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

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Ranking

Global

#1031267

United States

#626832

Food and Drink/Food and Drink

#3269

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Articles

Same deal, different rules: How two regulators saw the Mars-Kellanova deal so differently

2 days ago | bakeryandsnacks.com | Gill Hyslop

How can the same merger be seen as benign in Washington, yet potentially harmful in Brussels? The answer lies in the fundamental differences in how the two regulatory regimes assess mergers, especially in the consumer goods space. In the US, the approach has been shaped in part by the Trump administration’s deregulatory stance, which has influenced the Federal Trade Commission (FTC) to clear deals more quickly unless direct consumer harm can be clearly demonstrated.
Kallø’s oat-of-this-world answer to functional snacking

2 days ago | bakeryandsnacks.com | Gill Hyslop

Health-conscious consumers are redefining what they expect from a snack and Kallø is right there with them. As demand grows for food that delivers on both function and flavour, the better-for-you brand owned by Ecotone UK is leaning into the moment with products that blend nutrition, simplicity and real benefits – like cholesterol-lowering beta glucan from oats. Enter Puffed Oat Cakes, a crunchy, sweet snack designed not just to taste good, but to do good, too.
The snack shift: Why ‘better-for-you’ is big business in 2025

2 days ago | bakeryandsnacks.com | Gill Hyslop

No longer just a quick fix, snacking has exploded into a $30 billion global movement toward smarter, more sustainable eating. What’s driving it? Consumers want food that fits their lives and their values. Healthier snacks aren’t just better for our bodies; they unlock new commercial power for brands.
Mars-Kellanova deal cleared in US, faces EU showdown

2 days ago | bakeryandsnacks.com | Gill Hyslop

Mars’ takeover of Pringles maker Kellanova has passed a major hurdle in the US, but regulators in Europe aren’t convinced just yet. This follows Bakery&Snacks’ initial report on 23 June detailing the European Commission’s concerns about the deal’s impact on competition and pricing. Also read → Is the $36 billion Mars-Kellanova merger at risk of collapsing?
Inside Bridor’s bold global growth strategy in 2025

4 days ago | bakeryandsnacks.com | Gill Hyslop

In 2025, Le Duff Group is executing a high-impact international growth strategy and at the centre of that momentum is Bridor, its premium frozen bakery subsidiary. Following a flurry of strategic acquisitions, a €100 million investment in Normandy, the announcement of two new US plants and a major recruitment campaign, Bridor is rapidly asserting itself as a global benchmark for premium industrial bakery.
Can seaweed help fix the fibre gap without ruining your muffin?

4 days ago | bakeryandsnacks.com | Gill Hyslop

It’s high in fibre, low in environmental impact and now, it seems, right at home in the bakery aisle. A UK trial has found that seaweed could quietly reshape how we bake healthier bread and muffins, without compromising taste or process. As public health bodies push for higher fibre intake and reduced levels of fat, salt and sugar in everyday foods, food manufacturers are under mounting pressure to reformulate. But doing so without disrupting taste, texture or production is a tough balancing act.
Health benefits consumers don't know about

5 days ago | bakeryandsnacks.com | Augustus Bambridge-Sutton

The popularity of dietary fibre is growing. On-pack claims are increasing, and have gone up significantly over the past five years. More recently, the ingredient has become the subject of an online trend – ‘fibremaxxing’ – which centres around putting as much fibre as possible into a meal. Fibre is most well-known for its benefits to digestive health. But there are other areas that the ingredient excels in, which fewer consumers know about.
Is the $36 billion Mars-Kellanova merger at risk of collapsing?

5 days ago | bakeryandsnacks.com | Gill Hyslop

On 21 June, the European Commission confirmed it would open a Phase II review into Mars’ planned acquisition of Kellanova. This escalation means regulators believe there is a ‘real risk’ the deal may significantly reduce competition in several key categories, including savoury snacks, breakfast foods and frozen ready-to-eat meals. From the outset, the $36 billion tie-up between Mars and Kellanova looked like a match made in snacking heaven.
Doctors sound alarm over toxic metal in France’s beloved baguette

5 days ago | bakeryandsnacks.com | Gill Hyslop

The French national association of general practitioners has issued a powerful warning, urging immediate intervention to halt rising cadmium exposure among the French population. In an open letter sent earlier this month to Prime Minister Gabriel Attal, the Unions Régionales de Professionnels de Santé – Médecins Libéraux (URPS-ML) stated cadmium contamination is a “major public health issue” that demands urgent political and regulatory action.
David Beckham, Andy Murray & the Fantastic Four walk into the snack aisle…

5 days ago | bakeryandsnacks.com | Gill Hyslop

Collaborations have become a powerful tool for brands to cut through a crowded marketplace, create cultural moments and build deeper connections with shoppers. Whether it’s leveraging celebrity star power, tapping into gaming or movie fandoms or partnering with legacy names in fashion or patisserie, co-branded products offer something that stands apart from routine NPD: emotional resonance.