Bakery and Snacks

Deepfake food fraud threatens global brands

AI-generated food images, fake complaints and deepfakes are creating new fraud, regulatory and reputational risks for global food brands.

GLP‑1 is no longer just a weight‑loss story – it’s a full‑scale reset for food & beverage

GLP-1 drugs could rapidly evolve beyond current use as diabetes and weight loss medications, with new research pointing to potential benefits in cancer, ageing, addiction, osteoarthritis and heart health. As evidence grows and new formats like oral therapies emerge, usage is expected to expand to other populations and health needs. This shift will reshape how and why consumers use GLP-1s, fundamentally shifting consumption behaviours. For food and beverage companies, understanding how their use might evolve will be critical to staying relevant, from reformulating products to meeting new nutritional needs. Here’s a snapshot of the latest research and what it could mean for the future of food, beverage and consumer demand.

How AI is transforming reformulation

Global Food Tech Awards EMEA heat opens: Why startups should apply and how to stand out

Food-tech startups across Europe, the Middle East and Africa are invited to apply for the 2026 Global Food Tech Awards EMEA heat, with entries now open and free to submit.

Taste still rules, but may no longer be enough to win in the snack aisle

New Circana data shows consumers still prioritize taste, but increasingly expect functional benefits like protein, probiotics and added wellness in snacks. Brands are responding with indulgent products that deliver both flavor and function, signaling a shift in modern snacking behavior.

Protein ice cream, EPG and the future of food: Why David’s Peter Rahal is betting on tech over branding

David’s protein ice cream sold out in 28 minutes, but Peter Rahal says the real story is food technology. The David founder discusses EPG, category expansion, and the future of functional food.

Hidden plastics: tackling the drinks packaging problem

Plastics are often found in places consumers don't expect, as inner layers in cans, cartons and pouches that appear plastic-free. They're there for durability and shelf-life. Yet most consumers are unaware of this, meaning a disconnect is created between perception and reality when it comes to plastic use.

Colour is dairy’s most overlooked asset – and brands risk missing out

Colour shapes consumer expectations before taste. Here’s how dairy brands can use natural colour cues to boost differentiation and premium appeal.

Uncrustables tops $1 billion as JM Smucker posts strong Q4

JM Smucker’s Uncrustables brand surpasses $1 billion in sales, adding 3 million households as strong Q4 results lift shares and boost growth across coffee and pet food.

Nestlé and Ghirardelli reboot cookie dough

From remix-style flavor innovation to elevated ingredient quality, brands are taking different approaches to modernizing a category defined by nostalgia, indulgence and ease.

How texture is elevating dairy and alt dairy

Explore how texture innovation—creamy, crunchy, stretchy and more—is helping dairy and plant-based brands boost value, stand out in commoditised categories, and win premium positioning.

Australia’s baking boom is masking a growing skills crisis, warns industry leader

Australia's bakery sector is booming, but the Baking Association of Australia's executive officer warns that labour shortages, ageing business owners and a weak apprenticeship pipeline could threaten its future.

Is big business done with food?

Unilever's merger of its food businesses with McCormick and IFF's sale of most of its food portfolio represent a wider trend. Businesses are distancing themselves from often cumbersome, slow-growing food businesses in favour of health, premiumisation and convenience.

Snack bar startups draw capital around protein, function and format

Snack bar startup Stars + Honey’s new minority growth investment led by VMG Partners reflects a broader shift within the snack bar space that focuses on functionality, clean ingredients and differentiated formats

Coca-Cola, PepsiCo, Mars and DoorDash among CPG brands chasing $7.5 billion World Cup spend

A month-long World Cup forces CPG brands to adapt campaigns daily as Coca-Cola, PepsiCo and others target shifting consumer demand.

Doritos without drivers? PepsiCo’s autonomous truck rollout sparks logistics debate

PepsiCo is deploying driverless trucks to move Doritos and other products across the US. Could autonomous freight transform food logistics, or will jobs and safety concerns slow adoption?

Britain’s biggest bakery honours are back

What do nearly 40 years of bakery awards reveal about the future of baking? We explore the trends, talent and leadership shaping the 2026 Baking Industry Awards.

What foods do GLP-1 users actually like?

GLP-1 users are increasingly gravitating towards foods with can supply them with the nutrients they need, especially those with high fibre and protein content. However, this does not mean that taste is no longer a factor. Users are especially attracted to foods with lighter textures which are easier to eat, such as yoghurt, kefir, soup, fruit and veg. Indulgence remains popular as well, but in a different way: GLP-1 users are driving growth in premium chocolate, for example.

Betagro turns chicken into noodles to double protein per meal

Betagro has created noodles made out of chicken breast

Fibremaxxing is trending, so why are bowel cancer rates still rising?

From fibremaxxing to microbiome diversity, bowel health is having a moment. Dr Megan Rossi and Bowel Cancer UK discuss the science, the stigma and the rise in cases among younger adults.