The review finds controlled aging can reduce bitterness and astringency while forming new aroma and functional compounds. Benefits peak within an optimal window, and most health evidence remains preclinical.
Cultivated Food Labs says it has developed a cocoa alternative from upcycled faba bean hulls. The ingredient is intended to help manufacturers address cocoa supply and cost challenges while reducing food waste.
The snack market is growing—on new terms. Consumers want better-for-you, clean-label options, sparking a revolution in innovation, where new flavor profiles must meet higher quality standards.
ADM is investing more than $16 million to expand natural color production in Kentucky, increasing capacity for food and beverage manufacturers replacing artificial dyes amid shifting regulatory and consumer expectations.
Food companies are increasingly marketing regenerative products as consumer interest grows. The category spans dairy, beverages and snacks, but lacks a federal certification standard comparable to organic production.
Walnuts have long been enjoyed as a baking nut, but they’ve been part of global cuisine for millennia. Walnuts offer a huge opportunity to introduce global flavors that consumers want.
Food and beverage brands are introducing products that pair convenience with functional benefits, including protein, energy and alcohol. The launches highlight continued innovation across beverage and snack categories.
Recent cellular agriculture patent filings focus on improving cell growth, reducing production costs and enhancing product characteristics. The developments highlight ongoing efforts to support commercial-scale cultivated food production.
A federal court ruling may require the U.S. Department of Agriculture to revise aspects of its bioengineered food disclosure rule. The decision could affect how foods made with genetically modified ingredients are labeled.
Researchers outlined a three-phase pathway to help microbial protein scale from niche products to broader food applications. The framework highlights priorities for improving production, market acceptance and industry integration.
WK Kellogg says it will eliminate artificial colors from all cereal manufacturing by the end of 2026, one year ahead of schedule. The company will replace them with colors from natural sources and also accelerate removal of BHT from cereal packaging.
A study published in Nitrogen Cycling found that shifting U.S.-China agricultural trade from feed crops to food products could reduce global nitrogen loss and greenhouse gas emissions while increasing U.S. agricultural trade revenue.
