News & Analysis on the Bakery and Snacks Industries
Eighth-generation UK miller Bertie Matthews says regenerative farming is already proven, so if it’s still niche, the failure sits with retailers, manufacturers and the wider supply chain
The price of oil and transport dominates headlines: but food and beverage companies need to anticipate other potential impacts
A watchdog report detecting herbicide residues in bread, flour and infant cereal is reigniting the safety debate and putting pressure on regulators to act
From cacao cells grown in bioreactors to fermentation-built chocolate flavours, scientists and startups are experimenting with ways to produce cocoa ingredients without growing cacao trees
Geopolitics rarely stays confined to energy markets. Sooner or later, it reaches the food system
On the ground in Mato Grosso
Farming was more than food for the Paresi people, as it created a pathway for the indigenous people of the Mato Grosso state to preserve their culture
The market has swung from historic shortage to surplus projections for 2025/26 in under two years
Expo West lands in Anaheim this March, and protein isn’t just a trend – it’s the baseline. The real fight is over taste, texture and who can make functionality feel effortless
From subsidies to price caps, bread pricing remains politically charged across southern Africa, forcing governments to intervene to curb inflation and prevent unrest
Sugary cereals are no longer breakfast staples, but they’re not disappearing either
Heavy reliance on imported wheat is amplifying price volatility for African bakeries, as geopolitics, currency pressures and logistics costs collide
Americans want more fiber but don’t know where to find it – opening the door for clearer claims, education and better-tasting products, according to a survey by the International Food Information Council
Soaring cocoa prices are quietly reshaping how chocolate is formulated, where it’s used and how far the industry can stretch expectations without losing trust
The US state’s decision to publish glyphosate residue results for supermarket bread has reopened questions around food safety, scientific context and how regulatory data is interpreted by consumers
Rice, corn and wheat may dominate global crop consumption, but for food makers wanting to stand out from the crowd, there’s a wealth of untapped innovation potential in ancient grains
From the US to the EU and Asia-Pacific, bread labeling rules haven’t kept pace with modern baking models, forcing bakers and retailers to rethink how they use terms like ‘wholegrain’, ‘sourdough’ and ‘freshly baked’
A quiet change to a burger bun in India says more about where fiber is heading than any claim ever could
The Commerce Department sharply reduced proposed anti-dumping duties on 13 Italian pasta brands, easing fears of product pullouts by major brands including Garofalo and La Molisana ahead of a final ruling in March
As the UK-EU reset deal inches forward, new mycotoxin limits threaten to turn the much-loved British oatcake into unexpected Brexit collateral.
Chocolate is changing fast - premium indulgence, health-driven treats, and even cocoa-free innovations are rewriting the rulebook
Once the poster child for easy mornings, breakfast cereal has been losing shelf swagger. Now a new wave of innovation, investment and protein-packed reinvention is pushing the category back into the spotlight
A coalition of plant scientists are cataloguing the diversity of oats and their wild relatives, examining the genetic makeup of 33 common oat types and mapping more than nine thousand in detail.
Cocoa’s up, eggs are unpredictable and consumers still want it all. Ardent Mills’ Matt Schueller reveals how data – not luck – is driving the next wave of bakery innovation
An AI-powered insurance tool is giving bakeries a way to cap chaos in wheat, butter and packaging prices – finally turning forecasts into action
Opinion
Brussels has kicked the can down the road on its flagship deforestation law again – blaming IT problems while forests fall and compliant companies foot the bill.
Bakers and snack makers talk a big game on upcycling but scaling ideas beyond pilots needs sharper strategy, stronger partnerships and a clear consumer hook
Sustainable September
A new study suggests chips made from sorghum and soy tick the health and sustainability boxes without sacrificing taste. Could this be the crunch the snack aisle has been waiting for?
Sustainable September
At first glance food trends seem led by flavor, convenience and price – but sustainability, climate change and cleaner supply chains are now the real drivers
Sustainable September
The USDA, National Geographic Society and Growing Justice Fund offer funding to strengthen food production
As the need for alternatives becomes clearer, sustainability fades into the background
Opinion
Bayer’s latest push for legal immunity puts the future of ‘clean’ bread and cereal under the spotlight
Heartland Craft Grains’ pact with Grown Climate Smart proves regenerative certification is becoming a supply-chain movement
Sustainable September
Snack giant Mondelez wants more time before the EU’s landmark deforestation law kicks in – but campaigners say the clock has already run out
Sustainable September
Climate roadmaps, community kitchens and cleaner labels – Sustainable September showcases how bakery and snacks are delivering for consumers, the planet and communities, proving collaboration is the real gamechanger
Scientists in Nottingham say they’ve found the ‘secret sauce’ behind fine chocolate. By isolating nine key microbes, they can now steer cocoa’s fermentation in the lab – a discovery that could ripple across confectionery, bakery, and snack aisles worldwide.
As Australia scrambles through its egg crisis – avian flu, supply gaps and sticker shock – we lay out how to cut egg exposure, keep crumb and steady output
ChAI is embracing AI to help FMCG companies deal with dramatic fluctuations in raw material prices
Mars teams up with biotech firm Pairwise to futureproof cocoa crops using gene editing
Major brands like Nestlé and Pladis have had to drop the word ‘chocolate’ from some products as cocoa content falls below legal thresholds
The cocoa market is in chaos and producers around the world are scrambling to adapt
Opinion
Climate change isn’t just disrupting harvests - it’s coming for snack time
Bakers face the ultimate juggling act, pressurized into doing more with less – while consumers want it all, and want it now
Gut health market shows no signs of slowing as consumer interest proves unstoppable
While insect-fortified bread isn’t new, a new Mexican study breaks ground with a world-first fermentation process that makes grasshopper flour more nutritious, digestible and delicious
Summer Fancy Food Show
As cocoa prices continue to fluctuate due to climate-related droughts and supply shortages, brands are looking at every avenue to avoid passing cost increases off to consumers
The deal paves the way for Ukraine’s accession to the EU
Anti-ageing ingredients are the latest trend to catch consumer attention. We take a look at the top five
The snacking giant aims to build a more resilient food system from the ground up
Regenerative agriculture can be applied to tropical landscapes, too
While a new JAMA study flags rising sugar and salt in kids’ cereals, a major review in Nutrients finds the right bowl can still boost public health