News & Analysis on the Bakery and Snacks Industries
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A wave of proposed class actions targeting “zero sugar” and “sugar free” claims is putting allulose-containing products in the crosshairs, following a pivotal Seventh Circuit ruling involving Chobani
Inflation, deal-seeking and an increasingly crowded seasonal calendar are reshaping how families shop, while nutrition guidance adds another consideration for food and beverage brands
AB 2244 creates a voluntary government-backed certification for non-ultraprocessed foods and requires certain large retailers to prominently display certified products
As consumers push back against chemical-sounding preservatives, startups are developing technologies that protect food from the surrounding environment rather than adding ingredients to it
From Fanta’s Haunted Universe and Mountain Dew’s Trolli collaboration to Alani Nu and Reese’s, brands are borrowing scarcity, exclusivity and collectibles to turn seasonal beverages into coveted releases
Petitions seek approval for safflower yellow, expanded uses for gardenia blue and changes to carrot oil production as food makers move away from synthetic dyes
NIQ research finds that children are already thinking about ingredients, nutrition and the benefits they want from snacks, which could shape the category as they gain purchasing power
Letter from the editor
From combating food misinformation to redefining healthy eating and scaling AI-enabled innovation, IFT FIRST 2026 underscored how evidence-based science is reshaping the future of food
Fear and uncertainty surrounding the growing Cyclospora outbreak are driving consumers away from fresh produce and toward frozen foods, creating ripple effects for grocers, restaurants and produce suppliers
The debate around the Childhood Diabetes Reduction Act signals rising political interest in warning labels, marketing restrictions and a federal definition of ultra processed foods