Insights & industry notes
Trends, how-tos, and behind-the-scenes looks at private label snack manufacturing.
Insights
Filled Cookies: How Filling and Injection Works
How filled cookie production works, from co-extrusion and injection methods to filling stability and shelf life, for brands planning a filled launch.
Packaging
Flow Wrap vs Doypack: Choosing a Snack Format
Flow wrap vs Doypack compared for private label cookies, bars, and snacks: cost, shelf life, branding space, and which format suits which product.
Trends
Functional Snacking: Consumer Trends
Functional snacking trends for 2026, covering protein, fibre, and better for you cookies and bars, and what they mean for private label brands.
Guides
Gluten-Free Cookie Co-Packing: What Brands Need to Know
What gluten free cookie private label brands need to know about segregation, ingredient sourcing, testing, and EU labelling before choosing a co-packer.
Recipes
Gluten-Free Flour Alternatives for Cookies
A practical comparison of gluten free flour cookies made with rice, oat, almond, and blended flours, covering texture, binding, and labelling.
Guides
HACCP in Bakery Manufacturing, in Plain English
A plain English explanation of HACCP bakery food safety systems, covering the seven principles and what to actually ask a manufacturer.
Insights
High-Protein Cookie Formulation: The Science
How high protein cookie formulation actually works, from protein source selection and water activity to texture, browning, and shelf life.
Guides
How to Launch Your Own Cookie Brand: Step by Step
A practical, step-by-step guide to how to start a cookie brand, from concept and format to finding a manufacturer, MOQs, labelling, and your first retail order.
Insights
In-House Bakery vs Using a Co-Packer
Compare building an in house bakery vs co-packer manufacturing across cost, control, capacity, and speed to market for cookie and snack brands.