News & Analysis on the Bakery and Snacks Industries
Gov. Gavin Newsom signed a landmark bill yesterday requiring the state to define UPF and eliminate the ‘most harmful’ ones from school meals over the next 10 years – a decisive action in sharp contrast to national efforts and political MAHA rhetoric
Protein innovation remains at the fore for most brands, but diversification into spoonables and beverage formats was notable this year
Younger consumers seek energy; older counterparts prioritize preventative care
Brain food is booming. As consumers seek sharper focus and long-term cognitive health, the food industry is responding with powerful ingredients and smarter nutrition
Better-for-you options, viral trends and flavor innovation fuel growth, but policy shifts around SNAP, ultra processed foods and labor could weigh on the industry
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
Opinion
Joe Wicks is launching a “Killer” protein bar to expose ultra-processed foods – but his rhetoric risks misleading consumers more than the ingredients ever could
Once just a bottle shaker staple, protein is taking on new forms and finding its way into everything from soda to chips to macaroni and cheese.
How is the global dairy major reformulating its Activia brand to unlock cross-generational opportunities?
England’s October 1 ban on multibuy deals for HFSS foods has shoppers set to cut back
A new study shows more than a quarter of biscuits on sale blow past EU safety benchmarks for acrylamide – a probable carcinogen that’s testing regulators’ patience and shaking consumer trust
Letter from the editor
Kennedy’s Make America Healthy Again campaign and rising consumer demand for “free from” claims are reshaping retailer assortments and opening doors for emerging brands
While USDA says the update would double food choices and close loopholes, advocates warn it won’t meaningfully expand healthy options and could strain small, independent retailers
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
More consumers understand food safety than ever before, according to EFSA
Do manufacturers really need to navigate out of the ‘dirty’ UPF world? Perhaps not, as exclusive research shows consumers’ perception of UPF is very different to their reality
A wave of global flavors is storming the snack aisle. Yet research shows that for many consumers, the crunch on the outside matters just as much as the crunch inside the bag
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
Weight-loss drugs threaten to cut calorie consumption, but General Mills sees opportunity in a leaner consumer, betting big on protein, fiber and smarter supply chains
Fi Asia 2025
AI is driving food innovation and marketing strategies – here are four major ways experts at Fi Asia 2025 say it is shaping production and improving relevance
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?
Africa’s food sector is turning to upcycling to cut waste, lower costs and build resilience amid climate and supply chain pressures
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
Bayer’s latest push for legal immunity puts the future of ‘clean’ bread and cereal under the spotlight
Premium protein company carves its niche in the rapidly evolving jerky industry
Heartland Craft Grains’ pact with Grown Climate Smart proves regenerative certification is becoming a supply-chain movement
Exclusive: New Zealand-based Leaft Foods partners with Lacto Japan to bring its leaf protein into staple categories such as bakery and dairy foods
Capol’s acquisition of Blue Pacific underscores how quickly the natural color market is evolving - from a nice-to-have to a core differentiator
Smucker didn’t spend $5.6bn on Hostess to watch margins collapse. With Twinkies under pressure, it’s cutting SKUs, shutting plants and leaning on Donettes to prove its biggest snack gamble isn’t a sugar crash in the making
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
Once the pride of America’s breakfast table, Kellogg’s now finds itself in the crosshairs of Robert F. Kennedy Jr’s Make America Healthy Again crusade. The fight over Froot Loops isn’t just about dyes – it’s a test of whether Big Food can survive a...
Aleksandra Bednarek wants the baking industry to stop treating bread as background product. For her, every loaf carries value – in craft, in culture and in how consumers perceive quality.
Forget sugar for a moment. A new analysis shows kids’ cereals are steadily losing the very nutrients that once made them worth eating at all
GLP-1 drugs are gutting demand for cookies, chips and bread – threatening billions in sales but opening the door to a new wave of protein- and fiber-driven snacking
IBIE 2025 lands in Las Vegas this October with fresh pavilions, global talent, big competitions and the innovations set to shape baking’s future
A US judge tossed the first big UPF lawsuit, but with mounting science and regulators circling, bakery, snack and cereal brands shouldn’t breathe easy just yet
McCormick is building out its Finishing Sugars portfolio as consumers and operators look for easy-to-use flavor boosters that deliver indulgence at home and across foodservice
Weight-loss drugs are billed as a $150bn threat to bakery and snacks, but so far the impact looks more hype than reality.
From swicy seaweed to smoky crisps and cupcake bites, these NPD show flavor is still the ultimate snack currency
The $85m New York protein bar startup from RXBar’s Peter Rahal is battling a lawsuit in the Southern District of New York over its control of a key fat substitute
With baby food guidelines launched and HFSS rules proving effective in the UK, pressure is building for broader action on ultra-processed cereals and snacks.
Not all protein sources provide equal health benefits
For CPG manufacturers and foodservice operators, California’s sweeping reforms signal an era of tighter scrutiny on ingredients, marketing and supply chains
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 uncertainty and volatility of the US tariff environment are pushing CPG brands to navigate higher input costs while waiting for potential relief on essential commodities