Bakery and Snacks

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.

The next tobacco fight? Marketing to children enters UPF debate

From influencers and gaming platforms to colourful packaging and licensed characters, campaigners say children's food marketing has become the next battleground in the ultra-processed foods debate.

Functional snacks on social media aren’t replacing indulgence, they’re justifying it

The functional snacks boom is showing up clearly in what consumers are searching for — and just as importantly, why, according to recent Spate data.

Döhler commits to cocoa‑free future with Nukoko acquisition

Döhler’s acquisition of Nukoko signals a shift for confectionery as cocoa-free chocolate moves from niche to scalable solution amid supply and cost pressures.

How much fibre is too much?

With the rise in the popularity of fibre, especially due to trends such as fibremaxxing, what is the risk of consuming too much of it? Bloating, excess wind, abdominal discomfort and changes in bowel habit can be the result of too much fibre. Fibre overconsumption can even affect how people absorb certain nutrients, such as zinc, iron, and calcium.

Mondelēz reveals taste is no longer king in snacking

The 2026 State of Snacking report explores why consumers increasingly discover food visually, value texture and make purchasing decisions driven by comfort, reward and connection.

Is ‘healthy enough’ the new ‘better for you?’

Consumer desire for ‘more’ is driving innovation around healthy enjoyment, elevated convenience, collaboration, crossovers and memorable or immersive experiences, according to Circana’s 2025 New Products Pacesetters report.