News & Analysis on the Bakery and Snacks Industries
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
Heat-meets-sweet has gone from a fringe experiment to a flavor found in every aisle. From hot honey biscuits to mango-habanero chips, swicy is winning over shoppers and it’s not cooling down
WK Kellogg Co.’s binding deal to drop petroleum-based dyes marks a turning point for a $10bn US category, raising the bar on trust, regulation and corporate accountability
Research suggests UPF diets can help shed the kilos, but whole foods offer more