News & Analysis on the Bakery and Snacks Industries
Riff may still be in its infancy, but the lessons four students learned while turning a university assignment into a registered snack business could help other founders avoid making the same mistakes
FMCGs are setting big targets but they’re not always credible, says new report
Creating a heat-stable natural red remains one of food science’s toughest colour challenges
The proposal will affect imports from around the world, including coffee, cocoa, soy and palm oil
Letter from the editor
From precision fermentation and cultivated proteins to next-generation ingredients, food-tech innovators are advancing sustainable production despite funding pressures, scale-up challenges and evolving consumer demand
Global Food Tech Awards
Calling all EMEA food and beverage startups - applications are now open and entry is free
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.
Premium indulgence and snacking are driving momentum at ice cream major Froneri – and sustainability is underpinning both trends
FoodNavigator and AgNavigator’s new event will explore the business case for sustainability
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
With a WeFunder campaign and institutional raise underway, Fudi Protein is positioning its alfalfa-derived Rubisco as a cost-competitive egg white replacement
As cocoa markets spiral through another year of chaos, cocoa-free alternatives are shifting from novelty to necessity
How does a sustainable supply chain work in a category rooted in ancient agriculture but facing modern global demand?
Regenerative agriculture is gaining momentum – but what does it really mean, how should claims and practices be audited, and how can producers and industry fairly share the value it creates?
Delta’s decision to scrap complimentary snacks and drinks on hundreds of flights is exposing a bigger shift across global aviation.
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
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
Despite significant progress in the sector, barriers to compliance remain for palm oil
They promise transparency and storytelling, but new research suggests QR codes are currently doing far more selling than informing
Eighth-generation UK miller Bertie Matthews says regenerative farming is already proven, so if it’s still niche, the failure sits with retailers, manufacturers and the wider supply chain
The first-ever milk chocolate bars made with cell-cultivated cocoa butter have been produced
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
From SKU cuts and factory closures to functional launches and acquisitions, PepsiCo is moving fast to streamline and prove its snack empire still matters
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
Raisins sit quietly inside thousands of everyday foods, but the global trade behind them is far more concentrated than most manufacturers realise
Companies are broadening their targets and measurement scopes as climate action shapes up to be non-negotiable despite political uncertainty
From cacao cells grown in bioreactors to fermentation-built chocolate flavours, scientists and startups are experimenting with ways to produce cocoa ingredients without growing cacao trees
From tropical frozen desserts to stadium-style pretzel bites, brands are leaning into brighter flavours, playful formats and seasonal moments.
New UK Agri-Tech Centre CEO Steve McLean says the industry is entering a defining period that demands bigger thinking, harder commercial focus, and technologies proven on real farms, not just in labs
Adhering to EUDR’s complex requirements isn’t easy, but the right innovations can help
The market has swung from historic shortage to surplus projections for 2025/26 in under two years
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
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?
Reformulation may steady margins, but unless manufacturers tackle cocoa’s income gap at source, volatility will keep coming back
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
The world’s biggest chocolate makers are working together to futureproof cocoa and support growers
After negotiations failed to finalise a global treaty on plastic pollution last year, new hope is on the horizon
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
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
Soaring cocoa prices are quietly reshaping how chocolate is formulated, where it’s used and how far the industry can stretch expectations without losing trust
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
By redesigning contracts, supply chains and product development, three flour brands show that scaling regenerative agriculture is as much institutional as it is agricultural
A new ultra-thin mono-material bread bag suggests the biggest barrier to recyclable packaging may no longer be technology but habit
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
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
The long-awaited deal has hit another roadblock
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