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News & Analysis on the Bakery and Snacks Industries11-Jul-2025
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Briess Malted Barley Flour Can Replace 25% of Cocoa
Briess Malted Barley Flour Can Replace 25% of Cocoa
There’s never been a better time to consider Briess Malted Barley Flour for cocoa extension. You can add appealing flavors and brown to black color in many bakery & snack products. Malted Barley Flour is all natural, Non-GMO, and Made in the U.S.A... click here
TOP HEADLINES
Synthetic dyes are out. Here’s who’s in and how they’re achieving it
Major food companies like General Mills, Kraft Heinz, Conagra and Smucker are leading a sweeping shift away from synthetic colours. Here’s where the US food industry stands right now... Read more
It’s official: Ferrero buys Kellogg in $3bn deal
The rumours are true. Ferrero Group in Europe is acquiring cereals major WK Kellogg in North America... Read more
When did protein become a lifestyle?
Protein isn’t just fuel anymore. It’s a daily habit, a health statement and the new snack standard... Read more
GLP-1 and the rise of mood foods: A new appetite for functional indulgence
With satiety drugs on the rise, snack producers face a new question: how do you sell joy to consumers who aren’t hungry?... Read more
Bold flavors, heritage roots & supply chain flexibility shape spice trends at the Summer Fancy Food Show
Spice brands tap into global curiosity, heritage storytelling and small-batch strategy to stand out in the booming category... Read more
Gen Z still wants sustainable packaging
Younger people buck the trend of declining interest in sustainability... Read more
The rise and fall of England’s HFSS crackdown
In a sweeping reversal of Conservative-era health policy, Labour has scrapped the planned ban on multibuy deals for HFSS products, marking a shift from state intervention to voluntary industry-led reform... Read more
PopCorners in hot air: PepsiCo sued over slack-fill
One California shopper says it’s not what’s inside a PopCorners bag that’s the problem - but what isn’t... Read more
UPFs: It’s time to focus on what food delivers, not how it’s made
Critics say the real problem isn’t processing - it’s how we’re measuring health. An outdated classification is distorting science and stalling innovation... Read more
EDITOR'S CHOICE
Latin America’s potato chip warning labels could shape global snack policy
Research by Colombian scientists finds front-of-pack messages are influencing snack choices, echoing earlier efforts to curb sugary drink consumption across the region and potentially shaping global labelling policy... Read more
 Berry much in season: A strawberry-studded NPD roundup
From pink pretzels to protein-packed doughnuts, here’s your ultimate roundup of strawberry-inspired products perfect for summer snacking and tennis viewing... See more
ON-DEMAND WEBINARS
Regenerative Bites: Sustainable Farming for Snacks
Our expert panel will explore how bakery and snack producers can integrate regenerative practices into their supply chains to gain consumer trust and boost product quality.
29-Apr-2025
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Spotlight On - Mouthfeel Masterclass: Be the brand that’s always on the shopping list
Don’t miss this opportunity to discover the potential that mouthfeel has to offer and why it is key to making food and drink brands thrive.
15-Apr-2025
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PREVIOUS HEADLINES
Ferrero reportedly closing in on $3bn Kellogg takeover
Italy’s Ferrero is nearing a deal to buy WK Kellogg in the US, sources say... Read more
IFT First: New tech and innovations to look out for at the food science expo
Ready for the new world of GLP-1 food and drink? Want to keep up to speed with the latest in functional and plant-based ingredients, alternative proteins, sugar reduction tech and much more? Here are some of the innovations set to star at the global food science expo... Read more
Brazil nut prices surge as shortage takes hold
Extreme weather and political unrest are squeezing Brazil nut supplies and sending prices soaring... Read more
The decline in children’s cereal nutrition and the rise of sweet tooth appeal
There is white space for healthier children’s cereals, but will consumers buy them?... Read more
Pickles find new life at Fancy Food Show: Gut health, culinary-forward ingredients drive growth
While a traditional dill pickle still has a place, today’s pickled products are just as likely to feature strawberries or spiced lemon as they are cucumbers... Read more
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