Bakery and Snacks

Trump’s crackdown leaves DEI in crumbs

Donald Trump’s second-term DEI purge is sending shockwaves through corporate America, with companies scrambling to decide whether to gut their diversity commitments or risk backlash. With even Black History Month on the chopping block, what does that say about the future of inclusion in business?

Critical times for global food and agri trade amid looming tariff war

Secrets to maintaining brand relevancy – an insider’s guide

Consumers behaviours are changing fast, making brands work twice as hard to keep pace and stay relevant. But it can be done.

Crispy, salty and healthy? The snack that’s breaking all the rules

What if you could have all the crunch and flavour without the grease, excess fat or calories?

Grupo Bimbo’s high-stakes gamble: Can it conquer the US while betting big on China?

The world’s largest baking company is navigating trade tensions and sluggish growth in North America while aggressively expanding into China’s booming food sector. Can it juggle both superpowers without losing its grip on either?

Nutri-score abandoned by European Commission

The European Commission has abandoned its food labelling Nutriscore policy after years of attempted implementation, due to the complexities of enforcing it

Buckle up, flavour trends in 2025 are taking a wild ride

This year’s bakery and snacks scenes aren’t playing it safe: It’s about big, bold and global flavours that take tastebuds on an adventure. Whether it’s the deep comfort of caramel, the punch of a pisco sour, or the delicate notes of matcha and yuzu, this year’s flavours are impossible to ignore.

Hot snacks: Turning up the heat in 2025

From swicy crackers to chili-spiked honey, the snacking industry is proving that heat is here to stay. Whether you crave a subtle warmth or a fiery kick, these products deliver bold flavours.

Gluten-free in the spotlight under new Singapore pre-packaged food rules

Snacking with purpose: How smart ingredients support sleep, stress relief, and brainpower

Snacks today are expected to provide more than just a moment of pleasure. They are working powerhouses, packed with functional ingredients that contribute to overall wellbeing

Gamechanging ingredients: What’s next for bakeries?

The bakery industry is evolving with groundbreaking ingredients that enhance taste, nutrition and sustainability

Using odours to influence label perception

Can private label capitalize on waning economic confidence?

Consumer concerns on the economy continue to grow, creating an opportunity for private label brands and a challenge for CPG companies.

McVitie’s CEO resigns as company navigates success & scrutiny

Pladis CEO Salman Amin has stepped down with immediate effect, leaving behind a company at the height of both triumph and turmoil

Wonky apple war: Has Holland & Barrett stolen Gusto Snacks’ crunch?

Gusto Snacks cofounder Giuseppe Baidoo has ignited controversy by accusing Holland & Barrett of copying his apple crisps, turning a private dispute into a public spectacle. H&B reject this claim. Is the major retailer’s similar creation a genuine nod to sustainable innovation or is it just taking a bite out of small brand ingenuity?

Can we have our cake and protein too? The future of functional indulgence

Global demand for protein is reshaping desserts and ingredients, balancing indulgence with health. From Latin America's high-protein treats to Europe's yeast-based egg alternatives, innovation is driving the next evolution of functional indulgence.

Changing tastes: Gen Z demands ‘neostalgic’ & functional flavors

Bell Flavors & Fragrances predicts nostalgic flavors with a twist and wellness-focused products will grow this year as demographic shifts make a larger impact on the food and beverage industry

Cereal shake-up: Is WK Kellogg the next big buyout?

WK Kellogg Co is in the spotlight after reports of a potential takeover by Ferrero. While leadership stayed silent on a sale at CAGNY, they outlined bold plans for growth beyond cereal.

Unilever boss Hein Schumacher to step down after 18 months

Unilever CEO Hein Schumacher has announced his resignation in a shock move, a year-and-a-half into the job.

Kellanova factory central to hydrogen power experiment

A factory producing Kellogg’s breakfast cereals has been used as a test case for hydrogen-fuelled food manufacture