News & Analysis on Food & Beverage Development & Technology
From SKU rationalization to supplier partnerships and front-line empowerment, CEO Joel Rampoldt is reshaping Lidl US’ playbook for sustainable growth and earning consumer loyalty along the way
Sweeteners in focus
Kerry Group and NotCo show how advanced sweetening systems can overcome many of the technical, sustainability and cost barriers with sugar reduction
The company’s proprietary ingredient Caseed mimics dairy casein without the allergenic effects of dairy, nuts and soy for B2B partners
The new ingredient is positioned as an ‘insurance policy’ against cocoa supply chain volatility and says the bio-identical ingredient could stabilize supply as climate change strains traditional crops
Kerry’s sustainable nutrition spectrum guides CPG brands in reformulating foods that meet evolving consumer expectations for health, sustainability and taste.
The French startup’s FermWhey Native and FermWhey MicroStab expands formulation options for RTD beverages, shots and plant-based hybrids to better meet demands for consumers using GLP-1s and seeking support for active lifestyles and healthy aging
Environmental and economic headwinds make stewardship crucial for dairy industry
Once heralded as a category disruptor, Kerry’s hybrid dairy brand Smug is being reinvented into a 100% dairy affair. Here’s why
FDA acknowledges brazzein-54, advancing Oobli’s nature-identical sweet protein toolkit to reduce sugar
Capol’s acquisition of Blue Pacific underscores how quickly the natural color market is evolving - from a nice-to-have to a core differentiator
Practical strategies from industry voices show how generative AI can enhance ideation, protect intellectual property and create “first-time right” product launches
Better Meat Co. raises $31 million series A to scale mycoprotein ingredient
IFT FIRST 2025
Dietary fiber, like carob, is gaining traction as a star macronutrient in food and beverage formulations as consumer interest in metabolic health, gut support and clean-label products accelerates
IFT FIRST 2025
Powered by Plantible Foods’ Rubi Protein, ICL’s binder system outperforms methylcellulose’s gelling capabilities in plant-based meat and seafood and delivers better nutritionals
IFT FIRST 2025
Ajinomoto Health & Nutrition is betting that fermentation – and a more transparent, science-forward narrative around natural flavor technologies – will help close the gap between consumer perception, cost feasibility and functional performance
IFT FIRST 2025
The subjective term goes beyond health and safety to include customizable options for CPG brands
IFT FIRST
As brands ditch synthetic dyes like Red 40, it is not enough to go natural – the colors need to work across formulation, supply chain and stability demands
IFT FIRST
Volatile cocoa prices have manufacturers scrambling for ways to stretch limited supply by replacing or reducing how much cocoa powder and butter they use
Future Food Tech-Chicago
Smey’s AI-powered digital library of more than 1,000 yeast strains can speed innovation of sustainable cultivated alternatives to popular fats and oils, including cocoa, shea and palm butter
If taste is king for consumers then nuanced flavor solutions may be next in line for the throne
The blended meat - or balanced protein - category continues to grow as players invest in ingredient technology to align with consumer preferences for healthy, clean-label protein
Food and beverage M&A activity is being reshaped by global tariff changes and shifting buyer strategies
Future Food Tech Chicago
Food-tech pioneers and established brands weigh the risks and rewards of disclosing the science and processing behind new ingredients and products versus leading with consumer benefits
The partnership leverages Meala’s patented technology to simplify formulation while meeting the technical demands of plant-based and hybrid food applications
Soup-To-Nuts Podcast
Climate-tech food startup Arborea’s proprietary BioSolar Leaf system promises to produce nutrient-dense proteins and superfoods by “industrializing photosynthesis” and using a fraction of the land, water and carbon footprint of conventional agriculture
Future Food-Tech Chicago
Elo Life Sciences begins field trials to produce monk fruit molecule in watermelons with a goal to launch a new high intensity sweetener juice and powder in 2026
Nut brand Pop & Sol launches with a blend of savory and sweet snacks
CPG companies are rushing to remove synthetic dyes, stressing supply chains and creating opportunities for new natural colors, like Sparxell’s plant-based ingredients
Marketing to Gen Z and Alpha
Gen Zers’ preference for occasion-based snacking and drinking inspired Instacart to create the Fizz app
Taste challenges remain a barrier for the plant-based meat and dairy market, requiring innovative flavor solutions
Plant-based meat’s march to price parity hits a tariff wrinkle, as private label provides a growth opportunity for the slumping category
Future Food-Tech
Upcycling Solutions, Future Biome and Kresko RNAtech will share their stories at an upcoming Future-Food Tech and FoodNavigator event in São Paulo
Westrock Coffee’s 2024 sustainability report demonstrates the length the supplier is going to imbue regenerative agriculture and greener manufacturing practices into its supply chain
Bestzyme’s next-gen sweet protein secures GRAS status, unlocking new potential for sugar-reduced chocolate and confectionery innovation as brands meet demand for healthier indulgence
The rush to replace synthetic food dyes will require innovative ingredients and investment in product development, with food technologies offering a solution to supply chain constraints
Brand Alchemy
The partnership between Walmart and gaming platform Spatial meets gamers in the digital world while shortening the distance between concept and commerce
SimpliiGood by AlgaeCore Technologies recreates the taste and texture of salmon using algae and innovative decolorization and texturizing processes
California-based ingredient discovery company Shiru is commercializing its first ingredients, as the food tech company tees up future sweetener partnerships
US tech companies HowGood and Watershed are empowering food and beverage companies’ carbon reduction strategies with Scope 3 emissions reporting
Reaching Net Zero
Disease and climate change drove cocoa volatility in 2024, as trade tensions and tariffs complicate the commodity’s price in 2025
Future Food-Tech San Francisco
The company aims to normalize sweet proteins in sweetener and nutrition systems
Los Angeles-based Axiom Foods recently debuted Oryzatein 2.0, the first patented plant protein with no detectable levels of lead, according to independent lab tests.
Natural Products Expo West
Consumers are demanding lower sugar and sodium products with functional benefits, inspiring CPG and ingredient innovation
Flavor suppliers expand citrus alternatives as costs rise and shortages persist
CellX is using an asset-light model to cost-efficiently scale production and launch a CPG brand, demonstrating the potential of its morel mushroom mycelium
Natural Products Expo West
‘Hull-less’ oats from Bay State Milling also meet rising demand for more fiber and clean label, nutrient-dense options to complement GLP-1 medications
Redesigning bioreactors for food production could solve scaling and cost challenges in cultivated meat
Natural Products Expo West
Consumer demand for natural, clean and low-sugar snacks is inspiring innovation, as brands like Tosi turn to novel sweeteners
Natural Products Expo West
Consumer awareness of the gut-brain axis continues to grow, as ingredient supplier ADM doubles down on digestive health with postbiotics from Asahi Group
Startup Spotlight
Ingredient startup CoryPro Ingredients bets on guar protein to shake up food innovation