Bakery and Snacks

The psychology of making snacks worth buying

How Pringles, Goldfish, Crumbl and Twix use anticipation, ritual and reward to attract snack buyers – and what manufacturers can learn.

What diets are consumers following?

The diets consumers follow also shape food and beverage trends, from keto and paleo to vegetarian and vegan. What diets are consumers following?

How do you modernise a heritage brand without killing what made it famous?

From Oreo and KitKat to New Coke and Tropicana, discover what food brands can learn about modernising heritage products without destroying consumer loyalty.

How functional became food’s future

General Mills, Archer and Conagra beef up their meat snack portfolios

Explore new meat sticks from General Mills, Archer and Conagra, including Epic Wagyu beef, oven-roasted chicken and Slim Jim Cheese Mode.

Protein chips attract funding amid competitive protein-snackscape

Wilde, known for turning chicken into protein chips, landed a $40 million investment from S2G Investments as competition intensifies in the booming protein-snacking category.

UPF labeling could cost $14.2bn annually, study estimates

A new study estimates mandatory UPF labeling could cost $14.2bn annually and affect 72% of packaged foods, as industry warns of added costs and legal risks.

Modern slavery: 97% of food and drink firms identify risks in supply chains

Bimbo has the capacity but where are the bakery buyers?

Grupo Bimbo’s margins are improving, but North American volumes keep falling. Can new channels and product changes persuade consumers to buy more?

Healthy or ultra-processed? Why snack ratings disagree

Nutrition scores, non-UPF labels and app ratings can clash. What should food manufacturers prioritise when reformulating products and making health claims?

Could climate change leave bakers with flour that won’t perform?

How McCormick’s Flavor University teaches the science of taste

McCormick’s Flavor University teaches food developers the science of taste, offering a window into its $2.89 billion Flavor Solutions business.

Chocolate has a new problem. And it’s not cocoa prices

Rising temperatures are reshaping the chocolate industry, impacting both cocoa supplies and consumer demand. As heatwaves become more frequent, manufacturers are adapting formats, product strategies and retail approaches to protect sales in a warming world.

Food Manufacture 360 to debut in Birmingham - February 2027

What neuroscience reveals about functional bread

How brain activity measurements could help bakers understand reactions to functional bread’s texture, flavour and nutritional messaging.

Exposing the mistakes that sink healthier snacks

Explore how taste expectations, formulation compromises and supplier reliability can derail healthier snacks – and what manufacturers should assess.

UPF classification doesn’t tell the whole story about nutrition, study reveals

An IFIC and NIQ analysis of 40,000 US grocery products finds nutrient density varies among ultra-processed foods, while non-UPFs cost more on average.

Less heat, more appeal: Samyang bets on swicy noodles and protein pasta

Samyang is diversifying beyond the Buldak brand’s extreme spice to capture new consumer trends and expand its global growth opportunities

Forget breakfast: The battle for the morning snack is on

Morning snacking is emerging as a distinct eating occasion, creating new opportunities for breakfast, confectionery and functional food brands. Discover the trends, ingredients and formats shaping the growing mid-morning market.

How many potatoes never make it into the crisp packet?

PepsiCo and Grimme’s virtual harvester training is helping operators reduce potato bruising and protect the quality of crops destined for snack production.