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      <news:title><![CDATA[Why chocolate goes wrong in baking]]></news:title>
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      <image:caption><![CDATA[Chocolate batons are designed to deliver consistent filling, handling and bake performance in pain au chocolat and other laminated pastries.]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2026/08/07/marskellanova-eu-merger-ruling-what-the-commissions-decision-means-for-food-and-snack-manufacturers/</loc>
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      <news:publication_date>2026-08-07T09:51:11.4Z</news:publication_date>
      <news:title><![CDATA[Mars-Kellanova: What Brussels really decided about brand power]]></news:title>
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      <image:caption><![CDATA[Pringles featured prominently in the European Commission's assessment of whether the Mars–Kellanova merger would strengthen the company's bargaining power with retailers.]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2026/08/06/what-is-flavour-flipping-how-sequential-flavour-technology-could-reshape-snack-innovation/</loc>
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      <news:publication_date>2026-08-07T07:52:27.609Z</news:publication_date>
      <news:title><![CDATA[Flavour flipping: Why tomorrow’s snacks won’t taste the same from first bite to last]]></news:title>
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      <image:caption><![CDATA[Curiosity drives the first bite but not every bold flavour earns a second.]]></image:caption>
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