Celebrity event designer Edward Perotti explains how bakery and snack brands can use spectacle, nostalgia and bolder ideas to ...

Cuisine Solutions’ work with Starbucks and Costco shows how sous vide egg bites have expanded into take-home retail and new ...

Polarbröd’s European expansion highlights demand for sourdough, better nutrition and distinctive sandwich bread that performs reliably at industrial scale.

Bakery and snack manufacturers face growing pressure to deliver clear label products with natural, recognizable ingredients ...

A technology may perform impressively in trials yet still fail when it reaches a commercial farm. According to Rob Meyers, PepsiCo’s VP of global agriculture procurement, the problem is rarely a ...

Conagra’s analysis of AI queries suggests shoppers are asking for snacks that meet specific needs. What does the evidence reveal about discovery and sales?

EU-funded research reveals how vague food claims, hidden sponsorships, influencers and AI can mislead consumers – and how producers should respond.

Snacking may be habitual, but today’s consumers are asking each purchase to do more. Mondelēz International’s 2026 State of Snacking report, developed with Mintel and Black Swan Data, found six in 10 ...

Rich in agricultural land, water and raw materials, close to the US and home to a young, increasingly connected population, Latin America appears to have nearly everything a food manufacturer could ...

What does great leadership actually look like in a modern bakery business? The five contenders for British Baker’s inaugural Bakery Leader of the Year Award show there’s no single answer. They work ...

Nestlé leads the food and beverage companies in TIME and Statista’s World’s Best Companies 2026 ranking. Yet the sector’s top 20 reaches far beyond the names competing for space on supermarket shelves ...