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From Oreo and KitKat to New Coke and Tropicana, discover what food brands can learn about modernising heritage products ...

Nutrition scores, non-UPF labels and app ratings can clash. What should food manufacturers prioritise when reformulating ...

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 ...

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

How brain activity measurements could help bakers understand reactions to functional bread’s texture, flavour and nutritional ...

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

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

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

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

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