Circana’s Ananda Roy explains why snack manufacturers need to look beyond healthier recipes to changing meal habits, retail placement and new competitors.

How Pringles, Goldfish, Crumbl and Twix use anticipation, ritual and reward to attract snack buyers – and what manufacturers ...

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 ...

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 ...

Explore how taste expectations, formulation compromises and supplier reliability can derail healthier snacks – and what ...

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 ...

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

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

Colour, shape and design can influence how consumers expect snacks to taste before the first bite. Here’s what sensory science means for product developers.