Alfalfa-based egg white alternative inches closer to market
With a WeFunder campaign and institutional raise underway, Fudi Protein is positioning its alfalfa-derived Rubisco as a cost-competitive egg white replacement
Clean label
Added fibre: Why fortification is harder than it looks
Adding fibre to foods and beverages could help close the ‘fibre gap’, but reformulation challenges threaten taste and texture
What if chocolate’s flavour was never really about cocoa?
As cocoa markets spiral through another year of chaos, cocoa-free alternatives are shifting from novelty to necessity
When an ingredient goes viral, can the supply chain keep up?
As ingredient hype cycles accelerate, so do the risks of shortages, consistency and cost
Sweet proteins gain global momentum with latest regulatory win
Amai Proteins’ sweet protein secures regulatory approval in Singapore after recent US nod
PepsiCo, Jack Link’s, Chomps racing to own better-for-you meat snack boom
Clean labels, grass-fed beef and chicken sticks are reshaping a market expected to reach $21.67 billion by 2035
Luna Bar returns to reclaim women’s snack bar set
What does it take for a legacy brand to win over Gen Z and Millennial women?
FDA issues request for information on BHT and ADA
The two embattled food chemicals are the first two under review, following the launch of FDA’s new post-market assessment review program
FDA takes aim at BHT and ADA in new post-market food chemical safety program
With BHT and ADA already on their way out of the food supply, some experts question whether FDA’s “swift” action is too little, too late
Premium standards power seafood brand’s push into frozen foods
Safe Catch’s ethos of rigorous mercury testing expands into its new frozen portfolio aimed to deliver on nutrition, quality and convenience
The next gen in produce moves beyond fresh to ‘alive’
Wild About Sprouts’ campaign aims to rethink fresh produce and reconnect consumers with the origins and functionality of their food
Grocers scale private label portfolios with protein, fiber claims
New launches from Kroger, Meijer, AWG and Natural Grocers highlight health benefits as Walmart overhauls Great Value
News Bites
GLP‑1 nutrition, Nestlé’s reset and the rising reformulation crunch
Food companies are being pushed to rethink everything from product design to portfolio strategy and ingredient standards
Universities emerge as backbone of alternative protein scale-up
From fermentation infrastructure to GRAS validation, universities are bridging gaps between research, regulation and commercialization
FRESH Act of 2026 explained: FDA, GRAS reform and industry pushback
Should reform expand FDA’s pre‑market authority or narrow it in exchange for uniformity and predictability?
Aldi ramps up clean-label push with 44 new ingredient bans
Move affects 90% of store assortment as private-label-focused retailer responds to consumer ingredient concerns
Why overwhelmed shoppers may drive a reset in natural food marketing
Go Raw’s first brand campaign starts with a simple premise: snacks have become too complicated
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
Sustainability marketed products defy headwinds to gain market share, drive sales
NYU Stern and Circana data show eco-positioned CPGs are category and sales growth drivers
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
Private-label consolidation continues with CK Snacks’ purchase of Keystone Food Products
From Axium to Keystone, CK Snacks is stitching together a manufacturing network as private‑equity dollars pour into store‑brand suppliers
Why non‑UPF verification is emerging as a strategic advantage for startups
As consumer concern over ultra‑processed foods accelerates, startups are turning to emerging non‑UPF certifications to build trust with shoppers and retailers
How the Swedish candy craze helped save a San Francisco sweets shop
A year after flames gutted his Haight Street candy shop, founder Max Kolegue rebuilt the business through Amazon sales – and a viral boom in Swedish gummies
Cacao pods and ‘ugly’ potatoes powering the upcycled foods movement
Brands like Roots Farm Fresh, Blue Stripes and Salt and Straw are finding new value in food waste through upcycled snacks and frozen foods
Future Food-Tech San Francisco
Danone bets on nutrient quality, not quantity, as consumers look to food for health
Danone’s R&D chief lays out why the future of food hinges on bioavailability, behavior change and nutrient quality – not just bigger numbers on the label
3 standouts in Whole Foods’ 14th annual Supplier All-Star Awards
Whole Foods Market recognizes trailblazing suppliers advancing transparency, innovation and ethical sourcing across food and beverage categories
Circana: Private label takes different paths in the US and Europe
With national brands leaning on promotions, retailers are betting on premium private label, better-for-you innovation and ESG commitments to build long-term trust and loyalty
CPG brands put a better-for-you spin on Easter favorites
This Easter, brands are offering indulgence with less guilt. From sugar-free marshmallows to plant-based chocolate, manufacturers are meeting demand for mindful sweets
10 global trends shaping F&B
What trends are driving changes in the F&B industry?
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
16 trends at Expo West: Convenience, function and ‘feel good’ food redefines innovation and marketing
From packaging breakthroughs and GLP-1-friendly formulations to regenerative claims and sensory-driven products, brands are balancing health, sustainability and indulgence in a rapidly evolving market
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
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
News Bites
From war‑driven inflation to GLP‑1 eating trends: What mattered in food this month
From international supply instability to GLP‑1s reshaping eating habits and a booming condiment category, this month’s roundup tracks the forces rapidly reshaping how food is made, priced and enjoyed
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
Future Food-Tech San Francisco
Inside the race to reinvent food color: Global Food Tech Awards Americas heat winner pioneers new approach to natural dyes
Award-winning biotech Michroma is using fungi-based fermentation to tackle the cost, supply and performance challenges holding back natural colors
The retail playbook that took a clean label soda from natural to mainstream
Clean label soda brand Nixie outlines the retail and merchandising strategy that is helping it compete in conventional aisles
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
Can fermented bean protein be the new ‘it’ category?
Wildbrine bets big on creating a new category with its fermented chickpea salads
Seed oils are out, avocado oil is in – and snack brands are leading the switch
Chip makers are transitioning to avocado oil, due to backlash against seed and vegetable oils
Relaxation drinks boom as consumers seek calm
The global market for functional ‘chill out’ beverages is growing by more than 8% annually, driven by adaptogen-fueled brands like Recess, Hiyo, Brēz and Trip
Rooted in Chicago and Nepal, two pet food brands share a strategy with simple ingredients
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...
Whole Foods’ small-format stores could boost CPG startups
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
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
Global seaweed snack sales could double to $4.66B by 2030
North American and European markets are experiencing the fastest growth in seaweed snacks