Bakery and Snacks

Tate & Lyle, Ingredion and the new ingredients land grab

Ingredion's planned acquisition of Tate & Lyle reflects a wider shift in the ingredients industry as companies race to lead reformulation, fibre innovation and food technology.

Will India’s Sugar Export Ban Shake Up Global Food Markets?

William and Kate’s wedding cake maker joins Oreo, Hello Kitty and St Pierre in latest bakery launches

Discover the latest global bakery launches from Oreo, McGhee's, St Pierre, Lazy Day, Fiona Cairns, Finsbury, Dawn Foods and more, featuring premium, nostalgic and charity-led innovation.

GLP‑1 use is fueling trends already in motion

GLP‑1 adoption is expanding, but a start‑stop user base is accelerating existing shifts in how consumers eat and how food brands innovate, according to Numerator.

Barbecue flavors abound in CPG brands, marking the beginning of summer

CPG companies like Bush's Beans, McCormick & Company, Smithfield and Nissin Foods are bringing the flavor for the 2026 grilling season.

Mintel reveals new multisensory CPG opportunities

Mintel finds multisensory snack innovation is reshaping CPG, with brands focusing on texture, aroma and color to reach neurodivergent consumers, parents and GLP-1 users.

Big Food falling short on regen ag commitments

Many major food companies are setting big targets for regenerative agriculture. But many key companies are falling short, according to a new report by investor network FAIRR. Many targets are not quantitative or outcome-based, and lack a clear link to financial materiality. As sustainability goals are exposed to increased scrutiny, FMCGs must ensure their goals are clear and can be acted upon.

Private equity tightens hold on Big Food

Private equity is reshaping food and beverage through deals, consolidation and portfolio shifts - but rising costs, valuation gaps and pressure are changing the pace.

Why food scientists still can’t crack the perfect natural red

Why is a heat-stable natural red still one of food science's biggest challenges? Kalsec's Christina Cuddihy explains the science, cost and formulation hurdles facing bakery and snack manufacturers.

Has processing become the industry’s most misunderstood tool?

Prof. Dr. Stefan Toepfl, MD of Elea, explains how smarter processing can reduce oil, cut waste, improve yields and challenge assumptions about ultra-processed foods.

Hershey’s ‘yes, and’ innovation strategy blends better-for-you and indulgence

Hershey is expanding beyond traditional candy with protein bars, zero-sugar confections and a One Hershey strategy designed to capture more snacking occasions and consumers.

Why next gen alt protein startups will be built on access, not just science

Success in alt. protein will depend not just on breakthrough ideas, but on the ability to deliver consistently on taste, price and scale, while navigating a far more selective funding environment.

Nutri-Score in the dock: Why Lactalis is taking it to court

Dairy giant Lactalis has taken Nutri-Score to court. And not just any court but the Court of Justice of the European Union (CJEU). Lactalis claims that the front-of-pack labelling system not only unfairly discriminates against dairy, but also oversimplifies nutrition in general, and thus fails to live up to the EU's regulations on packaging information.

A decade of Brexit: 10 major impacts on F&B

It is ten years since Brexit - since the UK left the EU. How has food and beverage been affected? Brexit has caused divergence in regulation, impacted food prices and the availability of labour, and made EU/UK trade more complex. But at the same time, much has remained the same.

The promotion trap: Why branded pricing strategies aren’t stopping private label

Brands are spending heavily on promotions, loyalty pricing and digital discounts, yet private label continues to gain ground across Europe's biggest grocery markets.

Fermentation turns up the heat in snacks

From fermented chillies to sodium reduction, discover why fermentation is becoming a powerful tool for flavour, clean label and snack innovation.

Mars’ artificial-dye-free push hits major reformulation hurdles

Mars is preparing to roll out artificial-colour-free M&M’s, highlighting both consumer demand for clean-label confectionery and the technical challenges of replacing synthetic dyes with natural alternatives in high-performance, brightly coloured products.

British EUDR? UK government to introduce anti-deforestation rules

In Europe, the EUDR, the EU's anti-deforestation regulation, fast approaches. Now, the UK has announced its own rules. While the details of the rules have yet to be solidified, it will cover coffee, cocoa, palm oil, soy and rubber, and will apply in Great Britain (the UK excluding Northern Ireland, where the EUDR will apply).

Kraft Heinz overhauls global structure amid split uncertainty

Kraft Heinz overhauls global structure, merging supply chain and procurement and creating three regions, as plans to split the business remain on hold.

Alternative agriculture’s next chapter: fermentation and cultivation

Explore the latest in fermentation and cultivated ingredients, from precision-fermented proteins and animal-free eggs to scale-up strategies, investment trends and commercialization breakthroughs.