Food & Beverage

The growing demand for functional beverages is challenging brands to deliver more complex products that don’t compromise on taste and texture.

At a SupplySide Connect New Jersey session, industry experts unpack the trends reshaping product development, from protein dominance and fiber innovation, to sustainability, certifications, and shifting consumer trust.

In the first step in its effort to increase claim transparency and product integrity in the natural products industry, FNF has released results from third party testing of electrolyte products.

Highlighting that fermented foods and beverages are more than just flavorful and nutritious, recent research has explored their role in supporting intestinal barrier function and gut health.

In the final part of his chat at Natural Products Expo West, Brad Schwan, ADM’s VP of global category marketing, discusses how the company is addressing digestive challenges linked to GLP-1 therapies while unlocking new opportunities in food and beverage with science-backed postbiotic solutions.

Snacks can address consumers' various needs, but to compete in this saturated space, manufacturers should identify who they want to formulate for.

In this interview, Dana Osborn, Marketing Manager at California Natural Color discusses overcoming technical challenges resulting from the industry-wide shift toward natural colorants, following recent FDA regulatory updates.

Frozen foods can help reduce waste and therefore cost for many consumers. As a result, innovation in the frozen aisle centers on meeting growing consumer demand for flexible, convenient meal options that don't compromise nutrition or quality

Natural Products Expo West returns to Anaheim, CA on March 3–6, 2026, marking 45 years with expanded programming, new engagement initiatives, and industry-leading keynote speakers.

Interest and expansion in protein continues, as more consumers recognize its benefits and adopt high protein diets.

The FDA initiated an examination of the safety of the chemical preservative butylated hydroxyanisole (BHA) through a review of scientific information.

In this interview, Aleix Sala-Vila, PhD, explains the effect of diets on healthy aging, highlighting a study on supplementation with walnuts.

Expert insights on developing flavor trends driving consumer engagement.

The U.S. Food and Drug Administration will allow products made without petroleum-based synthetic dyes to carry the claim, and also approved two more natural color additives.

In this interview, Laura Allred, PhD, regulatory manager at the Gluten Free Certification Organization (GFCO), discusses ongoing concerns around gluten-free oat safety and explains why third-party certification remains critical regardless of potential regulatory changes.

In this interview, Laura Allred, PhD, of the Gluten Free Certification Organization explains why GFCO requires products to test below 10 ppm of gluten while maintaining support for the FDA’s 20 ppm regulatory threshold, highlighting analytical variability in testing methods.

In this interview, Laura Allred, PhD, regulatory manager at the Gluten Free Certification Organization (GFCO), discusses the U.S. Food and Drug Administration’s recent Request for Information on gluten labeling in packaged foods, highlighting key gaps in current regulations, including rye and barley labeling and oat safety.

The functional milk beverage Puleva Vita Calcio Colágeno combines functional milk and Collavant n2 to support joint health in a mainstream consumer product.

The US Food and Drug Administration is gathering data on gluten-related labeling concerns, including cross-contamination, as part of a broader effort to improve transparency on packaged food ingredients.

The study examines whether fermentation may reduce food allergenicity through protein hydrolysis and immunomodulation, while emphasizing the need for more rigorous human clinical trials.

HHS has released the Dietary Guidelines for Americans, 2025-2030, which emphasizes the role of nutrient-dense foods as a foundation for health and a new food pyramid that provides recommendations for intake of protein, whole grains, fruits, and vegetables.

American consumers are shifting their sweet tooth preferences based on price increases and making more health-conscious decisions.

Brazilian authorities recently approved Lacprodan MFGM-10 for use in food and beverages.

IAFNS-supported App provides convenient, reliable information about ingredients and their function in foods.

The company offers plant-based color alternatives for manufacturers to replace FD&C Red No. 3 ahead of the impending prohibition.