Fermentation, cocoa alternatives and cultured cacao are giving bakery and snack makers new options for flavour, formulation ...
The bakery market is evolving as consumer preferences shift toward better-for-you snacks, clean-label products, and convenient formats. Understanding these trends can help manufacturers identify new ...
Pop-Tarts, Cheerios and Snickers lead a roundup of brand partnerships spanning new flavours, resealable packaging, exclusive ...
Campbell’s Thanksgiving findings reveal how comfort flavours and easy recipes give snack producers more ways to reach ...
As whey prices soar, Spacemilk shows how baker’s yeast protein could open new opportunities in high-protein bakery and snacks ...
Nutrition scores, non-UPF labels and app ratings can clash. What should food manufacturers prioritise when reformulating ...
How Pringles, Goldfish, Crumbl and Twix use anticipation, ritual and reward to attract snack buyers – and what manufacturers ...
From Oreo and KitKat to New Coke and Tropicana, discover what food brands can learn about modernising heritage products ...
New research links elevated CO₂ to poorer baking performance, raising questions about whether tomorrow’s wheat will deliver ...
Circana’s Ananda Roy explains why snack manufacturers need to look beyond healthier recipes to changing meal habits, retail ...
Changing a familiar recipe means risking the very qualities that keep people buying it. PepsiCo’s European Doritos overhaul tackled that challenge by making a crunchier chip central to its salt and ...
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