Bakery and Snacks

Is Christmas surplus baked into your business plan?

Festive surplus squeezes margins and warehouse space. How bakery and snack producers can recover value, improve redistribution and prevent recurring waste.

Pringles taps TikTok’s ‘rat snacks’ trend. Who’s next?

Pringles’ creator partnerships show how TikTok’s rat snack combinations could inspire flavours, collaborations and more reasons to buy familiar snacks.

The age of lean supply chains is over

General Mills restructures into three segments

Food and beverage giant General Mills is restructuring into three business segments at the beginning of 2027. It recently named leadership to oversee those new segments.

Caged farming for eggs is being banned in Europe – could an EU-wide ban be on the horizon?

Caged eggs are being banned in a number of European countries, including Austria, Luxembourg, and Switzerland. Could an EU-wide ban be on the cards? And what do the bans mean for food companies?

Grocery prices jump as food affordability remains political flashpoint

PepsiCo to cut 1,000 jobs as North America woes continue

BIA 2026 countdown: Products, brands and green bets

Meet the bakers, rising stars, teams, manufacturers, retailers and suppliers competing at the British Baker Baking Industry Awards 2026.

Democrats’ midterm victory could bring new scrutiny to tariff-driven food price hikes

As congressional Democrats prepare to investigate tariff-driven price hikes across sectors, including food, here’s how CPG companies can prepare.

Pillsbury, Food Thoughts and Matthews Cotswold Flour get playful at home

Explore home baking launches from Pillsbury, Food Thoughts and Matthews Cotswold Flour, spanning cake mixes, regenerative flours and sourdough kits.

US midterms: Should European bakers build or ship?

US tariff uncertainty complicates European bakery investment, with freight costs, customer demand and specialist production shaping whether to build or export.

What does the midterms result mean for F&B outside of the US?

A blue wave in Congress could influence tariffs, energy prices, regulation and trade for food and drink companies worldwide

Trial vs. loyalty: The retail growth challenge facing emerging brands

The difference between a breakout brand and a short-lived retail presence often comes down to repeat purchase, with experts at a recent StartupCPG webinar arguing that emerging brands need separate strategies for trial and loyalty to build lasting retail velocity.

The future of food: Welcome to 2036

What will the food industry look like in 2036? From AI-powered product development and personalised nutrition to food sovereignty, health-driven innovation and the decline of mass markets, we reveal the trends set to transform the industry over the next decade.

Pringles prices: Who’s paying through the tube?

The Pringles Index reveals global price gaps and explores how tax, pack sizes and promotions can inform snack producers’ overseas pricing decisions.

Once Upon A Farm recall raises wider questions about toddler snack safety

Once Upon a Farm’s Tractor Wheels recall raises questions about toddler snack safety, the company’s financial outlook and its wider children’s nutrition ambitions.

Food and beverage heading for a skills crisis

A lack of technical skills, an ageing workforce, and low awareness of job opportunities amongst young people is putting the food and beverage industry at risk of failing to fill the manufacturing roles of the future.

European cyber attacks: What F&B needs to do now

Food businesses face mounting cyber risks as hackers target vulnerable refrigeration and supply chain systems

Democrats face grocery affordability test as one-third of shoppers cut meals

New dunnhumby data finds 1 in 3 US shoppers skipped meals or reduced portions because of financial pressure, putting grocery affordability in focus for Democrats.

61% of business leaders say the food system isn’t ready for the next decade

Food security is under pressure, but industry leaders say investing in manufacturing, processing and packaging innovation could make food systems more resilient, affordable and sustainable.