Items Tagged with 'food innovation'

The Specialty Food Association announced the winners of the 2026 Good Food Awards, recognizing 242 products from 198 makers selected through a blind tasting process from more than 1,200 entries. The awards offer food and beverage product developers a look at emerging innovation, craftsmanship and ingredient trends shaping the specialty food market.

As keynote speaker at NJ FoodTech 2026, BlueNalu Founder, President & CEO Lou Cooperhouse will explore how food companies can build durable value propositions in an increasingly competitive marketplace. In an interview with Prepared Foods, Cooperhouse said today's investors prioritize operational discipline, scalability and profitability, while long-term success depends on treating the company—not just the product—as the value proposition.

Heartland Food Products Group signed an agreement to acquire the Americas business of Whole Earth Brands, adding several established sweetener brands to its portfolio. The move strengthens Heartland’s position in sugar reduction and alternative sweeteners while expanding its capabilities across retail, foodservice and ingredient solutions.

Circana’s 2025 New Product Pacesetters report found the year’s top food, beverage and nonfood CPG launches generated a combined $6.2 billion in first-year sales. The research points to experience-led innovation, AI-driven discovery and social commerce as key forces shaping how consumers find and engage with new products.

The Sweets & Snacks Expo recognized the year’s most innovative confectionery and snack launches, highlighting trends ranging from nostalgic flavors to premium formats and experiential snacking. Organizers say the record number of entries reflects continued momentum in consumer-driven product innovation.

 Upcycled ingredients continue to gain traction as brands look to reduce food waste while adding nutritional and functional value to formulations. Industry experts say the next phase of growth will depend on mainstream retail expansion, consumer education and scalable innovation.

Every so often, we “come full circle” on industry issues. Consider dietary perspectives on fat. In the early days of the dairy industry, we embraced fat. Whole milk was the gold standard. Fast-forward to the 1980s, and the industry was spellbound by the notion of nonfat everything. 

The 2026 FABI Awards recognize 28 food and beverage products gaining traction on menus, with 10 earning top “Favorites” distinction. The lineup reflects key trends, including global flavors, dairy-free innovation and more functional organic formats.

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.

Rodale Institute has announced the Hirshberg Research Endowment Fund to provide permanent support for its chief scientific officer and research priorities. The fund aims to strengthen long-term innovation, scientific integrity and growth across the organic agriculture sector.