Prepared Foods Editorial Staff

These ingredients help brands and flavor houses capture surging demand for real cheese taste while reducing overall formulation costs and maintaining or elevating flavor impact in finished products.

Industry leaders will discuss advances in plant-based dairy, from protein systems to product development. The March 26 webinar offers insights into trends shaping the category’s future.

Elmhurst 1925 expands into ready-to-drink protein with a clean-label offering built on nuts, legumes and minimal ingredients. The new line pairs high protein performance with smooth texture and no gums, oils or artificial sweeteners.

Idealyst Innovation unveils a new strategic center to strengthen US agriculture amid shifting global pressures. The initiative brings together industry leaders to drive policy, resilience and long-term competitiveness.

Vital Proteins introduces a collagen-infused sparkling water designed to support skin health, immunity and daily hydration. The launch reflects growing demand for convenient, functional formats beyond traditional supplements.

Urban Remedy adds a strawberry variety to its best-selling protein collagen shake line, delivering up to 30g of protein with no added sugar. The expansion reflects growing interest in multifunctional beverages supporting recovery, beauty and daily nutrition.

New PowerMac delivers 17g of protein and 6g of fiber per serving while maintaining the taste and convenience consumers expect. The innovation targets growing demand for better-for-you comfort foods at an accessible price point.

Food science veteran and CJ Foods CEO Gregory Yep will guide strategy and operations as the company continues expanding across pizza, desserts and Asian-style foods

Jif introduced Simply Unsweetened Creamy Peanut Butter Spread made with peanuts, salt and palm oil. The product delivers 8g of plant-based protein per serving and reflects growing demand for simplified ingredient lists.

US confectionery sales reached a record $55 billion in 2025, according to the National Confectioners Association. Growth is supported by seasonal occasions, nostalgic products and innovation in flavors and textures.