News & Analysis on Food & Beverage Development & Technology
Sustainable sourcing: From upcycling to carbon neutral to sustainable packaging
GMOs and ultra-processed foods are “nested” in the same industrial food chain, warns the Non-GMO Project’s Hans Eisenbeis, who argues that monocrop agriculture and food waste make UPFs an environmental liability
Sustainable sourcing: From upcycling to carbon neutral to sustainable packaging
Backed by Vineland Research and Innovation Centre, the UFA-led hub aims to connect fragmented stakeholders and accelerate growth in the category
The first-ever milk chocolate bars made with cell-cultivated cocoa butter have been produced
Next-generation microwavable popcorn brand Opopop got a big boost in March with nationwide distribution at Walmart, a launch that has kept the company innovating
An Acosta Group report shows that GLP-1 drugs are improving users’ relationship with food and how they feel about their personal appearance
A surprising ingredient could help plant-based meat tackle one of its biggest problems: taste
With a new blending and finishing facility in North Carolina, Alianza Team is helping U.S. food manufacturers reduce saturated fats and reimagine bakery and chocolate ingredients
A proposed state-backed label aims to simplify ultra-processed food choices, but could competing definitions and private certifications risk muddying the message for consumers and complicate reformulation efforts?
Future Food-Tech San Francisco
A case for rethinking how the food system invests, scales and strengthens its most essential ingredients
Future Food-Tech San Francisco
An evolving class of GLP-1 medications rewrites the rules of appetite – giving food companies their biggest innovation challenge in decades
From holiday occasions to social-first indulgence, Hershey is using premiumization, permissible treats and a bigger salty and protein presence to future-proof its snacking portfolio
Future Food-Tech San Francisco
Ingredient innovators are using macroalgae and microbial fermentation to reshape the future of clean‑label, high‑functionality protein products
Future Food-Tech San Francisco
How are food leaders rethinking fortification and processing to deliver nutrient‑dense, functional – and joyful – foods?
Agency delays effective dates for color additives after GMO/Toxin Free USA and Obelisk Tech Systems challenge safety reviews and ‘no artificial colors’ labeling
Industry experts cite massive CapEx, supply bottlenecks and regulatory complexity as key barriers
As Europe and Asia outpace the US in precision fermentation investment, an Illinois-based consortium backed by ADM and a $51 million federal grant aims to catch up
Soup-To-Nuts Podcast
As demand surges for targeted health solutions, Nuritas’ Nora Khaldi discusses how AI is transforming peptide discovery, and why food and beverage may be the industry’s next big play
Future Food Tech San Francisco
Industry leaders at Future Food Tech said AI tools are helping product developers, yet rigorous ingredient science continues to set the pace for better-for-you foods and beverages
Future Food-Tech San Francisco
Industry and public-sector leaders say stronger collaboration and smarter policy are essential to building a sustainable, data-informed food system
As sugar shifts from ingredient to liability, food and drink manufacturers are rebuilding sweetness from the ground up using rare sugars, fibres and fermentation-driven innovation
Future Food-Tech San Francisco
Industry leaders at Future Food-Tech San Francisco say lower investment levels are giving rise to an era of deeper cooperation among stakeholders focused on creating healthier products
From GLP-1 drugs and AI to fast-shifting shopper preferences, founders and experts urge snack brands to double down on focus, purpose and agility
New product development
From organic gummies and dessert‑inspired sweets to licensed seasonal launches and confection–beauty crossovers. Brands are leaning on format innovation
Innovation in electrolyte hydration drinks is exploding - but the trend may be attempting to fix a problem that doesn’t really exist
After a slow start, Asia’s GLP‑1 weight‑loss market is poised for explosive growth as China and India tackle obesity and food and drink brands race to become essential GLP‑1 companions
Opinion
Protein is the snack industry’s hottest claim but if the foods delivering it are still ultra-processed, the sector may be building its next health halo on shaky ground
From noodles to “inner beauty” drinks, konjac is moving beyond Asia to challenge established categories across the US functional food landscape
For product developers, designing GLP-1 friendly foods will require new sensory approaches, emotional metrics and new nutritional architectures
The FDA’s GRAS notification clears Plantible Foods to scale production of its RuBisCO-based egg alternative as demand for sustainable, functional proteins grows
Food-Tech Solutions For A More Sustainable And Secure Food System
The chocolate giant’s AI partner, Aera Technology, has also implemented its decision intelligence tools at food and beverage manufacturers like Mars, Kraft Heinz and Unilever
Blending animal and plant ingredients is emerging as a pragmatic path to scale protein diversification, says Food System Innovations
Global Food Tech Awards 2026
The Americas are making noise on the global food tech stage in this powerful top 10 line-up of finalists
Americans want more fiber but don’t know where to find it – opening the door for clearer claims, education and better-tasting products, according to a survey by the International Food Information Council
Americans increasingly factor processing into food choices, but inconsistent definitions and tradeoffs around convenience and cost leave room for clearer communication, according to new IFIC research
Soup-To-Nuts Podcast
As population growth, soil degradation and climate pressures converge, BSI’s Todd Redwood explains why the next 10 years will determine whether the global food system can deliver enough high-quality nutrition, strategic opportunities and next steps for...
Healthy Snacking
Consumers are turning to snacks for nutrition, satiety and convenience – blurring the line between eating occasions and pressuring brands to deliver more
Former GLP-1 users looking to keep the weight off are a potentially underserved consumer base looking for foods and beverages that will help the feel full longer, manage portions and meet their health goals
Looking for inspiration for a new SKU? Look no further than these concepts that deliver maximum gains for nutrition and the planet
Diet Trends
Consumers want healthier food but struggle to trust nutrition information, creating both challenges and opportunities for brands, according to new data from the International Food Information Council
From street food-inspired rice cups to Mexican corn chips, big food makers are betting that spicy flavors and convenient formats will resonate with shoppers
Capital hasn’t disappeared from cellular agriculture - but investors now want proof the market is ready
Up The Food Chain
Hubert te Braake already had the dream job: as director of research and development at Heineken, he’s tasked with creating the world’s next big brews. Now he’s been given a shiny new €45m ($53m) lab to do it from
Why ‘climate-proof’ cacao start-up Kokomodo is hedging its bets on an increasingly stronger future for cell cultured cocoa
This year’s wave of tools – from trend‑spotting engines to autonomous R&D agents – turned AI into everyday infrastructure for food and beverage
From the mental health crisis to keeping an ageing population active, state-of-the art ingredients promise to help humanity bio-hack its way to peak performance. Here’s how
Barry Callebaut partners with NotCo AI and Planet A Foods to tackle soaring cocoa prices and regulatory hurdles, leveraging digital formulation tools to future‑proof chocolate
Soup-To-Nuts Podcast
From shifting grocery habits to new product opportunities, Circana’s insights reveal how brands and retailers can adapt to the rise of GLP-1 users
Protein fortification continues to dominate the food and beverage space – but how is ingredient innovation evolving to meet the need for more protein?
Trump’s food price probe, research on what really drives acceptance of gene-edited foods and KeHE’s latest read on authenticity, function and global flavor exploration reshape the industry as the year winds down
REMI, built on ChatGPT and trained on the spice company’s recipe database, is helping home cooks and chefs better understand how to use its playfully named blends