News & Analysis on the Bakery and Snacks Industries
A bakery & snacks survival guide for 2026
From GLP-1-driven taste shifts to protein pressure and portion realism, 2026 won’t kill indulgence – it’ll demand that bakery and snacks work harder for every bite.
Gluten‑free growth is shifting. Discover the sectors surging ahead and the trends transforming the market
Some compostable packaging made from cereals has been shown to shed gluten into gluten-free food, a problem the sustainability push never thought to look for
From gene-edited wheat to a three-minute gluten test, scientists are rethinking gluten-free baking and the results could change everything
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.
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
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
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
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?
As the need for alternatives becomes clearer, sustainability fades into the background
From cookies and coffee to yogurt and popcorn, pumpkin spice is once again ruling the shelves
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
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 is no longer niche. With the market growing fast, brands are racing to overcome production hurdles for new product development
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
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...
As health, convenience and sustainability drive consumer demand, brands are raising the bar on what it means to snack smart
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?
The UK government is under fire for quietly archiving a critical piece of food labelling guidance without consultation, notice or replacement
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...
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
Food and beverage manufacturers must know the difference between voluntary and mandatory allergen labeling to ensure consumers understand their exposure risk
Innovation watch
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?
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?
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?
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?
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,...
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...
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...
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.
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...
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...
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.
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.
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...
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...
The Food and Drink Federation’s (FDF) Action on Fibre initiative has made a demonstrable impact over the past year.
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.