Elizabeth Crawford

Startups at IFT FIRST showcased advances in food upcycling, using extraction, refining and on-site processing to transform agricultural sidestreams into premium ingredients.

As protein claims become commonplace, ingredient suppliers are shifting beyond fortification to improve satiety, texture, nutrition and product performance.

In this episode of FoodNavigator-USA’s Soup-To-Nuts podcast, J&J Snack Foods CEO Dan Fachner shares how selective innovation, strategic partnerships and operational improvements are keeping heritage brands relevant.

USDA is moving forward with its reorganization and employee relocation plan despite a lawsuit, congressional opposition and concerns over workforce losses.

The Senate HELP Committee advanced legislation requiring warning labels for some ultra-processed foods and restricting child-directed advertising. Here’s what it means for food companies.

Sprouts Farmers Market is refining its affordability strategy after selective price cuts boosted unit sales but failed to significantly increase store traffic.

Exosomm says its proprietary process preserves naturally occurring milk exosomes that are typically destroyed during processing, creating a functional dairy ingredient for gut health, immune support and medical nutrition.

Learn why food companies are shifting from hero ingredients to benefit stacking as GLP-1, nutrient density and value reshape product innovation in this episode of FoodNavigator-USA’s Soup-To-Nuts podcast

Tyson says its shift to branded, value-added chicken products is protecting profits from falling commodity prices while Prepared Foods provides the blueprint.

The Cyclospora outbreak is driving shoppers away from fresh produce, boosting frozen food sales and reducing traffic at restaurants and grocery stores.