Insights & industry notes
Trends, how-tos, and behind-the-scenes looks at private label snack manufacturing.
Insights
White Label vs Custom Recipe Cookies
A practical comparison of white label vs custom recipe cookie manufacturing, covering cost, MOQ, lead time, and control, to help brands pick the right path.
Maros Zelenak
Founder & Managing Director
Formulation
Whey Protein in Cookies: A Sourcing Guide
How whey protein concentrate, isolate, and hydrolysate perform in baked cookies, with sourcing questions for sports nutrition and snack brands.
Matej Fiala
Head of Product Development
Guides
What Is Private Label Manufacturing? A Beginner's Guide
A plain-English explanation of private label snack manufacturing: how it works, what it costs, and how to get started.
Maros Zelenak
Founder & Managing Director
Guides
What Is a Cookie Co-Packer, and How to Find One in Europe
What a cookie co-packer europe brand should expect from a manufacturing partner, how co-packing differs from private label, and how to shortlist one.
Maros Zelenak
Founder & Managing Director
Guides
Vegan Cookie Manufacturing: Ingredients and MOQs
How a vegan cookie manufacturer replaces dairy and eggs without losing texture, what certifications matter, and what MOQs look like for plant-based lines.
Matej Fiala
Head of Product Development
Formulation
Vegan Binding Agents: Baking Without Egg
A practical guide to egg replacement in baking, comparing flax, aquafaba, applesauce, and commercial binders for vegan cookies, bars, and energy balls.
Matej Fiala
Head of Product Development
Trends
Vegan Bakery Growth Trends
Vegan bakery trends shaping cookies and snacks in 2026, from ingredient shifts to packaging, and what they mean for private label brands.
Cookie Label
Editorial Team
Trends
Sustainability in Cookie Manufacturing
How sustainable cookie manufacturing is developing in 2026, from packaging choices to ingredient sourcing, and what it means for private label brands.
Cookie Label
Editorial Team
Insights
Sugar Reduction in Cookies Without Wrecking Texture
A practical look at reduced sugar cookies: how sugar replacement affects texture, spread, browning, and shelf life, and what actually works.
Matej Fiala
Head of Product Development