Bakery and Snacks

Why food scientists still can’t crack the perfect natural red

Why is a heat-stable natural red still one of food science's biggest challenges? Kalsec's Christina Cuddihy explains the science, cost and formulation hurdles facing bakery and snack manufacturers.

Has processing become the industry’s most misunderstood tool?

Prof. Dr. Stefan Toepfl, MD of Elea, explains how smarter processing can reduce oil, cut waste, improve yields and challenge assumptions about ultra-processed foods.

Hershey’s ‘yes, and’ innovation strategy blends better-for-you and indulgence

Hershey is expanding beyond traditional candy with protein bars, zero-sugar confections and a One Hershey strategy designed to capture more snacking occasions and consumers.

Why next gen alt protein startups will be built on access, not just science

Success in alt. protein will depend not just on breakthrough ideas, but on the ability to deliver consistently on taste, price and scale, while navigating a far more selective funding environment.

Nutri-Score in the dock: Why Lactalis is taking it to court

Dairy giant Lactalis has taken Nutri-Score to court. And not just any court but the Court of Justice of the European Union (CJEU). Lactalis claims that the front-of-pack labelling system not only unfairly discriminates against dairy, but also oversimplifies nutrition in general, and thus fails to live up to the EU's regulations on packaging information.

A decade of Brexit: 10 major impacts on F&B

It is ten years since Brexit - since the UK left the EU. How has food and beverage been affected? Brexit has caused divergence in regulation, impacted food prices and the availability of labour, and made EU/UK trade more complex. But at the same time, much has remained the same.

The promotion trap: Why branded pricing strategies aren’t stopping private label

Brands are spending heavily on promotions, loyalty pricing and digital discounts, yet private label continues to gain ground across Europe's biggest grocery markets.

Fermentation turns up the heat in snacks

From fermented chillies to sodium reduction, discover why fermentation is becoming a powerful tool for flavour, clean label and snack innovation.

Mars’ artificial-dye-free push hits major reformulation hurdles

Mars is preparing to roll out artificial-colour-free M&M’s, highlighting both consumer demand for clean-label confectionery and the technical challenges of replacing synthetic dyes with natural alternatives in high-performance, brightly coloured products.

British EUDR? UK government to introduce anti-deforestation rules

In Europe, the EUDR, the EU's anti-deforestation regulation, fast approaches. Now, the UK has announced its own rules. While the details of the rules have yet to be solidified, it will cover coffee, cocoa, palm oil, soy and rubber, and will apply in Great Britain (the UK excluding Northern Ireland, where the EUDR will apply).

Kraft Heinz overhauls global structure amid split uncertainty

Kraft Heinz overhauls global structure, merging supply chain and procurement and creating three regions, as plans to split the business remain on hold.

Alternative agriculture’s next chapter: fermentation and cultivation

Explore the latest in fermentation and cultivated ingredients, from precision-fermented proteins and animal-free eggs to scale-up strategies, investment trends and commercialization breakthroughs.

When everything is a snack, is anything a snack?

The latest snacking data suggests consumers have blurred the lines between meals, treats and nutrition. Is the industry's definition of a snack still relevant?

Protein Sodas are the new “whitespace” for innovation in US market

Indonesia palm oil export curbs: An open door for Malaysia?

In the face of Indonesia’s new export controls over commodities such as palm oil, does Malaysia have what it takes to take over as the sector’s new superpower?

How are Nestlé, Danone and Muscle Milk rethinking reformulation?

Nestlé, Danone and Muscle Milk’s approach to reformulation reflects a broader shift away from “free-from” and “reduced” ingredients, to a complete overhaul without compromising organoleptic characteristics.

UK food firms to gain greater access to Mexican market under CPTPP

Red, white and chew: The limited edition treats marking America’s 250th birthday

From Oreo Firecracker Pop Cookies and Betty Crocker’s million-cake giveaway to star-shaped pretzels and patriotic Tater Tots, discover the bakery and snack launches celebrating America’s 250th birthday.

PepsiCo, Danone & Nestlé: how AI is powering F&B growth

AI is transforming food industry growth, from predictive analytics and supply chains to innovation, sustainability and smarter manufacturing decisions

Do GLP-1 users like artificial sweeteners?

Research suggests that GLP-1 users prefer sugar to artificial sweeteners, as they are increasingly attracted to more 'natural' food that feels 'worthwhile' with their smaller appetites. There is little research around whether changing taste perception on the drugs works differently for sweetness from sugar and artificial sweeteners. However, artificial sweeteners tend to have a bitter off-taste that sugar doesn't, which may, some research suggests, be heightened on GLP-1s as well.