Bakery and Snacks

Upcycling enters new phase as startups unlock premium ingredients from food sidestreams

Startups at IFT FIRST showcased advances in food upcycling, using extraction, refining and on-site processing to transform agricultural sidestreams into premium ingredients.

Mars bets on Summerween as Halloween becomes a season

As Summerween goes mainstream, Mars is ramping up production months earlier and balancing nostalgic favorites with sensory-driven candy innovations to capture a longer Halloween selling season.

McCormick reveals big plans and exec team for Unilever Foods merger

Health halos mask sugar content: Children’s cereal claims face scrutiny

A Canadian study reveals children's cereal packaging still relies heavily on health claims despite high sugar levels, as the UK and other markets tighten restrictions on HFSS marketing.

5 functional snack trends for an ageing world

As populations age, healthy ageing is emerging as a major opportunity for bakery and snack manufacturers, with cognitive health, familiar ingredients and preventative nutrition driving innovation.

Unilever-McCormick merger: Anti-trust consultation begins

The merger between Unilever and McCormick has already generated its fair share of controversy. Now, the UK's Competition and Markets Authority (CMA) has opened up a consultation on the deal.

CEO shuffle at Syngenta nets ADM a new executive

ADM named Jeff Rowe, formerly CEO of agriculture company Syngenta Group, to serve in its newly-created role of executive vice president and chief operating officer.

Oreo goes beyond biscuits with major snacking push

Mondelēz is expanding Oreo with mini snack bags, new flavours and sharing formats as it looks to grow the brand's presence in the snacking market.

From Three Square Meals to the Snack Universe

Consumers are moving beyond the traditional three-meal day, with data revealing a rise in spontaneous snacking, meal replacement and demand for functional foods, creating new opportunities for brands and retailers to rethink innovation and merchandising strategies.

Cortisol: The viral trend that’s rewriting shopping lists

5 lessons from the start-up that’s seen an 85% spend uptick from GLP-1 users

From M&Ms to mini fillets: How the ASA is interpreting less healthy food rules

Utz to go private in $2.9 billion Intersnack deal as shares surge

Intersnack is buying half of Utz Brands for $2.9B, taking the company private and boosting its presence in the US snack market.

The future of snacking lies between function and indulgence

As consumers increasingly seek products that satisfy both functional needs and indulgent cravings, brands that successfully combine function, fuel and fun stand to capture the next phase of snack category growth, according to Circana’s findings.

Letter from the editor: The next chapter for specialty food

Explore the biggest trends from the Summer Fancy Food Show, from gut health and protein to pantry staples, retail strategy and evolving consumer demand.

Beef tallow market heats up as CPG brands ditch seed oils

The global beef tallow market is expanding as food brands reformulate snacks and bars without seed oils, tapping clean-label demand and legacy fats.

The climate shock that could reshape food costs until 2027

How a strengthening El Niño could trigger the next wave of food inflation, disrupting ingredients, packaging, freight and procurement strategies into 2027.

Over the Moo, Oreo and Dippin’ Dots chill out with summer’s coolest launches

From freezer-friendly convenience to limited-edition flavours and viral marketing, discover how Oreo, Dippin' Dots, Over the Moo and others are reshaping the frozen snacks category this summer.

The global evolution of smart food labelling

The global landscape of smart food labelling has seen rapid evolution, but some markets are moving faster than others

Artificial colours: How Europe regulates differently from the US

Artificial food colours have been a topic of much controversy in the US, with brands and lawmakers aiming to phase them out. But in the EU, a distinction is not made between 'natural' and 'artificial'. All food colours are considered additives, and are therefore strictly regulated.