From graduations to birthdays, discover how bakers are using frozen cakes, seasonal trends and social-media-ready treats to drive premium sales growth.
Read the NewsLondon chain Santa Nata’s 10 millionth sale highlights the global rise of the pastel de nata, now booming across retail, foodservice and bakery markets.
Read the NewsCoffee’s not just a pick-me-up anymore. It’s helping bakeries pull ahead in a slowing market.
Read the NewsToday’s smartest bakeries are borrowing the tactics of fashion, fragrance and hype culture to turn pastries into objects of aspiration, status and emotional escape.
Read the NewsFrom high-protein candy and clean-label snacks to edible glitter and viral texture combinations, consumers are redefining what they want from sweets and snacks.
Read the NewsUnilever’s proposed $40bn Foods merger with McCormick faces investor, analyst and employee scepticism, raising questions over valuation, strategy and industry consolidation.
Read the NewsAI’s biggest opportunity in food isn’t inspiration – it’s helping consumers navigate cost, time and cognitive overload to make faster, more confident decisions, according to a recent Hartman Group white paper.
Read the NewsAI is moving from hype to reality across food and drink, cutting R&D timelines, automating factory roles and putting pressure on jobs from the lab to the shop floor.
Read the NewsParents are becoming more sceptical of ‘better-for-you’ kids’ snacks as wellness claims, ultra-processed concerns and ingredient scrutiny reshape the category.
Read the NewsFrom Dubai chocolate and pistachio ice cream to peanut butter chilli crisp, discover the nut trends, flavours and snack launches reshaping bakery and confectionery in 2026.
Read the NewsHershey’s 93% Q1 profit surge signals early recovery, but growth remains price-led with declining volumes, while margin gains depend on cocoa costs and a shift towards disciplined pricing, innovation and snacking expansion.
Read the NewsADM explains why cutting sugar, sodium and artificial ingredients now requires a holistic reformulation strategy that preserves taste, texture and cost.
Read the NewsConsumers aren’t abandoning processed foods – they’re reevaluating how they fit into meals, creating new opportunities for brands to reposition products alongside more nutritious choices.
Read the NewsThe regenerative agriculture market reached $11.3B in 2025. Discover how CPG brands like Simple Mills, Tractor and Simpli are driving sustainable food trends.
Read the NewsFrom PepsiCo’s Lay’s restaurant to Nutella cafés and Taco Bell Cantinas, food and drink brands are using immersive experiences to drive fandom, loyalty and social buzz.
Read the NewsGLP-1 diets, TikTok crunch culture and clean-label demand are fuelling a global freeze-dried snack boom. Here are the 7 biggest trends reshaping the category.
Read the NewsFudi Protein is scaling its alfalfa-based Rubisco ingredient for egg white replacement applications in protein beverages, bakery and sports nutrition, with a spring 2027 manufacturing launch targeted.
Read the NewsNew research argues that not all ultra-processed foods are harmful and recommends a modified FDA "healthy" criteria to exempt beneficial UPFs from public policy restrictions targeting junk food.
Read the NewsMicroplastics found in Nestlé and Danone baby food pouches raise concerns over packaging safety, industry standards, and growing pressure for reform and transparency.
Read the NewsAdding fibre to foods can help close the fibre gap, but formulation is complex. Why fibre functionality, molecular behaviour and reformulation matter.
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