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In the past few years, retailers and restaurants alike have seen a swift rise in nut milks, coconut milk and most recently, oat milk. These growing options are all tied into greater consumer demand for plant-based alternatives.

In the pantheon of snack foods, "salty and crunchy" stands on the highest pedestal of cravings. "Salty snacks are supremely satisfying to all consumers," says Elisa Maloberti, director at the American Egg Board.

Whole Foods Market stores nationwide now carry new Freak Flag Organics Bone Broth products. The retailer will sell three of the company’s bone broths, all of which are USDA-certified organic and GMO-free. The partnership allows for even more opportunities of expansion for other retailers to carry Freak Flag Organics Bone Broths.  

Popcorn Indiana introduced four new and improved flavors of popcorn, with more taste and flavor, using all-natural ingredients, while still being a healthy snack choice. The reformulated flavors include Kettlecorn, Black & White Drizzlecorn, Movie Theater Butter and Aged White Cheddar.

The California Milk Advisory Board (CMAB) announced the return of its dairy product innovation competition with the launch of the Real California Milk Snackcelerator to inspire new ideas integrating the flavor and functionality of California dairy into snack formulations that meet the needs of today’s consumers.

This new addition to the Nature Valley lineup is packed with energy-boosting ingredients like creamy nut butter, crunchy nuts and seeds such as almonds, sunflower seeds, pumpkin seeds or peanuts, and chewy cranberries or blueberries.

Tyson Foods, Inc. announced that Dean Banks will succeed Noel White as chief executive officer, while maintaining the role of president, effective October 3, 2020.

Post Consumer Brands and Dunkin' are brewing up two new cereals made with Dunkin' coffee, set to roll out nationwide. The two new Post cereals —  Dunkin' Caramel Macchiato and Mocha Latte — were inspired by Dunkin' fans' two favorite flavors and mark the first collaboration between Post and Dunkin'.

With demand for seafood at an all-time high and supply in an increasingly vulnerable state, a group of food innovators and culinary leaders joined forces with tech experts to create BlueNalu Inc., the global leader in cell-based seafood, that produces seafood directly from fish cells. 

While whole eggs, yolks and egg whites all supply practical benefits to baked goods, it is egg whites that achieve a lofty, stable foam for aeration or a leavening effect. In fact, egg whites, when whipped, can produce foam six to eight times greater in volume than the original liquid.