Items Tagged with 'food r&d'

T. Hasegawa USA introduced HASEMILK, a powdered flavor technology designed to deliver the taste and texture of real milk without dairy ingredients. The ingredient aims to help manufacturers improve flavor performance in dairy-free and reduced-dairy applications while supporting clean-label and allergen-free formulations.

How Sustainability Is Reshaping Ingredient Strategy.

Amid continued volume declines in center-store categories, Kraft Heinz is redirecting capital toward R&D, marketing and product superiority initiatives — signaling renewed emphasis on formulation upgrades and brand reinvestment heading into 2026.

Fruit-based sweeteners are moving from niche to mainstream as manufacturers seek natural alternatives to refined sugar. Market forecasts show strong growth fueled by health awareness, clean-label priorities, and the functional advantages these ingredients bring to formulation.

USDA is reshaping its research agenda to prioritize projects that strengthen US agriculture, national security and farmer profitability. The updated framework emphasizes market growth, invasive species prevention, soil health and nutrition-focused innovation.

Artificial intelligence is reshaping how beverage brands ideate, formulate and launch new products. With faster insights and smarter R&D, AI is driving the next wave of innovation in the drink aisle.

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.

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.

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.