Best of Anuga 2025: From functional dairy to next-gen alternatives
Protein innovation remains at the fore for most brands, but diversification into spoonables and beverage formats was notable this year
Desserts & frozen goods
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
New flavours won’t cut it: Inside Magnum Co’s innovation playbook
Unilever’s soon-to-be-demerged business is committed to growing the ice cream market, and innovation will play a major role
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
Hot weather boosts and busts Big Food’s bottom line
One of the hottest summers on record is drawing to a close. How are major players adapting to rising temperatures?
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
What makes a GLP-1-friendly yogurt drink? Danone tells all
By formulating a dairy drink that specifically caters for weight loss medication users, Danone has set a new standard with Oikos Fusion
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
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
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.
Top of the class: Back-to-school snacks that make the grade
Lunchbox legends are back and this year’s lineup is smarter, cleaner and more fun than ever. From pizza-flavored crunch to fruit-packed favorites, these snacks earn full marks from kids and parents alike
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
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
Past the PFAS deadline: Hershey’s dual lawsuits highlight rising risk for snack brands
The FDA’s PFAS deadline has passed and US brands are now under intense scrutiny. Hershey’s two simultaneous class-action lawsuits underscore just how high the stakes have become for the industry
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
Unilever slams Ben & Jerry’s lawsuit
Unilever wants to throw out B&J’s explosive case, which includes allegations of censorship and firing its CEO
Dairy innovation
How high-protein frozen desserts are redefining indulgence and expanding the market
From cottage cheese blends to clean-label pints, new protein-packed ice cream and frozen dessert brands are turning indulgence into everyday fuel – and capturing a fast-growing health-conscious market
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?
Targeting the wrong crowd: How retailers miss out on sustainable food and beverage sales
US retailers are underserving high-potential markets for sustainable products by stocking more eco-friendly options in areas dominated by liberal, affluent shoppers, study finds
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
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
Greencore’s £1.2bn Bakkavor deal sparks jobs, price fears
Greencore is snapping up chilled food rival Bakkavor in a £1.2bn deal that will reshape the UK’s convenience food scene. But unions and analysts are warning the merger could come at a cost - including jobs, competition, and rising prices
‘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.
Gold-standard snacks: This season’s most luxe bites
Luxury is having a moment in the snack and bakery aisles, where bold flavours, high-end partnerships and decadent designs are delivering a full sensory experience
I snacked my way through Disney’s best bakeries: Here’s what I learned about culture and cookies
When most people head to Walt Disney World, they’re thinking roller coasters, princess parades and fireworks. I came for the snacks and ended up stumbling into one of the most thoughtfully crafted food ecosystems I’ve ever experienced
Innovation watch
Self-heating burritos, lemonade-flavoured crisps and frozen PB&J: Redefining what a snack can be
Snacking is getting smarter, bolder and more unexpected by the day, with innovators pushing the boundaries of flavour, function and form. Which of these boundary-breaking bites will lead the next big snack innovation wave?
Crave-worthy & unapologetic: 9 new snacks that bring the flavour
This season’s snack drops aren’t playing it safe: think bold, indulgent and packed with personality. Ready to turn up the flavour for the warmer months ahead?
From glazed to amazed: The strategy behind bakery’s next big bites
From Texas-sized doughnuts to TikTok-inspired sweet pizzas, we break down what’s hot, what’s not and how bakers can rise to every occasion
Yoba for Life: RCT supports immune health benefits of probiotic yogurt in Uganda
Daily consumption of a locally produced probiotic yogurt (Yoba for Life) may reduce symptoms of respiratory tract infections in children in Uganda, says a new study that provides real-world support for improving health outcomes in Africa.
How spirits-infused ice cream is shaking up the dessert scene
Alcohol-infused ice cream is a perfect mix of premium indulgence and Instagrammable appeal. How is this niche category evolving?
Buckle up, flavour trends in 2025 are taking a wild ride
This year’s bakery and snacks scenes aren’t playing it safe: It’s about big, bold and global flavours that take tastebuds on an adventure. Whether it’s the deep comfort of caramel, the punch of a pisco sour, or the delicate notes of matcha and yuzu, this...
Kellanova shareholders approve $35.9bn Mars merger amid shifting snack industry trends
The transformative takeover by Mars Inc. has been overwhelmingly approved, marking a pivotal moment in the snack industry. What does this mean for the future of snacking?
Quick bites: How Doughlicious is shaking up the frozen snacking market
Kathryn Bricken is making a serious mark in the world of snacks. As the founder of Doughlicious – The London Dough Company, she’s taking cookie dough to a whole new level.
Could popular snacks actually contribute to better heart health and lower stroke risk?
As consumer interest in health deepens, the connection between everyday food choices and long-term health outcomes has come under intense scrutiny. Could some savory snacks and even ultra-processed foods (UPFs) unexpectedly offer heart health benefits?
Pumpkin spice innovation to fall for: From Oreos to Kellogg’s Frosted Flakes and everything in between
As we dive into the world of new product development (NPD) in this seasonal segment, it's clear that pumpkin spice is more than just a fleeting trend.
Edible alcohol: Shrinking in drinking and rising in snacks
As alcohol consumption declines, its presence in bakery and snacks is gaining momentum through flavor-driven innovations. Could the future of alcohol be more about what we eat than what we drink?
What’s hitting the shelves? New product launches from heart-healthy pretzels to ice cream snacks for canines
From grain-free pretzels crafted with superfood ingredients, to a snack that delivers a trifecta texture experience of fruit, boba and gel, to ensuring dogs are as well considered as their owners, we take a look at some of the latest launches in the...
Snack shake-up: Six gamechanging collabs redefining NPD
Collaborations in the snack industry are vital for innovation, market expansion and consumer engagement. These partnerships lead to the creation of novel products that blend diverse flavors and cultural influences, capturing consumer interest and...
The better-for-you NPD and film collabs that are stimulating the kids snacking sector
Ensuring that children develop healthy eating habits early on is essential for their growth and wellbeing. Set them on the right path by promoting nutritious snacking.
Everything bakery brands need to know about doing business in China
China's bakery market is set to reach $162.4bn by 2030, driven by middle-class growth and Western-style treats. Here's why now is the perfect time for manufacturers to expand into this booming market
Summer Fancy Food Show
Vêsucré’s recipe for creamy, clean-label vegan desserts: neurodivergent employees + simple ingredients
Crafted by a neurodivergent team with special skills for consumers with special diets in a facility where nothing goes to waste, startup Vêsucré is bringing to market decadent vegan desserts that are free from soy, gluten and refined sugar.
Why are lower income Americans eating more snacks?
A cross-sectional study examined the neighborhood effects on the intake of savory snacks, crackers, nutrition bars, sweet bakery, candy and desserts among adults.
How bakery producers can avoid the sting of runaway cocoa prices
Chocolate is a favored ingredient in everything from cakes to donuts – and even in sweets snacks like energy bars and popcorn – so bakers are undoubtedly feeling the impact of rising cocoa prices.
NPD for tea: From a sustainably made veggie & herb cake to a cookie baked in outer space
Exploding Bakery has created an environmentally-friendly zucchini, lime and rosemary cake, with some of the proceeds going to the Eden Project; DoubleTree by Hilton's gooey, warm chocolate chip cookie has landed in the Smithsonian; and All Things Butter...