Bakery and Snacks

Rizz, 6-7 and brainrot: Can food and drink speak internet without sounding cringe?

From rizz and 6-7 to brainrot, research reveals when internet slang helps food and drink brands connect – and when it makes them sound inauthentic.

Pork rinds boldly go where no fried pork snack has gone before

PorkRinds.com has sent Southern Recipe Small Batch pork rinds 102,402 feet above Earth, returning them safely with their crunch intact.

Target’s tariff refund reaches nearly $1 billion

Target reports a strong Q2 with 5.3% sales growth and a massive $1 billion tariff refund. Discover how the retailer's food strategy boosted its 2026 outlook.

Confectionery fraud surges as manufacturers struggle to stay ahead

Confectionery fraud is rising as volatile cocoa markets, premium ingredient demand and supply chain disruption create new opportunities for adulteration, substitution and counterfeiting. Discover the biggest fraud risks facing chocolate, nuts, honey and other confectionery ingredients, and how manufacturers are responding.

PepsiCo bets on healthier versions of legacy brands

PepsiCo’s nutrition strategy reflects investment in modernizing legacy brands to meet fragmented consumer demand for health-forward products, according to results from its 2025 ESG report.

Avo oil under pressure: Science and lawsuits challenge the premium halo

Lawsuits against Utz and Campbell's, and a UC Davis study raise questions about avocado oil authenticity, costs and the anti-seed-oil trend reshaping snacks.

FDA considers new natural food color petitions as synthetic dye phaseout looms

FDA is considering petitions for safflower yellow, expanded gardenia blue uses and changes to carrot oil as food makers replace synthetic dyes.

One dead in UK-wide salmonella outbreak linked to imported eggs

Overturning 7 industry assumptions about the GLP-1 consumer

New data from IFF, PwC, BCG and The Harris Poll UK challenges assumptions about GLP-1 consumers, bakery demand, grocery spending and product development.

Can culturally rooted snacks survive industrial scale?

Regional flavors are going global, but industrial production can erase their identity. Patang reveals how provenance, consistency and scale can coexist.

Britain can’t afford to lose control of its wheat

FDA tracks progress as brands ditch artificial colors

New IFIC data highlights rising consumer fears over artificial dyes. See how WK Kellogg, Nestlé and private label brands are reformulating their foods.

Gen Alpha’s early eating habits offer a roadmap for the future of snacking

Gen Alpha is already influencing snack purchases, with NIQ research showing a growing focus on nutrition, ingredients, health benefits and better-for-you options.

Nestlé bets big on GLP-1s with AI-powered nutrition push

Nestlé is developing products tailored to GLP-1 users, using AI and nutritional science to address challenges including muscle loss, dehydration and rebound hunger, as the food giant positions itself for the growing weight-loss drug market.

Grupo Bimbo bets on the net-zero bakery

Grupo Bimbo is testing hydrogen-fired ovens, regenerative agriculture, renewable energy and electric vehicles as it targets net-zero emissions by 2050.

No ingredient can make up for a balanced diet: Why ‘maxxing’ trends are not the answer

With 'sardinemaxxing', another food has exploded into prominence due to social media virality. At the heart of every 'maxxing' trend, including protein and fibre, is an overfocus on a single food ingredient that cannot provide all nutritional answers.

‘Worth it’ replaces ‘more is more’ as indulgence evolves

Consumer indulgence in confectionery is evolving, with premiumisation, wellness, sustainability and sensory experiences reshaping category innovation.

Oreo, Pringles and Pepperidge Farm turn scarcity into snack theatre

Discover the latest limited-time snack launches from Oreo, Pringles, Joyride, Pepperidge Farm, Day Out Snacks and more, including autumn flavours and consumer-led creations.

Ferrero Group to buy better-for-you US breakfast company Purely Elizabeth

Ferrero Group announced its acquisition of Purely Elizabeth. Founder Elizabeth Stein will continue as CEO as the brand operates independently.

Can PFAS be kept out of food?

PFAS usually gets into food through contaminated soil, water, and animal feed, explains the European Food Safety Authority (EFSA). If food manufacturers want to keep PFAS out of food, they must remove it at the source.