News & Analysis on the Bakery and Snacks Industries
Emerging research suggests GLP-1 drugs could move beyond diabetes and metabolic health to treat multiple diseases, meaning millions more consumers will rethink how – and what – they eat
Calling all EMEA food and beverage startups - applications are now open and entry is free
David’s protein ice cream sold out in 28 minutes of launching, but founder Peter Rahal says the real story isn’t frozen dessert – it’s how proprietary food technology could reshape the future of indulgence
As the Baking Industry Awards (BIA) return for their 39th year, a new leadership category offers fresh insight into what excellence looks like in a bakery industry facing unprecedented change.
Despite reduced appetites, those using GLP-1s still care about taste
As social media turns fibre into the latest nutrition obsession, experts warn that bowel cancer remains one of the UK’s biggest health challenges and younger adults are increasingly in the firing line
Better-for-you candy is entering a new phase where bold flavor and real ingredients - not just reduced sugar - are driving consumer interest across the snacking landscape
Lay’s, Doritos, Lindt and Oreo are worth billions despite growing pressure from health trends, private label and changing consumer habits. Here’s what they’re getting right
PepsiCo is betting on premiumisation, protein, new consumption occasions and younger consumers to fuel Duyvis’ next chapter
As wellness claims flood the kids’ snacks aisle, some brands warn parents are becoming more sceptical of ‘better-for-you’ marketing and more focused on what products actually contain
From Dubai chocolate and pistachio ice cream to peanut butter chilli crisp, nuts are powering some of 2026’s biggest food trends
ADM argues food makers can no longer tackle sugar, sodium or clean label goals one at a time without risking taste, texture and cost
Smaller appetites, clean label cravings and the internet obsession with crunch are turning freeze-dried snacks into one of the hottest categories in global food
Not all UPFs are created equal, and a new expert panel says federal regulators should draw a clear line between those that are harmful and those that doctors recommend
Adding fibre to foods and beverages could help close the ‘fibre gap’, but reformulation challenges threaten taste and texture
The emergence of ‘Ozempic personality’ is intensifying questions about how GLP-1s are changing cravings, impulse eating and reward-seeking behaviour
Younger consumers aren’t just swapping meals for snacks – they’re tearing apart the traditional rules that have shaped food retail, product development and brand strategy for decades
Food and beverage brands face consumers staying on appetite-suppressing drugs for longer
With Scotland’s HFSS restrictions arriving in October, food manufacturers are under mounting pressure to reformulate products without sacrificing taste, texture or brand identity
From culinary medicine programs to Medicaid managed care, stakeholders at the 2026 Food as Medicine summit outlined a multi-pronged push to make nutrition a cornerstone of US health care
Up the food chain
Why European bakery brands keep getting the US wrong and what it really takes to compete
Brands are reformulating everyday foods with more protein, fibre and functional ingredients as consumers look to support strength, digestion and long-term wellbeing through daily eating habits
Wild About Sprouts’ campaign aims to rethink fresh produce and reconnect consumers with the origins and functionality of their food
New data and clinical insight suggest the real impact of GLP-1 drugs isn’t less eating – it’s a rethink of how, when and why people eat
The 103-year-old magazine’s latest picks highlight companies on the move, but some of the forces genuinely reshaping food in 2026 sit beyond that shortlist
The low-sugar stroopwafel brand is using price parity and portion control to win over health-conscious consumers
From fibre and protein to texture and sensation, the new rules of healthy snacking go far beyond cutting sugar, salt and fat
From fibre-packed grains to protein-loaded snacks and low-sugar treats, ‘better-for-you’ is getting more targeted and far less boring
New potato varieties are being designed to meet the snacks industry’s exacting demands on yield, storage and fry performance
Opinion
Kellogg’s is reviving cereal box toys and with it, the debate about whether selling breakfast to children should ever feel like a prize draw
Fibre is fats becoming food’s next big growth driver, but especially in bakery
Go Raw’s first brand campaign starts with a simple premise: snacks have become too complicated
They promise transparency and storytelling, but new research suggests QR codes are currently doing far more selling than informing
Once dismissed as dull, fibre is now reshaping global food and drink innovation
From “high protein” to “supports muscle mass” claims, brands are coding GLP-1 benefits without naming the trend outright
From emerging ingredients to protein power, discover the nutrition trends shaping the future of food and beverage
Food Ingredients China 2026
Chinese consumers are driving demand for natural, gut-friendly and plant-based ingredients, mirroring global trends and boosting innovation in functional products
As pressure mounts to cut sugar and sodium, fermentation-derived ingredients are helping manufacturers cut trade-offs across flavour, texture and cost.
Rothamsted field trials show gene-edited wheat can sharply reduce acrylamide risk in baked and fried foods without denting yield
Data from Nielsen IQ and Spate show consumers are turning to non-alcoholic beverages and those infused with THC and adaptogens to relax mindfully as they pull back on alcohol consumption
A US Food and Drug Administration (FDA) consultation on gluten labelling – now extended – raises fresh questions about how clearly food makers communicate risk
From protein boosts to pie aisle heat, these new product launches are bringing sportier energy to snacking this season
The Golden State’s folic acid mandate for corn masa shows how one state is once again reshaping national manufacturing
Dietitians’ latest data points to a more grounded approach to functionality, where gut health, cost and credibility matter as much as claims
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 SKU cuts and factory closures to functional launches and acquisitions, PepsiCo is moving fast to streamline and prove its snack empire still matters
A lawsuit challenging the nutrition claims of David Protein bars is putting calorie counts under the microscope and highlighting a deeper debate over how those numbers are determined in the first place.
Danone is fast-expanding into meal replacements. What does its Huel deal mean for the category?
It’s an exciting area of innovation - but are consumers ready?
Oobli’s CEO is betting on protein-based sweetness to cut sugar at scale, but the shift raises uncomfortable questions for regulators, manufacturers and the supply chain