Bakery and Snacks

McCormick’s results take a back seat as Unilever deal nears

McCormick’s Q1 2026 earnings show steady growth, but it’s a potential Unilever deal that’s dominating attention and reshaping the company’s outlook.

Just launched: Baguette wraps, chocolate egg mayo and more . . .

This roundup covers the latest food and drink releases of 2026, including high-protein air, a range of beers designed by an AI reconstruction of Johann Sebastian Bach, and baguette wraps. It also covers a new egg mayo-filled easter egg and London-style chocolate, which has the filling of egg, baked beans and bacon. April Fool's!

California’s tortilla rule underscores the shift in market power

California’s tortilla rule reignites debate on folic acid, as market power reshapes policy and clashes with political opposition.

How Clio plans to turn Greek yoghurt bars into a $300m business

Clio CEO John McGuckin on the multipack pivot that ended the cash burn, the $120m revenue goal and his plan to build refrigerated yogurt-protein snacking

The hottest food and drink trends for 2027...or are they?

Discover our tongue‑in‑cheek forecast of 2027’s biggest food and drink trends — from fibre hype and quiet snacking to TikTok crazes and bubble booze — in this April Fool’s special.

FDA delays beetroot red and spirulina color approvals amid stakeholder safety and labeling worries

FDA has delayed the effective dates for beetroot red and spirulina extract after GMO/Toxin Free USA objected to beetroot red and Obelisk Tech Systems filed safety objections to spirulina extract.

Can enzymes really reduce bitterness in industrial bread?

Enzyme systems are being tested to reduce bitterness in industrial bread, offering a new approach to flavour optimisation without added ingredients.

Scaling precision fermentation: Why capital and collaboration remain the biggest hurdles

Industry executives at Future Food-Tech 2026 say precision fermentation’s growth is constrained by costly facilities, weak US infrastructure and limited government coordination, risking commercialization delays.

Unilever joins Big Food shake-up

Unilever’s potential food division spin‑off signals a major shift for Big Food. Here’s what the separation could mean for supply chains and the wider industry. And what it could mean for current front-runner McCormick.

Easter shopping trends in 2026: Darker, smaller, last minute

Easter 2026 trends reveal rising demand for dark chocolate, smaller treats and last-minute shopping, with premium and adult flavours reshaping the market.

KitKat heist sends urgent warning to CPG sector

The theft of 12 tonnes of KitKat bars highlights rising cargo‑theft risks across Europe, exposing new vulnerabilities in confectionery supply chains and prompting industry calls for tighter security and enhanced traceability.

Rising grocery costs loom as Middle East conflicts disrupt supply chains

Supply chain disruptions tied to Middle East conflict are driving up fuel and fertilizer costs, signaling higher grocery prices and more shrinkflation ahead.

Unilever faces defamation suit from former Ben & Jerry’s chair

ABF-Hovis deal clears hurdle, exposes bread market strain

The CMA has provisionally cleared ABF’s acquisition of Hovis in Great Britain but raised competition concerns in Northern Ireland amid pressure on bread markets.

From climate shocks to GLP-1 impacts: Why the food chain must adapt now

Experts urge collaboration, AI insights and policy reform to safeguard the global food supply amid climate risk and demographic change.

Gut instinct: The 10 functional ingredients gaining ground in 2026

From collagen to fermented foods, discover the 10 functional ingredients gaining ground in 2026 and what they mean for food and drink manufacturers.

Retro and nostalgia: Why consumers are looking to the past

Consumers are increasingly gravitating towards foods that remind them of the past. In the UK, they want foods that make them think of childhood, while in Germany, retro techniques and preserving methods like drying and pickling are popular. Consumers are in part driven into the arms of the familiar by economic uncertainty and cost-of-living pressures.

Can brands cut sugar without killing taste, texture or trust?

How food and drink brands are reducing sugar without sacrificing taste, texture or clean labels – from rare sugars and fibres to precision fermentation and layered sweetness systems.

Sourdough is rewriting fibre functionality

New research shows sourdough fermentation reshapes wheat fibre, affecting dough structure, flavour and digestibility for bakers and product developers.

PepsiCo is in the middle of its biggest snack reset in years

PepsiCo is cutting products, pushing protein and fibre, and moving into new categories as it reshapes its snack portfolio for growth.