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ABF-Hovis deal clears hurdle, exposes bread market strain

ABF-Hovis deal clears hurdle, exposes bread market strain

27-Mar-2026

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By Gill Hyslop

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Gut instinct: The 10 functional ingredients gaining ground in 2026

Gut instinct: The 10 functional ingredients gaining ground in 2026

26-Mar-2026 | By Gill Hyslop

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Can brands cut sugar without killing taste, texture or trust?

Retro and nostalgia: Why consumers are looking to the past

How snacks are cashing in on the low/no alcohol trend

Why the food industry can’t innovate alone anymore

Japanese crisps hit by Iran conflict

Are calorie counts wrong or just outdated? David Protein lawsuit sparks debate

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In focus

From climate shocks to GLP-1 impacts: Why the food chain must adapt now

From climate shocks to GLP-1 impacts: Why the food chain must adapt now

26-Mar-2026 By Timothy Inklebarger

Understanding candy sugars: What sets them apart as a clean label choice?

Understanding candy sugars: What sets them apart as a clean label choice?

Paid for and content provided by Südzucker AG

Sourdough is rewriting fibre functionality

Sourdough is rewriting fibre functionality

24-Mar-2026 By Gill Hyslop

Barley protein: An ancient grain optimized to create healthy, nutritious bakery, cereals, and snacks

Barley protein: An ancient grain optimized to create healthy, nutritious bakery, cereals, and snacks

Paid for and in partnership with ClonBio Foods

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Insight

PepsiCo is in the middle of its biggest snack reset in years

By Gill Hyslop

PepsiCo is in the middle of its biggest snack reset in years

Retailer & shopper insights

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Gut instinct: The 10 functional ingredients gaining ground in 2026

Gut instinct: The 10 functional ingredients gaining ground in 2026

26-Mar-2026By Gill Hyslop

Retro and nostalgia: Why consumers are looking to the past

Retro and nostalgia: Why consumers are looking to the past

26-Mar-2026By Augustus Bambridge-Sutton

How snacks are cashing in on the low/no alcohol trend

How snacks are cashing in on the low/no alcohol trend

24-Mar-2026By Gill Hyslop

Partner insightMore →

Create floral-inspired bakes with natural colours

Create floral-inspired bakes with natural colours

Content provided by Givaudan

OvoPro™: Clean-Label, Egg White Replacement

OvoPro™: Clean-Label, Egg White Replacement

Content provided by The EVERY Company

OvoPro™ For Egg & Egg White Replacement

OvoPro™ For Egg & Egg White Replacement

Content provided by The EVERY Company

Create sweet moments with Südzucker’s Fondants

Create sweet moments with Südzucker’s Fondants

Content provided by Südzucker AG

Manufacturers

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ABF-Hovis deal clears hurdle, exposes bread market strain

ABF-Hovis deal clears hurdle, exposes bread market strain

27-Mar-2026By Gill Hyslop

British Pie Week meets Pi Day: The pies stealing the spotlight this March

British Pie Week meets Pi Day: The pies stealing the spotlight this March

05-Mar-2026By Gill Hyslop

The tale of two spin-offs: What the Kellogg breakup really achieved

The tale of two spin-offs: What the Kellogg breakup really achieved

27-Feb-2026By Gill Hyslop

How Kerry’s B2B strategy is evolving in its post-dairy era

How Kerry’s B2B strategy is evolving in its post-dairy era

26-Feb-2026By Teodora Lyubomirova

Events & webinars

Functional ingredients on the health frontline

Webinar

Functional ingredients on the health frontline

19-Feb-2026

Positive Nutrition Broadcast Series 2026

Positive Nutrition Broadcast Series 2026

21-Jan-2026

Regulation, policy & food safety

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From climate shocks to GLP-1 impacts: Why the food chain must adapt now

From climate shocks to GLP-1 impacts: Why the food chain must adapt now

26-Mar-2026By Timothy Inklebarger

Are calorie counts wrong or just outdated? David Protein lawsuit sparks debate

Are calorie counts wrong or just outdated? David Protein lawsuit sparks debate

24-Mar-2026By Danielle Masterson

Sweet proteins promise a sugar reset but new questions are emerging

Sweet proteins promise a sugar reset but new questions are emerging

20-Mar-2026By Gill Hyslop

Why Big Food is reformulating growth not just recipes

Why Big Food is reformulating growth not just recipes

19-Mar-2026By Gill Hyslop

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