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Would you eat a cookie made from a plastic bottle?

Would you eat a cookie made from a plastic bottle?

25-Aug-2026 | By Gill Hyslop

Editor's Choice

Why food products live or die on shelf: A retailer’s perspective

Why food products live or die on shelf: A retailer’s perspective

25-Aug-2026 | By Gill Hyslop

Headlines

Could GLP-1 safety concerns affect uptake?

Physicians group sues USDA and HHS over Dietary Guidelines for Americans

The rise of allulose: Can this rare sugar crack the clean-label challenge?

Can culturally rooted snacks survive industrial scale?

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

Overturning 7 industry assumptions about the GLP-1 consumer

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In focus

The sticky business of scaling pinsa

The sticky business of scaling pinsa

25-Aug-2026 By Gill Hyslop

From surface to core: Texture’s new role in snack innovation

From surface to core: Texture’s new role in snack innovation

Paid for by Nexture

IQBAR, Fox’s and Paris Baguette fuel pumpkin spice’s autumn takeover

IQBAR, Fox’s and Paris Baguette fuel pumpkin spice’s autumn takeover

24-Aug-2026

Walnuts bring premium appeal, nutrition, and texture to bakery innovation

Walnuts bring premium appeal, nutrition, and texture to bakery innovation

Paid for by California Walnut Board

Featured

Insight

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

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

Retailer & shopper insights

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Oreo, Pringles and Pepperidge Farm turn scarcity into snack theatre

Oreo, Pringles and Pepperidge Farm turn scarcity into snack theatre

17-Aug-2026By Gill Hyslop

Cheez-It, McVitie’s, Goldfish, Cabot and more bet big on cheese

Cheez-It, McVitie’s, Goldfish, Cabot and more bet big on cheese

04-Aug-2026By Gill Hyslop

How are better-for-you snacks outpacing conventional offerings?

How are better-for-you snacks outpacing conventional offerings?

29-Jul-2026By Deniz Ataman

Partner insightMore →

Wild Blueberries: The Choice for Your Formulations

Wild Blueberries: The Choice for Your Formulations

Paid for by Fruit D'or

Spark some interest!

Spark some interest!

Paid for by Givaudan

Create floral-inspired bakes with natural colours

Create floral-inspired bakes with natural colours

Paid for by Givaudan

OvoPro™: Clean-Label, Egg White Replacement

OvoPro™: Clean-Label, Egg White Replacement

Paid for by The EVERY Company

Manufacturers

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The sticky business of scaling pinsa

The sticky business of scaling pinsa

25-Aug-2026By Gill Hyslop

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

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

21-Aug-2026By Gill Hyslop

Confectionery fraud surges as manufacturers struggle to stay ahead

Confectionery fraud surges as manufacturers struggle to stay ahead

20-Aug-2026By Donna Eastlake

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

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

14-Aug-2026By Timothy Inklebarger

Events & webinars

Climate Smart Food 2026

Climate Smart Food 2026

15-Sep-2026

Webinar

27-Aug-2026

Regulation, policy & food safety

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

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

20-Aug-2026By Gill Hyslop

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

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

19-Aug-2026By Elizabeth Crawford

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

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

19-Aug-2026By Thomas West

Overturning 7 industry assumptions about the GLP-1 consumer

Overturning 7 industry assumptions about the GLP-1 consumer

19-Aug-2026By Gill Hyslop

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