Bakery
What MAHA's dietary guidelines mean for US food and agribusiness
New US dietary guidelines prioritize whole, minimally processed foods and may influence demand and policy decisions, with implications for food and agribusiness.
Exclusive Beyond the bean: Big chocolate explores cocoa-free pathways
Cocoa prices have eased, but risks remain. Big chocolate turns to cocoa-free innovation – fermentation, upcycling, and lab-grown cocoa – for resilience.
Exclusive An all-American approach toward defining ultra-processed foods
The unfolding efforts to define ultra-processed foods (UPFs) in the US are set to significantly reshape the regulatory and commercial landscape for food manufacturers,
Exclusive IBIE 2025: Innovating in a shifting bakery landscape
IBIE 2025 highlighted the bakery industry's efforts to respond to economic challenges and shifting consumer preferences.
European bakeries eye North America: US tariffs add heat to the flow
European bakery players ramp up North American growth by targeting frozen niches. This report covers market dynamics, competition, tariffs, and asset acquisition trends.
Why US bakeries need to prepare for the low-carbon economy and how they can
Reducing emissions in commercial US bakeries requires changes within and outside bakery facilities, from farming techniques to equipment and ingredient innovation.