Over the Moo, Oreo and Dippin’ Dots chill out with summer’s coolest launches
This summer’s frozen launches are answering an industry-wide call for convenience that doesn’t compromise on quality
Desserts & frozen goods
Why ‘quesomaxxing’ is the hottest trend in the chilled aisle
New survey data suggests Americans are exhausted by wellness culture – and the refrigerated aisle’s latest launches are betting on flavour over optimisation
PAUL, Walker’s and Biscoff race against the clock with summer campaigns
From Bastille Day and Wimbledon to the World Cup and blockbuster films, brands are proving that timing can be just as powerful an ingredient as flavour
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
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
Protein ice cream, EPG and the future of food: Why David’s Peter Rahal is betting on tech over branding
David’s protein ice cream sold out in 28 minutes of launching, but founder Peter Rahal says the real story isn’t frozen dessert – it’s how proprietary food technology could reshape the future of indulgence
How texture is elevating dairy and alt dairy
From playful crunch to decadent smoothness, brands are increasingly leaning on textural cues to give their products a premium feel
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.
Pioneers
Cottage cheese ice cream is here - and Smearcase wants the shelf
Cottage cheese isn’t just disrupting the fresh aisle – it’s scooping out its own niche in frozen, too
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
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
Has the ‘better-for-you’ boom gone too far in kids’ snacks?
As wellness claims flood the kids’ snacks aisle, some brands warn parents are becoming more sceptical of ‘better-for-you’ marketing and more focused on what products actually contain
Hershey’s profit surge masks deeper struggles
Hershey’s profits surge may look like a comeback, but rising prices, falling volumes and volatile cocoa costs reveal a more complex story
Is the Magnum Ice Cream Company ready to thrive?
Recent chatter about private equity interest has brought the company’s performance into focus
The next matcha? Ube surges in popularity
Health, clean-label status and recognisability have made the ingredient stand out
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
What Fonterra’s next CEO needs to do to turn strategy into results
Fonterra has built momentum while navigating a major organisational transition - but sustaining it will depend on how the co-op executes its simplified strategy
Fermented grape is crushing reformulation’s toughest trade-offs
As pressure mounts to cut sugar and sodium, fermentation-derived ingredients are helping manufacturers cut trade-offs across flavour, texture and cost.
Fibre over protein? Danone on changing consumer demands in functional foods
Fibre, gut health and clean labels are driving the next wave of functional foods – and Danone explains how nutrition science and consumer expectations are converging
Up the food chain
How Clio plans to turn Greek yoghurt bars into a $300m business
As protein, satiety and indulgence converge, Clio CEO John McGuckin explains how the refrigerated bar brand went from ‘bleeding cash’ to chasing $120m – and why the real prize is building a whole new snacking category
Easter shopping trends in 2026: Darker, smaller, last minute
Easter shopping is shifting towards premium, playful and last-minute purchases
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
Unilever faces a pivotal year as strategy moves to execution
Unilever enters a transition year as the company seeks to accelerate growth after its ice cream spin-off
Inside Magnum and Ben & Jerry’s legal battle
A long‑running feud between B&J’s and its parent has escalated into a governance battle - here’s the latest
Top 5 trends shaping healthy dairy snacking
From cheese bites to RTD beverages, dairy is primed for success in the healthy snacking space
Conagra charts frozen food trends for 2026
Multigenerational households, protein seekers and inflation-wary diners are driving growth in the freezer aisle
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
Opinion
What’s next for The Magnum Ice Cream Company?
Now that the Magnum Company has officially spun out from Unilever, what’s its direction of travel?
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
Emmi Group acquires The English Cheesecake Company
Emmi will play in the lucrative UK retail desserts sector in addition to foodservice
Milk-based drinks added to UK sugar tax: Here’s what you need to know
The UK is expanding its Soft Drinks Industry Levy to milk-based drinks. Here are the new rules
How is ingredient R&D shaping up alt dairy and nutrition innovation?
We asked ingredient companies how the industry is pushing the envelope of next-gen nutrition products and dairy alternatives
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
Christmas 2025: Sugar, spice & all things iced
From boozy puddings to glitter-dusted brownies, bakers are dialing up nostalgia, sparkle and flavor innovation to make this festive season the sweetest yet
Protein, please: NPD with real muscle
Protein’s still flexing hard, but it’s left the gym and hit the grocery aisle
Ben & Jerry’s pro-Gaza ice cream blocked by directors
If Ben & Jerry’s can’t make a ‘Peace for Palestine’ flavoured ice cream, co-founder Ben Cohen will make it himself
What Unilever can learn from Froneri’s success in ice cream
The Magnum Ice Cream Company’s biggest global rival has gone from strength to strength in the face of market challenges – here’s how the Nestlé co-owned company drives growth
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
Women are shaping the next frontier of protein innovation
Protein’s health halo attracts female consumers to various products from food and drink to supplements. Here’s what’s driving demand
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
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