Bakery and Snacks

From glazed to amazed: The strategy behind bakery’s next big bites

From Texas-sized doughnuts to TikTok-inspired sweet pizzas, we break down what’s hot, what’s not and how bakers can rise to every occasion.

Baked-in value: What’s driving the global PE feeding frenzy?

Private equity (PE) is rolling in dough - literally and figuratively - as it snaps up bakery and snacks manufacturers across the globe. What’s fuelling this surge in dealmaking?

What’s next for unstoppable ‘food as medicine’ trend?

The ‘food as medicine’ trend is growing fast. We discover what’s next for this major player in food and beverage.

Gen Z comes out in support for gene edited food

How Trump’s ‘Liberation Day’ tariffs impact global dairy markets

Effects on 10% flat tariffs and more on global dairy markets.

European food and beverage enraged at Trump ‘Liberation Day’ tariffs

20% tariffs on the EU could hit major European food sectors like wine, cheese, spirits and olive oil.

Food-on-the-move merger: Greencore to buy Bakkavor for £1.2bn

Following an initial rejection on 17 March, in a strategic about-face, Bakkavor’s board is now ‘minded unanimously to recommend’ a revised offer.

Will your bakery be the next green pioneer?

A €20,000 grant from Fedima is offering small players in the European bakery, patisserie and confectionery industry a rare chance to turn bold ideas into tangible impact.

From baguettes to bagels: Exploring the Transatlantic bakery boom

From sourdough in Seattle to pastel de nata in Porto, bakery trends are crossing borders faster than ever. What’s driving this transatlantic boom and how can bakeries rise to meet it?

Bake it ‘til you make it: Silicon Valley serves up its flakiest innovation yet

Move over sourdough starter kits and air fryers - there’s a new disruptor in the bakery aisle and it’s coming for your crullers.

Crushed by tariffs, rising with grit: Canada’s bakery industry refuses to flop

Canada’s $16 billion bakery industry is feeling the heat as tariffs jack up ingredient costs and rattle supply chains. Can bakers survive the crunch - or will this trade war leave them toast?

In search of the most sustainable form of food packaging

Packaging is one of the key sustainability dilemmas in food. What different types of packaging have the best sustainability credentials.

How can alcohol-free brands reach out to new consumers?

Alcohol-free drinks might be booming: but the reality is that they still only reach a small proportion of the potential consumer base. How can they reach new users?

9 breakfast breakouts you’ll want to wake up for

From quick-grab oat cakes to indulgent chocolatey cereal clusters, breakfast is having a serious glow-up in 2025.

UPF ‘risk scale’ launched by Zoe to tackle ‘scaremongering’

A new UPF food scale has been launched by health and nutrition app Zoe to help tackle consumers' growing UPF concerns

Mystery box: Snack firm taps US demand for Asian flavours with personality-themed offerings

Historic drought spikes commodity prices

World enters historic drought: Worsening conditions threaten major crops including corn, coffee, cocoa and sugar.

Health-food donut? Baked goods startup finds sweet spot with allulose

Allulose is a popular sweetener in the burgeoning better-for-you baked goods category, with brands like Planet Bake, Drumroll and others using the ingredient to reduce or eliminate sugar.

The legal implications of new food waste reforms

Melissa Haskell, partner in the regulatory and licensing teams at Knights, explores the practical changes businesses must adopt in light of Simpler Recycling reforms and the anticipated implications of non-compliance.

Yoba for Life: RCT supports immune health benefits of probiotic yogurt in Uganda

Daily consumption of Yoba for Life, a locally produced yogurt made with Lacticaseibacillus rhamnosus yoba and Streptococcus thermophilus, may reduce symptoms of respiratory tract infections in children in Uganda.