Bakery and Snacks

Does sponsoring one team turn its rivals against your brand?

From Mondelēz and the Kansas City Chiefs to KP Snacks and The Hundred, sports sponsorship can build loyalty while exposing brands to backlash.

Global Top 100 Most Valuable Food Brands 2026 announced

Nestlé retains its crown as the world's most valuable food brand in 2026, while Lay's holds second place despite a significant valuation gap. Yili, Doritos and Lindt post strong gains, while Tyson records the biggest decline among the top 10 food brands.

PepsiCo bets on global flavors to grow beyond snacks

PepsiCo expands Fresh Experiences portfolio through global flavors and convenience.

How Pringles has engineered the physics of the perfect dip

Pringles Dippers reveals how strength, shape, rheology and moisture determine whether crisps, toppings, fillings and sauces work together.

Meet Connie, Freddie and Eddie – bakery’s new decorating crew

Primera’s Connie, Freddie and Eddie join 3D food printing in pushing cake toppers, cookie icing and bakery decoration towards automation.

Could climate change force a rewrite of the world’s recipes?

Climate change, supply chain disruption and geopolitical tensions are pushing food manufacturers to explore cocoa alternatives, microbial proteins and climate-resilient crops.

Which food trends are big in Africa?

Food trends in Africa are influenced by urbanisation, with traditional foods increasingly being developed in more convenient formats. Consumers are concerned with affordability, with pack size architecture giving them more control over spending. Younger consumers are interacting with global foods through social media, but many global dishes are being adapted for African tastes. Even clean label has some popularity, although this is balanced by widespread malnutrition and the need for better nutrient intake.

Marion Nestle and former Kellogg exec team up on cereal industry exposé

Marion Nestle’s Sugar Coated traces how cereal marketing and corporate lobbying shaped food labels, health claims and nutrition policy.

Terms including ‘burger’ and ‘sausage’ could be added to EU ‘meaty’ names ban

The ban on meat-related terms for meat-free products, which was agreed earlier this year, had previously included a number of exemptions, including 'burger' and 'sausage'. Yet now, such words may no longer be exempt from the ban, with new proposals aiming to include them.

UK food consumers increasingly shun on-the-go impulse buys

From farm resilience to nutrition security: APAC food leaders map priorities for a resilient food system

Why the former McVitie’s boss is betting on private label

Former pladis CEO Cem Karakaş explains why acquisitions, retailer innovation and global expansion are increasing the value of private-label manufacturers.

How food companies can prepare for the next drought

Drought has been seen across Europe, leading to significant yield losses. How can European food companies prepare for the next drought?

Would you eat a cookie made from a plastic bottle?

NASA-funded scientists are using engineered yeast to turn PET waste into 3D-printed protein cookies, but safety, cost and consumer acceptance remain hurdles.

3 lessons from a year of high-profile food recalls

Recent recalls involving lettuce, cucumbers, eggs and other foods suggest that while recalls may not be happening more often, they are affecting far more products and consumers.

Better-for-you kids snacks expand at Target, Whole Foods and beyond

Better-for-you kids snack brands are expanding with lower-sugar, organic and cleaner-label products at Target, Whole Foods and other retailers.

PepsiCo, Coca-Cola, Hershey & more drop into the spirit of Halloween with FOMO-inducing launches

Fanta, Mountain Dew, Alani Nu and Reese’s are borrowing drop culture to use scarcity, exclusivity and social buzz to drive Halloween beverage sales.

Why relevance is shaping the snacking category

As consumers blur the lines between health, indulgence and convenience, snack and bakery manufacturers are shifting innovation strategies toward products that solve multiple need states throughout the day.

The sticky business of scaling pinsa

Pinsa is moving beyond artisan bakeries worldwide, but producing its wet, delicate dough at industrial scale can quickly flatten the qualities that distinguish it from pizza.

Why food products live or die on shelf: A retailer’s perspective

What keeps a food product on supermarket shelves? Roche Bros reveals how repeat purchases, quality, differentiation, marketing support and agility influence listings and delistings.