Nearly a quarter of all US grocery units sold are now private label
Store brands continue to outpace national competitors in unit sales, as grocery shoppers rethink loyalty amid pricing pressures
All stories
Consumers stock up on GLP-1-coded protein shakes on Amazon Prime Day
Shopper satisfaction dips nine percentage points, as consumers reduce spending year over year
Barbecue flavors abound in CPG brands, marking the beginning of summer
Meat on the grill is only part of the story for brands across the food and beverage landscape bringing bold flavors to outdoor cooking
Ingredion acquires upcycled prebiotic fiber amid $3.7 billion Tate & Lyle bid
Upcycled carrot prebiotic aligns with the company’s push into health-focused ingredients
FDA clears key hurdle for animal-free dairy protein
FDA’s acknowledgment of GRAS notice puts Formo and Those Vegan Cowboys one step away from a no-questions letter
Ingredion’s Tate & Lyle buy would create a $10B global ingredient powerhouse
The proposed deal would unite two of the food and beverage industry’s largest ingredients makers
Universities emerge as backbone of alternative protein scale-up
From fermentation infrastructure to GRAS validation, universities are bridging gaps between research, regulation and commercialization
Scaling precision fermentation: Why capital and collaboration remain the biggest hurdles
Industry experts cite massive CapEx, supply bottlenecks and regulatory complexity as key barriers
Future Food Tech San Francisco
AI assists, but active ingredients still lead in wellness innovation
Industry leaders at Future Food Tech said AI tools are helping product developers, yet rigorous ingredient science continues to set the pace for better-for-you foods and beverages
Future Food-Tech San Francisco
Collaboration, not capital, is driving the next wave of food innovation
Industry leaders at Future Food-Tech San Francisco say lower investment levels are giving rise to an era of deeper cooperation among stakeholders focused on creating healthier products