Prepared Foods

PF June 2026 Cover 450x600

June 2026


ON THE COVER:
► Addressing Ultra Processed Foods

FEATURES:
► Reducing Sugar & Sodium
► Non-Cultivated Organic Ingredients
► Sauces, Dressings & Marinades

Cover Story

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Screenshot of two laboratory employees in masks, hair netting and labcoats using a microscope and taking notes on a clipboard.
Trends | UPF

The Ultra-Processed Foods Debate Remains Far from Settled

With no universally accepted definition of ultra-processed foods, industry stakeholders face growing consumer pressure, regulatory uncertainty and questions about processing.
David Feder
David Feder , RDN
June 15, 2026

The campaign against ultra-processed foods continues to gain momentum, but the term itself remains scientifically and legally undefined. As regulators consider formal definitions and consumers grow increasingly wary of processing, food manufacturers must navigate a complex landscape where perception, nutrition science and policy do not always align.


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Features

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A woman using organic edible flowers.
Trends | Protein

Wild Harvested and Organic? How Both Can Be True

From maple syrup and allulose to superfruits and botanicals, wild crop certification expands the definition of organic beyond traditional farming.
Kerry Hughes
Kerry Hughes
June 19, 2026

Products labeled both "wild harvested" and "organic" may seem contradictory, but USDA rules allow uncultivated crops to earn certification under strict harvesting and land-management requirements. From organic allulose and maple syrup to Amazonian superfruits and wild botanicals, brands are finding new ways to bring certified organic ingredients to market.


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A column chart made of sugar cubes with a blue background.
Trends | Sugar Reduction

Sugar, Salt Reduction Drives New Formulation Strategies

Consumer health goals, policy pressure and ingredient innovation are reshaping approaches to sugar and sodium reduction.
Lu Ann Williams
Lu Ann Williams
June 17, 2026

Consumers increasingly say they want less sugar and sodium, but taste remains a critical barrier to adoption. Advances in natural sweeteners, fermentation-derived ingredients and flavor-enhancement technologies are helping formulators balance health goals with sensory appeal.


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