News & Analysis on the Bakery and Snacks Industries
Grocery retailers and food suppliers are reformulating products, leveraging dietitian expertise and integrating health services to meet rising consumer demand for nutritious, affordable food
Bakery’s next growth phase won’t be driven by a single mega-trend, but by flavour authority, fibre credibility and formats that make everyday indulgence feel justified
Protein has become expected – and delivering it at scale without breaking flavour, cost or compliance is testing manufacturers like never before
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?
As consumer appetite changes and nutrient scrutiny intensifies, protein is moving from differentiator to design standard
In the US, the drive for ingredient transparency is beginning to feel less like steady progress and more like a stress test for the modern food system
As manufacturers race to meet the FDA’s new ‘healthy’ definition, the real pressure point isn’t reformulation – it’s sourcing, leverage and timing
Expo West lands in Anaheim this March, and protein isn’t just a trend – it’s the baseline. The real fight is over taste, texture and who can make functionality feel effortless
As competitors chase Gen Z, Conagra Brands is targeting the fastest-growing cohort in the US: active adults seeking protein, portion control, value and health-forward convenience – all of which overlaps with other emerging demographic groups, including...
Research into sunflower oil byproducts suggests an overlooked ingredient could help bakers lift protein and fiber levels while supporting sustainability goals and easing pressure on wheat-based formulations
Dietary Guidelines pose a challenge for formulators around non-nutritive sweeteners
The food safety body has ruled that the sweetener is still safe, but not in bakery
Ingredients Compendium No 2: Trehalose
As manufacturers grapple with sugar reduction, texture loss and longer shelf-life demands, trehalose is emerging as a functional ingredient to watch in 2026
How advances in fiber chemistry and sourcing may influence the next generation of food products and health
The 2025–2030 Dietary Guidelines focus on federal programs and procurement to drive whole-food consumption and reduce ultra-processed foods nationwide
As GLP-1s suppress appetite at scale, manufacturers are running into an awkward reality: when people eat less, nutritionally weak products are exposed fast
The PSA‑style commercial introduces MAHA Center Inc. to millions of viewers, raising questions about the nonprofit’s opaque funding and deep links to Skyhorse Publishing
Americans want more fiber but don’t know where to find it – opening the door for clearer claims, education and better-tasting products, according to a survey by the International Food Information Council
Q2 sales fell 7% as analysts pressed management on whether baby and kids’ food could face similar scrutiny
Although the biggest names in F&B are keeping a close eye on GLP-1 developments, knowledge gaps remain
The US state’s decision to publish glyphosate residue results for supermarket bread has reopened questions around food safety, scientific context and how regulatory data is interpreted by consumers
As PFAS regulation tightens and litigation accelerates, brands are being forced to rethink packaging choices that once seemed low-risk and routine
Opinion
GLP-1 drugs are shrinking appetites at scale, but they’re also exposing how thin modern nutrition really is and the food industry can’t dodge the consequences
Flattening consumer interest and growing format fatigue suggest the category may be hitting a ceiling unless brands evolve beyond bars and bold claims
As GLP-1 drugs suppress hunger and compress eating occasions, fiber is emerging as a way to make smaller snacks feel functional, tolerable and worth the calories
Functional foods are often ultra-processed – but can they be clean label?
Top food brands are embracing GLP-1-friendly ranges. But are these products nutritionally-sound?
From cereal brands breaking decades-long silence to snack giants doubling down on celebrity and spectacle, Super Bowl 2026 is becoming a referendum on where brand marketing goes next
Governments may be returning to salt reduction targets, but manufacturers say the era of easy reformulation wins is long over
The detection of cereulide in a batch of Aptamil infant formula pushes Danone deeper into the crisis
From the US to the EU and Asia-Pacific, bread labeling rules haven’t kept pace with modern baking models, forcing bakers and retailers to rethink how they use terms like ‘wholegrain’, ‘sourdough’ and ‘freshly baked’
With a growing number of people ditching GLP-1 weight-loss drugs, producers are being drawn into a far more complex conversation about nutrition, psychology and long-term eating behavior
Letter from the editor
Consumers are redefining ‘healthy’ and rethinking nutrition to focus on their physical and mental well-being, which is creating opportunities and challenges for brands
Diet Trends
Fiber is making a comeback in snacks as gut health trends, GLP-1 use and clean-label demands reshape functional food innovation
Diet Trends
Study highlights how fiber, convenience-driven healthy meals and mood-boosting products are redefining better-for-you trends
New consumer research shows that most UK consumers eat bread every day without really knowing what’s in it
Fiber, protein and whole grains aren’t new ideas but in 2026 they’re doing more than any superfood to reshape snack portfolios
The 2025–2030 Dietary Guidelines for Americans spotlight an inverted food pyramid, effectively sidelining MyPlate and sparking debate among nutrition experts and educators
Ingredients Compendium No. 1: L-theanine
In a world that feels louder, faster and harder to switch off, L-theanine is finding a new role in snacks
Protein is everywhere, but it’s showing up in warmer flavors, softer formats and more inclusive designs as brands rethink what ‘fuel’ really means
Consumers are often attracted to the same diets for different reasons
The 2025–2030 Dietary Guidelines for Americans avoid the term “ultra-processed foods,” prompting both praise and criticism
A quiet change to a burger bun in India says more about where fiber is heading than any claim ever could
Cycle‑syncing nutrition is exploding, and brands are betting big. Is this the next major wave in women’s health?
Think you know Dry January? Think again. The movement is now a worldwide phenomenon: yet it’s not always completely understood...
The market reaction to Donald Trump’s dietary overhaul isn’t about kale versus cookies – it’s about whether Washington has finally decided the packaged food sector needs firmer rules, not friendlier guidance
Opinion: The snackdown
Ultra-processed foods have been debated endlessly. In 2026, they’re being regulated anyway and food makers are discovering that definitions matter far less once policy gets involved
Discover the breakthrough ideas redefining how food is created, regulated and trusted
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
How the ‘everyday athlete’ is powering up performance nutrition