Sourdough is rewriting fibre functionality
New research suggests sourdough fermentation does far more than build flavour. It’s actively reshaping wheat fibre in ways that could influence texture, digestibility and product development
Archives for March 24, 2026
PepsiCo is in the middle of its biggest snack reset in years
From SKU cuts and factory closures to functional launches and acquisitions, PepsiCo is moving fast to streamline and prove its snack empire still matters
How snacks are cashing in on the low/no alcohol trend
Gen Z might be easing off the booze, but it’s crisps, cheese and protein-packed nibbles that are quietly keeping things interesting
Are calorie counts wrong or just outdated? David Protein lawsuit sparks debate
A lawsuit challenging the nutrition claims of David Protein bars is putting calorie counts under the microscope and highlighting a deeper debate over how those numbers are determined in the first place.
Why the food industry can’t innovate alone anymore
As cocoa volatility, fat replacement and GLP-1 trends reshape demand, startups are becoming critical partners in ingredient innovation