Bakery and Snacks

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.

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.

Wholebake to invest £3M in new high-speed production lines

First-ever global standard promises more consistent yeast for bakers worldwide

The Codex Alimentarius Commission has adopted the first global standard for baker's yeast, giving bakers and producers a shared definition for the first time.

From Ozempic to oat bars: Can peptide science cross into food?

GLP-1 drugs have put peptides in the spotlight. Food scientists and industry insiders weigh in on whether fermentation-derived peptides can deliver real functional benefits in bakery, snacks and beyond.

64% of consumers eating food past use-by dates amid cost concerns

Consumers want fewer ultra processed foods, but refuse to pay extra

Critics slam DOJ’s $3.3 million egg price-fixing settlement

Critics say a $3.3 million DOJ settlement with major egg producers over alleged price-fixing falls far short of billions in profits tied to the scheme.

The next grocery battle isn’t price – it’s relevance

After years in which inflation, private-label growth and trade-down behavior dominated the grocery industry, Circana says the market is entering a new phase where brands must win by aligning with consumers’ priorities around health, convenience, value and functionality.

NPD: Ryvita launches Sticks ‘guilt-free’ alternative to crisps

Florida subpoenas General Mills over bromate flour

Florida's attorney general has subpoenaed General Mills over potassium bromate, reigniting the fight over a dough conditioner banned across most of the world.

Three years on: Why Smucker’s $5.6bn Hostess bet still hasn’t paid off

Three years after buying Hostess, Smucker has booked nearly $3bn in impairments. Here's why the Twinkie maker still hasn't cracked the turnaround.