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News & Analysis on the Bakery and Snacks Industries27-May-2025
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Fixated on Freshness? So are we
Fixated on Freshness? So are we
Discover the power of keeping your baked goods fresher for longer with Kerry. Our innovative solutions ensure your products stay fresh, delivering the exceptional taste and texture consumers love. Explore how we can help you achieve your goals sustainably... click here
TOP HEADLINES
Loblaw and Mondelez settle for millions in bread and cracker scandals
The food industry is feeling the heat as consumers cash in on price-fixing and label deception settlements... Read more
 Competitions, collabs & crowd-pleasers: From Cheez-It’s tote to Oreo’s horchata remix
New product launches are landing hard this season, with brands pulling out all the stops - from celeb collabs to retro revivals.... See more
Industry trade group answers RFK’s call for ‘radical transparency’ for food ingredients and enhancing GRAS notification process
The Consumer Brands Association argues the CPG industry has been ‘putting the transparency into ‘radical transparency’ for decades,’ but acknowledges it and industry can do more to educate consumers and regulators about ingredient and food safety... Read more
EUDR high-risk countries revealed
After much speculation, the European Commission has unveiled which countries are ‘high risk’ under the impending EUDR regulation... Read more
Hue got it: The colour psychology behind top snacks
Before we even take a bite, colour tells our brain what to crave. And it’s not just the frosting that’s doing the talking – it’s psychology, marketing and a bit of regulatory drama... Read more
News snacks: Baking gold, greener plates & snack tech shifts
Gold’s been baked, vanilla’s booming and snack tech is getting a long-overdue upgrade. From bold packaging pivots to flour with a lighter footprint, here’s what’s rising across the bakery and snack world... Read more
Countdown to colour change: A food technologist’s guide to dye-free reformulation
The FDA’s call to phase out synthetic food dyes by the end of 2026 has kicked off a high-stakes scramble across the food industry. We caught up with IFT’s Renee Leber to find out what’s really at stake and what it will take to get reformulation right... Read more
Snap, chew, satisfy: The science of texture consumers can’t resist
Texture is no longer just a ‘nice-to-have’ in food - it’s become one of the most powerful tools in the innovation toolkit. So, what does it take to create products that not only taste great but feel incredible too?... Read more
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Mouthfeel masterclass: Gluten-free gratification
Mouthfeel masterclass: Gluten-free gratification
Crunchy. Crispy. Craved. Gluten-free doesn’t mean texture free. We’ve got the science of satisfying snacks down to an art. So you can serve consumers’ needs while still serving up some serious bite. Discover how... click here
EDITOR'S CHOICE
Crunching the numbers: A ‘snackshot’ of what’s driving the $156bn industry forward
SNAC International’s 2025 State of the Industry Report lifts the lid on the trends transforming this powerhouse sector... Read more
ON-DEMAND WEBINARS
Regenerative Bites: Sustainable Farming for Snacks
Our expert panel will explore how bakery and snack producers can integrate regenerative practices into their supply chains to gain consumer trust and boost product quality.
29-Apr-2025
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Spotlight On - Mouthfeel Masterclass: Be the brand that’s always on the shopping list
Don’t miss this opportunity to discover the potential that mouthfeel has to offer and why it is key to making food and drink brands thrive.
15-Apr-2025
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Active Nutrition Summit 2025 | 23-25 June
Active Nutrition Summit 2025 | 23-25 June
Join us for the Active Nutrition Summit in Vienna! Hear from speakers representing ELITE SPORTS NUTRITION, HOLLAND & BARRETT, SPORTS IN SCIENCE, THORNE and more! Explore the full line-up in the Advance Programme →... click here
PREVIOUS HEADLINES
FDA inspections resume with help from states and AI as staff exodus continues
Amid concerns about FDA’s capacity to meet safety mandates following the departure of 3,500 employee since January, the agency signals a new direction for inspections and ability to do more with less thanks in part, it says, to new tools and processes... Read more
Fibre claims rising as health trend expands
Fibre is becoming more popular among consumers as interest in digestive and gut health grows... Read more
USDA approves first state SNAP waiver to ban ‘junk food’ – dozens could follow despite industry warnings of ‘disruptions’ and unintended consequences
It begins: USDA Secretary Brooke Rollins yesterday signed the first of what could be several state waivers restricting the use of government funds by low-income residents to buy select “junk” foods and beverages, such as soda and candy... Read more
Espresso Yourself … just not at Starbucks?
Starbucks is no longer the world’s most valuable restaurant brand, according to a new report from Brand Finance, a brand valuation consultancy. But is it still the number-one coffee spot?... Read more
Snack to basics: How snackification is redefining convenience
By embracing snackification and leaning into global convenience trends, brands can unlock big opportunities in a market expected to blow past $1 trillion by 2029.... Read more
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