Bakery and Snacks

Breaking the Christmas bog standard

Once the star of the Christmas table, the cranberry is stepping out of the bog and into bakery innovation – from upcycled seeds to tangy syrups – proving it’s anything but standard.

Why Brits are ditching Christmas cake for panettone and stollen

The Great British fruitcake is losing its crown. Lighter, glossier European bakes are stealing the show – and the nation’s tastebuds – this Christmas.

New lipid gets EFSA novel food approval, and it cuts cholesterol

Kensing's Sunvasterol, a novel sunflower-based plant sterol, receives EFSA approval for its cholesterol-lowering benefits, offering an allergen-free alternative to traditional soy sterols and enabling health claims on food products.

Beyond taste: The rise of the experiential treat in 2026

Flavor still rules bakery and snacks, but in 2026, the way they feel is fast becoming the new measure of delight.

The snackdown: The great UPF witch hunt

When the food industry finds itself smeared as guilty by association – it’s not just the definition of ‘processing’ that’s under fire – it’s the entire business model.

Christmas 2025: Sugar, spice & all things iced

From boozy puddings to glitter-dusted brownies, bakers are dialing up nostalgia, sparkle and flavor innovation to make this festive season the sweetest yet.

Quaker is fighting global hunger with food science

PepsiCo’s Quaker brand is using science, local know-how and a bit of stubborn optimism to tackle one of the toughest global challenges.

Flavor forecast 2026: What will consumers want in the new year?

Functional food craze: What are the next breakout ingredients?

As consumers look to diversify functional ingredients, what could be the next breakout ingredient?

Hain Celestial shows signs of stabilization amid brand shake-up

Hain Celestial Group, the New Jersey-based maker of better-for-you food and drinks, appears to have slowed the bleeding with its restructuring efforts, but the company still faces significant challenges in its quest to return to profitability.

Non-UPF Verified debuts standard for CPG brands

Since the initiative for Non-UPF Verified launched earlier this year, the organization debuted its “work in progress” UPF standard this week for CPG brands.

Brewing loyalty: How coffee is powering bakery footfall

Coffee’s not just a pick-me-up anymore. It’s helping bakeries pull ahead in a slowing market.

Snack to the future: How startups go from local crave to global shelf

Building a snack brand people love is one thing. Scaling it globally without losing your grip – or your supply chain – is another.

Healthier Choices: GABA rice, mood candies, gut supergrain and more

GABA rice, mood candies, gut supergrain and more feature in this edition of Healthier Choices

Power, tariffs and a test for the presidency: Supreme Court case could reshape US trade policy

As the Supreme Court considers Trump’s emergency tariff powers, small businesses warn that the policies are pushing them to the brink

World’s biggest chocolate supplier makes move away from cocoa

Barry Callebaut teams up with Planet A Foods to develop ChoViva, a sustainable, cocoa-free chocolate made from local ingredients like sunflower seeds. The move comes amid rising cocoa costs and climate concerns, positioning the company for future growth while exploring innovative chocolate solutions.

Sustainability gets real: It’s crunch time for Europe’s snack makers

New ESA president Christopher Gosau says the region’s snack makers must turn bold sustainability promises into measurable progress or risk losing credibility.

Crunch, cream, contrast: Texture takes the spotlight in 2026

Forget flavor fatigue – next year will be all about how snacks feel. From crisp layers to creamy centers, texture is fast becoming the biggest lever of indulgence and loyalty.

Twinings and Kingsmill owner ABF could spin off food business

Twinings and Kingsmill owner ABF may split off its fashion business, which includes Primark, from its food businesses.

Canada’s bakers are done playing defense

The Baking Association of Canada’s new Executive Council isn’t just another talking shop – it’s a wake-up call for the nation’s $21.5bn bakery sector to stop firefighting and start leading.