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.
Free-from
Trump’s gluten labeling gambit puts industry on edge
The White House’s plan to make America healthy takes a swipe at gluten. And what looks like a win for consumers could leave food companies tangled in costly compliance and spark a new political fight over what belongs on a label
How Gen Z made Free From the flavor of modern wellness
Forget bland gluten-free loaves and chalky sugar-free chocolate. For Gen Z, Free From is culture, not compromise and it’s rewriting what health and indulgence look like
From Oreos to Ozempic: Inside the $100bn Free From race
Gluten-free cookies, sugar-free chocolate and GLP-1 diets are colliding. The world’s biggest food makers are scrambling to stay relevant
Sustainable September
Sorghum-soy chips promise high protein, low GI crunch without the carbon
A new study suggests chips made from sorghum and soy tick the health and sustainability boxes without sacrificing taste. Could this be the crunch the snack aisle has been waiting for?
Alternative materials market strengthens as sustainability declines
As the need for alternatives becomes clearer, sustainability fades into the background
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 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
King Charles is now in the biscuit business
Balmoral Castle’s kitchens are churning out gourmet snacks for the most discerning of diners - namely, royal dogs. With a peanut butter recipe reportedly in the works, these posh biscuits are fit for a king and a very good boy
Gluten-free market to hit $13.67bn by 2030
Gluten-free is no longer niche. With the market growing fast, brands are racing to overcome production hurdles for new product development
Gene-edited wheat delivers a dough performance upgrade
A surprise win for bakers: by deleting the most toxic gluten peptides, researchers have made wheat safer for the gluten-sensitive – and stronger for high-performance dough
IFT First: New tech and innovations to look out for at the food science expo
Ready for the new world of GLP-1 food and drink? Want to keep up to speed with the latest in functional and plant-based ingredients, alternative proteins, sugar reduction tech and much more? Here are some of the innovations set to star at the global food...
The snack shift: Why ‘better-for-you’ is big business in 2025
As health, convenience and sustainability drive consumer demand, brands are raising the bar on what it means to snack smart
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?
Campaigners slam ‘secret’ removal of consumer protection guidance
The UK government is under fire for quietly archiving a critical piece of food labelling guidance without consultation, notice or replacement
Gut instinct: How science & superfoods are driving the gluten-free future
May marks Coeliac Awareness Month - a timely reminder that this often-overlooked autoimmune disease affects millions, many of whom remain undiagnosed. With new science revealing how the gut actively drives the reaction to gluten, what does this mean for...
Global reformulation snapshot: Who’s actually making bakery & snacks healthier
From soft sugar cuts to bold sodium slashes, the push to make baked goods and snacks better for us is heating up but progress depends on where you look
Allergen-free foods: Why clear labeling is crucial to tapping into trend
Food and beverage manufacturers must know the difference between voluntary and mandatory allergen labeling to ensure consumers understand their exposure risk
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?
The war on ultra-processed foods: How producers can fight back
Ultra-processed foods (UPFs) are being blamed for everything from obesity to chronic disease. But is this just another case of oversimplified science leading to knee-jerk policies that could do more harm than good?
How Coca-Cola creates billion dollar brands
The Coca-Cola Company now boasts 30 billion-dollar brands: from classics such as Coca-Cola and Sprite to newer winners like Smartwater, Fairlife and Fuze Tea. How does it create billion dollar brands?
Gluten free: A booming market built on misconceptions?
The gluten-free (GF) boom shows no signs of slowing, but is it really the healthier choice or just clever marketing? Despite the premium price tag, studies reveal that many GF baked goods contain more sugar, fewer nutrients and even hidden contaminants,...
How product recalls can wreck a business
Food recalls in the bakery and snack sectors may be fewer, but they’re bigger, riskier, and hitting harder than ever before. With millions of units pulled from shelves due to contamination, allergens, and fraud, the sectors face mounting pressure to...
New product development: From potato chip and wine pairings to oat bars that combat stress and enhance sleep
How can snacks elevate your lifestyle beyond mere indulgence? From potato chips designed to pair with wine to stress-busting bars that promise better sleep and the UK’s most inclusive donuts – crafted to cater to all dietary needs – NPD in the bakery and...
The evolution of snacking: How generational preferences are shaping the sector
In the ever-evolving consumer goods landscape, one trend remains constant: people love to snack. However, the way they snack and the products they prefer are anything but static.
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...
Toxic trouble in gluten-free goods: Report finds concerning levels of gluten and glyphosate and pesticide contamination
A US consumer advocacy group tested 46 samples of organic and non-organic gluten-free (GF) goods – bread, pasta, crackers, snacks, flour, dessert mixes and chips – for herbicides, pesticides, gluten and minerals.
Why are people with celiac disease suffering more at the tills?
Research by Coeliac UK into the cost of gluten free (GF) food shows that while overall food inflation has reduced over the past two years, Brits with celiac disease are still facing a huge additional burden both in terms of cost and availability.
NPD: What’s sweetening the bakery aisle?
Globally, teatime continues to maintain its relevance in modern society, providing an opportunity to socialize with family and friends, foster a sense of community and relaxation. And as consumers get more adventurous with their tastebuds, bakery...
Rising above with NPD: The new dough-mains of healthier bread
The humble staple has been a part of the fabric of life since the Neolithic era, rising to an everyday essential during the 19th Century with the advent of industrial milling processes. Fast forward a century and it was unfairly tarred with negative...
How UK companies are helping to bridge the nation’s fiber gap
The Food and Drink Federation’s (FDF) Action on Fibre initiative has made a demonstrable impact over the past year.
The art of snacking smarter: What are the implications for producers?
As the older demographic increases and live longer, their need for functional snacks is inevitably growing, while the younger generations have wholeheartedly embraced the concept of healthy aging.