New research links elevated CO₂ to poorer baking performance, raising questions about whether tomorrow’s wheat will deliver ...

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 ...

Vandemoortele’s integration of Délifrance raises questions about supplier choice, negotiating power and who benefits from ...

Generational targeting can narrow snack innovation. Explore why eating occasions, household needs and shared appetites ...

Cheetos, Hostess, Chips Ahoy! and other brands are taking Halloween beyond sweets with seasonal snacks, spooky bakes and ...

PepsiCo and Grimme’s virtual harvester training is helping operators reduce potato bruising and protect the quality of crops ...

Pringles, Hostess and Goldfish join brands using seasonal flavours, playful packaging and interactive campaigns to attract ...

England’s school food reforms bring fibre targets, sugar caps and tighter promotion rules. Here’s what they mean for bakery ...

Circana explores how changing meal routines, solo dining and retail competition are reshaping demand for bakery and snacks in ...

From campaign creation to shelf checks, explore how AI can help manufacturers reduce wasted seasonal spending and improve ...