Bakery and Snacks

Flavour flipping: Why tomorrow’s snacks won’t taste the same from first bite to last

Flavour flipping is emerging as a new frontier in food science, using sequential flavour release, encapsulation and taste perception to create snacks that change as they're eaten. Discover how the technology could transform bakery, confectionery and reformulation.

Protein Ball CEO: Brands must ‘dance with the devil’ on own label

Higgidy secures juicy matchday contract for Premier League club

Science, trust and the next era of food innovation

Explore the biggest themes from IFT FIRST 2026, including food misinformation, functional nutrition, AI and sustainable innovation.

Hollywood snack collabs: Why movie tie-ins keep winning for CPG brands

Stranger Things, Wednesday and Wicked tie-ins show why movie collabs work for snack brands, with 68% of consumers buying co-branded or special edition products.

From Mars to Intersnack: Are family dynasties becoming food’s new dealmakers?

Mars, Ferrero and Intersnack keep paying huge premiums for listed food firms. Two M&A advisers explain why family dynasties keep outbidding the market.

The GLP-1 effect reaches ANZ

GLP-1 medications are reshaping food and beverage purchasing across Australia and New Zealand. Discover how changing consumer behaviour, formulation challenges and nutrition trends are influencing product innovation across APAC.

Cyclospora outbreak reshapes grocery shopping and restaurant traffic beyond recalled lettuce

The Cyclospora outbreak is driving shoppers away from fresh produce, boosting frozen food sales and reducing traffic at restaurants and grocery stores.

From Nestlé to Mars: Why Big Food is embracing contract manufacturing

Why are major CPGs including Nestlé, PepsiCo, Mars, Ferrero, Kraft Heinz, and Mondelēz embracing contract manufacturing? Experts explain the shift, benefits, risks and future of co-manufacturing.

UK CEOs sound the alarm over serious supply chain vulnerabilities

A new protein contender emerges as whey prices surge

Cheez-It, McVitie’s, Goldfish, Cabot and more bet big on cheese

From beer-flavoured crackers to cave-aged cheddar, here's a round-up of the latest cheese product launches from Cheez-It, McVitie's, Goldfish, Cabot and more.

Cultivated beef steak set for global expansion after historic approval

Aleph Farms has secured a historic regulatory approval for its cultivated beef in Singapore

PepsiCo flags major gap in women’s sports nutrition

PepsiCo is calling for more practical women’s sports nutrition products and research

Can Uber Eats help regional grocers compete online?

Grocery delivery platform Uber Eats is betting local and regional grocers can better compete with national retailers through its plug-and-play marketplace, which combines delivery infrastructure, retail media capabilities and access to new customers.

From excess to experience: How indulgence is evolving

The meaning of indulgence has changed. Consumers no longer associate it primarily with unhealthiness and instead see it as synonymous with premium quality and clean-label ingredients, according to Circana's Ananda Roy.

How Mondelēz achieved its mid-year wins

In its Q2 results, Mondelēz International reported that it had returned to volume growth for the first time since 2024, as well as seeing success in emerging markets, particularly Latin America. However, revenues were down in Europe compared to the year-ago period. What are the reasons behind these successes and failures?

From food noise to alcohol cravings: The expanding promise of oral GLP-1s

New studies suggest oral GLP-1 drugs may curb food cravings through unique brain pathways and could help treat alcohol use disorder.

Psyllium: The next big functional fibre?

Psyllium, a functional fibre often used in gluten-free baking, has many of the same functional properties as other fibres. But it also boasts several key functionalities of its own, both from a health and technical perspective. It is predicted to grow in popularity as an ingredient in food, driven by the popularity of gut health, clean label and GLP-1s.

5 hard truths every functional food startup needs to learn

Building a functional food startup takes more than great science. Discover five hard-earned lessons on scaling, formulation, consumer trust and knowing when to pivot.