Colour, shape and design can influence how consumers expect snacks to taste before the first bite. Here’s what sensory ...

From campaign creation to shelf checks, explore how AI can help manufacturers reduce wasted seasonal spending and improve ...

Circana explores how changing meal routines, solo dining and retail competition are reshaping demand for bakery and snacks in ...

England’s school food reforms bring fibre targets, sugar caps and tighter promotion rules. Here’s what they mean for bakery ...

Cheetos, Hostess, Chips Ahoy! and other brands are taking Halloween beyond sweets with seasonal snacks, spooky bakes and ...

Celebrity event designer Edward Perotti explains how bakery and snack brands can use spectacle, nostalgia and bolder ideas to ...

Cuisine Solutions’ work with Starbucks and Costco shows how sous vide egg bites have expanded into take-home retail and new ...

Polarbröd’s European expansion highlights demand for sourdough, better nutrition and distinctive sandwich bread that performs reliably at industrial scale.

Bakery and snack manufacturers face growing pressure to deliver clear label products with natural, recognizable ingredients ...

Grupo Bimbo is staking a claim to an industry first in the US, unveiling a multi-year reformulation programme that it says will remove artificial colours, flavours, preservatives and emulsifiers ...

86% of Americans say they’re actively trying to add more protein to their diets. That single figure from RepData research fielded on behalf of PepsiCo, explains why protein feels less like a trend and ...

If appetite was reset in 2026, texture is how brands get it back. When consumers eat less, try fewer new products and abandon disappointments faster, mouthfeel becomes the fastest route to ...