Bakery and Snacks

Can AI unlock your factory’s hidden capacity?

Pringles says AI lifted factory capacity by 10% without new machinery. Could food producers unlock more output from their existing production lines?

From cocoa microbes to bloom, the battle for consistent chocolate

Scientists are uncovering how cocoa microbes, crystallisation and sugar structure influence chocolate flavour, functionality, bloom and shelf life.

7 ingredients European food manufacturers are quietly falling out of love with

Food makers are replacing once-essential ingredients as clean-label demands, supply risks and rising costs reshape food formulation strategies.

Allulose-containing products claiming zero sugar threatened with growing litigation

Products with the sweetener allulose face a wave of lawsuits challenging “zero sugar” and “sugar free” claims, following a key Seventh Circuit ruling involving Chobani.

US bakery giant opens UK centre of excellence

Can food brands survive the rise of agentic commerce?

Agentic commerce is reshaping food retail. Brands that master nutrition, trust and data stand to gain most from AI-driven shopping

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.

Back-to-school shopping trends shift among inflation and seasonal creep

Inflation, discounts, Halloween and new dietary guidelines are reshaping 2026 back-to-school shopping trends for food and beverage brands.

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.

Is the snack market slowing? How changing habits are reshaping the industry

Is the snack food market heading for a slowdown? Discover how changing consumer habits, protein trends and healthier choices are reshaping snacking.

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

Has matcha met its match?