Bakery and Snacks

Arsenic for breakfast? Cereal’s contaminant problem exposed

Clean Label Project tested 77 US cereals and found wide variations in arsenic, lead, acrylamide and glyphosate, raising questions for manufacturers.

Carob cracks gluten-free pasta’s biggest challenges

New research finds carob flour can make gluten-free pasta firmer, less sticky and higher in fibre, with 20% delivering the best overall results.

Xylitol linked to heart attacks and strokes in major study

A major study links higher blood xylitol levels to greater cardiovascular risk, adding to growing scrutiny of the sweetener's long-term safety.

Mondelēz, PepsiCo and pladis to take part in circular packaging trial

Companies including Mondelēz, PepsiCo and pladis are taking part in a Belgium-wide packaging trial which will test whether invisible watermarks can improve sorting. If successful, the trail will enable the development of more targeted recycling systems. The trial aims to get industry ready for PPWR minimums on recycled packaging content that will be introduced in 2030.

California passes non-UPF food seal, setting potential blueprint for other states

California lawmakers unanimously passed AB 2244, creating a government-backed non-UPF food seal that could influence labeling in other states.

The egg crisis failed to crack manufacturers’ reliance on eggs

US egg supplies have recovered and liquid egg prices have fallen 90%, but replacing eggs can still mean rebuilding an entire food formulation.

Big Food’s colour promises are colliding with supply chain reality

The US shift away from synthetic food dyes could increase demand for natural colors by up to 500%, exposing major supply, cost and reformulation challenges.

Can ‘touchless’ preservation extend shelf life without adding ingredients?

Startups are developing ‘touchless’ food preservation technologies that extend shelf life without adding preservatives or ingredients to food labels.

Food’s new rules: Regulation, reformulation and the reinvention of legacy brands

August's top stories reflected a food industry increasingly shaped by greater scrutiny of nutrition policy, ingredient transparency and evolving consumer expectations around health and wellness.

Hormel’s retail segment hit by Q3 commodity turkey and snack nut declines

Hormel Foods’ retail segment faced volume softness in commodity turkey and private label snack nuts in Q3.

PPWR is live – but label details overdue

Does sponsoring one team turn its rivals against your brand?

From Mondelēz and the Kansas City Chiefs to KP Snacks and The Hundred, sports sponsorship can build loyalty while exposing brands to backlash.

Global Top 100 Most Valuable Food Brands 2026 announced

Nestlé retains its crown as the world's most valuable food brand in 2026, while Lay's holds second place despite a significant valuation gap. Yili, Doritos and Lindt post strong gains, while Tyson records the biggest decline among the top 10 food brands.

PepsiCo bets on global flavors to grow beyond snacks

PepsiCo expands Fresh Experiences portfolio through global flavors and convenience.

How Pringles has engineered the physics of the perfect dip

Pringles Dippers reveals how strength, shape, rheology and moisture determine whether crisps, toppings, fillings and sauces work together.

Meet Connie, Freddie and Eddie – bakery’s new decorating crew

Primera’s Connie, Freddie and Eddie join 3D food printing in pushing cake toppers, cookie icing and bakery decoration towards automation.

Could climate change force a rewrite of the world’s recipes?

Climate change, supply chain disruption and geopolitical tensions are pushing food manufacturers to explore cocoa alternatives, microbial proteins and climate-resilient crops.

Which food trends are big in Africa?

Food trends in Africa are influenced by urbanisation, with traditional foods increasingly being developed in more convenient formats. Consumers are concerned with affordability, with pack size architecture giving them more control over spending. Younger consumers are interacting with global foods through social media, but many global dishes are being adapted for African tastes. Even clean label has some popularity, although this is balanced by widespread malnutrition and the need for better nutrient intake.

Marion Nestle and former Kellogg exec team up on cereal industry exposé

Marion Nestle’s Sugar Coated traces how cereal marketing and corporate lobbying shaped food labels, health claims and nutrition policy.

Terms including ‘burger’ and ‘sausage’ could be added to EU ‘meaty’ names ban

The ban on meat-related terms for meat-free products, which was agreed earlier this year, had previously included a number of exemptions, including 'burger' and 'sausage'. Yet now, such words may no longer be exempt from the ban, with new proposals aiming to include them.