A new Yale study challenges what we thought we knew about how Ozempic and other GLP-1 drugs sustain weight loss – here's what the science means for food manufacturers.
New HHS proposals mandate FDA GRAS notifications for additives and addresses a definition for ultra-processed foods, sparking consumer brand backlash and advocate critiques.
Why is private label growing globally?
Private label products continue to gain market share as consumers seek value and retailers look for higher margins, greater control over supply chains and stronger differentiation from competitors. In some Western European markets, private label now accounts for more than half of supermarket sales.
Where are private label products made?
Most private label manufacturing remains close to end markets, particularly in the US and Europe, where domestic suppliers can respond quickly to retailer demands. However, countries including China, Thailand, Malaysia and Vietnam are becoming increasingly important manufacturing hubs thanks to competitive costs, export capabilities and growing technical expertise.
Which regions are emerging as private label powerhouses?
Europe remains the global leader in private label penetration, while Southeast Asia is attracting growing interest from retailers and brand owners seeking alternative sourcing locations. Thailand, Malaysia and Vietnam are particularly well positioned due to strong agricultural supply chains, export infrastructure and food manufacturing capabilities.
What does this mean for food and drink manufacturers?
The growth of private label is creating opportunities across the supply chain, from ingredient suppliers and co-packers to specialist manufacturers. At the same time, competition is intensifying as retailers increasingly demand innovation, premium products and faster product development from their manufacturing partners.
A federal court ordered the USDA to rewrite its GMO labeling rules by Jan. 1, 2028, closing loopholes for highly processed foods and QR code disclosures.
From Pringles Minis to IQBAR protein bites, here are nine back-to-school snacks worth knowing about, plus new research on shopper habits and rising treat prices.
Baobab, which originates in Africa, has been consumed for thousands of years. But now, it is gaining popularity as a functional ingredient, due to its density in vitamin C, its gut health credentials, and its versatility.
Chocolate leakage isn't always an ingredient problem. Discover why process consistency, chocolate batons and production performance matter as much as specification in modern bakery manufacturing.
The European Commission's full Mars-Kellanova merger ruling reveals why regulators rejected concerns over brand power and retailer leverage – and what the decision means for future food and snack industry acquisitions.
WK Kellogg says new recipes free of controversial food colorants will be introduced across its cereal portfolio, including flagship Froot Loops and Apple Jacks brands, later this year.
Flavour flipping is emerging as a new frontier in food science, using sequential flavour release, encapsulation and taste perception to create snacks that change as they're eaten. Discover how the technology could transform bakery, confectionery and reformulation.
Stranger Things, Wednesday and Wicked tie-ins show why movie collabs work for snack brands, with 68% of consumers buying co-branded or special edition products.
Mars, Ferrero and Intersnack keep paying huge premiums for listed food firms. Two M&A advisers explain why family dynasties keep outbidding the market.
GLP-1 medications are reshaping food and beverage purchasing across Australia and New Zealand. Discover how changing consumer behaviour, formulation challenges and nutrition trends are influencing product innovation across APAC.
The Cyclospora outbreak is driving shoppers away from fresh produce, boosting frozen food sales and reducing traffic at restaurants and grocery stores.
Why are major CPGs including Nestlé, PepsiCo, Mars, Ferrero, Kraft Heinz, and Mondelēz embracing contract manufacturing? Experts explain the shift, benefits, risks and future of co-manufacturing.
From beer-flavoured crackers to cave-aged cheddar, here's a round-up of the latest cheese product launches from Cheez-It, McVitie's, Goldfish, Cabot and more.
Grocery delivery platform Uber Eats is betting local and regional grocers can better compete with national retailers through its plug-and-play marketplace, which combines delivery infrastructure, retail media capabilities and access to new customers.
The meaning of indulgence has changed. Consumers no longer associate it primarily with unhealthiness and instead see it as synonymous with premium quality and clean-label ingredients, according to Circana's Ananda Roy.
In its Q2 results, Mondelēz International reported that it had returned to volume growth for the first time since 2024, as well as seeing success in emerging markets, particularly Latin America. However, revenues were down in Europe compared to the year-ago period. What are the reasons behind these successes and failures?
Psyllium, a functional fibre often used in gluten-free baking, has many of the same functional properties as other fibres. But it also boasts several key functionalities of its own, both from a health and technical perspective. It is predicted to grow in popularity as an ingredient in food, driven by the popularity of gut health, clean label and GLP-1s.
Building a functional food startup takes more than great science. Discover five hard-earned lessons on scaling, formulation, consumer trust and knowing when to pivot.
As category growth slows and shoppers become more selective, CPG giants like, The Hershey Co., General Mills and Kellanova are looking for growth by expanding where and how their brands show up in consumers’ lives.
As demand grows for high-protein and clean-label snacks, Zenko is betting roasted edamame can offer consumers a natural alternative to processed protein products.
New Zealand breakfast cereal brand Blue Frog sees opportunities to premiumize Asia’s breakfast market as consumers increasingly seek cleaner-label, minimally processed foods.
Repeated heatwaves are reshaping the bakery and snacks industry. From Greggs' cold-food strategy to changing consumer behaviour worldwide, here's how extreme weather is influencing retail, product innovation and profits.
The Senate HELP Committee advanced legislation requiring warning labels for some ultra-processed foods and restricting child-directed advertising. Here’s what it means for food companies.
Better-for-you snacks continue to gain ground on conventional products as consumers seek options that balance indulgence and nutrition, fueling strong growth in categories ranging from protein bars and refrigerated yogurt to jerky, fruit snacks and seed-oil-free offerings, according to recent data from market research firm Spins.
Are traditional flour specifications still fit for purpose? Explore the latest research on starch functionality, dough rheology and why flour performance goes beyond protein.
The creation of Hovis Bakeries reflects the changing economics of Britain's bread industry, with consolidation, innovation and health shaping the future of industrial baking.
USDA is moving forward with its reorganization and employee relocation plan despite a lawsuit, congressional opposition and concerns over workforce losses.
Grupo Bimbo posted strong Q2 2026 results and gained US market share for the first time since 2020, but private label still leads parts of its bread business.
The United Arab Emirates (UAE) National Strategy for Healthy Nutrition 2031 has grand plans to revamp health and nutrition in the country — but lofty challenges lie ahead
Startups at IFT FIRST showcased advances in food upcycling, using extraction, refining and on-site processing to transform agricultural sidestreams into premium ingredients.
A Canadian study reveals children's cereal packaging still relies heavily on health claims despite high sugar levels, as the UK and other markets tighten restrictions on HFSS marketing.
As populations age, healthy ageing is emerging as a major opportunity for bakery and snack manufacturers, with cognitive health, familiar ingredients and preventative nutrition driving innovation.
The merger between Unilever and McCormick has already generated its fair share of controversy. Now, the UK's Competition and Markets Authority (CMA) has opened up a consultation on the deal.
Consumers are moving beyond the traditional three-meal day, with data revealing a rise in spontaneous snacking, meal replacement and demand for functional foods, creating new opportunities for brands and retailers to rethink innovation and merchandising strategies.
As consumers increasingly seek products that satisfy both functional needs and indulgent cravings, brands that successfully combine function, fuel and fun stand to capture the next phase of snack category growth, according to Circana’s findings.
Explore the biggest trends from the Summer Fancy Food Show, from gut health and protein to pantry staples, retail strategy and evolving consumer demand.
How a strengthening El Niño could trigger the next wave of food inflation, disrupting ingredients, packaging, freight and procurement strategies into 2027.
From freezer-friendly convenience to limited-edition flavours and viral marketing, discover how Oreo, Dippin' Dots, Over the Moo and others are reshaping the frozen snacks category this summer.
Artificial food colours have been a topic of much controversy in the US, with brands and lawmakers aiming to phase them out. But in the EU, a distinction is not made between 'natural' and 'artificial'. All food colours are considered additives, and are therefore strictly regulated.
The Codex Alimentarius Commission has adopted the first global standard for baker's yeast, giving bakers and producers a shared definition for the first time.
GLP-1 drugs have put peptides in the spotlight. Food scientists and industry insiders weigh in on whether fermentation-derived peptides can deliver real functional benefits in bakery, snacks and beyond.
Critics say a $3.3 million DOJ settlement with major egg producers over alleged price-fixing falls far short of billions in profits tied to the scheme.
After years in which inflation, private-label growth and trade-down behavior dominated the grocery industry, Circana says the market is entering a new phase where brands must win by aligning with consumers’ priorities around health, convenience, value and functionality.
Florida's attorney general has subpoenaed General Mills over potassium bromate, reigniting the fight over a dough conditioner banned across most of the world.
Mainstream food is often considered cumbersome, asset-intensive, and low-growth. What areas are the food industry consider high-growth? Health, wellness and functionality can provide value propositions in a crowded market, as can premiumisation. Convenience allows companies to create value without radically altering their product's composition. Proprietary tech gives food companies something competitors cannot replicate.
Flour startup Roaring Fork is betting that regenerative agriculture can transform the flour aisle beyond its largely commoditized roots through premium positioning, farm-level transparency and heritage grains to create value.
Novo Nordisk is evaluating a long-acting semaglutide implant designed to keep GLP-1 patients on treatment for months at a time – and food and drink manufacturers should be watching closely.
Private label was supposed to kill brands – instead it's forcing them to get sharper. From Oreo's relentless collaborations to Warburtons' bakery reinvention, see why retailer own-label pressure is fuelling some of the boldest branded innovation in food and drink, and why it doesn't work for everyone.
Store brands outperform national brands in unit sales as loyalty declines and price sensitivity reshapes grocery buying, according to PLMA and Circana.
Private equity is showing a strong interest in food. Why? Private equity firms often like to 'buy and build', where they buy a 'platform' company and use it to incorporate smaller companies. The European food sector, with its fragmented nature, is good for this. Furthermore, food provides security, as demand for food will never go away.
US obesity has fallen for the first time in decades while GLP-1 use has reached record levels, echoing signs of a broader slowdown across several high-income countries and posing new questions for food manufacturers.
MSG remains controversial, with many consumers avoiding the ingredient and some companies even reformulating to remove it. Yet there is a significant body of evidence suggesting that it is not as unhealthy as many believe.
Grupo Bimbo will phase out artificial colours, flavours, preservatives and emulsifiers across its major US bakery brands by 2028 as part of a wide-ranging clean-label strategy.
rom lunchboxes to movie nights, snack innovation is shifting towards highly targeted eating occasions as manufacturers rethink product development, packaging and consumer needs.
