The authors explore emerging science, formulation strategies, and labeling considerations to help innovators design carbohydrate-containing foods that deliver performance, appeal, and health benefits.
A review published in Trends in Food Science & Technology found AI is most effective for guiding ingredient selection, process optimization and sensory analysis in alternative proteins, while data quality and validation remain key barriers.
Learn how yeast-based ingredients can help overcome the technical and sensory challenges of sodium reduction. Our guide gives you the tools to build low-sodium products without compromising on flavor.
Louis Dreyfus Company opened its first dedicated pea protein isolate facility in Saskatchewan, increasing capacity to convert yellow peas into ingredients for food applications. The company says the investment strengthens plant-based protein supply chains.
The Netherlands Enterprise Agency and Foodvalley are supporting an international effort to advance fiber-enriched blended meat products in France. The initiative aims to help scale products that combine animal and plant ingredients to broaden consumer adoption.
Industry data indicate better-for-you snacks are gaining share as consumers prioritize protein, fiber and recognizable ingredients. Brands are shifting from reduction-focused claims toward added nutritional benefits to drive growth.
Major beverage brands are adding protein, electrolytes, caffeine and vitamins to expand beyond traditional categories. New launches target hydration, energy and wellness needs as competition in functional beverages intensifies.
The National Confectioners Association and RTI International reported stronger sales growth for foods and beverages using natural colors than for products with artificial colors, suggesting rising consumer acceptance as manufacturers reformulate products.
More than 100 organizations urged the UK government to introduce a Good Food Bill to strengthen food security, public health and supply chain resilience. Supporters cite climate, economic and geopolitical pressures on the food system.
Researchers at Pew Research Center found Americans hold differing views on the health impacts of organic and genetically modified foods, with opinions driven more by personal beliefs about food and well-being than by political affiliation.
Kuehnle AgroSystems says it is scaling production of natural astaxanthin from microalgae using a fermentation process as demand outpaces supply. The company aims to expand availability of the antioxidant for nutrition, cosmetics and aquaculture markets.
