘better-for-you’ is getting more targeted and far less boring
Aldi ramps up clean-label push with 44 new ingredient bans
Move affects 90% of store assortment as private-label-focused retailer responds to consumer ingredient concerns
The butter price crash: Winners, losers and what comes next
As butter prices collapse, farmers are feeling the sting – but it’s not all bad news for the industry at large
Sales stall, shares fall: What’s next for Barry Callebaut?
Barry Callebaut’s size has long been its strength. But with volumes down and shares under pressure, cracks are starting to show
Easter shopping trends in 2026: Darker, smaller, last minute
Easter shopping is shifting towards premium, playful and last-minute purchases
Puratos strikes deal to acquire Dawn Foods
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
British Pie Week meets Pi Day: The pies stealing the spotlight this March
Two pastry-themed celebrations are putting pies firmly on the global menu this month
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
Is Gen Z rewriting the rules of value?
Financially stretched but digitally fluent, the world’s youngest adult consumers are forcing food and drink brands to explain themselves
Postcard from Aruba: Where the bread rises with the breeze
From pasteles to pan de coco, Aruba’s bakeries are mixing island pride with digital savvy and the world’s finally paying attention
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
Automation’s promise falters as skills gap hits bakeries hard
Automation is reshaping bakery production, but new skills demands and training gaps are limiting the productivity gains manufacturers expected
Comfort isn’t enough anymore: Why nostalgia now needs a thrill
Comfort food now needs an edge
DGA sweetener warning sparks industry pushback
Dietary Guidelines pose a challenge for formulators around non-nutritive sweeteners
Pringles, Nakd and Haldirams make flavour the main event in 2026
From mystery heat and nostalgic fruit to saffron-soaked indulgence, the latest launches show brands using flavour to provoke, reassure and seduce shoppers.
Cocoa prices collapse following record highs
Cocoa prices plunge to two‑year low as surpluses reshape the market
Fiber sells – when shoppers can find it
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
Valentine’s Day NPD from Cadbury, Paris Baguette and Wisconsin Cheese
Chocolate still anchors Valentine’s Day, but 2026’s launches show how brands are pushing the holiday further through format, experience and gifts that feel less predictable
Florida’s glyphosate bread test has bakers on edge
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
3 flour brands are redefining how regenerative agriculture scales
By redesigning contracts, supply chains and product development, three flour brands show that scaling regenerative agriculture is as much institutional as it is agricultural
Mondelēz’s CoLab Tech accelerator shines light on the biggest stress points facing the global snack system
As the company reopens applications for its R&D-led accelerator, the focus areas highlight mounting pressure around climate resilience, packaging constraints and shifting consumer expectations
Scientists closer to solving sugar reduction’s taste problem
After years of compromise, sweetness without sacrifice may finally be within reach
A bakery & snacks survival guide for 2026
Top 10 TikTok trends shaping bakery and snacks in 2026
From pistachio-packed fillings to products engineered to break, pull and ooze on camera, TikTok is reshaping what indulgence and value look like in 2026
Diet Trends
Rethinking sweetness in an age of sugar skepticism
As shoppers scrutinize labels and headlines, brands are rethinking sweetness strategies to deliver lower sugar, clearer messaging and commercially viable reformulations
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
Finsbury Food Group launches cake ‘bento boxes’
The baking manufacturer has rolled out a new, limited edition celebration cake offering that taps into the rising trend of bento cakes.
From jerky breakfasts to chocolate superfoods: The smarter snacking NPD
Protein is everywhere, but it’s showing up in warmer flavors, softer formats and more inclusive designs as brands rethink what ‘fuel’ really means
From kings’ cake to crunchy corn: Comfort snacks get a smarter glow-up for 2026
Indulgent treats aren’t being replaced – they’re being refined. This latest wave of NPD upgrades familiar formats with cleaner labels, global flavor cues and subtle functional gains
From mithai to mochi: The rise of the fusion-forward bakery trend
Heritage meets hustle as bakers turn cultural mashups into mainstream must-haves
General Mills says price cuts are working
Cutting prices on about two‑thirds of its North America retail lineup helped General Mills beat Q2 estimates and flatten volume declines
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
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