New research shows sourdough fermentation reshapes wheat fibre, affecting dough structure, flavour and digestibility for bakers and product developers.
Read the NewsPepsiCo is cutting products, pushing protein and fibre, and moving into new categories as it reshapes its snack portfolio for growth.
Read the NewsSnacks are playing a bigger role as low and no alcohol drinks rise, with crisps, cheese and protein bites reshaping modern social occasions.
Read the NewsA class-action lawsuit alleges David Protein bars contain far more calories and fat than advertised, challenging the company’s use of novel ingredients like esterified propoxylated glycerol (EPG). The company disputes the claims, arguing that standard lab methods overstate calorie content by not accounting for how EPG is metabolized. Experts note that FDA regulations allow multiple accepted methods for calculating calories, meaning discrepancies can occur without violating labeling laws.
Read the NewsThe food industry is partnering with startups to accelerate ingredient innovation, tackling cocoa volatility, fat reformulation and GLP-1 trends
Read the NewsDanone’s €1bn acquisition of Huel signals a major push into functional nutrition, strengthening its position in meal replacements, plant-based and gut‑health innovation.
Read the NewsWhich countries hold the most power over global food supply? From the US and Brazil to Russia and India, we break down the key food superpowers shaping prices, trade flows and risk for manufacturers worldwide.
Read the NewsFrom buffalo pastry to World Cup crisps, Ginsters, Lay’s and Frankie’s headline bold new snack launches across UK and US markets.
Read the NewsFunctional alcohol-free drinks, which incorporate ingredients aimed at mimicking the mood-boosting or relaxing effects of alcohol, are emerging as a new frontier in the alcohol-free beverage market.
Read the NewsJapan crisps shortage as Iran conflict disrupts energy supply, forcing Yamayoshi Seika to halt production and exposing food industry vulnerabilities.
Read the NewsSweet proteins are emerging as a sugar alternative, but questions remain over regulation, sourcing and how they fit into modern food production.
Read the NewsFrom GLP-1 drugs and AI to shifting shopper trends, snack leaders explain how brands can build resilience through focus, purpose and agility in a rapidly changing market.
Read the NewsConsumers in Spain are motivated by health, naturalness and high protein when shopping. Nevertheless, they also want convenience, and ready meals are popular despite often being perceived as ultra-processed. By contrast, GLP-1s for weight-loss have not made much of a dent in the Spanish market, with the country being among the most sceptical in Europe towards the drugs.
Read the NewsUnilever’s talks with McCormick signal a major shake‑up in the global food sector, with potential brand mergers and far‑reaching industry impacts as the FMCG giant reshapes its future.
Read the NewsFerrero accelerates its move into better‑for‑you snacking with the acquisition of Brazil’s Bold Snacks, expanding its protein portfolio and signalling wider industry shifts toward functional, health‑focused innovation.
Read the NewsBig Food is reformulating growth as pricing power weakens, M&A reshapes portfolios and consumers shift towards value and functionality.
Read the NewsGlyphosate has been found in baby cereal, bread and maize meal in South Africa, with watchdog ACB calling for a ban after new lab test results.
Read the NewsIran tensions and climate volatility are tightening the global raisin market, raising cost and supply risks for cereals, snacks and bakery.
Read the NewsUnilever weighs a full food sell‑off, raising questions over its drink brands too. What this strategic shift could mean for the wider CPG industry.
Read the NewsBurlap & Barrel has filed a lawsuit challenging the legality of Trump’s Section 122 tariffs, arguing the sudden costs and volatility endanger small importers and farmers.
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