Category: Snacks and baked goods
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GLP-1 use is adding complexity to sweetener reformulation work programmes. Sensory changes may affect sweetness, bitterness, and product acceptance.
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Pladis has extended McVitie’s Jaffa into soft-baked cookie formats nationally. The launch builds on brand extension in sweet snacks.
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ABF has secured final approval for its Hovis acquisition plan. The decision reshapes UK bread manufacturing by combining major bakery assets and distribution networks in a pressured market.
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GNT is expanding colour application work across food formats globally. The company is linking plant-based colour systems, product development, and regional support capacity as colour formulation becomes more technically demanding.
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European cereal makers report sugar cuts and fibre gains again. CEEREAL’s latest figures show continued reformulation across breakfast cereals, with children’s products recording the largest wholegrain and fibre increases.
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Blue maize flour is targeting clean-label European snack production lines. Limagrain Ingredients is presenting blue masa flour for tortilla chips, stackable chips, and Tex-Mex-style formats, combining colour, texture, and gluten-free functionality.
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Boparan Private Office has acquired Brace’s Bakery, preserving around 250 jobs and setting out plans to invest in product innovation, manufacturing, customer service, and route to market.
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Dawn Foods’ 2026 Trend Report for Europe and AMEAP sets out four sweet bakery trends, linking consumer behaviour with scalable product development, formulation, and manufacturing decisions.
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Baking trials remain essential, but data is narrowing guesswork. KPM Analytics has opened a new baking lab in France to connect flour, dough, process, and finished product measurements.
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Lamb Weston plans to close its Broekhuizenvorst production facility in the Netherlands, affecting around 110 workers as the frozen potato processor reshapes its European manufacturing footprint.