The sector has grown from a niche dietary solution to a booming global trend driven by health and sustainability. But with its tiny slice of the food industry, does it have the momentum to make a lasting impact?
The European Council has raised a serious grievance about the no risk amendment to the EUDR, passed by the European Parliament, in last week’s vote to delay the regulation by a year.
Pennsylvania-based Taylor Chips’ journey from a small-town side hustle to a nationally recognised brand is nothing short of remarkable – and packed with lessons for aspiring entrepreneurs.
As peanut butter brand One Trick Pony celebrates its second anniversary, co-founder Lucy Dana acknowledges how few startups reach this milestone and she reflects on lessons she learned to achieve this rare success, including the concept that “done is...
The UK’s bakery supply chain feels the strain of holiday demand as it works to deliver seasonal treats, but the surge in equipment theft adds another layer of complexity to the challenge.
Holiday road trips are a cornerstone of the holiday season, but they can quickly turn into a test of patience for any parent. So, how can the journey be just as enjoyable as the destination?
The UK Government has announced a major change that will impact the flour used in countless bakery products across the country. How will the industry – and more importantly, consumers – respond to this shift?
The novel foods approval system has evolved since its birth near three decades ago, but has it progressed enough to meet the needs of a growing and innovation-heavy food and drink sector?
Wanderlands is taking snacking into uncharted territory, blending neuroscience and out-of-the-box flavour pairings. Could this approach unlock success for the startup?
The health watchdog is taking aim at the ‘alarming’ sugar levels in kids’ school lunches, urging immediate change. Yet, as bakers know, cutting sugar in cakes and biscuits is easier said than done.
Sir Jim Walker CBE has been honoured with the 2024 Wallace Award by the American Scottish Foundation, celebrating the brand’s contribution to transatlantic relations. How has Walker’s Shortbread managed to thrive in one of the world’s most competitive...
CPG companies trying to make the most out of their non-GMO claims are finding market success through certification programs rather than making claims on their own, according to data shared in a recent SPINS webinar.
Products such as probiotic-enriched milk can now be stored outside the fridge thanks to food technology and packaging innovations. But would consumers buy into the emerging category?
The UK bakery chain is leading a fresh movement in the bakery world, putting people at the heart of its rapid growth. Can this philosophy offer a roadmap for the next generation of modern bakeries?
The bakery world is on the hunt for fresh talent and Matthews Cotswold Flour is lighting the way. Could the award be the boost Britain’s next generation of bakers needs to turn passion into profession?
Once a challenging environmental burden, pomace - the byproduct of olive oil production - is now being transformed into a nutritious gluten-free flour. How is this innovation raising the bar for food quality and sustainability?
The next episode of Quick Bites explores the story of Flake Bake, which provides valuable insights into scaling, preserving brand integrity and leveraging partnerships.
Nestlé has revealed the top food and drink trends that will drive its research, development and innovation in 2025, with speed, personalisation and fusion taking centre stage.
Meiji is launching a new product under its WELLCACAO range, which is made with the company’s proprietary cacao-based ingredient that claims to be less bitter and better retain nutrients such as polyphenols.
The US’s trade policies could have worldwide implications, not least on the European food and beverage sector which could be better off setting up shop in America.
India-based Origin Nutrition has launched a range of high-protein, compression-popped pea-based chips in a bid to target the slow-but-sure local healthy snacking market.
The bakery and snacks sectors are grappling with a rising demand to create healthier products, making reformulation a business necessity rather than a choice. Do you have the strategies needed to tackle this challenge head-on?
Marketing can be complex, time consuming and costly. We run down the top tips and tricks to successfully market a food and drink brand on a tight budget.
USDA, in partnership with the Reinvestment Fund, has allocated nearly $6 million to improve access to nutritious foods in underserved communities across the country, reinforcing the trend toward healthy diets and potentially reshaping how brands and retailers...
The Canadian baking industry is under immense pressure as labour disputes at key ports disrupt the flow of essential ingredients like flour, grains and sugar. How long can bakeries withstand this supply chain shock before shelves start going empty?
In this next edition of our Quick Bites series, we dive into the story behind JNCK Bakery’s mission to shake up the UK’s sweet treats sector with healthier cookies. What does it take to build a disruptive brand that balances indulgence with nutrition?
FDA is giving the food and beverage industry an additional two months to respond to its request that they slash sodium in their products over the next three years to help Americans reduce their risk of diseases associated with overconsumption of the nutrient...
The transformative takeover by Mars Inc. has been overwhelmingly approved, marking a pivotal moment in the snack industry. What does this mean for the future of snacking?
Get ready for a bold new era in bakery and snacks, where innovation meets indulgence in every bite. Are brands ready to satisfy consumers’ cravings for flavour-packed, wellness-oriented treats that also align with their eco-conscious values?
Obesity could be halved by the end of the decade if there was better access to weight-loss drugs like Ozempic and junk food businesses faced tighter advertising and nutritional reporting controls.
Cocoa shortages cannot stop vegan superfood cookie brand Love + Chew's retail growth as the company expands its Whole Foods store count from 135 to over 500 stores and tees up product innovation in 2025.
As the holiday season ramps into gear, bakeries are rolling out exciting new products to delight customers. Which of these innovative treats will capture your attention this November?
Capitalising on the dynamic world of consumer engagement, Lay’s is again ingeniously transforming its audience from passive snackers to active flavour innovators.
PepsiCo’s first-ever Culinary Advisory Board and Kind’s regenerative almond initiative are driving fresh innovation in the snacks industry. There are also strategic M&A and financial deals happening across the UK’s bakery sector.
Belly Brand Foods is delivering gut and skin health benefits with its collagen-infused and gluten-free bakery mixes, as the company gears up to spread brand awareness in 2025 with trade shows.
Continuing our series on disruptive startups, we explore the rise of NICK’s, a Swedish-style snack brand that’s making a splash on the US market by redefining diabetes- and keto-friendly treats that don’t skimp on taste. What’s the brand’s secret?
Mega deals within snacking are picking up pace after a quiet start to the year, with Mars’ Kellanova acquisition the tip of the iceberg as strong financial performances provide corporates with healthy cashflows.
Drumroll Snacks received $3 million in capital from CPG incubator 7 Mile Brands to fuel growth after a "rocket ship year," as the better-for-you sweet baked goods brand gears up to go after large national accounts like Whole Foods and Sprouts,...
Spicy mayo fish chips; a gluten-free stonebaked pizza base; energy drink-flavoured chips; puffs made from drought-resistant sorghum; buttery balls made with premium French ingredients … we root out even more products poised to be the next big hit.
Goldfish is making waves with a cheeky new rebrand to appeal to adult snackers. But is this playful move a smart way to engage Millennials and Gen Z, or a potential misstep for the beloved family-friendly brand?
From bread crisps to puffs made from drought-resistant, gluten-free sorghum, along with a sourdough that stood out with its deep purple colour, which of these trendsetting products will be the next big hit?
As consumers grow more health-conscious, the demand for natural alternatives to sugar is on the rise. But can these sweeteners deliver the taste and texture consumers crave without compromise?
Peanut butter and jelly maker JM Smucker continues to refine its portfolio with the sale of better-for-you cookie brand Voortman to Brownie Brittle-maker Second Nature in a $305 million deal that follows a slew of divestments across its portfolio in the...
