News & Analysis on Food & Beverage Development & Technology
After a sharp rise in 2025, reported thefts have declined in 2026, but shifting product trends, freight hotspots and evolving fraud tactics continue to challenge CPG supply chains
New research suggests familiar ingredients, minimal processing and shorter ingredient lists could give food brands an opportunity to capture a premium
Thanksgiving shoppers still want abundance, but every purchase must earn its place
The final rule gives food and beverage manufacturers greater flexibility to reduce sodium in products ranging from bread rolls and canned tuna to salad dressing and cheese, supporting FDA’s broader sodium-reduction goals
New Organic Trade Association research explores how Gen Z and millennial shoppers respond to organic messaging and what marketers may be overlooking as the category looks to its next phase of growth
Bakery launches and flavour forecasts reveal how fruit, roasted notes and dessert mashups can give seasonal ranges more bite.
McNabb named to lead the company just five months after being named COO
Harmony project enters a new era as it becomes an independent certification. But, could it become the new industry standard?
From culturally specific flavors to functional foods that don’t look like supplements, the 10 brands selected for Whole Foods’ 2026 accelerator offer a window into where the retailer sees opportunity
After cutting prices to win back inflation-weary shoppers, General Mills is leaning on product renovation, innovation and stepped-up marketing to reignite growth
SciPinion says its new SciBridge Safety Suite can help companies identify and document similarities between new ingredients and substances FDA has previously reviewed, potentially easing pressure on an already resource-constrained agency
Restaurant spending rose 3.3% year over year in July, according to Bank of America Institute, but chains including Momofuku, Buffalo Wild Wings and Popeyes are still expanding their grocery-store presence
Flavors of the future: global inspiration meets local innovation
Apple’s rise in protein bars and social-first beverage content points to shifting trends in fall flavors beyond pumpkin spice
Flavors of the future: global inspiration meets local innovation
AI simulations could help Crush Dynamics reduce energy use by an expected 30% while optimizing fermented grape purées and powders used to reduce sugar and sodium in food formulations
Flavors of the future: global inspiration meets local innovation
Demand for protein-forward, reduced-sugar and plant-based indulgence is forcing formulators like Luker Chocolate to balance nutrition claims with the taste and texture consumers expect
August PPI data show relatively little movement in final-demand food prices, but sharp increases in grains, oilseeds, confectionery, diesel and select packaging inputs could put pressure on food and beverage makers in the months ahead
Dairy and steel groups back aggressive US trade action, while broader agriculture groups warn that escalating tariffs and retaliation could threaten critical export markets
Campbell’s is putting 85% of its working media budget into digital channels, reflecting Big Food’s changing approach to how brands are built and sold
Health experts point to muscle, bone and cardiovascular health as key priorities for consumers taking GLP-1 medications and navigating midlife, creating opportunities for food and beverage brands to connect functional nutrition with consumer education
The dye deadlines are closing in, but the alternatives aren’t ready
As consumers push back against chemical-sounding preservatives, startups are developing technologies that protect food from the surrounding environment rather than adding ingredients to it
The 2026 shortlist of startups take on industry challenges around scalable food waste reduction, nutrition and food safety
A market leader in cereal sales plans to remove artificial colors from all of its products by the end of 2027
The billion-dollar peanut butter and jelly sandwich brand growth in JM Smucker’s first quarter comes from strong volume, expanded distribution and new fridge-friendly and morning protein products
‘Sugar Coated’ connects decades of cereal-box designs to the policies governing food labels and health claims
US scientists are using engineered yeast to turn plastic waste into protein-rich cookies – but safety, scale and consumer disgust stand between µBites and the snack aisle
Winning supermarket shelf space is difficult but keeping it can be considerably harder
As tighter SNAP eligibility reduces food-assistance participation, shoppers are shifting toward staples, value brands and lower-priced retailers, which is putting new pressure on grocery sales
Petitions seek approval for safflower yellow, expanded uses for gardenia blue and changes to carrot oil production as food makers move away from synthetic dyes
The world’s biggest bakery manufacturer is testing hydrogen-fired ovens, regenerative agriculture and cleaner transport in its push to decarbonise industrial bread
As demand for plant-based dairy and protein sodas surges, a new large-scale Canadian facility is producing purified pea protein isolates to eliminate sensory off-notes and support emerging dietary needs
Tariffs, weight-loss drugs and a more cautious US shopper are pushing the industry’s biggest names to chase growth in India, Latin America and Southeast Asia instead
As the $1.25 billion pumpkin spice market eyes massive growth, top brands are rolling out fresh, better-for-you seasonal snacks to satisfy early consumer cravings
Natural dyes require more than reformulation because supply chains must evolve too