Swedish brand CandyKing arrives in U.S. The European company, now with a brick-and-mortar store in NYC, offers a pick and mix concept to consumers. Liz Parker Kuhn March 16, 2026 The store will feature a unique blend of candies, including specialty sweets exclusive to its NYC location.Read More
BFY interests, sweet cravings drive innovation: Tate & Lyle An expert discusses GLP-1 use, increased interest in fiber, and other factors. Jenni Spinner March 5, 2026 Consumers want sweetness with low sugar, health benefits with indulgence, and other often conflicting things in their snacks and baked goods.Read More
Sweet Loren’s aims to clean up take-and-bake category Building on its BFY cookie doughs, the brand is expanding its indulgent offerings. Jenni Spinner March 4, 2026 The company’s mission to provide healthful and indulgent products was inspired by the founder’s personal health journey.Read More
Hain Celestial snack business sale completed The BFY-focused company first announced the sale to Snackruptors in February. SF&WB Staff March 4, 2026 The food brands changing hands to the business buyer include Garden Veggie Snacks, Terra, and Garden of Eatin.Read More
Non-UPF Verified certification debuts on products The mark, indicating a food is not ultraprocessed, has debuted on several items. Jenni Spinner March 3, 2026 The designation, issued by the Non-GMO Project, is designed to increase transparency in snacks, baked goods, and other CPG items.Read More
Gluten-free shoppers crave indulgence, quality: Antonina’s A leader from the GF baker shares perspective on the evolution of the category. Jenni Spinner March 2, 2026 As awareness of gluten sensitivity increases, so do expectations for baked goods among gluten-sensitive and celiac shoppers.Read More
Sweet Addison's launches Protein Walnut Brownie The treat is gluten-free, dairy-free, and refined sugar-free. Liz Parker Kuhn February 25, 2026 The baked good is naturally sweetened with organic coconut sugar for balanced sweetness, the brand says.Read More
American Egg Board salutes product innovation The Founders Cohort program encourages creativity in creating egg-based foods. Jenni Spinner February 24, 2026 The program is designed to showcase the versatility and importance of the ingredient in baked goods, snacks, and other treats.Read More
Gimme Seaweed appoints CPG leader as CEO The new hire will focus on expanding innovation for the company. SF&WB Staff February 23, 2026 Chris Lansing has held senior leadership positions at Nature's Bakery, PepsiCo, Hershey's, and more.Read More
Crepini expands High-Protein Pancakes to H-E-B The breakfast item is available in Vanilla and Chocolate Chip flavors. SF&WB Staff February 23, 2026 The two varieties are crafted from a base of cottage cheese, Greek yogurt or ricotta, egg whites, and oats.Read More