Bakery and Snacks

McCormick-Unilever deal clears US antitrust hurdle as UK review deadline looms

McCormick’s $44.8bn Unilever food deal clears a US antitrust hurdle as the UK CMA review continues and Elizabeth Warren calls for scrutiny.

What makes a snack worth the price?

New data from Deloitte shows snack brands perceived as delivering more value than expected for their price are outperforming lower-value peers.

Lost confidence in nutrition information offers CPG makers opening to rebuild trust

The 2026 IFIC Food & Health Survey finds nutrition confusion rising as health assessments fall, creating a trust opportunity for CPG companies.

Mars’ vision for 2036: The trends set to transform food and nutrition

Mars is betting on fibre, AI, personalised nutrition and the rise of solo meals to shape the future of food. The food giant reveals how changing consumer habits, health priorities and technology are driving its innovation strategy through to 2035.

Consumers don’t trust influencers on food – or do they?

Consumers widely distrust online influencers when it comes to food, according to multiple datasets. Yet they seem to have an outsize influence on food trends, and the food industry as a whole. How can this be?

What sous vide egg bites reveal about selling breakfast beyond the café

Cuisine Solutions’ work with Starbucks and Costco shows how sous vide egg bites have expanded into take-home retail and new breakfast occasions.

A celebrity event designer’s playbook for Halloween launches

Celebrity event designer Edward Perotti explains how bakery and snack brands can use spectacle, nostalgia and bolder ideas to make Halloween launches stand out.

Mars predicts a future of automated and immersive retail

With AI agents expected to reorder pantry staples automatically, Mars argues that brands will increasingly compete for consumer attention through immersive retail environments that encourage discovery, engagement and trial.

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.