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The new treats are allergen-friendly, vegan, egg-free, nut-free, soy-free, dairy-free, non-GMO Project Verified, and OU kosher.

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Deep Indian Kitchen's Momos burst with vibrant, bold Indian sauces and flavors like Chicken Tikka Masala, further fueling the booming frozen snack category.

To support the company's next chapter, Tracey Warner Halama, former CEO of Vital Proteins and industry veteran, will join Supergut as CEO.

Tate & Lyle formed The Natural Sweetener Alliance last fall with with Manus, a bioalternatives scale-up company.

Dubbed UnReal Milk, this groundbreaking cow-free dairy product is designed to match the taste, texture, and nutrition of conventional cow milk — while also being transformable into butter, cheese, ice cream, and more — all without the need for cows.

Gluten-free innovation is on the rise, with brands introducing allergen-friendly sweets, restaurant-quality breads and snacks. New launches emphasize flavors, improved textures, and creative partnerships.

Plant-based foods have transformed from bland alternatives to culinary innovations that rival their animal-based counterparts. No longer just about substitution, today’s plant-based products are designed to be flavorful, exciting, and appealing to all consumers, not just vegans and vegetarians

Researchers at the University of California-Davis have developed a genetically modified wheat strain that reduces harmful gluten epitopes, potentially making wheat safer for those with celiac disease while maintaining its baking quality. Supported by a grant from the Celiac Disease Foundation, this breakthrough paves the way for future wheat varieties that could lower the risk of celiac disease and improve gluten-free food options.

As part of the collaboration, select Oakberry locations will now carry co-branded bags of Scott’s Protein Balls in popular flavors such as Peanut Butter Cacao and Brownie Batter.