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Laird Superfood entered an agreement to acquire Navitas for $38.5 million in cash, pending shareholder approval and expected to close in early 2026. The acquisition is designed to broaden Laird’s product lineup while creating supply chain, sourcing and distribution synergies.

NextFoods closed a $10 million Series 3 funding round led by ECP Growth to support expansion of its science-backed functional nutrition portfolio. The capital will drive product innovation and national retail growth for GoodBelly and Cheribundi.

USDA is reshaping its research agenda to prioritize projects that strengthen US agriculture, national security and farmer profitability. The updated framework emphasizes market growth, invasive species prevention, soil health and nutrition-focused innovation.

Yum! Brands and Collider Lab have released their inaugural 2026 Food Trends Report, drawing on insights from more than 62,000 restaurants worldwide. The findings show consumers increasingly using food as a form of self-expression, control, and emotional connection in a fast-changing world.

AIB International has appointed Aaron K. Edwards as chief executive officer, tapping a leader with nearly 30 years of experience across food, beverage, and nutrition ingredients. Edwards’ background in food safety, regulatory collaboration, and global operations positions AIB to support clients amid growing supply chain and compliance complexity.

New research shows that replacing high-carbohydrate snacks with tree nuts reduced cravings for sweets and fast food while improving overall diet quality. The findings suggest nut-based snacks may support healthier eating patterns without increasing calories or body weight.

New findings from IFIC show most Americans continue to monitor how much sugar they consume, even during the holiday season. The data highlight increased label use and product selection strategies, alongside ongoing gaps in understanding added sugars guidance.

The Alliance to Stop Foodborne Illness has announced five new industry members, expanding its cross-sector effort to prevent foodborne illness and protect consumers. The additions strengthen a growing coalition focused on advancing food safety culture through shared tools, education and collaboration.

New research reveals that while the same yeast dominates sourdough starters, the type of flour used can significantly alter bacterial composition. The findings highlight how subtle ingredient choices can influence fermentation behavior and bread characteristics.

The Kraft Heinz Company has appointed Steve Cahillane as CEO effective Jan. 1, 2026, with current CEO Carlos Abrams-Rivera transitioning to an advisory role. Cahillane brings decades of branded food and beverage leadership as Kraft Heinz moves toward its planned corporate separation.