When cocoa and eggs get costly, bakers get creative
Commodity shocks, shifting diets and a hunger for nostalgia are forcing bakers to rethink their recipes and proving that innovation thrives under pressure
Sustainability
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.
Food tech investors embrace caution - and look beyond sustainability
Start-ups are being subjected to higher, more exacting standards before securing funding
Politics, lawsuits pose a new dynamic – ‘Greenhushing’
Fair Trade leaders discuss challenges and wins in ethical, organic, sustainable sourcing
Regeneration is no longer a CSR box-tick - it’s the future of food security
ADM’s Kelsey Cambruzzi insists regen ag isn’t about soft sustainability claims but building a resilient supply chain, linking farm-level practices to consumer trust
Opinion
The snackdown: Trump calls ESG a scam – why snack giants call it survival
ESG’s under political fire in Washington, but the snack giants keep flexing. From Oreos to Doritos, their reports show that in today’s food industry, trust’s as valuable as profit.
Opinion
The snackdown: Europe dithers while chocolate-linked deforestation grows
Brussels has kicked the can down the road on its flagship deforestation law again – blaming IT problems while forests fall and compliant companies foot the bill.
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
Buffalo Wings, Stranger Things and greener packs: Chips NPD heats up
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
European Commission wants to delay EUDR, again
The Environment Commissioner hopes lawmakers will agree to postpone the deforestation regulation yet another year
PepsiCo and Unilever step up with new regen ag push
PepsiCo and Unilever have decided it’s time to get serious about soil: their new STEP up for Agriculture program throws money and muscle behind regenerative farming
Fi Asia 2025
What are the 4 most crucial AI applications in food innovation?
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
‘Devastating’ aid cuts and fragmented funding hinder dairy’s climate ambition
Flip-flopping on policy and a lack of targeted funding for sustainability interventions is putting dairy’s green effort at risk
Banks, bakers and brands bet on Africa’s supply chain
Erratic weather and rising costs are forcing Africa’s food sector to rethink how it sources grain and dairy – and how to keep bakeries and cereal lines running
Bakery’s big waste problem: Can upcycling deliver value?
Bakers and snack makers talk a big game on upcycling but scaling ideas beyond pilots needs sharper strategy, stronger partnerships and a clear consumer hook
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?
Sustainable September
The ingredient squeeze: How wheat and cocoa could rewrite the food chain
At first glance food trends seem led by flavor, convenience and price – but sustainability, climate change and cleaner supply chains are now the real drivers
Sustainable September
Agricultural sustainability grants up for grabs
The USDA, National Geographic Society and Growing Justice Fund offer funding to strengthen food production
From cake pops to circular economy: Upcycling gains ground in Africa
Africa’s food sector is turning to upcycling to cut waste, lower costs and build resilience amid climate and supply chain pressures
Alternative materials market strengthens as sustainability declines
As the need for alternatives becomes clearer, sustainability fades into the background
Speciality & Fine Food Fair 2025
From pistachio butter to rainforest chocolate: Artisans shine at leading food fair
Here’s what caught our eye at the UK Speciality and Fine Food Fair 2025
Why bakers should take a cue from Michelin-starred chefs
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
Opinion
The snackdown: Can bread ever be clean with glyphosate in the mix?
Bayer’s latest push for legal immunity puts the future of ‘clean’ bread and cereal under the spotlight
What a waste – can big food really close the loop?
A major food and drink player has ambitions to close its waste loop, but can it be done?
From field to aisle: Regenerative won’t work without supply chain buy-in
Heartland Craft Grains’ pact with Grown Climate Smart proves regenerative certification is becoming a supply-chain movement
Leaf-powered protein: Leaft blazes new trail in APAC with Lacto Japan
Exclusive: New Zealand-based Leaft Foods partners with Lacto Japan to bring its leaf protein into staple categories such as bakery and dairy foods
Is food and drink failing the planet? Share your view now
The global food and drink industry’s biggest sustainability call to action has kicked off in the first month-long Sustainable September event
Sustainable September
130 seconds to destroy a forest unless the EUDR holds the line
Snack giant Mondelez wants more time before the EU’s landmark deforestation law kicks in – but campaigners say the clock has already run out
Sustainable September
Compostable packaging gains ground: What CPGs should know about PHA
Innovations in compostable packaging are moving towards a commercial reality, and CPG brands that engage early with PHA solutions will be better positioned to meet sustainability and compliance demands
Sustainable September
What shoppers really think of climate-smart chips and planet-saving pastries
Shoppers swear they care about sustainability, but in the snack aisle it’s still price, taste and convenience that decide what goes in the basket. So are ‘climate-smart’ breads and biscuits set to stay niche or can they crack the mainstream?
Sustainable September
Sustainability in the beverage industry: Unpacking the big issues in 2025
Single-use packaging makes the headlines: but what are the other big issues for the beverage industry? This month, BeverageDaily puts the spotlight on sustainability
Sustainable September
From net zero to no hunger: Bakery&Snacks powers up Sustainable September
Climate roadmaps, community kitchens and cleaner labels – Sustainable September showcases how bakery and snacks are delivering for consumers, the planet and communities, proving collaboration is the real gamechanger
Sustainable September
Sustainability isn’t going away: and neither is cattle farming
Regulatory priorities may be shifting but climate risks, investor trust and consumer demand make industry action non-negotiable
IBIE 2025: 7 reasons Vegas will be the hottest oven in baking
IBIE 2025 lands in Las Vegas this October with fresh pavilions, global talent, big competitions and the innovations set to shape baking’s future
EUDR: US seeks ‘negligible risk’ status, and could get it
The EU has agreed US commodities pose ‘negligible risk to global deforestation’
Bar fight: RXBar founder Peter Rahal’s $85m snack startup dragged into US court over control of key fat
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
UPFs under fire: Baby food guidelines and HFSS success turn up the heat on industry
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.
Global plastics treaty talks collapse
After years of negotiations, no global regulations to tackle plastic pollution have been agreed
Unlocking flavor: Scientists crack the code to designer chocolate
Scientists in Nottingham say they’ve found the ‘secret sauce’ behind fine chocolate. By isolating nine key microbes, they can now steer cocoa’s fermentation in the lab – a discovery that could ripple across confectionery, bakery, and snack aisles worldwide.
Is the Cherry Bakewell at risk? Almond shortages force UK bakers to rethink tradition
Almond shortages are pushing bakers to rethink classics like the Cherry Bakewell, swapping in clever flavor and texture alternatives to keep heritage bakes on the menu
Egg crisis playbook for bakers: pricing, recipes, supply
As Australia scrambles through its egg crisis – avian flu, supply gaps and sticker shock – we lay out how to cut egg exposure, keep crumb and steady output
Mars bets on CRISPR to save cocoa from climate chaos
Mars teams up with biotech firm Pairwise to futureproof cocoa crops using gene editing
Cocoa’s breaking point: How industry is rethinking chocolate
The cocoa market is in chaos and producers around the world are scrambling to adapt
Opinion
The snackdown: We need to talk about chips
Climate change isn’t just disrupting harvests - it’s coming for snack time
Snacks with benefits: Matcha, protein, THC edibles and functional fuel
From matcha to protein, snacks are getting smarter, cleaner and harder to resist. Here’s what’s new in the better-for-you aisle.
Grupo Bimbo: The $20bn bakery giant turning processed food on its head
With 99% of its portfolio now additive-free and a strategy built for a world turning against ultra-processed foods, the Mexican company is quietly reshaping the global food game
Top of the class: Back-to-school snacks that make the grade
Lunchbox legends are back and this year’s lineup is smarter, cleaner and more fun than ever. From pizza-flavored crunch to fruit-packed favorites, these snacks earn full marks from kids and parents alike
Snack lab confidential: The breakthrough innovations every brand should be watching
Startups are rewriting the snack rulebook with science, sustainability and serious shelf appeal. From fiber-hacking enzymes to protein-rich ice creams, these are the bold ideas catching the industry’s attention
How the TikTokification of taste is exposing the Great Bakery Paradox
Bakers face the ultimate juggling act, pressurized into doing more with less – while consumers want it all, and want it now
What happens if you don’t comply with the EUDR?
Strict penalties are enforced on those who don’t fulfil requirements