Why ‘limited edition’ is the next big F&B trend
Food and beverage brands are embracing brevity, with growing numbers of limited-edition products launched. So, what’s the reason behind this new trend, and is it here to stay?
Industry voices
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How to choose a name for a new beverage brand
For some, it's the most difficult part of beverage NPD...
The butterfly effect: Non-GMO Project Verified out grow similar self-reported claims
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.
Trump's trade tariffs could drive EU businesses to set up US sites
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.
Top tips to successfully market your brand
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.
Ozempic, nutri-scores and junk food bans would ‘halve obesity’
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.
Will COP29 focus on food?
As COP29 garners global attention, its focus on food systems continues to grow.
Consumer confidence crash hitting F&B brands hardest
Consumer confidence is crashing as financial pressures fail to ease, but what does that mean for food and beverage?
Personalised diet breakthrough signals future of industry
New gut health research could be beneficial to personalised nutrition brands fighting for consumer interest.
Private label grows again – why brands should be worried
Private label FMCG is growing again and taking territory from big brands. But this wasn’t always the case. So, how is the category winning the battle for consumer attention?
2024 US presidential election
How Trump's trade, tax policies could impact food industry
Donald Trump's election as the 47th US president signals a sea change in economic and trade policies from the Biden Administration, as the president-elect is expected to raise tariffs, which can kick start inflation again and complicate stressed supply...
Startup Spotlight
Tips to secure deals in writing: ‘A verbal commitment means almost nothing’
Long gone are the days when a deal was sealed with a handshake and verbal commitment, which is why the co-founder of veggie snack startup Theo’s advises entrepreneurs to be persistent – but not annoying – about securing commitments in writing before acting.
General Mills, Welch’s Fruit Snacks clash over where the line is for humor and truth
Welch’s Fruit Snacks’ maker Promotion In Motion (PIM Brands) went too far in ads it intended to humorously highlight the difference between its fruit snacks and those of competitors, and should discontinue messages that suggest competing products are...
Visible relief: Palm oil industry welcomes announcement of EUDR postponement – but troubles not over yet
The palm oil and other agrifood sectors may have breathed a collective sigh of relief at the European Commission (EC) announcement that EUDR enforcement will be delayed – but experts are warning that the root problems are yet to be resolved.
Consumers gear up for holiday grocery shopping, as inflation concerns tick down, 84.51° reports
With the cooler weather trickling in, consumers are preparing for the upcoming fall and winter holiday season by cutting back expenses, as inflationary concerns linger, 84.51° reported in its September Digest.
Top food and drinks trends for 2025 revealed – and it’s a big shift
Consumers are shifting towards uncharted food and drink trends territories in 2025, as they straddle health and indulgence and make peace with new origins and ag-tech, including GM.
How the sting of climate change is hurting food commodity prices
Unpredictable weather patterns – sometimes too dry, sometimes too wet – are collaborating with heat and crop pests to limit yields of key commodities. Can these conditions be mitigated?
AI, ML and realtime data: How automation is revolutionizing the bakery and snacks sectors
As automation and digitalization reshape industries worldwide, the bakery and snack sectors embrace these innovations to stay ahead of the curve. But how far can these technologies solve key industry challenges?
Rethinking bread: How bakers are leading the charge to combat the obesity crisis
As bread remains a staple in diets worldwide, the push to make it healthier is gaining momentum in the bakery industry. Could smarter formulations be the key to improving public health?
What is driving the MENA snack boom?
The snack market in the Middle East and Africa (MENA) is being fueled by a young population and shifting consumer preferences. But can snack and confectionery producers balance the rising demand for indulgence with the growing focus on health and wellness?
From CSR to marketing might: 6 proven strategies to boost your bakery and snacks business
In today’s competitive bakery and snacks sectors, standing out and making an impact is more challenging than ever. Here are six powerful approaches adopted by others that will elevate your brand and drive success.
Quick bites: How Doughlicious is shaking up the frozen snacking market
Kathryn Bricken is making a serious mark in the world of snacks. As the founder of Doughlicious – The London Dough Company, she’s taking cookie dough to a whole new level.
Is your brand ready for the HFSS advertising shake-up?
The clock is ticking for the UK’s HFSS (high in fat, sugar, and salt) advertising ban. How will brands pivot their strategies to adapt to these sweeping regulatory changes?
Just how important is multisensory engagement in snacking?
Snacking is more than just eating: it’s a multisensory, emotional and physiological experience. But how can snack producers master these elements to drive product success and cultivate brand loyalty?
News shorts: Bimbo’s acquisitions and the African Cocoa Marketplace
In this roundup, we take a look at the world’s largest bakery manufacturer expanding LATAM footprint; Campbell’s proposed name change; pladis’ focus in MENAI; and how Boundless nabbed the #1 spot in the UK’s gut-health snacks sector.
Edible alcohol: Shrinking in drinking and rising in snacks
As alcohol consumption declines, its presence in bakery and snacks is gaining momentum through flavor-driven innovations. Could the future of alcohol be more about what we eat than what we drink?
118 years of cereal expertise now supercharged: How is WK Kellogg Co. performing post-split?
Has the newly independent company been able to leverage its iconic brands and agile operations to maintain a competitive edge in a challenging industry?
SPATE: Google, TikTok uncover emerging snack trends and sensory innovations
From spicy dill pickle chips to freeze-dried Skittles, today’s top snack trends reflect a growing demand for sensory overload coupled with nostalgic comforts, according to SPATE’s trend tracker with data from Google Search ending July 31 and hashtags...
The Doritos effect: How tartrazine turns tissues temporarily transparent
When a study draws parallels with H.G. Wells’ The Invisible Man, you know it’s bound to be captivating. Could this scientific leap bring us closer to achieving a real-life version of Harry Potter’s invisibility cloak?
Allergen compliance: The high stakes of getting it wrong
Lives are on the line when allergen protocols fall short. Has Natasha’s Law truly transformed the industry?
Profile
How food tech start-ups can attract investors and thrive
How do food tech and alternative meat and dairy start-ups gain the interest of investors? Kim Anders Odhner has his ear to the ground and explains what backers might be looking for.
5 popular UK products hit hard by shrinkflation
As ingredient and production costs rise, more businesses are quietly reducing product sizes to stay competitive – but what are the long term risks for brand reputation and customer loyalty?
The evolution of potato chip flavors: From Crum’s classic to Pringles’ Brussel Sprouts
Potato chips – the world’s most popular snack, pulling in billions in sales annually – have evolved from a simple snack to a canvas for culinary creativity. We explore the fantastical journey of potato chip flavors.
Why French bakeries are winning over America: The rise of Le Macaron, Bridor, Paris Baguette and more
From the allure of delicate patisseries to the crunch of freshly baked baguettes, the charm of French bakery goods has captivated the American palate.
New product development: From potato chip and wine pairings to oat bars that combat stress and enhance sleep
How can snacks elevate your lifestyle beyond mere indulgence? From potato chips designed to pair with wine to stress-busting bars that promise better sleep and the UK’s most inclusive donuts – crafted to cater to all dietary needs – NPD in the bakery and...
Grupo Bimbo, W.K. Kellogg and PepsiCo: How bakery and snack giants are driving innovation through awards and accelerators
In an industry driven by taste and trends, how are bakery and snack leaders setting new standards and rewarding excellence?
Consumers continue to deploy cost-saving tactics to combat high food prices, despite inflation cooldown, 84.51° finds
As food inflation continues to cool, consumers still cite grocery prices as a main financial concern, with many shoppers turning to a host of cost-saving methods, including trading down, to reduce their grocery bill, market research firm 84.51° shared in...
Is your bakery ready to rise with Sourdough September?
As autumn beckons and leaves begin to turn, attention turns towards a particular kind of bread.
The evolution of snacking: How generational preferences are shaping the sector
In the ever-evolving consumer goods landscape, one trend remains constant: people love to snack. However, the way they snack and the products they prefer are anything but static.
Can Scotland’s new reformulation fund make empire biscuits and Scotch pies healthier?
Food and Drink Federation (FDF) Scotland – in collaboration with Food Standards Scotland (FSS) – has introduced a new fund aimed at encouraging small and medium-sized out-of-home producers to make their products healthier.
Why is innovation in food and beverage declining?
The lack of innovation in food and beverage is raising concerns that the industry is in trouble. So what’s going on?
Are kids still being bombarded with ‘junk food’ TV ads despite tougher regulations?
As the bakery and snacks industries increasingly focuses on health-conscious consumers, understanding trends in food and beverage advertising targeting children is crucial.
The call of the USA: why Europe’s bakers are going American
Largescale European bakeries are transporting their businesses to the USA as home markets reach saturation point and opportunities for growth increase Stateside, with many facilities there for sale.
Is the Mars-Kellanova merger a gamechanger for the snacks industry?
The $36bn procurement by Mars is one of the most significant M&A deals so far this year. But what is the potential impact for the snacks sector?
How Grupo Bimbo’s presence has shaped India’s bakery market
Since its entry into India in 2017, the Mexican bakery giant has not only reshaped the country’s bread market’s competitive landscape, but also driven innovation and efficiency in the sector.
How can brands, retailers align with consumers' mental energy around food?
In a market where consumers relentlessly pursue health but are weighed down by varied lifestyles, brands and retailers should create convenient, health-focused products that seamlessly fit into consumers’ busy lives, Maria Arand, director of...
Corn flour: The next champion of new product development?
Intentionally designed to avoid the need for dramatic dietary changes, a new study has revealed the heart-health benefits of an ingredient found in the pantry of most households.
Do you believe you can craft Scotland’s best croissant?
The Edinburgh Butter Company has launched Scotland’s first-ever croissant competition, open to bakers across the country, with swag, bakery equipment and kudos up for grabs.
How Délifrance is taking on climate change
Agricultural output is the cornerstone of the French bakery specialist’s portfolio – whether that be wheat or the food eaten by dairy cows to produce high-quality butter – which is obviously heavily dependent on the climate.