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
Artisan/craft market
NPD report: Bread innovation goes big on protein, purpose and planet
A new study is changing what bakers know about sourdough, while a wave of launches from Thomas’ to Sara Lee is proving bread can be nutritious, inventive and purposeful all at once
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
GLP-1-friendly snacks: protein-packed NPD
Weightloss drugs are changing the way people snack and brands are answering with protein-packed launches designed to keep cravings at bay while delivering serious flavor.
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
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.
Why bakers should take a cue from Michelin-starred chefs
From Parker House rolls to ancient-grain sourdoughs, fine dining chefs are transforming bread into a course of its own. Bakers have a golden chance to do the same
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
From Europe’s baguette to America’s bagged loaf: What sets them apart
Americans often say bread in Europe feels lighter on the stomach. Differences in wheat, fermentation and regulation suggest they may be onto something
The new rules of snacking: How to navigate a $150bn market in flux
Data from Conagra and Circana shows how shifting tastes, wellness demands and convenience are rewriting the playbook for snack makers worldwide
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
Sustainable September
From net zero to no hunger: Bakery&Snacks powers up Sustainable September
Climate roadmaps, community kitchens and cleaner labels – Sustainable September showcases how bakery and snacks are delivering for consumers, the planet and communities, proving collaboration is the real gamechanger
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
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
The underground secret that would put more nutrition in every loaf
A common soil fungus could help wheat grow bigger, more nutritious grains – boosting iron and zinc naturally, with no GMOs or chemical fortification
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
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
Consumers want functional health from their bread
Demand for bakery products, like many other foods, is becoming more dependent on their functional health benefits
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.
Snack lab confidential: The breakthrough innovations every brand should be watching
Startups are rewriting the snack rulebook with science, sustainability and serious shelf appeal. From fiber-hacking enzymes to protein-rich ice creams, these are the bold ideas catching the industry’s attention
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
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
Rise of the fermented insect loaf: Mexico’s bold answer to the protein crisis
While insect-fortified bread isn’t new, a new Mexican study breaks ground with a world-first fermentation process that makes grasshopper flour more nutritious, digestible and delicious
‘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
David Beckham, Andy Murray & the Fantastic Four walk into the snack aisle…
Celebrity-fuelled snacking is the summer’s hottest trend. From tennis courts to comic book universes, these 15 collabs are where fame, flavour and fandom collide
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
The 5,000-year-old bread recipe that’s gone viral
An archaeological discovery in central Turkey has captured the imagination of bakers worldwide, reminding us that tradition, storytelling and sustainability still resonate
Hue got it: The colour psychology behind top snacks
Before we even take a bite, colour tells our brain what to crave. And it’s not just the frosting that’s doing the talking – it’s psychology, marketing and a bit of regulatory drama
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
Labelled, fortified, but ‘not finished’: UK bakers react to new Bread & Flour rules
The UK’s Department for Environment, Food and Rural Affairs (Defra) has issued long-awaited updates on the composition and labelling of flour and bread products - offering meaningful progress on clarity and public health, while also sparking debate about...
Why it’s time for producers to dig into regenerative agriculture
Regenerative agriculture is more than a trend: it’s a fundamental rethink of how we grow, source and sell food. As pressure mounts to deliver food that does more than just taste good, food producers have a pivotal role to play
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?
Slice, slice baby: Why the world can’t get enough of pizza
Whether it’s woodfired and fancy; frozen and fast; or handmade at home with the kids, pizza continues to reign supreme as one of the world’s most beloved foods. And right now, it’s having a serious glow-up
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
Sláinte to snacks: A roundup of St Patrick’s Day treats
Milseáin draíochta (magical treats) await! The craic is mighty (the fun is great) this St Patrick’s Day with a feast of festive flavours - from golden shortbread to cereal that turns your milk green - because every bite should be as magical as the day itself
Crunch, chew or dunk: The boldest cookies from Oreo, Tim Tam, Doughlicious & more
Cookies are evolving faster than ever, from nostalgic classics like Oreo and Tim Tam to bold new innovations like ranch-flavoured cookies and protein-packed dough
In crust we trust: Celebrating Britain’s best pies
Pies have been a cornerstone of British cuisine for centuries, offering comfort, tradition and endless variations of flaky, buttery perfection. But what makes a truly great pie and who is pushing the boundaries of this beloved dish today?
Hot snacks: Turning up the heat in 2025
From swicy crackers to chili-spiked honey, the snacking industry is proving that heat is here to stay. Whether you crave a subtle warmth or a fiery kick, these products deliver bold flavours.
Gamechanging ingredients: What’s next for bakeries?
The bakery industry is evolving with groundbreaking ingredients that enhance taste, nutrition and sustainability
Bread without borders: The global movement for Real Bread
With more consumers questioning what goes into their food, Real Bread Week 2025 is proving there’s still a huge appetite for honest, additive-free loaves made with skill and care
Why French bakeries are winning over America: The rise of Le Macaron, Bridor, Paris Baguette and more
From the allure of delicate patisseries to the crunch of freshly baked baguettes, the charm of French bakery goods has captivated the American palate.