Articles Tagged with ''food product development''

Marzetti’s R&D team reinvented gluten-free baking with a dough-based method that proofs and rises like real bread. The result: Texas Toast with the texture and taste consumers “can’t believe is gluten-free.”

After more than 10 years of experimentation and technical refinement, Sargento has unveiled a natural version of American cheese that melts and tastes like the classic. The launch highlights how patient R&D and process innovation can reshape a traditional category.

Known for redefining ice cream, Jeni Britton now brings her creative spirit to gut health with Floura Fruit Crush Bars. Made from upcycled melon and tropical fruit rinds, the bars deliver delicious sustainability with a diverse fiber boost.

Pop Oats transforms the humble oat into a craveable, crunchy snack that goes far beyond breakfast. With USDA-backed innovation, the brand aims to launch oats into the snacking universe.

What happens when culinary creativity and food science collide? For Cuisine Solutions, it meant transforming one of breakfast’s messiest favorites into a handheld, protein-packed success story now heating up Costco shelves.

In a landscape where most new launches fail, innovation doesn’t always mean starting from scratch. By revisiting past ideas with fresh data and intent, brands can uncover faster, lower-risk paths to growth and renewed relevance.

The next wave of food innovation is here. Dive into the ideas, ingredients and strategies that will define what’s next for R&D, brands and product developers. Join the movement and explore Innovation Month.

ADM's new report spotlights three trend spaces influencing what flavors and colors – and food and beverage formats – are anticipated to captivate consumers in the year ahead. 

Starday, SPINS and Magnum/NotCo are demonstrating how AI is moving beyond trendspotting to hands-on innovation, execution and speed. Product developers who ignore these shifts risk falling behind the brands already using AI to outpace the market.