General Mills lowers sales expectations but expands its playbook to win back consumers
The packaged food giant is banking on bolder taste, functional nutrition and smarter packaging to offset weak cereal and snack demand
Archives for February 17, 2026
Automation’s promise falters as skills gap hits bakeries hard
Automation is reshaping bakery production, but new skills demands and training gaps are limiting the productivity gains manufacturers expected
Kraft Heinz hits pause as Berkshire Hathaway eyes exit – what now?
A paused split, a new CEO and Berkshire Hathaway heading for the exit – all eyes are on Kraft Heinz’s next move
Comfort isn’t enough anymore: Why nostalgia now needs a thrill
Comfort food now needs an edge
DGA sweetener warning sparks industry pushback
Dietary Guidelines pose a challenge for formulators around non-nutritive sweeteners
EFSA refuses to confirm sucralose safety in biscuits and cookies
The food safety body has ruled that the sweetener is still safe, but not in bakery
Ingredients Compendium No 2: Trehalose
The little-known functional sugar gaining ground across food categories
As manufacturers grapple with sugar reduction, texture loss and longer shelf-life demands, trehalose is emerging as a functional ingredient to watch in 2026
Pringles, Nakd and Haldirams make flavour the main event in 2026
From mystery heat and nostalgic fruit to saffron-soaked indulgence, the latest launches show brands using flavour to provoke, reassure and seduce shoppers.
Africa’s dual bakery market surges as bread demand rapidly rises
Industrial and informal bakeries across Africa are expanding and adapting fast as bread solidifies its position as a critical, high‑volume breakfast staple
Hershey blasted by Reese’s family over core ingredient changes
Reese family sends open letter to Hershey, challenging whether the confectionery giant is protecting the Reese’s legacy