Top Story

4 forces forging the future of sweets and snacks

4 forces forging the future of sweets and snacks

27-May-2026 | By Elizabeth Crawford

Editor's Choice

What artisan bakers can learn from the fashion, fragrance and scarcity culture

What artisan bakers can learn from the fashion, fragrance and scarcity culture

28-May-2026 | By Gill Hyslop

Headlines

The Portuguese tartlet that’s conquering the world

Bake less, sell more: How bakers can capitalise on frozen bakery growth

Has the ‘better-for-you’ boom gone too far in kids’ snacks?

The F&B jobs AI is targeting, but is it really that dire?

Unilever McCormick deal under pressure as backlash builds

→

In focus

Will cocoa alts ever be sexy? Hershey backlash opens the debate

Will cocoa alts ever be sexy? Hershey backlash opens the debate

27-May-2026 By Tracy West

Modern snacking requires whole ingredients like walnuts

Modern snacking requires whole ingredients like walnuts

Paid for by California Walnut Board

What if chocolate’s flavour was never really about cocoa?

What if chocolate’s flavour was never really about cocoa?

27-May-2026 By Gill Hyslop

Global healthy snacking: Meeting evolving consumer expectations

Global healthy snacking: Meeting evolving consumer expectations

Paid for by CSM Group (CSM Ingredients & HIFOOD)

Featured

Insight

Where brands should focus their AI strategy now

Where brands should focus their AI strategy now

Retailer & shopper insights

→

Nutella, Lindt, Häagen-Dazs and McVitie’s: The brands going nuts in 2026

Nutella, Lindt, Häagen-Dazs and McVitie’s: The brands going nuts in 2026

27-May-2026By Gill Hyslop

The big brands chasing the experience economy

The big brands chasing the experience economy

26-May-2026By Gill Hyslop

7 ways GLP-1s are driving the freeze-dried snack frenzy

7 ways GLP-1s are driving the freeze-dried snack frenzy

26-May-2026By Gill Hyslop

Partner insightMore →

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

OvoPro™ For Egg & Egg White Replacement

OvoPro™ For Egg & Egg White Replacement

Paid for by The EVERY Company

Manufacturers

→

4 forces forging the future of sweets and snacks

4 forces forging the future of sweets and snacks

27-May-2026By Elizabeth Crawford

Unilever McCormick deal under pressure as backlash builds

Unilever McCormick deal under pressure as backlash builds

27-May-2026By Donna Eastlake

The F&B jobs AI is targeting, but is it really that dire?

The F&B jobs AI is targeting, but is it really that dire?

27-May-2026By Harry Holmes

Hershey’s profit surge masks deeper struggles

Hershey’s profit surge masks deeper struggles

26-May-2026By Donna Eastlake

Events & webinars

Healthy ageing - nutrition for longevity and vitality

Webinar

Healthy ageing - nutrition for longevity and vitality

07-May-2026

Positive Nutrition Broadcast Series 2026

Positive Nutrition Broadcast Series 2026

21-Jan-2026

Regulation, policy & food safety

→

Brewing loyalty: How coffee is powering bakery footfall

Brewing loyalty: How coffee is powering bakery footfall

28-May-2026By Gill Hyslop

Where brands should focus their AI strategy now

Where brands should focus their AI strategy now

27-May-2026By Deniz Ataman

Nestlé and Danone: Baby food pouches under fire as microplastics found

Nestlé and Danone: Baby food pouches under fire as microplastics found

22-May-2026By Donna Eastlake

Less sugar, more pressure: Scotland’s HFSS rules force a food industry rethink

Less sugar, more pressure: Scotland’s HFSS rules force a food industry rethink

15-May-2026By Gill Hyslop

Expand your knowledge

Industry Newsletters

Choose from regular, topic-based and special edition briefings

Resource centre

Discover cutting edge insight from our partners

Events & webinars

Explore our programme of live & on-demand content