The bakery market is evolving as consumer preferences shift toward better-for-you snacks, clean-label products, and ...
Pop-Tarts, Cheerios and Snickers lead a roundup of brand partnerships spanning new flavours, resealable packaging, exclusive ...
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 ...
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 ...
How Pringles, Goldfish, Crumbl and Twix use anticipation, ritual and reward to attract snack buyers – and what manufacturers ...
Nutrition scores, non-UPF labels and app ratings can clash. What should food manufacturers prioritise when reformulating ...
How brain activity measurements could help bakers understand reactions to functional bread’s texture, flavour and nutritional ...
Explore how taste expectations, formulation compromises and supplier reliability can derail healthier snacks – and what ...
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 placement and new competitors.
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