Sydney’s bakeries aren’t just baking – they’re performing. From sky-high lamingtons to cult sourdough, this city’s pastry scene blends precision, play and viral energy in every bite.
Read the NewsSpain’s Supreme Court has given Grupo Bimbo exclusive rights to the word ‘Donut’ – igniting debate over who owns the language of food.
Read the NewsDr Nikolaus Kriz, the new director of the European Food Safety Authority (EFSA), has a large and varied brief ahead of him. He must address the widespread sense that novel food applications are too slow; he must deal with rising threats like avian influenza; and he must ensure that EFSA maintains its reputation for excellence.
Read the NewsCrave Ventures launches to help early-stage CPG brands scale with service-for-equity support, offering marketing, PR, and retail expertise without big budgets.
Read the NewsIndustry voices challenge The Lancet’s UPF report, warning against policy based on processing labels and calling for evidence-driven nutrition strategies.
Read the NewsThe Lancet’s new UPF Series doesn’t politely enter the UPF debate – it kicks the door open and bakery and snacks are suddenly standing in the blast zone.
Read the NewsA nationwide survey shows huge sugar and calorie spikes in UK snack bars marketed as healthy, prompting Action on Sugar to call for tougher rules.
Read the NewsPrivate-label brands are entering a “super cycle” phase, evolving beyond entry-level price options to become a sophisticated tool for value creation for brand strategy and equity.
Read the NewsSynthetic dyes may still be legal but shifting consumer trends and rising US state-level pressures mean bakery and snack brands aren’t waiting for mandates to start cleaning up their color palettes.
Read the NewsOnce the poster child for easy mornings, breakfast cereal has been losing shelf swagger. Now a new wave of innovation, investment and protein-packed reinvention is pushing the category back into the spotlight.
Read the NewsThe world’s biggest bakery group is ushering in a new era, installing a new chief at the helm in Mexico and announcing a major handover at Bimbo Bakeries USA.
Read the NewsFrom colorless chips to collectible crisps and gooey skillet cookies, this season’s launches show how playful storytelling is reshaping what shoppers expect from a simple snack.
Read the NewsRobbie Williams warns GLP-1 drugs may cause vision loss. What does this mean for food & beverage innovation and natural alternatives?
Read the NewsColours have a significant impact on how consumers perceive food. Colours like yellow and orange will be popular in 2026, linked to health and wellness, according to ADM. Colours like purple, blue and green will be used to attract attention. Turquoise will also be linked to calmness, and burgandy to vitality, according to Oterra.
Read the NewsOnce the star of the Christmas table, the cranberry is stepping out of the bog and into bakery innovation – from upcycled seeds to tangy syrups – proving it’s anything but standard.
Read the NewsThe Great British fruitcake is losing its crown. Lighter, glossier European bakes are stealing the show – and the nation’s tastebuds – this Christmas.
Read the NewsKensing's Sunvasterol, a novel sunflower-based plant sterol, receives EFSA approval for its cholesterol-lowering benefits, offering an allergen-free alternative to traditional soy sterols and enabling health claims on food products.
Read the NewsFlavor still rules bakery and snacks, but in 2026, the way they feel is fast becoming the new measure of delight.
Read the NewsWhen the food industry finds itself smeared as guilty by association – it’s not just the definition of ‘processing’ that’s under fire – it’s the entire business model.
Read the NewsFrom boozy puddings to glitter-dusted brownies, bakers are dialing up nostalgia, sparkle and flavor innovation to make this festive season the sweetest yet.
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