Gill Hyslop is a journalist who writes for BakeryAndSnacks and has also been featured in Confectionery News and FoodNavigator. With a focus on the food industry, Gill covers topics such as new product launches, industry trends, and interviews with industry leaders.
Preston is the artificial intelligence that powers the Intelligent Relations PR platform. Meet Preston
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Gill Hyslop's coverage primarily focuses on the food & beverage industry, particularly in relation to baking, startups, and the snack and retail markets. Her articles often include press releases, expert commentaries, and cited data.
To effectively reach out to Gill Hyslop, consider providing valuable insights on trends shaping the food & beverage industry or offering expert commentary on developments within the baking or snack sectors. If you have relevant data that sheds light on emerging consumer patterns or market shifts within these industries, it could capture her interest as well.
As Gill's focus is not limited to a specific geographic area but rather encompasses broader industry trends and key players in the global F&B sector, your pitches should reflect this international perspective while highlighting universal relevance for businesses operating in different regions.
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From clean label breakfast cereals to protein-packed snacks and wellness chocolates, 2025 is shaping up to be a year of innovation in the better-for-you (BFY) food space.
By: Gill Hyslop
From the satisfying crunch of a chip to the chewy bite of a snack bar, texture is transforming how we experience food. Whether it’s the perfect stretch in a tortilla or the velvety smoothness of mochi, texture has emerged as a key differentiator in bakery and snacks innovation.
By: Gill Hyslop
By Gill Hyslop Last updated on Mochi's increasing popularity has garnered millions of views on TikTok (Getty Images)
By: Gill Hyslop
The American conglomerate has built a reputation for creativity that has transformed everyday eating habits. But with recent launches like pizza-flavoured cereal and savoury soup candies, has the company pushed the boundaries of innovation too far?
By: Gill Hyslop
Foodpairing’s bold approach to product innovation is challenging long-held industry practices that no longer meet the demands of today’s fast-paced market. So, how can you ensure your products resonate with consumers while avoiding costly missteps?
By: Gill Hyslop
Foodpairing's bold approach to product innovation is challenging long-held industry practices that no longer meet the demands of today's fast-paced market. So, how can you ensure your products resonate with consumers while avoiding costly missteps?
With children consuming over three times the recommended daily limit of added sugar, the conversation around healthier treats has never been more urgent.
By: Gill Hyslop
In a groundbreaking move that could redefine corporate strategies in advertising and marketing, PepsiCo has committed to a policy of viewpoint-neutral advertising.
By: Gill Hyslop
In a groundbreaking move that could redefine corporate strategies in advertising and marketing, PepsiCo has committed to a policy of viewpoint-neutral advertising
The stage is set for the Global Food Tech Awards 2025 (GFTA), with the Americas heats now officially open for entries
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