Thereâs never been a better time to consider Briess Malted Barley Flour for cocoa extension. You can add appealing flavors and brown to black color in many bakery & snack products. Malted Barley Flour is all natural, Non-GMO, and Made in the U.S.A.... click here
Weâve created a flavour-first roadmap for developers, marketers and product leads looking to build the next craveable hit - backed by real-world data and the best of 2025âs flavour innovations... Read more
The snack aisle is shrinking - literally. GLP-1 users are eating less and unless youâre innovating smarter, your brand could be next off the shelf... Read more
The US food industry is under significant pressure from federal regulators, state legislators and an outspoken and active subset of consumers to remove artificial dyes from products, although FDA has yet to take official action banning petroleum-based colors... Read more
Snacking has had a glow-up. No longer just a filler between meals, itâs becoming a deliberate act of self-care, with portion control, sensory satisfaction and conscious choices taking the lead... Read more
While a new JAMA study flags rising sugar and salt in kidsâ cereals, a major review in Nutrients finds the right bowl can still boost public health... Read more
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.
Join us for the Nutra Healthspan Summit in London. Explore breakthrough innovations in longevity, cognitive function, metabolic health, active ageing, and more. Visit the website to learn more â... click here
Director of Omnichannel Growth Jillian Durojaiye shares how the CPG giant activates around consumer preferences across digital and physical retail touchpoints... Read more
From cottage cheese blends to clean-label pints, new protein-packed ice cream and frozen dessert brands are turning indulgence into everyday fuel â and capturing a fast-growing health-conscious market... Read more
With an ambitious growth target for the next five years, vice president of new innovation territories at Mars, Greg Hocking, explains how itâll achieve it through fun formats, functionality and fostering sustainable start-ups... Read more
