Florida’s glyphosate bread test has bakers on edge
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
Sustainability
Packaging under fire: Do legal risks trump production headaches?
As PFAS regulation tightens and litigation accelerates, brands are being forced to rethink packaging choices that once seemed low-risk and routine
3 flour brands are redefining how regenerative agriculture scales
By redesigning contracts, supply chains and product development, three flour brands show that scaling regenerative agriculture is as much institutional as it is agricultural
Are bread bags holding back recyclable packaging?
A new ultra-thin mono-material bread bag suggests the biggest barrier to recyclable packaging may no longer be technology but habit
Mondelēz’s CoLab Tech accelerator shines light on the biggest stress points facing the global snack system
As the company reopens applications for its R&D-led accelerator, the focus areas highlight mounting pressure around climate resilience, packaging constraints and shifting consumer expectations
5 lesser-known crops with big innovation potential
Rice, corn and wheat may dominate global crop consumption, but for food makers wanting to stand out from the crowd, there’s a wealth of untapped innovation potential in ancient grains
Parliament refers EU-Mercosur to Court of Justice
The long-awaited deal has hit another roadblock
Cocoa crunch: How shortages are rewriting chocolate’s future
As climate, disease and regulation strain global cocoa supply, manufacturers are turning to low‑cocoa and cocoa‑free innovations to protect margins and future-proof their portfolios
Crack it, snack it, recycle it: Packaging that’ll rule 2026
Snack packs are finally starting to look like they belong in 2026 instead of 2006, and the pressure to keep evolving isn’t letting up
McDonald’s India’s millet bun is a smart, subtle fix for the fiber gap
A quiet change to a burger bun in India says more about where fiber is heading than any claim ever could
EU-Mercosur: 6 takeaways for F&B
The landmark trade deal with the Latin American bloc will have long-lasting impacts on the food sector
As cocoa chaos continues, Kokomodo finds its moment
Why ‘climate-proof’ cacao start-up Kokomodo is hedging its bets on an increasingly stronger future for cell cultured cocoa
The snackdown: Peanuts are the humble ingredient we’re too trend-obsessed to notice
A lifesaving therapeutic food made of peanuts should be a wake-up call to every snack developer still chasing novelty over impact
Opinion
The EU is making a mistake by choosing not to boost novel foods
By explicitly cutting off novel foods from use in regulatory sandboxes, the EU is stifling innovation
Beckham’s snack play: How BEEUP plans to sting the competition
Forget celebrity sidelines, David Beckham’s actually in the test kitchen: CEO Peter Stearns lifts the lid on how that shapes BEEUP’s next phase
World’s top 30 food-tech companies revealed
From AI-powered ingredient discovery to zero-waste packaging and next-gen proteins, the top 30 global food-tech list showcases the game-changing technologies shaping the future of food
Africa’s new appetite: Inside the rapid rise of convenience snacking
Africa’s booming youth population is transforming the bakery and snacks landscape, creating opportunities for brands rooted in local culture and convenience
Alternative cocoa: Ways confectionery’s most under-threat ingredient is being replaced
Chocolate makers has been significantly impacted by the cocoa crisis. Ingredient innovation offers a solution
The gluten glitch hiding in compostable packaging
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
Why water might be the biggest threat to the snack sector’s future
PepsiCo’s latest pep+ update centers on water and the message should make the whole snacks sector pay attention
Mars Snacking’s methane playbook: Lessons from Bovaer and a focus on next-gen tech
Paying premiums alone isn’t enough to get producers to embrace sustainability, Mars Snacking’s VP of R&D says as he reflects on emerging methane mitigation solutions and the Bovaer fallout
Cocoa’s gone wild: Could malted barley flour be the calm in the chaos?
With cocoa costs spiraling, Briess is pitching malted barley flour as a reliable, clean label lifeline for bakers and snack makers
Opinion
The snackdown: The Lancet just declared war on UPFs
The Lancet’s new UPF Series doesn’t politely enter the UPF debate – it kicks the door open and bakery and snacks are suddenly standing in the blast zone
General Mills, WK Kellogg & Ferrero spark a fresh fight for the breakfast bowl
Once the poster child for easy mornings, breakfast cereal has been losing shelf swagger. Now a new wave of innovation, investment and protein-packed reinvention is pushing the category back into the spotlight
Breaking the Christmas bog standard
Once the star of the Christmas table, the cranberry is stepping out of the bog and into bakery innovation – from upcycled seeds to tangy syrups – proving it’s anything but standard
Sustainability gets real: It’s crunch time for Europe’s snack makers
New ESA president Christopher Gosau says the region’s snack makers must turn bold sustainability promises into measurable progress or risk losing credibility
Canada’s bakers are done playing defense
The Baking Association of Canada’s new Executive Council isn’t just another talking shop – it’s a wake-up call for the nation’s $21.5bn bakery sector to stop firefighting and start leading
Nestlé, Mondelēz, Hershey - How chocolate giants are coping with price hikes
The largest players in food are making bold decisions in an effort to boost growth
Ground-breaking gene atlas could lead to healthier, climate-resistant oats
A coalition of plant scientists are cataloguing the diversity of oats and their wild relatives, examining the genetic makeup of 33 common oat types and mapping more than nine thousand in detail.
Mondelēz toys with price cuts as choc sales melt
The snacking multinational is dealing with high cocoa prices
How to turn ingredient chaos into market advantage
Cocoa’s up, eggs are unpredictable and consumers still want it all. Ardent Mills’ Matt Schueller reveals how data – not luck – is driving the next wave of bakery innovation
Another EUDR backflip: How did we get here?
In a dramatic pivot, the EU’s anti-deforestation law looks like it will be pushed back for some, and reworked for all. Here’s a timeline to help with the whiplash
The silent revolution bubbling in your dough
Microbes are moving from background biology to bakery’s next big advantage - driving cleaner labels, longer shelf life and smarter sustainability
Food and drink split on sustainability progress, exclusive survey reveals
Looking back at our Sustainable September initiative, where does the food and drink industry thrive and fall?
Can AI finally stop bakeries from getting burnt by price spikes?
An AI-powered insurance tool is giving bakeries a way to cap chaos in wheat, butter and packaging prices – finally turning forecasts into action
Pink pastries, prison bakes & purpose: October’s most meaningful bakery & snack launches
Producers are proving that good food can do good, too – turning patisserie counters pink, tackling loneliness and funding second chances through every bite
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
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