The dietary supplement and food testing and development businesses are poised for explosive growth, fueled by evolving consumer priorities around health and wellness, the rise of food as medicine, product development and innovation and evolving regulations—all of which are continuously shaping and reshaping the industry that feeds and nourishes the global population.

With the addition of Cambium Analytica, NSF is now positioned to more fully meet the accelerating demands of clients resulting from these macrotrends, providing clients with access to integrated, best-in-class solutions at scale. This enables companies to grow demand for natural food, beverage and supplement products while ensuring safety and quality, particularly in those seeking to innovate in these industries.

Operating as a part of NSF’s largest division, Food and Nutrition, led by Sarah Krol, Vice President, Food and Nutrition, NSF, the addition of Cambium Analytica’s capabilities to NSF’s fastest-growing business allow the organization to stay ahead of market trends and client needs, offering a deep bench of experts in an ever-evolving regulatory environment shaped by global headwinds and powered by greater digitalization and speed.

The acquisition bridges critical gaps in the natural products market. Cambium’s timely in-process QA and batch release testing, contract research, and product development services will integrate seamlessly with NSF’s audit-focused certification programs, offering clients complete support from concept through market compliance.

Climax Foods Rebrands as Bettani Farms, Raises $6.5M and Appoints New CEO to Disrupt Dairy-Free Cheese Market

Climax Foods, a food technology company leading breakthrough innovation in the global cheese market,  announced it has rebranded to Bettani Farms and appointed former CFO of Califia Farms, Sandeep Patel, to serve as CEO and Chairman. Additionally, the company announced a $6.5 million initial closing of its Series A, led by S2G Investments ("S2G"), a multi-stage investment firm focused on scaling solutions across food and agriculture, energy, and oceans, with additional participation from new and existing investors that include At One Ventures, Gratitude Railroad, Manta Ray Ventures, and Toba Capital.

Along with Patel and the existing team, Bettani has strengthened its team with proven plant-based food scaling experience. Recent hires include Rajiv Dave, SVP of R&D (formerly Califa Farms, Nestlé, and Great Lakes Cheese); Tom Zilligen, SVP of Sales (formerly NUMU, Pacific Foods, and Schwann); and Maxwell Brown, Process Engineer (formerly Meati and Ingredion).

Bettani's strategic company updates come at a time when consumer food preferences continue to shift based on trends including high protein, allergen-free, clean label, and sustainable. In a recent survey, 71% of US adults said they are trying to consume more protein. Meanwhile, recently released data showed more than 50% of North American coffee transactions on the Square platform had a plant-milk associated with them, with oat milk representing some 70% of plant-milk choices and 33% of all milk. Existing dairy-free cheese options, however, have failed to gain widespread adoption due to sub-optimal texture, teeth adhesion, poor melt/stretch performance, and lack of protein. Bettani is poised to change this with its revolutionary dairy-free cheeses that will have 12 to 20 grams of protein per 100g of cheese.

New Study Finds Both Whole and Refined Grains Can Boost Nutrition, Affordability and Metabolic Health

With so much confusion around what makes a grain food truly healthy, new research now offers a clearer picture: a combination of grain foods can support better nutrition and metabolic health when they deliver on nutrient density. A new study published in Nutrients, which analyzed the diets of more than 14,000 Americans over five years, found that both whole and refined grain foods play a role in improved diet quality, nutrient intake and everyday accessibility.

Conducted by researchers at the Center for Public Health Nutrition at the University of Washington, the peer-reviewed study analyzed data from the National Health and Nutrition Examination Survey (NHANES) from 2017 to 2023. The analysis found that many everyday grain foods – including some breads, cereals and tortillas – ranked surprisingly high for nutrient density and affordability. The findings offer a more nuanced view of grain foods, moving beyond assumptions and highlighting a broader range of options that can support health.

Key findings include:

- Improved diet quality and nutrient intake. People who consumed more healthy grain foods had better overall diet quality and higher intakes of fiber, protein, iron, calcium, potassium and magnesium.
- Includes both whole and refined grain foods. Both types scored highly for nutrient density, with many refined or enriched options – like certain breads, cereals and tortillas – delivering strong nutritional value alongside whole grain choices.
- Part of healthier overall eating patterns. People who ate the most healthy grain foods also consumed more fruits, vegetables and lean proteins, suggesting these grain foods may support or reflect broader healthy habits.
- Linked to better metabolic health. Adults with higher intakes of these grain foods were less likely to be obese and had lower fasting insulin levels, a key marker of metabolic function.
- No added cost. Healthy grain foods were no more expensive than less healthy options and were often more affordable per gram or calorie.

Death Wish Coffee Appoints Veteran CPG Leader Steve Gardiner as New CEO to Drive Next Growth Phase

Death Wish Coffee Co., announced Steve Gardiner as chief executive officer (CEO), a strategic move that will propel the company's next phase of growth. A dynamic leader with more than three decades of experience in the food and beverage industry, Gardiner brings a wealth of sales and consumer packaged goods (CPG) knowledge that will be instrumental in driving Death Wish Coffee Co.'s continued momentum as a category leader in premium coffee.

Gardiner joins the coffee brand from Nature's Bakery, one of the fastest-growing better-for-you snack brands in North America over the past five years. During his time as CEO, Gardiner played a pivotal role in the brand's rapid advancement, establishing Nature's Bakery as the fourth-largest snack bar brand. Prior to that, Gardiner spent 24 years at PepsiCo, boosting customer engagement and driving growth for well-known brands such as Quaker, Tropicana and Gatorade.

Survey Finds Most Consumers Wary of Food Recalls, with Many Avoiding Categories and Brands After Incidents

A new consumer survey commissioned by GS1 US reveals that while 85% of Americans believe food recalls are effective in protecting public health and safety, 93% are concerned about how frequently they occur. Additional findings from the survey highlight the impact that food recalls have on consumer behavior:

- 60% say they have avoided an entire food category, such as lettuce, following a recall.
- 59% report hesitancy to purchase the same product or brand again after a food recall – especially millennials (65%) and Gen Z (64%) compared to baby boomers (53%).
- 57% admit to discarding recalled food even if their state or region was not impacted, with millennials (70%) most likely to take this precaution.

Tandem Foods Opens New Facility, Becomes Largest Wafer Manufacturer in the US

Tandem Foods, an innovator and manufacturer in the better-for-you snack industry, announced the successful start-up of the first manufacturing line at its new Cypress, California facility. This project represents the largest investment in the company’s 40-year history and marks a major milestone in its strategic plan.

The first line at the facility is dedicated to producing high-quality wafer bars, expanding Tandem Foods’ capacity in this key segment by more than 150%. With this expansion, Tandem Foods now stands as the largest wafer manufacturer in the U.S., reinforcing its position as a trusted partner to strategic customers and a leader in better-for-you snacks.

Market of Choice Expands Support Pipeline for Oregon’s Emerging Food and Beverage Makers

Independent, family-owned grocer Market of Choice has been a supporter of local makers since its founding. As a cornerstone of Oregon’s robust food innovation ecosystem, Market of Choice has nurtured thousands of partnerships with local maker start-ups through its MOJO program alone. Market of Choice doesn’t just stock local products—it makes itself available to assist makers at each step of their journey, whether that means offering guidance through Oregon’s Food Innovation Center, serving as a judge in statewide food entrepreneur pitch fests and food shows, or mentoring new brands directly.

Through this collaborative network, Market of Choice champions makers such as Pistakio, Buji Brown Butter, Iliana Maura Divinely Dairy-Free Butter, and Manny’s Choice—helping transform passion into products and bring them to the shelf and into customers’ hands.

Getting onto grocery shelves is one of the toughest challenges for small-batch producers. Oregon’s food scene thrives on cooperation, with makers frequently sharing advice, facilities, and resources. This collaborative spirit, combined with a unique mix of support organizations, retail partnerships, and community-driven opportunities, creates one of the most welcoming food innovation ecosystems in the country. In this environment, entrepreneurs have a partner at every step, receiving guidance and in-store support, helping makers refine products, build a loyal customer base, and bring their creations to market.

Ajinomoto Foods North America Strengthens Foodservice Leadership Amid $900B Market Growth

Ajinomoto Foods North America announced two high-impact executive appointments to its foodservice division. Bill Flack joins as Senior vice president, head of foodservice and Ed Shabaz has been named director of c-store sales, signaling a bold investment in the fast-growing foodservice sector—an industry driving over $900 billion in annual US sales and rapidly reshaping how Americans eat.

As Ajinomoto continues its mission to deliver well-being, connection, and joy through food, the company is setting the stage for its next chapter of growth in the evolving foodservice landscape.