Bakery and Snacks

What neuroscience reveals about functional bread

How brain activity measurements could help bakers understand reactions to functional bread’s texture, flavour and nutritional messaging.

Exposing the mistakes that sink healthier snacks

Explore how taste expectations, formulation compromises and supplier reliability can derail healthier snacks – and what manufacturers should assess.

UPF classification doesn’t tell the whole story about nutrition, study reveals

An IFIC and NIQ analysis of 40,000 US grocery products finds nutrient density varies among ultra-processed foods, while non-UPFs cost more on average.

Less heat, more appeal: Samyang bets on swicy noodles and protein pasta

Samyang is diversifying beyond the Buldak brand’s extreme spice to capture new consumer trends and expand its global growth opportunities

Forget breakfast: The battle for the morning snack is on

Morning snacking is emerging as a distinct eating occasion, creating new opportunities for breakfast, confectionery and functional food brands. Discover the trends, ingredients and formats shaping the growing mid-morning market.

How many potatoes never make it into the crisp packet?

PepsiCo and Grimme’s virtual harvester training is helping operators reduce potato bruising and protect the quality of crops destined for snack production.

APAC cocoa trends: ‘Worst is past’, but risks remain

Cocoa giant Barry Callebaut says the worst of the cocoa crisis is likely over, but the APAC cocoa industry continues to navigate major market shifts and challenges

The future of food safety testing - managing risk in a changing world

Pringles, Hostess and Goldfish get their Halloween on

Pringles, Hostess and Goldfish join brands using seasonal flavours, playful packaging and interactive campaigns to attract Halloween snack shoppers.

Troubled David Wood Baking bought out by US finance firm

What do GLP-1 users want to eat and drink when they’re out?

GLP-1 users must have their needs met outside the home. Here's how foodservice and snacks can adapt with smaller portions, protein-rich options and smarter menus.

Is snacking too obsessed with Gen Z?

Generational targeting can narrow snack innovation. Explore why eating occasions, household needs and shared appetites deserve more attention.

Will Vandemoortele and Délifrance’s integration squeeze bakery buyers?

Vandemoortele’s integration of Délifrance raises questions about supplier choice, negotiating power and who benefits from frozen bakery consolidation.

Nestlé backs landmark effort to improve cancer care

Nestlé and the World Society of Surgical Oncology are developing new recommendations to improve nutritional care for cancer surgery patients, as the food industry expands its role in health and medical nutrition.

Can GLP-1 innovation benefit all consumers?

While GLP-1 medications are driving demand for foods rich in protein and fiber, formulators like Ardent Mills' Anke Golde see a broader opportunity: developing nutrient-dense products that deliver multiple health benefits for mainstream consumers, not just those taking weight-loss drugs.

Protein + fibre + probiotics + collagen + adaptogens + electrolytes: Does your snack really need another superpower?

Protein, fibre and gut health are colliding in functional snacks, but benefit stacking brings challenges around taste, formulation, cost, regulation and consumer understanding.

Low-cal snack brand pulls product over mislabelled allergen risk

Your snack has five seconds to sell itself

Colour, shape and design can influence how consumers expect snacks to taste before the first bite. Here’s what sensory science means for product developers.

Learning platform for EU novel foods launched by think tank

The Ministry of Future Affairs, a European think tank, has launched a learning platform for European novel foods. It aims to promote knowledge sharing on the approval of novel foods in the EU, and encourages UK companies to join as well.

Fizz, ferment and fire: What’s next in flavour

From buldak to banana ketchup, discover the bold global flavours, fermented favourites and emerging ingredients tipped to shape food and drink in 2027