Bakery and Snacks

FDA extends deadline as hidden gluten puts regulatory fine-tuning under the spotlight

The FDA is reviewing gluten labelling rules to tackle hidden gluten, improve transparency and reduce cross-contact risks for consumers with coeliac disease.

Cross‑industry food waste coalition targets 30M meals a year by 2028

How Bel defied global snacking headwinds

As global snack giants struggle, Bel Group is driving growth by sticking to healthy dairy and plant‑based snacks, regional investment and disciplined innovation.

California pushes ‘non-UPF’ seal as certifications multiply and confusion grows

California proposes a non-UPF certification as labels multiply, but inconsistent definitions of ultra-processed foods could confuse consumers and industry alike.

Cacao pods and ‘ugly’ potatoes powering the upcycled foods movement

As the global upcycled food market grows, brands like Blue Stripes and Seven Sundays are innovating with sustainable snacks and cereal options.

Stagflation is food manufacturing’s worst-of-both-worlds scenario

As stagflation risks build, food manufacturers face rising input costs and slowing demand. Here’s what it means across key food and drink sectors.

6 key food innovation trends driven by feel good indulgence

Consumer demand for indulgence — and feeling good about it — is increasingly driving food innovation strategies.

NPD: Match-day bites built for energy, heat and hype

From protein drinks to spicy pies, the latest match-day snacks blend flavour, energy and functional nutrition for today’s sports fans.

Circana: Private label takes different paths in the US and Europe

Circana data shows private-label growth outpacing brands worldwide. Learn how club, mass and discounter channels are reshaping pricing, premium tiers and sustainability.

Beyond disruption: What Big Food actually needs from startups

Experts reveal why most food-tech startups fail with big food companies – and what “readiness” really means, from economics and scale to internal alignment.

The ‘cookie economy’ in 7 bites

From $10 cookies to viral bakery brands, the ‘cookie economy’ is redefining indulgence and driving premium growth across the global biscuit market.

Nestlé’s alt chocolate bet is make-or-break for cocoa-free

Nestlé’s new cocoa‑free Choco Crossies marks a make‑or‑break moment for alt chocolate, with industry stakes high as investors and innovators watch the launch closely.

Clean label drives protein innovation – from seaweed stabilizers to yeast‑based alternatives

Companies showcased how seaweed stabilizers and yeast‑derived proteins can simplify labels, enhance functionality, and advance clean‑label protein innovation during Future Food-Tech San Francisco.

McCormick’s results take a back seat as Unilever deal nears

McCormick’s Q1 2026 earnings show steady growth, but it’s a potential Unilever deal that’s dominating attention and reshaping the company’s outlook.

Just launched: Baguette wraps, chocolate egg mayo and more . . .

This roundup covers the latest food and drink releases of 2026, including high-protein air, a range of beers designed by an AI reconstruction of Johann Sebastian Bach, and baguette wraps. It also covers a new egg mayo-filled easter egg and London-style chocolate, which has the filling of egg, baked beans and bacon. April Fool's!

California’s tortilla rule underscores the shift in market power

California’s tortilla rule reignites debate on folic acid, as market power reshapes policy and clashes with political opposition.

How Clio plans to turn Greek yoghurt bars into a $300m business

Clio CEO John McGuckin on the multipack pivot that ended the cash burn, the $120m revenue goal and his plan to build refrigerated yogurt-protein snacking

The hottest food and drink trends for 2027...or are they?

Discover our tongue‑in‑cheek forecast of 2027’s biggest food and drink trends — from fibre hype and quiet snacking to TikTok crazes and bubble booze — in this April Fool’s special.

FDA delays beetroot red and spirulina color approvals amid stakeholder safety and labeling worries

FDA has delayed the effective dates for beetroot red and spirulina extract after GMO/Toxin Free USA objected to beetroot red and Obelisk Tech Systems filed safety objections to spirulina extract.

Can enzymes really reduce bitterness in industrial bread?

Enzyme systems are being tested to reduce bitterness in industrial bread, offering a new approach to flavour optimisation without added ingredients.