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?
Halloween is synonymous with thrills, excitement and a sense of daring. Spicy foods – particularly those featuring ghost pepper and other high-Scoville heat sources – perfectly complement the adventurous spirit of the season.
World Bread Day (October 16) is the perfect time to reflect on bread's timeless role in our diets and its evolving place in modern consumer trends. But how is the bakery industry rising to meet demands for healthier, more sustainable and globally...
As consumers become more health-conscious and mindful of sustainability, the demand for cleaner-label treats is rising. At the heart of this shift lies the Mineralskiftet project, a groundbreaking research initiative led by scientists in Sweden.
Million Dollar Chocolate Monkey Bread took the baking world by storm, offering a decadent spin on a beloved classic. What lessons can the industry learn from its rise to fame and how can other traditional treats be reinvented for modern tastes?
Wanderlands is a new startup founded by a winemaker and neuroscientist; Eggo has teamed up with Cicis Pizza to create a pizza topped with crispy chicken, waffles and maple syrup; and Mr. P’s iconic moustache will be the center of conversation this November.
T. Hasegawa’s orange juice and cocoa powder replacers provide CPG companies with alternatives to these highly sought-after ingredients, as the flavor house focuses on research and development of alternative ways to deliver authentic taste experiences...
In a groundbreaking move for sustainability in the bakery and snacks industry, Daabon UK has introduced a world first: carbon-neutral organic palm oil. How will this innovation reshape ingredient sourcing and sustainability efforts in these sectors?
Market seasonality typically means that cream availability improves in November and December as milk output increases and fresh demand softens – but demand for cheese is set to keep EU butterfat supplies tight.
As the bakery and snack sectors seek more sustainable solutions, regenerative agriculture is emerging as a transformative force. Could adopting these eco-friendly farming practices help companies reduce their environmental impact while meeting the rising...
Brands are pushing boundaries with unique flavors and creative marketing campaigns. From Abra-ca-Debora's bite-sized Diddy Pancakes to Flamin' Hot's daring ‘Cheat on Cheetos’ initiative, how will these innovations drive consumer engagement...
Following Bakery&Snacks’ report on the backlash against Kellogg’s over chemicals in its US cereals, the pressure is still mounting. What lessons can bakery and snack producers take from this?
When it comes to cleaner, healthier gluten-free options, bakers face the challenge of delivering great taste and texture without relying on artificial additives. But how can the industry balance these demands while addressing concerns about ultra-processed...
Bakery operators are gearing up for a lucrative year, with industry leaders forecasting major gains in revenue, profits and production capacity. But how will bakers navigate rising costs, labor shortages, and evolving consumer tastes to make it happen?
As demand for allergen-free treats surges, confectionery brands are moving beyond dairy and gluten-free, offering safer options that cater to a growing consumer base with multiple food allergies.
This year’s mergers and acquisitions activity in the global bakery and snacks industries is showing a positive trajectory, driven by evolving consumer trends and market consolidation strategies.
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?
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?
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.
Lindt & Sprüngli (USA) Inc. has failed to convince a federal judge to dismiss a lawsuit alleging its dark chocolate bars contain significant levels of heavy metals. Could this premium chocolate brand’s reputation for quality be at risk?
As consumer interest in health deepens, the connection between everyday food choices and long-term health outcomes has come under intense scrutiny. Could some savory snacks and even ultra-processed foods (UPFs) unexpectedly offer heart health benefits?
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?
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.
Has the newly independent company been able to leverage its iconic brands and agile operations to maintain a competitive edge in a challenging industry?
The supplementation of green banana powder and pineapple fibre powder has been shown to raise the levels of beneficial bacteria deficient in young adults, including Bifidobacterium bifidum and Faecalibacterium prausnitzii, say findings of a 14-day trial...
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?
As the snack and bakery industry gears up for the ‘ber’ months, brands are rolling out innovative snacks to warm up the season. Which of these exciting new launches will become the season’s go-to treat?
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?
A proposed class action lawsuit filed against Mondelēz International Inc – alleging ‘false and deceptive marketing and sale of cocoa products that display its Cocoa Life logo’ – presents significant ramifications for the company, the broader food industry...
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.
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...
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.
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.
The formation of Campbell Snacks in 2017 through the integration of Snyder’s-Lance and Pepperidge Farm has been a cornerstone of Campbell Soup Company’s strategy to dominate the snacks market. How is it faring?
The use of sweeteners to reduce calorie content in food and drink is sometimes controversial, but vital to F&B manufacture. What sweeteners are used and what do they do?
From grain-free pretzels crafted with superfood ingredients, to a snack that delivers a trifecta texture experience of fruit, boba and gel, to ensuring dogs are as well considered as their owners, we take a look at some of the latest launches in the bakery...
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.
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.
Sustainable ancient grains like quinoa, farro and buckwheat are projected to become ever more important in food and beverage products, delivering on nutrients and tapping into consumers’ sustainability demands, a panel of SPINS analysts shared in a recent...
New product innovations, the drive towards sustainability and a record harvest highlight a dynamic market where traditional favorites like almonds are thriving.
Ramping up the premium snacking experience involves curating high-quality, gourmet ingredients and emphasizing sophisticated, unique flavors that cater to discerning palates. This approach not only enhances the sensory pleasure of snacking but also elevates...
A US consumer advocacy group tested 46 samples of organic and non-organic gluten-free (GF) goods – bread, pasta, crackers, snacks, flour, dessert mixes and chips – for herbicides, pesticides, gluten and minerals.