FoodIngredients First

As demand for high-protein foods and beverages continues to accelerate across North America, manufacturers are under increasing pressure to deliver products that combine nutritional benefits with exceptional taste, texture, and functionality. At the same time, evolving consumer expectations around convenience, personalization, and added

Food and agriculture companies can now gain unprecedented access to product-level carbon data through a strengthened partnership between HowGood and Sweep. The collaboration allows companies to bring ingredient- and product-level emissions data directly into enterprise sustainability platforms, transforming the way organizations measure, manage, and report on environmental im...

Food and beverage innovation is entering a new phase. Over the next decade, health-forward products will be judged less by isolated claims and more by how effectively they support multiple aspects of well-being at once — energy, satiety, digestion, mood, cognition, healthy aging, and metabolic health — without compromising taste, convenience, or affordability. 

For...

Chardonnay grape marc, a whole-fruit upcycled ingredient, could open new opportunities in functional F&B, according to a sensory study by US researchers. The ingredient — with mild natural sweetness and notably low bitterness — may help manufacturers create more palatable products for consumers, while reducing the need for flavor masking.

The battle for consumer attention is no longer confined to supermarket aisles or search engine results. Increasingly, it is taking place inside AI-powered search tools, voice assistants, and large language models that are shaping what consumers cook, buy, and eat. For global food manufacturers, that shift is creating a new challenge — ensuring brands are not only visible on s...