Bakery and Snacks

Why governments across southern Africa keep bread prices on a tight leash

Bread prices are politically sensitive across southern Africa, driving government subsidies, price controls and wheat market intervention.

Whole food now at the heart of US nutrition policy

Federal programs, schools and public messaging are now tools to promote "real" food under the 2025 Dietary Guidelines, shifting Americans away from processed foods, according to HHS.

From breakfast staple to cultural treat: The reframing of sugary cereals in a MAHA era

Once daily staples, sugary cereals are being repositioned as intentional treats - driven by nostalgia, cultural relevance and emotional connection rather than health claims.

Unilever commits to food growth after strong 2025 performance

Unilever has been pruning its food portfolio for a while, most significantly with the ice-cream demerger, finalised last year. Now, it has committed to investing in growth in its remaining food portfolio, after the segment saw strong performance for 2025.

Nestlé, Mondelēz, Mars, Barry Callebaut: Which chocolate giants are diversifying?

Volatile weather conditions, crop disease and low incomes to spend on agricultural inputs have all conspired to create a cocoa price bump that has lasted around two years. While prices are now falling, chocolate giants such as Nestlé, Mondelēz, Mars, and Barry Callebaut want to ensure that their supply chains are more resilient should the problem reoccur. They are diversifying - both to geographical regions outside of West Africa, and ingredients beyond cocoa.

Brand protection strategies in an evolving retail landscape

Global Food Tech Awards 2026: Americas shortlist reveals industry giants

The Global Food Tech Awards 2026: Americas shortlist highlights innovations in transforming waste into valuable resources, extending food shelf-life without altering taste, and driving sustainable protein production. Key advancements include AI-driven molecular discovery, optogenetics, and precision fermentation, leading to cleaner, more sustainable food and beverage inputs. Companies are creating consumer-centric solutions, such as blending meat with mushrooms to reduce carbon footprints and developing animal-free dairy alternatives. These technologies signify a shift towards circular systems and pragmatic sustainability in the food industry.

FDA to re-examine controversial BHA preservative, a move advocates say is overdue

The FDA will review the safety of butylated hydroxyanisole (BHA), a chemical preservative long linked to cancer concerns, as part of a wider food additive review.

Kraft Heinz scraps breakup timeline to focus on turnaround

Kraft Heinz halts its planned split after another quarter of falling sales and margins, as CEO Steve Cahillane shifts focus to growth and a $600M investment.

Why consumers don’t trust healthy indulgence

Discover why consumers doubt that healthy foods can taste good, and learn how naturalness, familiarity and premium cues can make healthy indulgence believable.

Africa’s wheat import dependence leaves bread prices exposed to global shocks

Africa’s heavy reliance on imported wheat is exposing bakeries to price volatility driven by geopolitics, currency pressures, and rising logistics and energy costs.

The GLP-1 wake-up call for food makers: Appetite loss is exposing ‘weak’ products

GLP-1 weight-loss drugs are changing how people eat. Appetite suppression is exposing weak food products and forcing manufacturers to rethink nutrition.

Mike Tyson Super Bowl spot puts MAHA nonprofit – and its backers – in the spotlight

MAHA Center’s $8 million Super Bowl ad starring Mike Tyson slams processed foods, spotlights obesity and introduces a new health nonprofit with political and publishing ties.

Fiber sells – when shoppers can find it

Consumers want more fiber but don’t know where to find it. New data from the International Food Information Council shows how clearer on-pack labeling and education could unlock growth for food brands.

Big FMCG vs TikTok: Who leads trends and who can win?

In the age of TikTok, big FMCG brands face challenges in leading trends due to the rapid pace at which social media influences consumer behaviour. While some brands like Lindt & Sprungli successfully adapt by fast-tracking product development, others like Coca-Cola struggle with longer cycles, missing opportunities like the bubble tea trend. Challenger brands, due to their agility, often capitalize on trends, but established brands can leverage their scale and create innovation through non-traditional collaborations and mystery flavours, ultimately needing to disrupt themselves instead of just following social media trends.

The future of chocolate is bittersweet

Soaring cocoa prices are reshaping chocolate formulations, accelerating alternatives and testing consumer trust as manufacturers adapt to tighter global supply.

Hain Celestial’s reset starts with snacks sale, but doubts about what is next linger

Hain Celestial posted a 7% Q2 organic sales decline and exited snacks, prompting analyst questions about the future of baby and kids’ food.

Barry Callebaut ploughs €250m into world’s biggest chocolate factory

Barry Callebaut is investing €375m in its Belgian factories in Wieze and Halle to modernise infrastructure, boost efficiency and strengthen long-term production capacity, reinforcing Belgium as a central hub in its global chocolate network.

Food makers must listen to ageing populations - or be left behind

Populations around the world are getting older as birth rates decline and people live for longer. This could be consequential for food in particular: the food industry must reposition itself around the demands, needs and preferences of older consumers.

The 4 things food companies still don’t understand about GLP-1s

Food brands are racing to respond to GLP‑1 drugs, but major misconceptions persist. From R&D realities to ex‑GLP‑1 users, here are the key insights shaping the market.