News & Analysis on the Bakery and Snacks Industries
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
A unified definition of UPFs could help fill in the nutrition and health gaps that NOVA misses
Opinion
Ultra-processed foods have become the industry’s favorite scapegoat and its biggest headache. But in the rush to condemn, nuance has vanished, and entire categories are caught in the crossfire
Bakers face the ultimate juggling act, pressurized into doing more with less – while consumers want it all, and want it now
Opinion
Big food has consistently increased chocolate bar prices as input costs rise, but what do Nestlé’s revenues say about consumers’ appetite to pay more?