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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.

Welch’s has appointed Andrew Hartshorn to lead its newly combined brand development and innovation teams. The move reflects the company’s focus on agility, faster commercialization and stronger consumer connections.

The US Highbush Blueberry Council awarded $30,000 to two emerging brands at its inaugural Blueberry Boost Accelerator Pitch Competition. Pluff claimed the grand prize for its high-protein mousse dessert, with Bonny earning runner-up honors for its prebiotic fiber powders.

PepsiCo is elevating the people behind its food system with the debut of its Global Farmer Awards. From regenerative farming to next-gen leadership, the program celebrates those shaping a more resilient agricultural future.

From Fortune 500s to emerging founders, the sold-out Chicago Venture Summit is showcasing the region’s growing influence in food, sustainability, and innovation. A new Future-of-Food Waste Forum signals where the next wave of opportunity is headed.

“We are so excited to welcome the industry to this inaugural EATS edition. EATS 2025 is  engineered to bring every dimension of food and beverage manufacturing to the floor—not just in booths, but through live demonstrations,” said, Kristy Meade, Vice President, Technical Events, Messe Frankfurt Inc. 

In an era of mixed messages and nutrition overload, Americans are turning to evidence-based experts over online voices. New IFIC findings reveal why RDNs are poised to shape the national food conversation.

Instead of chasing high grams alone, PepsiCo is shifting the protein conversation to timing, format and function. Three upcoming launches aim to meet specific consumer needs with targeted formulations across hydration, performance and morning routines.

Impossible Foods’ plant-based beef and burgers are now NSF Certified for Sport — the first fresh or plant-based foods to receive the designation. The products deliver 19g of complete protein with less fat and no cholesterol, and will appear in NSF’s certified listings and app.

Ingredion has appointed Patrick Kalotis as executive vice president of its global texture and healthful solutions segment, effective Dec. 1, 2025. He will oversee strategy, performance and growth in partnership with innovation and commercial teams.