Bakery and Snacks

Bimbo has the capacity but where are the bakery buyers?

Grupo Bimbo’s margins are improving, but North American volumes keep falling. Can new channels and product changes persuade consumers to buy more?

Healthy or ultra-processed? Why snack ratings disagree

Nutrition scores, non-UPF labels and app ratings can clash. What should food manufacturers prioritise when reformulating products and making health claims?

Could climate change leave bakers with flour that won’t perform?

How McCormick’s Flavor University teaches the science of taste

McCormick’s Flavor University teaches food developers the science of taste, offering a window into its $2.89 billion Flavor Solutions business.

Chocolate has a new problem. And it’s not cocoa prices

Rising temperatures are reshaping the chocolate industry, impacting both cocoa supplies and consumer demand. As heatwaves become more frequent, manufacturers are adapting formats, product strategies and retail approaches to protect sales in a warming world.

Food Manufacture 360 to debut in Birmingham - February 2027

What neuroscience reveals about functional bread

How brain activity measurements could help bakers understand reactions to functional bread’s texture, flavour and nutritional messaging.

Exposing the mistakes that sink healthier snacks

Explore how taste expectations, formulation compromises and supplier reliability can derail healthier snacks – and what manufacturers should assess.

UPF classification doesn’t tell the whole story about nutrition, study reveals

An IFIC and NIQ analysis of 40,000 US grocery products finds nutrient density varies among ultra-processed foods, while non-UPFs cost more on average.

Less heat, more appeal: Samyang bets on swicy noodles and protein pasta

Samyang is diversifying beyond the Buldak brand’s extreme spice to capture new consumer trends and expand its global growth opportunities

Forget breakfast: The battle for the morning snack is on

Morning snacking is emerging as a distinct eating occasion, creating new opportunities for breakfast, confectionery and functional food brands. Discover the trends, ingredients and formats shaping the growing mid-morning market.

How many potatoes never make it into the crisp packet?

PepsiCo and Grimme’s virtual harvester training is helping operators reduce potato bruising and protect the quality of crops destined for snack production.

APAC cocoa trends: ‘Worst is past’, but risks remain

Cocoa giant Barry Callebaut says the worst of the cocoa crisis is likely over, but the APAC cocoa industry continues to navigate major market shifts and challenges

The future of food safety testing - managing risk in a changing world

Pringles, Hostess and Goldfish get their Halloween on

Pringles, Hostess and Goldfish join brands using seasonal flavours, playful packaging and interactive campaigns to attract Halloween snack shoppers.

Troubled David Wood Baking bought out by US finance firm

What do GLP-1 users want to eat and drink when they’re out?

GLP-1 users must have their needs met outside the home. Here's how foodservice and snacks can adapt with smaller portions, protein-rich options and smarter menus.

Is snacking too obsessed with Gen Z?

Generational targeting can narrow snack innovation. Explore why eating occasions, household needs and shared appetites deserve more attention.

Will Vandemoortele and Délifrance’s integration squeeze bakery buyers?

Vandemoortele’s integration of Délifrance raises questions about supplier choice, negotiating power and who benefits from frozen bakery consolidation.

Nestlé backs landmark effort to improve cancer care

Nestlé and the World Society of Surgical Oncology are developing new recommendations to improve nutritional care for cancer surgery patients, as the food industry expands its role in health and medical nutrition.