Articles by Robert Garrison

With more than 5 million tons of food waste diverted and growing retailer demand, upcycling has evolved from a sustainability niche into a strategic growth engine. As consumer trust rises and certifications expand, 2026 will bring deeper integration across supply chains, product innovation and ESG reporting.

Can upcycled egg components contribute calcium, minerals and collagen to other products? The American Egg Board and Upcycled Foods Inc. together explore new sustainable solutions for 2026 and beyond.

Born from chef-driven innovation and years of field testing, the Spare Burger delivers full beef flavor with a lighter environmental footprint. Early adopters say the upcycled blend is helping meet health, sustainability and operational goals—without compromise.

Circana’s latest outlook points to modest dollar sales growth, tighter volumes and evolving value expectations as consumers lean into convenience and functionality. These insights anchor Prepared Foods’ new Predictions issue, which gathers expert perspectives on what’s new and next for food, beverage and retail trends in 2026.

Marzetti’s R&D team reinvented gluten-free baking with a dough-based method that proofs and rises like real bread. The result: Texas Toast with the texture and taste consumers “can’t believe is gluten-free.”

After more than 10 years of experimentation and technical refinement, Sargento has unveiled a natural version of American cheese that melts and tastes like the classic. The launch highlights how patient R&D and process innovation can reshape a traditional category.

From boots in the bog to the factory floor, Prepared Foods toured Ocean Spray Ingredients to see how cranberries move from harvest to high-value applications. Explore the full slide show for R&D insights and behind-the-scenes processing highlights.

Known for redefining ice cream, Jeni Britton now brings her creative spirit to gut health with Floura Fruit Crush Bars. Made from upcycled melon and tropical fruit rinds, the bars deliver delicious sustainability with a diverse fiber boost.

Joe Jurgielewicz & Son earned Prepared Foods’ Spirit of Innovation award for its fully cooked Duck Carnitas, designed to bring authentic flavor and kitchen efficiency to foodservice. The shredded, seasoned duck offers chefs a versatile, premium protein for creative menu applications.

What happens when four T’s—trends, technology, taste, and texture—come together in dessert form? Eli’s S’Mores Cheesecake transforms campfire nostalgia into an award-winning indulgence that’s as smart as it is sweet.