Bakery and Snacks

Mondelēz reveals taste is no longer king in snacking

The 2026 State of Snacking report explores why consumers increasingly discover food visually, value texture and make purchasing decisions driven by comfort, reward and connection.

The ‘Uh-Oh SpaghettiOs’ lawsuit vs the court of public opinion

The Campbell lawsuit offers a glimpse into how social media users assess credibility, scrutinise evidence and shape perceptions during food safety controversies.

Sourdough, Seoul and social media: The new rules of global bakery

Bread culture, Asian pastry influence and algorithm-driven food trends are transforming bakery. Here's what's driving innovation and premiumisation worldwide.

Kennedy signals new course for food labels as FDA nears definition for ultra-processed food

HHS Secretary Robert F Kennedy Jr says FDA’s ultra-processed food definition is nearing release and could drive major changes to front-of-pack labeling.

Walmart’s Aloha reset highlights how snack bars are overtaking center store

Aloha’s move from Walmart’s sports nutrition aisle to center store across roughly 2,000 locations underscores how protein bars are evolving from fitness fuel into an everyday snacking staple

Are reformulation demands moving faster than brands can respond? Hear from PepsiCo and industry leaders

As scrutiny expands from sugar and salt to additives, processing and ingredient transparency, experts from PepsiCo, ESA, ABA, 210 Analytics and FDF Scotland explore what comes next for reformulation.

Iran-US peace deal: What it means for food

The US and Iran have agreed on a peace deal. What could this mean for food and beverage? Food prices are unlikely to fall straight away, due to long-term contracts taking a long time to filter through the supply chain. However, for some classes of commodities, such as palm and soybean oils (which are used for biofuels), prices could fall more quickly. The prices for plastics used for food packaging may fall more quickly than food as well.

4 ways food brands can win in China’s ‘conscious indulgence’ era

Nestlé USA eliminates artificial colors as part of broader reformulation overhaul

Nestlé USA has completed its 2026 goal of removing artificial colors defined by Food, Drug & Cosmetic (FD&C) from its US food and beverage portfolio as part of the company’s broader reformulation and transparency initiatives.

Beech-Nut bets on the overlooked preschool snacking market

Beach-Nut is entering the underserved kids snacks market for ages 4 years and older with Goodies, citing unmet demand for better-for-you options beyond toddler aisles.

Fed Up! campaign takes aim at UPFs, but the science debate persists

A new UPF awareness campaign highlights systemic barriers to healthy eating, while critics argue that the term “ultra-processed” remains too imprecise to anchor nutrition guidance.

Protein crisps, cereal milk ice cream and matcha cookies: Meet snacking’s new shape-shifters

From PepsiCo's protein-packed PopCorners and Takeaways' pizza-inspired bars to Walker's Shortbread's Andy Murray collaboration, discover 11 snack launches redefining indulgence, functionality and convenience.

Can Ebola disrupt coffee prices and stocks?

As Ebola prompts border restrictions in Uganda, analysts warn of potential supply risks—but bumper harvests in top exporters could stabilise global coffee markets.

Wegovy oral GLP-1 approved for use in the UK

The UK has approved a once daily Wegovy semaglutide pill for weight loss, marking Europe’s first oral GLP-1 treatment. It will initially be available via private prescription, with NHS use still under NICE review.

Deepfake food fraud threatens global brands

AI-generated food images, fake complaints and deepfakes are creating new fraud, regulatory and reputational risks for global food brands.

GLP‑1 is no longer just a weight‑loss story – it’s a full‑scale reset for food & beverage

GLP-1 drugs could rapidly evolve beyond current use as diabetes and weight loss medications, with new research pointing to potential benefits in cancer, ageing, addiction, osteoarthritis and heart health. As evidence grows and new formats like oral therapies emerge, usage is expected to expand to other populations and health needs. This shift will reshape how and why consumers use GLP-1s, fundamentally shifting consumption behaviours. For food and beverage companies, understanding how their use might evolve will be critical to staying relevant, from reformulating products to meeting new nutritional needs. Here’s a snapshot of the latest research and what it could mean for the future of food, beverage and consumer demand.

How AI is transforming reformulation

Global Food Tech Awards EMEA heat opens: Why startups should apply and how to stand out

Food-tech startups across Europe, the Middle East and Africa are invited to apply for the 2026 Global Food Tech Awards EMEA heat, with entries now open and free to submit.

Taste still rules, but may no longer be enough to win in the snack aisle

New Circana data shows consumers still prioritize taste, but increasingly expect functional benefits like protein, probiotics and added wellness in snacks. Brands are responding with indulgent products that deliver both flavor and function, signaling a shift in modern snacking behavior.

Protein ice cream, EPG and the future of food: Why David’s Peter Rahal is betting on tech over branding

David’s protein ice cream sold out in 28 minutes, but Peter Rahal says the real story is food technology. The David founder discusses EPG, category expansion, and the future of functional food.