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 ...

Nobody is banning biscuits tomorrow but food manufacturers would be making a mistake if they dismissed the growing focus on ultra-processed foods (UPFs) as simply another nutrition debate. Around the ...

Lucky Charms and Trix have lost their certified colours. General Mills has now removed petroleum-based dyes from every cereal in its US portfolio, completing one of the food industry’s most closely ...

From GLP-1-driven taste shifts to protein pressure and portion realism, 2026 won’t kill indulgence – it’ll demand that bakery and snacks work harder for every bite. If 2024 was about price shock and ...

The Super Bowl isn’t just about touchdowns and halftime shows; it’s also one of the biggest food consumption events of the year. What are the latest trends, spending habits, and favourite snacks that ...

The recent headlines about PepsiCo’s snack ‘purge’ have grabbed attention, largely because people notice when familiar products disappear. But that’s only the visible edge of a much bigger shift. Back ...

TikTok’s influence on food has matured. The platform is no longer just a launchpad for novelty recipes or shock-value mashups. It’s becoming a place where certain ideas repeat often enough – and stick ...

There’s a storm quietly battering the global bakery industry and it’s not just rising input costs or supply chain instability. It’s something more complex, more consumer-driven, and far harder to ...

Plenty of Americans come back from Europe convinced they’ve cracked the code to eating bread without regret. They’ll rave about croissants in Paris or focaccia in Florence and swear they had no ...