News & Analysis on the Bakery and Snacks Industries
Up the food chain
As industrial processes close the quality gap, Edouard Gestat warns baking is entering a new phase – one where price and perception may matter as much as provenance
Premium bakery is booming as indulgent formats, viral brands and shifting consumer habits push prices and expectations higher
Easter shopping is shifting towards premium, playful and last-minute purchases
New research suggests sourdough fermentation does far more than build flavour. It’s actively reshaping wheat fibre in ways that could influence texture, digestibility and product development
From tropical frozen desserts to stadium-style pretzel bites, brands are leaning into brighter flavours, playful formats and seasonal moments.
New research suggests Greek yoghurt’s most problematic byproduct could boost loaf volume, extend shelf life and cut additives, but does swapping in acid whey cross a line for sourdough traditionalists?
From pasteles to pan de coco, Aruba’s bakeries are mixing island pride with digital savvy and the world’s finally paying attention
From mochi buns to croissant cubes, Tokyo’s bakeries are turning tradition on its head and the world is watching
Winter Fancy Faire
From swicy flavors to squeezable pouches, emerging brands at the Specialty Food Association’s Winter Fancy Faire are pushing a mature category into its next growth phase
A bakery & snacks survival guide for 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
Big brands are rethinking formats, flavors and channels as snacks are redesigned for specific moments, tighter rules and more intentional eating
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
Heritage meets hustle as bakers turn cultural mashups into mainstream must-haves
Africa’s booming youth population is transforming the bakery and snacks landscape, creating opportunities for brands rooted in local culture and convenience
This year’s festive one-offs range from a cult trifle to resurrected ‘80s snacks and a Christmas sandwich that thinks it’s royalty
From gingerbread nostalgia to chocolate trolleys and limited edition winter snacks, here’s what’s new this festive season
Sydney’s bakeries aren’t just baking – they’re performing. From sky-high lamingtons to cult sourdough, this city’s pastry scene blends precision, play and viral energy in every bite
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
The Great British fruitcake is losing its crown. Lighter, glossier European bakes are stealing the show – and the nation’s tastebuds – this Christmas
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’s still flexing hard, but it’s left the gym and hit the grocery aisle
From the White House lawn to your local supermarket, brands are pulling out all the tricks this Halloween with glowing crisps, monster bakes and desserts to die for
In the city of jackpots and neon, the newest high rollers are made of butter, sugar and vanilla not poker chips
Allergen-free bakery The Rebel Baker, based in Ayr, has been named Scotland’s Start Up Loans Ambassador.
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
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
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.
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
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.
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
From cookies and coffee to yogurt and popcorn, pumpkin spice is once again ruling the shelves
Americans often say bread in Europe feels lighter on the stomach. Differences in wheat, fermentation and regulation suggest they may be onto something
Data from Conagra and Circana shows how shifting tastes, wellness demands and convenience are rewriting the playbook for snack makers worldwide
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
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 lands in Las Vegas this October with fresh pavilions, global talent, big competitions and the innovations set to shape baking’s future
From swicy seaweed to smoky crisps and cupcake bites, these NPD show flavor is still the ultimate snack currency
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
A common soil fungus could help wheat grow bigger, more nutritious grains – boosting iron and zinc naturally, with no GMOs or chemical fortification
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
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
From buttery croissants to protein biscuits and playful pancake mixes, breakfast is getting a fresh wave of innovation
Demand for bakery products, like many other foods, is becoming more dependent on their functional health benefits
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
From matcha to protein, snacks are getting smarter, cleaner and harder to resist. Here’s what’s new in the better-for-you aisle.
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
Bakers face the ultimate juggling act, pressurized into doing more with less – while consumers want it all, and want it now
Anthony McPartlin and Declan Donnelly’s frozen dough deal reflects a growing trend: celebrities are cashing in on the snack aisle’s delicious potential
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
Here’s a cornucopia of ‘braticoqueta’-worthy snacks and sips that flirt, slay and satisfy