Trends

Allergens

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Fibre targets, sugar caps and lunchbox rules: Is school snacking heading for a reset?

Fibre targets, sugar caps and lunchbox rules: Is school snacking heading for a reset?

14-Oct-2026By Gill Hyslop

Can zero-waste snacking survive the leap to scale?

Can zero-waste snacking survive the leap to scale?

23-Sep-2026By Gill Hyslop

Carob cracks gluten-free pasta’s biggest challenges

Carob cracks gluten-free pasta’s biggest challenges

02-Sep-2026By Gill Hyslop

Australia’s baking boom is masking a growing skills crisis, warns industry leader

Australia’s baking boom is masking a growing skills crisis, warns industry leader

10-Jun-2026By Gill Hyslop

Partner features

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From surface to core: Texture’s new role in snack innovation

From surface to core: Texture’s new role in snack innovation

Paid for by Nexture

Walnuts bring premium appeal, nutrition, and texture to bakery innovation

Walnuts bring premium appeal, nutrition, and texture to bakery innovation

Paid for by California Walnut Board

Modern snacking requires whole ingredients like walnuts

Modern snacking requires whole ingredients like walnuts

Paid for by California Walnut Board

How EU bakery is helping UK retailers rebuild trust and drive premium growth

How EU bakery is helping UK retailers rebuild trust and drive premium growth

Paid for by European Union

Health

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What can food brands learn from Doritos’ recipe rethink?

What can food brands learn from Doritos’ recipe rethink?

03-Nov-2026By Gill Hyslop

How major F&B firms are applying healthy longevity in product innovation

How major F&B firms are applying healthy longevity in product innovation

03-Nov-2026By Hui Ling Dang

What do GLP-1s mean for chocolate?

What do GLP-1s mean for chocolate?

02-Nov-2026By Tamsin Daniel

7 consumer shifts that will define food and drink in 2027

7 consumer shifts that will define food and drink in 2027

30-Oct-2026By Lisa Buckingham

Ancient grains

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Why GLP-1s have turned fiber-maxxing into a snacking strategy

Why GLP-1s have turned fiber-maxxing into a snacking strategy

02-Feb-2026By Gill Hyslop

Whole grains: A functional, clean label treasure trove?

Whole grains: A functional, clean label treasure trove?

27-Jan-2026By Augustus Bambridge-Sutton

The 3 nutrients quietly shaping mainstream snacks

The 3 nutrients quietly shaping mainstream snacks

21-Jan-2026By Gill Hyslop

Sustainability

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Can science keep up with chocolate’s ambitions?

Can science keep up with chocolate’s ambitions?

04-Nov-2026By Gill Hyslop

3 ways Google DeepMind is using AI to reshape the food system

3 ways Google DeepMind is using AI to reshape the food system

30-Oct-2026By Jess Spiring

Bimbo has the capacity but where are the bakery buyers?

Bimbo has the capacity but where are the bakery buyers?

23-Oct-2026By Gill Hyslop

Could climate change leave bakers with flour that won’t perform?

Could climate change leave bakers with flour that won’t perform?

23-Oct-2026By Gill Hyslop

Artisan/craft market

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Could climate change leave bakers with flour that won’t perform?

Could climate change leave bakers with flour that won’t perform?

23-Oct-2026By Gill Hyslop

What neuroscience reveals about functional bread

What neuroscience reveals about functional bread

21-Oct-2026By Gill Hyslop

Are snack suppliers stuck between meals?

Are snack suppliers stuck between meals?

13-Oct-2026By Gill Hyslop

Clean label

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Bimbo has the capacity but where are the bakery buyers?

Bimbo has the capacity but where are the bakery buyers?

23-Oct-2026By Gill Hyslop

Healthy or ultra-processed? Why snack ratings disagree

Healthy or ultra-processed? Why snack ratings disagree

23-Oct-2026By Gill Hyslop

What neuroscience reveals about functional bread

What neuroscience reveals about functional bread

21-Oct-2026By Gill Hyslop

What sous vide egg bites reveal about selling breakfast beyond the café

What sous vide egg bites reveal about selling breakfast beyond the café

07-Oct-2026By Gill Hyslop

Free-from

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Gluten-free claims in the Middle East face tougher regulations

Gluten-free claims in the Middle East face tougher regulations

28-Sep-2026By Pearly Neo

The race to perfect gluten-free

The race to perfect gluten-free

14-Sep-2026By Lisa Buckingham

Carob cracks gluten-free pasta’s biggest challenges

Carob cracks gluten-free pasta’s biggest challenges

02-Sep-2026By Gill Hyslop

HFSS

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What can food brands learn from Doritos’ recipe rethink?

What can food brands learn from Doritos’ recipe rethink?

03-Nov-2026By Gill Hyslop

From aspartame to allulose: The future of sweeteners takes shape

From aspartame to allulose: The future of sweeteners takes shape

15-Sep-2026By Donna Eastlake

EFSA approves sweetener aspartame-acesulfame salt

EFSA approves sweetener aspartame-acesulfame salt

10-Sep-2026By Augustus Bambridge-Sutton

Does sponsoring one team turn its rivals against your brand?

28-Aug-2026By Gill Hyslop