BakeryandSnacks

For over 13 years, William Reed’s BakeryandSnacks has stood out as the top online news platform for the bakery and snack industries. We utilize our digital-first approach to provide valuable insights and comprehensive information that empower your business to thrive. Our team of award-winning journalists offers daily updates, in-depth analyses, events both online and in-person, along with podcasts and video content that cover the key issues and stories affecting industry decision makers. BakeryandSnacks offers a complete overview of the bakery and snacks markets, covering everything from manufacturing and processing to packaging, commodities, retail insights, ingredients, research and development, market trends, and safety regulations.

International, Trade/B2B

English

Online/Digital

Outlet metrics

Domain Authority

Ranking

Global

#1020684

United States

#611601

Food and Drink/Food and Drink

#3375

Traffic sources

Monthly visitors

Articles

Could high-fibre foods be secret to anti-ageing?

4 days ago | bakeryandsnacks.com | Donna Eastlake

Longevity is one of the biggest buzzwords of the 21st century. Whether it’s through exercising more, eating well, sleeping longer or taking expensive supplements, slowing the effects of time is often considered the holy grail. But could affordable and easily accessible ingredients be the true elixir of life? Scientists from Tufts and Harvard universities certainly think so. Is fibre the real secret to anti-ageing?
On the frontline: How employees can help cut waste by 70%

4 days ago | bakeryandsnacks.com | Gill Hyslop

Food manufacturers are no strangers to waste. In the US alone, a staggering 38% of all food goes unsold or uneaten, representing a $444 billion opportunity for the nation, including $250 billion for food businesses alone. Food waste is also responsible for 6% of national greenhouse gas emissions and consumes over 20% of the country’s freshwater supply, yet, one in 10 Americans face food insecurity.
Why Europe’s sweet bakes are turning more American

5 days ago | bakeryandsnacks.com | Gill Hyslop

Europeans are increasingly reaching for American-style sweet bakes – think muffins, doughnuts, cookies and cruffins – as indulgence, convenience and versatility converge to reshape the snacking landscape. These formats offer not only instant gratification but also adaptability, allowing bakeries to easily customise flavour, texture and appearance to suit evolving tastes.
9 must-try summer snacks from MrBeast to Michelin stars

5 days ago | bakeryandsnacks.com | Gill Hyslop

Legacy brands are teaming up with digital megastars, Michelin-starred chefs are stepping into the functional food space and nostalgic favourites are getting bold seasonal twists. Whether you’re snacking poolside, packing lunchboxes or fuelling a workout, there’s something new – and newsworthy – to discover. The crossover between influence and indulgence has never been stronger.
Industry told to cut fat to protect cognitive health

6 days ago | bakeryandsnacks.com | Donna Eastlake

European food manufacturers are already tackling tough regulations to reduce fat in all products, so calls for further cuts will come as unwelcome news. But that’s exactly what researchers from the United States are advocating for, after discovering that a diet high in saturated fat could lead to memory loss and brain inflammation in adults after just three days. Does high-fat diet damage brain?
What the latest high stakes cyberattack signals for the snack aisle

1 week ago | bakeryandsnacks.com | Gill Hyslop

When hackers recently hit Coinbase and demanded $20 million in Bitcoin – threatening to leak customer data if the ransom wasn’t paid – it sounded like a storyline ripped from a cybersecurity thriller. But what happened next is even more dramatic: Coinbase CEO Brian Armstrong flat-out refused to pay and instead offered a $20 million bounty to catch the culprits. It’s bold. It’s high stakes.
Predictive modelling is changing how bakeries tackle waste

1 week ago | bakeryandsnacks.com | Gill Hyslop

In a world where nearly a third of all food produced is wasted – and bakery leads that volume – rethinking how we formulate baked goods is no longer optional. The challenge isn’t just extending shelf life for the sake of it. It’s about doing so without compromising flavour, texture, clean label standards or the bottom line.
Smart brands are cleaning up their clean labels

1 week ago | bakeryandsnacks.com | Gill Hyslop

Clean label still means a lot in the food world and for good reason. It’s become a shorthand for trust, signalling to consumers that a product skips the artificial stuff in favour of something simpler and more honest. It’s influenced everything from reformulation strategies to packaging design; and it remains a strong driver of purchase decisions across categories. But clean isn’t a differentiator anymore – it’s the price of entry.
Why solving panic beats promoting protein: A smarter playbook for snack marketers

1 week ago | bakeryandsnacks.com | Gill Hyslop

That’s the insight powering Danone’s latest campaign for Danimals. ‘Snack Hero’ reframes snack time as more than a health opportunity – it’s the brand’s chance to support parents in the real chaos of daily life. For marketers in the snack space, it’s also a sharp example of how to earn emotional relevance and consumer trust through timing, empathy and activation.
Campaigners slam ‘secret’ removal of consumer protection guidance

1 week ago | bakeryandsnacks.com | Gill Hyslop

According to the Real Bread Campaign, late last year, the Department for Environment, Food & Rural Affairs (Defra) ‘archived’ the document ‘Criteria for the use of the terms fresh, pure, natural etc. in food labelling’: a government-published guide designed to prevent misleading marketing and protect both consumers and honest food businesses.