Bakery and Snacks

Ferrero targets protein-led growth beyond chocolate

Ferrero is revamping Power Crunch with a lighter, crunchier recipe as competition intensifies in the fast-growing protein snacking market.

The new packaging equation: Cost, carbon and compliance

Companies are increasingly adopting a multi-variable approach to packaging decisions by weighing not only traditional considerations such as shelf life, product protection and cost, but also regulatory requirements, food security, recyclability, transportation efficiency and carbon footprint.

Can better bread build a better sandwich?

Polarbröd’s European expansion highlights demand for sourdough, better nutrition and distinctive sandwich bread that performs reliably at industrial scale.

Is pumpkin spice making autumn bakery lazy?

PAUL, Délifrance, Bakels and Kerry reveal autumn flavour opportunities, from brown butter and tiramisu to pistachio, chestnut and sharper fruit pairings.

Glico COO: Nutrition and snacking shouldn’t be separate

Glico says snack innovation is increasingly about combining nutrition, health benefits and indulgence, rather than treating them as separate priorities.

What drives flavour discovery in Asia? 3 trends food firms must know

Asian consumers are well-known for incredibly demanding palates, so pushing new flavours into this market needs careful strategising. Here’s what food brands need to know

Yeast-derived fat fools consumers in cocoa butter test

Weight-loss maintenance: The next GLP-1 innovation frontier?

When GLP-1 users stop taking the drugs, they often regain significant levels of the weight that they lost. This could be the next frontier of food innovation. But as GLP-1 pills become more popular, could consumers see the drugs as a permanent, rather than temporary, solution?

Mondelēz bets on familiar favourites to drive growth

Cadbury launches Twirl Golden Dipped, adding caramelised white chocolate to its iconic bar as brand extensions and indulgence trends reshape confectionery innovation.

Chocolate without cocoa? Why the industry’s taking alternatives seriously

Alt cocoa is gaining traction as cocoa shortages, climate pressures and price volatility push manufacturers to explore new ways to secure chocolate supply.

What nutrition education in medical schools could mean for CPG

The Academy of Nutrition and Dietetics' effort to strengthen nutrition education in medical schools underscores a broader healthcare shift that could further influence physicians and dietitians expertise on consumer food choices, creating downstream implications for nutrition messaging, product positioning and Food-as-Medicine strategies.

92% want to eat better. Only 14% think they do

Consumers want healthier diets, but affordability, confusion and convenience barriers are preventing action. Retailers can help close the gap through pricing, labelling and tailored solutions.

Lindt cuts sales forecast as consumer spending slows

Lindt & Sprüngli has cut its 2026 organic sales growth guidance from 4-6% to 0-2%, citing weaker consumer sentiment, price sensitivity and lower order volumes across key European markets.

GLP-1 creep: How weight-loss drugs are moving beyond their intended users

Study finds GLP-1 use is growing beyond approved patient groups, with many prescriptions going to healthy-weight consumers outside traditional indications.

Pladis sales pass £3.3bn but profits take a hit

pladis Global grew sales to £3.3bn in 2025, but inflation and macroeconomic pressures weighed on profits. Strong branded sales, manufacturing investments and innovation initiatives are expected to support long-term growth.

3 underestimated sustainability risks to global food supply

These overlooked risks could impact global food supply chains much faster and further than many expect

California signs voluntary non-UPF label into law

California’s non-UPF label – a first in the nation – is poised to reshape how food companies market healthier products, but the law’s passage arrives amid growing debate over ultra-processed foods and how those claims should be certified

Mondelēz sustainability scheme goes solo: Is this the new industry standard?

Mondelēz’s Harmony sustainability programme is becoming an independent certification scheme, opening sustainable wheat production standards to the wider European value chain.

Barry Callebaut moves beyond chocolate to drive growth

Barry Callebaut is refocusing its growth strategy around premium gourmet chocolate, specialty ingredients and solutions-led partnerships as it works to restore service levels, regain market share and improve profitability following operational challenges and cocoa market volatility. CEO Hein Schumacher says the company’s Focus for Growth plan prioritises 10 key markets, innovation and higher-margin categories to drive sustainable long-term growth.

Gluten-free claims in the Middle East face tougher regulations

GCC regulators have submitted new gluten-free standards to the World Trade Organisation (WTO)