News & Analysis on Food & Beverage Development & Technology
The ESCAPE trial will examine whether eating or avoiding peanuts and eggs during pregnancy and breastfeeding can shape infants’ immune responses before their first taste
Three-quarters of young children see branded food content on YouTube – and most of it flies under the regulatory radar
With grocery prices up 23% from five years ago, many caregivers are wondering what to feed their kids for lunch - and how to pay for it - as they return to school
FBIF 2025
Meiji has urged consumers to focus on protein consumption over exercise for muscle growth and maintenance, across all groups from seniors to athletes
A CDC report reveals a dip in calories consumed from ultra-processed foods, but highlights five categories that are sticking points for most Americans and which could represent white space for clean-label innovation
In an age of chips with gut health claims, AI-designed snacks and soft drinks with electrolytes, the most radical thing we could do is stop hiding the fact that food is processed and start celebrating it
A surprise win for bakers: by deleting the most toxic gluten peptides, researchers have made wheat safer for the gluten-sensitive – and stronger for high-performance dough
Retailers must embrace omnichannel strategies to thrive in an evolving landscape
Omega-6 linoleic acid is more likely to be anti-inflammatory, and efforts to limit its consumption are not warranted, says a new study published in Nutrients.
Future Food-Tech Chicago
Demand for coffee is rising, but current production is threatened by climate change and geopolitical tensions in regions where the crops are concentrated – creating an opportunity for new methods for creating coffee and alternatives
With a fresh injection of funding, a next-gen meat alternative business is preparing to take a bigger bite out of the protein market
Future Food-Tech Chicago
An unlikely trio - Savor, Alamance and Thimus - used applied neuroscience, novel fats and agile frameworks to create a sustainable whipped topping and an innovation model other companies can use to fast-track product development
A new food waste reduction toolkit from the US Food Waste Pact shows frontline workers how small improvements in their daily work can have an outsized impact
Plastic bottles remain a staple across the beverage industry. Will it ever be possible to completely transition away from this format; and what alternative formats would take its place?
Future Food-Tech San Francisco
The company aims to normalize sweet proteins in sweetener and nutrition systems
A sweetener used in dairy, beverages and candies may be a game-changing solution to the global antimicrobial resistance crisis
Future Food Tech San Francisco
Innovating packaged foods and beverages traditionally takes two to three years from concept to shelf, but companies are under pressure to launch products more quickly and with lower costs, a challenge NotCo says its AI technology can solve
Redesigning bioreactors for food production could solve scaling and cost challenges in cultivated meat
Future Food-Tech San Francisco
Marine Biologics transforms seaweed with AI for functional, consistent food ingredients
Natural Products Expo West
Snacking may be here to stay, but what consumers want - and how companies source it - are evolving quickly, prompting Mondelez to narrow the aperture of its investment strategy
The Global Food Tech Awards 2025
A novel bubble-based precision fermentation technology has scooped the top prize in the Americas heat of the inaugural Global Food Tech Awards
Protein-packed potatoes drive Polopo’s expansion for natural functional foods
Alternative proteins 3.0: Balancing health and taste
UPSIDE’s partnership with Pat LaFrieda leverages the restaurant scene for consumer adoption of cultivated meat
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?
Latest discovery on Ketogenic diet could fuel major growth for the diet trend, which already boasts a huge market value.
The partnership between Tate & Lyle and Manus addresses a secure and sustainable supply of Reb M
Soup-To-Nuts Podcast
Consumer frustration and fear about their finances likely will continue to color their shopping behavior in the new year after the latest Consumer Price Index data released last week revealed prices – including for groceries – picked back up in November...
Market research by dairy company Chobani spotlights dietary misconceptions around protein intake
AI peptide ingredient pioneer Nuritas has received an FDA Letter of No Objection for the Generally Recognized as Safe (GRAS) status of its muscle health ingredient, PeptiStrong.
New product launches this holiday season are all about limited time offerings, including a barrage of peppermint-chocolate flavor extensions, and a smattering of inclusive allergen-friendly and better-for-you options.
Researchers have found that cocoa flavanols can counteract the adverse effects of high-fat meals and stress
Machine learning can be used to detect anomalies in dairy samples by analyzing the milk microbiome, paving the way for improvements in safety and QC, according to a study.
Health conscious consumers don’t want sugar-laden, taurine energy drinks: but they still want a burst of energy to keep them powering through their day. How are brands providing that better-for-you buzz?
A cultivated seafood tech business has developed a system of cell cultivation to allow for commercial freshwater eel farming.
Thai Wah is aiming to use its tapioca-based thermoplastic starch (TPS) for its consumer food packaging to create a closed-loop solution starting with cassava cultivation and ending with eco-friendly waste that enriches the soil.
Biotechnology company UMAMI Bioworks’ Arbiter technology provides food safety and quality validation, that can be integrated into existing testing labs or made accessible to customers directly.
Dairy innovation and trends
The dairy case is no longer a limited selection of fat-free, low-fat or whole milk in generic white bottles or a bare-bones choice between just “orange” or “white” cheese – rather an explosion of innovation in recent years has dramatically multiplied...
Dairy’s nutrient density and decadent eating experience create a powerful canvas for startups innovating across categories to offer better-for-you moments of permissible indulgence while simultaneously supporting the health of consumers, the planet and...
New gut health research could be beneficial to personalised nutrition brands fighting for consumer interest.
Proteins from algae, fungi and edible insects are as high-quality as animal proteins and demonstrate significant potential as a sustainable source of bioactive peptides, according to a new study.
Olfactive Biosolutions' Protenx Weight Loss is a patented (US 12,102,664 B2) line of natural food ingredients and additives that target weight loss and blood sugar reduction that could help brands meet the growing demand for functional foods in the GLP-1...
Consumer demand for ‘gut-friendly’ foods and beverages is growing fast, and industry is innovating just as quickly to meet it. So, what’s next for this seemingly unstoppable trend?
Brands are reformulating to improve nutritional value and reduce or remove ‘unhealthy’ ingredient levels. But this is not always a vote winner with customers. Why?
PFAS and their impact on public health remain a key issue as the industry swaps plastic for paper.
A new platform designed by ADM to help food and beverage manufacturers better understand and meet the needs of weight-loss drug users brings together proprietary consumer research and science, a portfolio of targeted ingredients and more than 25...
Participants who consumed three cups of coffee per day for 12 weeks had lower body fat percentages and higher muscle mass percentages, according to a recent study.
Health concerns have put the sweetener industry in jeopardy. Could new research help to restore its reputation?
Food-tech business The EVERY Company recently secured a patent for ovalbumin produced via precision fermentation, which has potential to introduce a “new class of product applications,” and “expand the size of the overall egg market,” CEO and Co-Founder...
Manufacturers have just over three years to reformulate packaged snacks, confections and beverages with six common – and controversial – food dyes if they want to continue selling their products in California schools.
Food and beverage industry stakeholders and consumer advocates are lauding FDA’s commitment to enhance its post-market assessment of chemicals in food, but they worry the agency’s proposed process is “thin on details,” including lacking sufficient...