Will the next wave of alt dairy be built backwards?
Animal-free dairy startup is reversing the traditional biotech model, prioritizing scalability and cost from the outset as the category resets
R&D
US government spends hundreds of millions on biotech pilot plants as national security priority
Defense Department and state matching grants fund BioMADE’s three pilot plants as precision fermentation infrastructure gap forces US companies to manufacture overseas
Strategies to decarbonize the supply chain
Partnerships to cut methane emissions from rice offer a blueprint for reaching Scope 3 goals across the food system and underscore the importance of pre-competitive partnership across the supply chain
Universities emerge as backbone of alternative protein scale-up
From fermentation infrastructure to GRAS validation, universities are bridging gaps between research, regulation and commercialization
Resealable cans shake up California’s beverage market
L.A. Libations Water claims a first with resealable, recyclable cans
How big a problem are microplastics?
The first global study of its kind quantifies the problem in the food and drink industry
Shoppers embrace personalization – but draw the line at AI taking control
While personalized pricing and in-store tech gain approval, nearly half of consumers reject fully agentic AI shopping experiences, according to a new Dunnhumby report
Sustainable sourcing: From upcycling to carbon neutral to sustainable packaging
Non-GMO Project: Ultra-processed foods are harming the planet, not just our health
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
Upcycled Food Association launches Canada hub to unify, scale upcycled food sector
Backed by Vineland Research and Innovation Centre, the UFA-led hub aims to connect fragmented stakeholders and accelerate growth in the category
World’s first cell-based chocolate bar developed with Mondelēz
The first-ever milk chocolate bars made with cell-cultivated cocoa butter have been produced
Is microwave popcorn ready for disruption? Opopop thinks so
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
GLP-1 ‘Halo effect’: Users positively impact household eating habits
An Acosta Group report shows that GLP-1 drugs are improving users’ relationship with food and how they feel about their personal appearance
What if coffee was the missing ingredient in plant-based meat?
A surprising ingredient could help plant-based meat tackle one of its biggest problems: taste
Alianza Team spends $36M to open first US plant
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
California pushes ‘non-UPF’ seal as certifications multiply and confusion grows
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
How corporates, startups and farmers can share risk and drive resilience
A case for rethinking how the food system invests, scales and strengthens its most essential ingredients
Future Food-Tech San Francisco
What GLP‑1 users need: Food, nutrition and CPG innovation
An evolving class of GLP-1 medications rewrites the rules of appetite – giving food companies their biggest innovation challenge in decades
Hershey courts Gen Z with premium, better-for-you snacking playbook
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
Clean label drives protein innovation – from seaweed stabilizers to yeast‑based alternatives
Ingredient innovators are using macroalgae and microbial fermentation to reshape the future of clean‑label, high‑functionality protein products
Future Food-Tech San Francisco
Fortification vs processing: Why the line is blurring in food design
How are food leaders rethinking fortification and processing to deliver nutrient‑dense, functional – and joyful – foods?
FDA delays beetroot red and spirulina color approvals amid stakeholder safety and labeling worries
Agency delays effective dates for color additives after GMO/Toxin Free USA and Obelisk Tech Systems challenge safety reviews and ‘no artificial colors’ labeling
Scaling precision fermentation: Why capital and collaboration remain the biggest hurdles
Industry experts cite massive CapEx, supply bottlenecks and regulatory complexity as key barriers
Fermentation growth collides with manufacturing shortage – iFAB aims to fix it
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
Peptides move from fringe biohacks to functional food frontier
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
AI assists, but active ingredients still lead in wellness innovation
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
From climate shocks to GLP-1 impacts: Why the food chain must adapt now
Industry and public-sector leaders say stronger collaboration and smarter policy are essential to building a sustainable, data-informed food system
Can brands cut sugar without killing taste, texture or trust?
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
Collaboration, not capital, is driving the next wave of food innovation
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
How snack brands can stay resilient in an era of disruption
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
What’s hot in confectionery? Cadbury refresh, Potter Peeps and beauty cakes
From organic gummies and dessert‑inspired sweets to licensed seasonal launches and confection–beauty crossovers. Brands are leaning on format innovation
Unbottling hydration drinks: A need-to-have or nice-to-sell?
Innovation in electrolyte hydration drinks is exploding - but the trend may be attempting to fix a problem that doesn’t really exist
Is Asia the next GLP‑1 boom market and what it means for F&B?
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
The new paradox: Protein vs processing
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
High-fiber konjac could be the next big competitor in better-for-you foods
From noodles to “inner beauty” drinks, konjac is moving beyond Asia to challenge established categories across the US functional food landscape
How GLP-1s are reshaping product innovation
For product developers, designing GLP-1 friendly foods will require new sensory approaches, emotional metrics and new nutritional architectures
FDA greenlights plant-based egg protein as industry rebuilds after bird flu
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
Hershey deploys AI decision-making to solve supply chain disruptions before they happen
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
Europe embraces blended proteins faster than the US, report finds
Blending animal and plant ingredients is emerging as a pragmatic path to scale protein diversification, says Food System Innovations
Global Food Tech Awards 2026
Global Food Tech Awards 2026: Americas shortlist reveals industry giants
The Americas are making noise on the global food tech stage in this powerful top 10 line-up of finalists
Fiber sells – when shoppers can find it
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
Ultra-processed food fears mount even as consumer understanding about it lags
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
3 steps to future-proof the food system and CPG industry in a ‘critical decade’
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
Snacks are eating into the meal occasion creating new opportunities for brands
Consumers are turning to snacks for nutrition, satiety and convenience – blurring the line between eating occasions and pressuring brands to deliver more
After GLP-1s, food steps in: Why weight maintenance is the next big opportunity
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
Meet 6 food prototypes that could redefine tomorrow’s menus
Looking for inspiration for a new SKU? Look no further than these concepts that deliver maximum gains for nutrition and the planet
Diet Trends
What ‘healthy’ means to Americans is changing, and so should marketing
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
PepsiCo, Del Monte and Mars tap global street food for inspiration
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
Cellular agriculture funding hits reset and investors want proof, not promises
Capital hasn’t disappeared from cellular agriculture - but investors now want proof the market is ready
Up The Food Chain
What’s brewing at Heineken? Behind the scenes with the R&D chief
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
As cocoa chaos continues, Kokomodo finds its moment
Why ‘climate-proof’ cacao start-up Kokomodo is hedging its bets on an increasingly stronger future for cell cultured cocoa