Deniz Ataman

GLP‑1 adoption is expanding, but a start‑stop user base is accelerating existing shifts in how consumers eat and how food brands innovate, according to Numerator.

Consumers are cutting sugar and chasing protein across the grocery store - but confusion over how much protein they actually need and generational divides over where it belongs, are reshaping the trend.

For brands, the challenge and opportunity in retail lies in using data to prove a product’s staying power on shelf while positioning that data as a solution to a buyer’s bottom line, according to panelists during the Specialty Food Association’s Summer Fancy Food Show in New York City earlier this week.

As consumers seek convenient ways to boost protein intake, startups like Beck's Broth and Marrō are reinventing bone broth with flavor-masking techniques and novel formats designed to make the ancient ingredient more approachable

Animal-free dairy startup New Culture expands its intellectual property portfolio with the grant of a mozzarella-specific patent that strengthens

From turning mustard into a dip and tahini into a pantry staple to making pistachio cream more accessible and pasta sauce more functional, brands are carving out their own space within mature categories during the Summer Fancy Food Show last month.

Startups Pizzabagel and MacSquares are building their brands around quality ingredients, frozen convenience and nostalgia for the snacks consumers know and love during the Summer Fancy Food Show in New York City last month.

As precision fermentation continues to scale, the question is no longer whether sweet proteins can be produced, but how effectively they can be deployed.

After refusing to raise prices, the spice importer is waiting on a Court of International Trade decision in its challenge to what it calls an illegal expansion of a narrow 1970s trade law.

As alcohol moderation grows, startups are splitting between replicating familiar drinks and reimagining them entirely.