Bakery and Snacks

First-ever global standard promises more consistent yeast for bakers worldwide

The Codex Alimentarius Commission has adopted the first global standard for baker's yeast, giving bakers and producers a shared definition for the first time.

From Ozempic to oat bars: Can peptide science cross into food?

GLP-1 drugs have put peptides in the spotlight. Food scientists and industry insiders weigh in on whether fermentation-derived peptides can deliver real functional benefits in bakery, snacks and beyond.

Rising food prices lead consumers to take food safety risks

Food manufacturers face UPF challenge

Critics slam DOJ’s $3.3 million egg price-fixing settlement

Critics say a $3.3 million DOJ settlement with major egg producers over alleged price-fixing falls far short of billions in profits tied to the scheme.

The next grocery battle isn’t price – it’s relevance

After years in which inflation, private-label growth and trade-down behavior dominated the grocery industry, Circana says the market is entering a new phase where brands must win by aligning with consumers’ priorities around health, convenience, value and functionality.

NPD: Ryvita launches Sticks ‘guilt-free’ alternative to crisps

Florida subpoenas General Mills over bromate flour

Florida's attorney general has subpoenaed General Mills over potassium bromate, reigniting the fight over a dough conditioner banned across most of the world.

Three years on: Why Smucker’s $5.6bn Hostess bet still hasn’t paid off

Three years after buying Hostess, Smucker has booked nearly $3bn in impairments. Here's why the Twinkie maker still hasn't cracked the turnaround.

Is beef tallow becoming food’s next billion-dollar ingredient?

As RFK Jr’s MAHA movement targets seed oils, a massive beef tallow boom is under way. Is this a permanent ingredient reformulation or a passing fad?

Where does the food industry see the strongest growth?

Mainstream food is often considered cumbersome, asset-intensive, and low-growth. What areas are the food industry consider high-growth? Health, wellness and functionality can provide value propositions in a crowded market, as can premiumisation. Convenience allows companies to create value without radically altering their product's composition. Proprietary tech gives food companies something competitors cannot replicate.

Why flour is having its specialty coffee moment

Flour startup Roaring Fork is betting that regenerative agriculture can transform the flour aisle beyond its largely commoditized roots through premium positioning, farm-level transparency and heritage grains to create value.

FDF: Food and drink manufacturers deliver 2 billion servings of fibre since 2021

Four new cacao types just handed chocolate a lifeline

Calbee’s personalised granola takes breakfast to a new level

Ozempic maker backs game-changing GLP-1 implant to end drop-out

Novo Nordisk is evaluating a long-acting semaglutide implant designed to keep GLP-1 patients on treatment for months at a time – and food and drink manufacturers should be watching closely.

Why ‘quesomaxxing’ is the hottest trend in the chilled aisle

From quesomaxxing queso to viral frozen strawberries, here are eight new refrigerated and frozen snack launches landing in the UK and US this year.

What food manufacturers really think about AI: New industry research

The unintended consequences of private label’s success

Private label was supposed to kill brands – instead it's forcing them to get sharper. From Oreo's relentless collaborations to Warburtons' bakery reinvention, see why retailer own-label pressure is fuelling some of the boldest branded innovation in food and drink, and why it doesn't work for everyone.

Nearly a quarter of all US grocery units sold are now private label

Store brands outperform national brands in unit sales as loyalty declines and price sensitivity reshapes grocery buying, according to PLMA and Circana.