What’s new in dairy: Lifeway, Kraft and more
We look at some of the hottest dairy launches in recent weeks
Innovation & NPD
3 key lessons for food brands targeting the ‘Future Consumer’
The ‘Future Consumer’ is here, and food brands need to stay ahead of their evolving tastes and expectations to survive in the long run
Is the protein snack boom running out of steam?
Flattening consumer interest and growing format fatigue suggest the category may be hitting a ceiling unless brands evolve beyond bars and bold claims
How Chobani is bringing ‘hunt culture’ to grocery retail
Chobani is translating hype and scarcity economics into everyday grocery categories, reframing its Flavor Drops creamer from a staple product into a discovery-driven experience
Clean label vs. functional foods: Can the two trends coexist?
Functional foods are often ultra-processed – but can they be clean label?
GLP‑1 shake‑up: How food makers are reshaping NPD for smaller appetites
The GLP‑1 boom is rewriting consumer behaviour at speed and forcing food makers to rethink everything from portion size to product strategy
How coffee creamer brands stay top of mind
From Chobani to International Delight, creamer brands are elevating their product development and marketing tactics to keep shoppers onboard
TikTok’s influence on food: How online trends blow up
The social media platform can drive food trends to the point where they move markets
Are GLP-1 ranges healthy? What food brands must know
Top food brands are embracing GLP-1-friendly ranges. But are these products nutritionally-sound?
How whey powers the next wave of innovation
The dairy by-product has turned into a billion-dollar platform powering biotech, biofuels and much more beyond food and beverage
The rise of coffee creamers: and why dairy is all in
Coffee creamers are outperforming much of the dairy aisle – and new products keep pouring in. Where is the category headed?
Plant-based failing? Here’s how to win at hybrid
Hybrid meat and dairy strategies are evolving in four key ways
What food brands must know about GLP‑1 consumers
GLP-1 consumers are re-writing the rules of food retail. Here’s what this means for product innovation and how brands can win
2026 yogurt innovation: Tropical, protein-packed and trendy
From tropical flavors to protein-rich options, yogurt continues to balance bold taste with health-conscious trends
Winter Fancy Faire
Dry oat milk ‘slices’ promise a step-change in plant-based beverage sustainability
Using a proprietary dry-printing process, Milkadamia’s new oat milk format reduces packaging by 85%, lowers logistics costs and gives retailers a less expensive, more sustainable entry point for plant-based milks
Top 5 trends shaping healthy dairy snacking
From cheese bites to RTD beverages, dairy is primed for success in the healthy snacking space
NPD: From saucy sundaes to clean-label creamers
Lifeway, Breyers and Horizon Organic all feature in our latest new product development round-up
The cottage cheese boom: How challenger brands are stirring up the category
Meet the new wave of cottage cheese brands disrupting the dairy aisle
Medjool dates, saffron and cardamon seeds: Entrepreneur creates flavorful functional alternative to traditional milkshakes
Finance professional turned food entrepreneur Masuma Zahara Bukhari brings an exotic flair to the fast-growing functional dairy-free category
Consumer trends to shape innovation in 2026
From protein to functional ingredients, here are the trends that will shape NPD in the year ahead
Is plant-based dead - or evolving?
Plant-based brands are looking for new ways to lure in consumers after the category’s initial success
How protein turned from trend to necessity
Protein fortification continues to dominate the food and beverage space – but how is ingredient innovation evolving to meet the need for more protein?
NZ firm develops software platform for food, nutrition innovation
New Zealand-based Radix Nutrition has developed a software platform to upgrade its existing product range, with one of its new launches borne out of a partnership with dairy giant Fonterra.
Danone tackles the big question for GLP-1 users: What should they eat?
Grounded in emerging science, Danone’s research and innovation team is developing nutrient-dense products tailored to every stage of the GLP-1 user journey – and meeting the needs of the broader health conscious consumer
World-first barista milk without cows hits the market
A biotech firm has released barista-style milk that’s cow-free and dairy-identical. Can the product make it with consumers?
Cow-free dairy sells out in Israel but protein bottlenecks remain
“Everything we put on the market has sold,” Strauss Group CEO says but warns protein availability is still ‘limited’
Trendlets
Trendlets: Global flavors, HFSS reformulation and premiumization
How are global flavor trends, sugar, salt and fat reduction efforts, and premiumization impacting food and beverage innovation?
How is ingredient R&D shaping up alt dairy and nutrition innovation?
We asked ingredient companies how the industry is pushing the envelope of next-gen nutrition products and dairy alternatives
Dairy and beyond at Fi Europe 2025
Here are some of the must-see innovations at the 30th edition of the world’s largest ingredient show
New product releases: From brandy butter to GLP-1 yogurt
Here are some of the latest dairy products to hit the shelves across the globe
Danone takes on Chobani with low-sugar coffee creamer
The Too Good & Co. range brings ‘farm-fresh’ ingredients to coffee aficionados at home
Lactalis enters the GLP-1 race
The world’s largest dairy company is wooing shoppers on weight loss meds with a new functional yogurt
Secrets of a cheesemonger
Cheese: What pubs and delis look for
From pub kitchens to deli counters, cheese plays a starring role. An award-winning cheesemonger reveals what consumers, retailers, and hospitality venues really want
Danone’s east-meets-west strategy for gut health and longevity
Modern science drives Danone’s innovations, yet the company is also looking to ancient traditions around the world to understand how different cultures nurture gut health
Exclusive: Why APAC is rising hub for functional foods, new food tech
APAC’s unique incorporation of culture and health priorities with food is driving its rise as a hub for functional foods and novel technologies
How GLP-1 drugs are supercharging the age of precision nutrition
Could the era of precision nutrition turn the pharma-driven metabolism revolution into a food-based one?
New product releases: From swicy ice cream to pistachio drinks
Our latest round-up features launches from Bel, Lifeway Foods, Rude Health and more . . .
Women are shaping the next frontier of protein innovation
Protein’s health halo attracts female consumers to various products from food and drink to supplements. Here’s what’s driving demand
Most CPG ads miss the mark with video gamer players: Here is how to fix it
CPG marketers can’t afford outdated strategies when it comes to connecting with video game players. Learn what works now in FoodNavigator-USA’s free webinar Fueling Fun: Connecting with Esports Enthusiasts and Everyday Gamers FTW
Oatly goes oat-o-matic with plant-based milk for push-button machines
Forget Barista: enter BaristaMatic, Oatly’s answer to the foodservice industry’s problem with plant-based drinks
Best of Anuga 2025: From functional dairy to next-gen alternatives
Protein innovation remains at the fore for most brands, but diversification into spoonables and beverage formats was notable this year
Top trends and formats driving innovation in dairy
Protein is the biggest buzzword, but what else is shaping new product development?
Is fiber the new protein? How Danone is reimagining gut health for Gen Z
How is the global dairy major reformulating its Activia brand to unlock cross-generational opportunities?
Why Kerry exited hybrid dairy and pivoted Smug to snacking
Once heralded as a category disruptor, Kerry’s hybrid dairy brand Smug is being reinvented into a 100% dairy affair. Here’s why
How Danone pivoted to influencers for Activia’s brand makeover
Despite being a market-leading brand, Activia has been missing the mark with Gen Z. Danone’s marketing VP tells us how the firm is making biotics buzzworthy for a new generation of consumers
Healthy Snacking Trends
Redefining snacking: How Bel is turning everyday snacks into nutritional powerhouses
New survey shows Americans snack daily but miss key nutrition goals – Bel aims to close the gap with portion-controlled, playful and nutrient-rich snacks
How plant-based drinks can meet coffee baristas’ innovation needs
Good taste and functionality are no longer optional: so how are café professionals’ evolving needs pushing the envelope in plant-based drinks?
New dairy launches: From truffle butter to protein ice cream
What’s new in dairy? A round-up of the most exciting releases across the US and the UK
Global cheese market to hit $178.5bn by 2035
Cheese sales are soaring, with fast food growth, premiumisation, and health-focused innovation driving demand
Speciality & Fine Food Fair 2025
From pistachio butter to rainforest chocolate: Artisans shine at leading food fair
Here’s what caught our eye at the UK Speciality and Fine Food Fair 2025