News & Analysis on Food & Beverage Development & Technology
It’s a family affair for Nak Chews and Ava’s Pet Palace. Though their clean-label pet treats are developed on opposite sides of the globe, the two independent pet food companies share a common non-negotiable for today’s pet parents: no mystery chemicals...
Up the food chain
From AI to reformulation, the agribusiness giant’s CTO Florian Schattenmann talks future tech, passing fads and where Cargill is stepping up focus
The grocer’s UK small-format rollout, together with its US LEAP accelerator and UK Brand Pitch Day events, is creating new opportunities for emerging brands
Safer whitening may be on the horizon for confectionery, bakery and dairy, thanks to a new alternative to one of food’s most controversial additives
One of the world’s biggest suppliers wants to offload its food ingredients division
Food-Tech Solutions For A More Sustainable And Secure Food System
A global regulatory snapshot of cultivated meat, explaining who is moving first, why approvals vary by country and what comes next for the category
Dietary Guidelines pose a challenge for formulators around non-nutritive sweeteners
Ingredients Compendium No 2: Trehalose
As manufacturers grapple with sugar reduction, texture loss and longer shelf-life demands, trehalose is emerging as a functional ingredient to watch in 2026
Store brands nearly triple the dollar sales growth of national brands, as grocers position wellness-focused products to capture health-conscious shoppers
Industry data shows manufacturers have delayed price hikes through promotions and portfolio pricing, but analysts warn those tools will weaken as tariff costs finally flow through in 2026
Barry Callebaut shakes up its leadership as Hein Schumacher steps in during a pivotal moment for the world’s largest chocolate maker
As climate, disease and regulation strain global cocoa supply, manufacturers are turning to low‑cocoa and cocoa‑free innovations to protect margins and future-proof their portfolios
Within a narrow funding landscape, plant-based inputs are emerging as one of the most pragmatic ways cultivated meat companies can reduce costs and move toward commercialization
Good Culture’s multi-million dollar backing highlights why cottage cheese may be investors’ next big bet
As demand for natural sweeteners grows, Manus moves monk fruit production in the US
2026 Trendspotting
From dark sweet cherry and black currant to smoky, swicy profiles, flavor leaders predict globally inspired tastes to define the year ahead
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
Healthy beverages
New flavors, female-forward brands power energy drink company reboot
Executive order places non-English speaking commercial drivers out of service
The producer of animal-free egg whites and egg white proteins plans to scale to the mass market, starting with Walmart
Updates from Bel, Tetra Pak, PepsiCo and more feature in this edition of Alt Protein Watch
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