Bakery and Snacks

Pop-Tarts, Cheerios and Snickers pair up for new launches

Pop-Tarts, Cheerios and Snickers lead a roundup of brand partnerships spanning new flavours, resealable packaging, exclusive snacks and fashion.

The race to replace artificial colours intensifies

From Nestlé to Mars, major manufacturers are reformulating with natural colours. But can they match the performance of synthetic dyes?

What do GLP-1s mean for chocolate?

7 consumer shifts that will define food and drink in 2027

Consumers are changing fast. From GLP-1s and climate concern to sustainability and shared living, these seven shifts will redefine food and drink by 2027

Baker’s yeast muscles into high-protein snacks

As whey prices soar, Spacemilk shows how baker’s yeast protein could open new opportunities in high-protein bakery and snacks.

Thanksgiving flavours go snack-sized

Campbell’s Thanksgiving findings reveal how comfort flavours and easy recipes give snack producers more ways to reach shoppers before, during and after dinner.

Mondelēz Q3 profits surge amid surprise acquisition

Mondelēz returns to volume-led growth as Q3 profits surge, shareholders rewarded and Undercover Snacks acquisition signals expansion into permissible indulgence.

3 ways Google DeepMind is using AI to reshape the food system

From AlphaFold and disease-resistant crops to virtual cells, Google DeepMind is exploring how AI can accelerate agricultural and food innovation.

Budget leaves F&B sector hungry for more support

European summer gives the Magnum Ice Cream Company a boost in Q3

The Magnum Ice Cream Company has reported a strong Q3, boosted in part by the extended European summer. The company saw significant growth in key brands, with Magnum and Heartbrand in double-digit growth.

Albertsons argues executive greed at Kroger killed the deal

Albertsons alleges Kroger’s $400 million executive incentive plan undermined their failed merger. Inside the $9 billion lawsuit and grocery industry fallout.

Baker & Baker snaps up leading Scottish free-from manufacturer

Forget flavour, texture’s transforming confectionery

Texture is emerging as confectionery’s next innovation frontier. From sugar reduction and functional ingredients to AI-powered product development, manufacturers are rethinking crunch, chew and mouthfeel to create the next generation of confectionery experiences.

Cornish baker fined nearly £4K after plastic found in “potentially deadly” wedding cake

Are Lay’s, Royce and Calbee onto something with chocolate-dipped crisps?

Chocolate crisps keep returning. Explore how Lay’s, Royce and Calbee combine seasonal demand, premium positioning and texture to stretch the format’s appeal.

Debunking snacking as we know it

Circana’s Ananda Roy explains why snack manufacturers need to look beyond healthier recipes to changing meal habits, retail placement and new competitors.

A flavour to watch: The rise of pandan

Pandan is winning over consumers with its sweet flavour, vivid green colour and functional potential. But can it become the next matcha?

WK Kellogg bets on nutrition and schools to revitalize cereal

WK Kellogg is reformulating cereal with more protein and fiber, less sugar and new school products to revitalize sales and attract younger consumers.

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.

EU’s ‘meaty names’ ban could include meat-flavoured crisps

Crisps could be included in the EU's 'meaty names' ban, according to the European Snacks Association. Crisps with 'meaty' names, such as roast chicken or smoky bacon, may be included within the regulation's scope.