A tale of two shoppers: How CPGs price in a K‑shaped economy
In a K-shaped economy where spending power splits in two, CPG brands must rethink pricing, value and channel strategy to win both high- and low-income grocery shoppers.
All stories
Plant-based meat isn’t dead, but it is in a reset
Plant-based meat faces a slowdown as price, foodservice strategy and manufacturing innovation shape the next phase for the sector
FDA eases ‘no artificial colors’ labeling rules, paves way for natural color adoption
FDA eases ‘no artificial colors’ claims, but ambiguity over ‘petroleum-based dyes’ leaves manufacturers cautious
Why the 2025–2030 Dietary Guidelines need a ‘mulligan’ – and how to fix them
This isn’t a food fight, it’s a structural failure, according to experts who say the new US Dietary Guidelines need a reset, not another round of compromises
Trends vs fads: What’s shaping CPG in 2026?
In 2026, longevity – not hype – is the real differentiator
Why the FDA is revisiting gluten disclosure
FDA’s latest Request for Information (RFI) could reshape how gluten-containing ingredients are disclosed – raising new compliance questions for brands and offering clearer signals for consumers who rely on accurate labeling
What CPG investors want now: Growth, proof points and founders who won’t quit
Top VCs share what gets CPG brands funded
Diet Trends
Alcohol-free beverages become part of the wellness diet
From Dry January to everyday routines, alcohol-free beverages are integrating into wellness diets with functional, mood-enhancing ingredients
How the Dietary Guidelines may shape product strategy and development
The latest Dietary Guidelines may not reinvent the wheel, but they offer manufacturers a roadmap to balance nutrition, consumer preference and formulation strategy across sweeteners, grains and processed foods, according to one expert
From media to scaffolding: How plant-based materials are reshaping cultivated meat
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