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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.

Ocean Spray Cranberries Inc. announced that president and CEO Tom Hayes will retire effective March 2, 2026. During his tenure, Hayes helped strengthen operations, drive growth and position the iconic cooperative for its next phase of innovation.

V&V Supremo Foods has purchased land in Jefferson, Wisc., paving the way for a new, state-of-the-art manufacturing facility. The expansion will boost production capacity, support sustainability goals, and create new jobs while strengthening the company’s national reach.

A new spray-drying and microencapsulation platform preserves probiotic viability at industrial scale, overcoming a major barrier to agricultural use. The shelf-stable powder could reduce reliance on synthetic fertilizers while opening doors to animal and human health applications.

From globally inspired wraps to sweet-heat flavors and plant-forward comfort foods, students are reshaping what school dining looks like. The result is a new era of cafeteria menus built around experience, energy and purpose.

ICL has signed a definitive agreement to acquire Bartek Ingredients, a global supplier of food-grade malic and fumaric acid used across food, beverage and personal care applications. The phased transaction positions ICL to expand capacity and capitalize on a functional ingredients market projected to top $45 billion by 2030.

Jensen Meat Company is consolidating Before the Butcher, Cool Beans and its co-manufacturing operations under a single plant-based division to accelerate flavor innovation and operational efficiency. The unified structure enhances support for emerging brands while expanding high-quality, plant-based options for consumers across lifestyles and dietary needs.

The federal government is moving to formally recognize marijuana’s accepted medical use and accelerate its rescheduling from Schedule I to Schedule III under the Controlled Substances Act. This shift is based on FDA, HHS and NIH findings showing credible scientific support for marijuana’s use in treating pain, nausea, vomiting and anorexia related to medical conditions.

Team Hive Homies captured the Most Innovative Use of Honey award with Beevive, a line of functional shots leveraging honey as a natural delivery system for recovery, immunity and energy. The Cornell Food Hackathon showcased more than 150 students developing next-generation honey products—from edible pods to flaked finishing honey.