Celebrity event designer Edward Perotti explains how bakery and snack brands can use spectacle, nostalgia and bolder ideas to ...

Cuisine Solutions’ work with Starbucks and Costco shows how sous vide egg bites have expanded into take-home retail and new ...

Polarbröd’s European expansion highlights demand for sourdough, better nutrition and distinctive sandwich bread that performs reliably at industrial scale.

Bakery and snack manufacturers face growing pressure to deliver clear label products with natural, recognizable ingredients ...

A technology may perform impressively in trials yet still fail when it reaches a commercial farm. According to Rob Meyers, PepsiCo’s VP of global agriculture procurement, the problem is rarely a ...

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 In the bakery and ...

Florida has expanded its food transparency efforts once again, following earlier state-led testing that flagged arsenic in candy and heavy metals and pesticides in infant formula. Those results were ...

Nobody is banning biscuits tomorrow but food manufacturers would be making a mistake if they dismissed the growing focus on ultra-processed foods (UPFs) as simply another nutrition debate. Around the ...

From GLP-1-driven taste shifts to protein pressure and portion realism, 2026 won’t kill indulgence – it’ll demand that bakery and snacks work harder for every bite. If 2024 was about price shock and ...

The FDA’s PFAS deadline has passed and US brands are now under intense scrutiny. Hershey’s two simultaneous class-action lawsuits underscore just how high the stakes have become for the industry 1 ...

Dietary guidelines rarely move markets. They’re updated every five years, debated by nutrition experts and generally absorbed without much fuss by the food industry. For most companies, they shape ...

Plenty of Americans come back from Europe convinced they’ve cracked the code to eating bread without regret. They’ll rave about croissants in Paris or focaccia in Florence and swear they had no ...