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A peer-reviewed study published in the Journal of Agricultural and Food Chemistry examined the sensory properties of Chardonnay grape marc, the source material behind WellVine. Researchers found a balanced taste profile characterized by mild sweetness, bright acidity and low bitterness, findings that may have implications for formulators developing fiber-rich, polyphenol-containing and clean-label products.

The Specialty Food Association announced the winners of the 2026 Good Food Awards, recognizing 242 products from 198 makers selected through a blind tasting process from more than 1,200 entries. The awards offer food and beverage product developers a look at emerging innovation, craftsmanship and ingredient trends shaping the specialty food market.

SunOpta has opened an expanded fruit snack production line at its Omak, Wash., facility following an investment of more than $25 million. The expansion increases production capacity by 25% and supports growing demand for fruit-based snacks made without artificial colors, high-fructose corn syrup or major allergens.

As keynote speaker at NJ FoodTech 2026, BlueNalu Founder, President & CEO Lou Cooperhouse will explore how food companies can build durable value propositions in an increasingly competitive marketplace. In an interview with Prepared Foods, Cooperhouse said today's investors prioritize operational discipline, scalability and profitability, while long-term success depends on treating the company—not just the product—as the value proposition.

Idaho Milk Products has opened a new ice cream and powder blending facility in Jerome, Idaho, expanding its capabilities in value-added dairy ingredients. The integrated operation combines high-volume ice cream production with advanced dry blending technology, supporting retail, foodservice and custom formulation needs.

Gelatys has opened a new 30,000sq-ft production facility in Fort Myers, Fla., aimed at scaling manufacturing capacity for its premium frozen novelties portfolio. The investment highlights continued growth in the frozen dessert category, with brands expanding operations to support national retail distribution and accelerate product innovation.

T. Hasegawa USA introduced HASEMILK, a powdered flavor technology designed to deliver the taste and texture of real milk without dairy ingredients. The ingredient aims to help manufacturers improve flavor performance in dairy-free and reduced-dairy applications while supporting clean-label and allergen-free formulations.

Ajinomoto Foods North America appointed supply chain executive Dave Gardner as president and CEO, signaling continued focus on operational growth, innovation and global flavor trends. The leadership transition comes as demand for multicultural frozen foods continues to expand across retail and foodservice channels.

Circana’s 2025 New Product Pacesetters report found the year’s top food, beverage and nonfood CPG launches generated a combined $6.2 billion in first-year sales. The research points to experience-led innovation, AI-driven discovery and social commerce as key forces shaping how consumers find and engage with new products.

Many foods contributing the most sodium to US diets also provide nutrients Americans lack, according to new research. The findings underscore the challenge for food developers seeking to reduce sodium without compromising nutritional value.