A review in BMC Biotechnology outlines progress and challenges in producing egg proteins via precision fermentation, highlighting potential applications as foaming and emulsifying agents for bakery, convenience, and egg-free product formulations.

Mars, Ferrero and Hershey launch new products as consumers double down on candy and seasonal snacks this winter.

Have you heard? Unilever is no longer selling ice cream. As of today, a new independent giant – The Magnum Ice Cream Company (TMICC) – is taking over Unilever’s entire ice cream portfolio under a fresh name.

Ukrop’s Homestyle Foods is recalling four decorated pound cakes sold through Kroger Mid-Atlantic and Ukrop’s Market Hall after a soy-containing release agent was used but not declared on labels, posing a risk to consumers with soy allergies.

SNAX-Sational Brands has partnered with Chiquita to introduce a new line of plantain chips in five flavors, reflecting continued growth in globally inspired, better-for-you snack formats and brand licensing strategies in the U.S. snack aisle.

McKee Foods has introduced a twin-wrapped, single-serve Strawberry Shortcake Roll under its Little Debbie brand, expanding its snack cake portfolio with a convenience-store–focused format aimed at on-the-go consumption.

Food companies are leaning on nostalgic flavors to support snack innovation, using food science and AI to recreate familiar tastes while reformulating for health, cost, and convenience as consumers seek comfort and value during ongoing inflation.

High-protein frozen cottage cheese brand Smearcase won the 2025 Real California Milk Excelerator, earning $100,000 in marketing support to scale production and retail expansion using California milk, highlighting continued dairy innovation in frozen desserts.

Rising cocoa and dairy prices linked to climate impacts and higher input costs are pushing chocolate manufacturers to reduce pack sizes, raise prices, and adjust formulations, trends that could affect product development, labeling, and consumer trust across confectionery categories.

Research shows that cooling starchy foods such as pizza, bread, rice, and pasta increases resistant starch formation, which behaves like fiber and may lower blood sugar response—an insight with implications for bakery formulation, processing, and reheating practices.