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
All stories
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
Supreme Court strikes down Trump’s tariff policy
The decision is likely to spark a wave of lawsuits from businesses across the food and beverage industry and beyond
Food-Tech Solutions For A More Sustainable And Secure Food System
Why CPGs need to design for AI discovery now
CPG brands must restructure product data and APIs to stay visible as AI pushes deeper into agentic commerce
New Product Development
Ice cream launches to watch in 2026
Ben & Jerry’s, Häagen-Dazs, Mars and Novel are giving shoppers plenty of reasons to linger in the frozen foods aisle