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A new federal program aims to standardize how microplastics are measured and understood in the human body. The effort will also support development of targeted removal approaches and risk prioritization frameworks.

The National Confectioners Association is restructuring its leadership team to strengthen advocacy and industry engagement. The changes reflect a growing focus on regulatory complexity and coordinated policy and communications strategy.

The American Egg Board is investing $1 million to bring more egg-based breakfast options to schools nationwide. The effort aligns with updated dietary guidance positioning eggs as a top protein choice for children’s health and development.

Cargill is leveraging AI to drive efficiency, sustainability and innovation across the global food system. From farm-level insights to supply chain optimization, its tools are delivering measurable impact at scale.

Hormel Foods is transitioning leadership of its global food safety and quality function after a long-tenured executive retires. The move signals continued focus on regulatory compliance, quality systems and cross-functional oversight.

McCormick and Unilever are combining food portfolios to expand global reach and scale in flavor categories. The move is expected to boost innovation, distribution and product development across retail and foodservice.

Chobani is scaling up its La Colombe facility in West Michigan to meet rising demand for ready-to-drink lattes. The expansion will create jobs, increase local milk sourcing and strengthen regional economic partnerships.

Rise Baking Company is expanding its Utah facility to boost capacity and streamline operations, including increased pie production. The move will add jobs while consolidating manufacturing, including the closure of its Washington plant.

Consumers are prioritizing health benefits, ingredients and lower sugar, with many willing to pay more for functional beverages. Digital tools and younger generations are accelerating changes in how drinks are discovered, purchased and consumed.

New USDA limits on sugar and sodium, alongside a push for more protein, are reshaping school meal product development. Manufacturers that treat these shifts as innovation opportunities can deliver nutritious, appealing foods that drive participation.