Future Food-Tech San Francisco
Beyond disruption: What big food actually needs from startups
What separates startups that move forward from the ones that stall?
Markets
Future Food-Tech San Francisco
How corporates, startups and farmers can share risk and drive resilience
A case for rethinking how the food system invests, scales, and strengthens its most essential ingredients
CPG brands put a better-for-you spin on Easter favorites
This Easter, brands are offering indulgence with less guilt. From sugar-free marshmallows to plant-based chocolate, manufacturers are meeting demand for mindful sweets
Future Food-Tech San Francisco
What GLP‑1 users need: Food, nutrition and CPG innovation
An evolving class of GLP-1 medications rewrites the rules of appetite – giving food companies their biggest innovation challenge in decades
Big Food’s big sell off: Who’s cutting loose and who’s cashing in
From shock splits to billion‑dollar buyouts, Big Food is making big changes. Here’s what’s driving the chaos, who’s cashing in, and who could be next
Strait of Hormuz: How are beverage commodities under pressure?
Oil is the headline issue: but what else is affected?
Hershey courts Gen Z with premium, better-for-you snacking playbook
From holiday occasions to social-first indulgence, Hershey is using premiumization, permissible treats and a bigger salty and protein presence to future-proof its snacking portfolio
Future Food-Tech San Francisco
Fortification vs processing: Why the line is blurring in food design
How are food leaders rethinking fortification and processing to deliver nutrient‑dense, functional – and joyful – foods?
Texture innovation: Confectionery’s next frontier
From freeze‑dried sweets to ultra‑indulgent chocolate, texture is taking centre stage
16 trends at Expo West: Convenience, function and ‘feel good’ food redefines innovation and marketing
From packaging breakthroughs and GLP-1-friendly formulations to regenerative claims and sensory-driven products, brands are balancing health, sustainability and indulgence in a rapidly evolving market
Whey’s boom is flipping dairy economics on their head
Once a waste product, whey has become dairy’s hottest commodity, driving record prices, factory investments and a profound shift in the economics of global milk production
Scaling precision fermentation: Why capital and collaboration remain the biggest hurdles
Industry experts cite massive CapEx, supply bottlenecks and regulatory complexity as key barriers
Fermentation growth collides with manufacturing shortage – iFAB aims to fix it
As Europe and Asia outpace the US in precision fermentation investment, an Illinois-based consortium backed by ADM and a $51 million federal grant aims to catch up
Soup-To-Nuts Podcast
Peptides move from fringe biohacks to functional food frontier
As demand surges for targeted health solutions, Nuritas’ Nora Khaldi discusses how AI is transforming peptide discovery, and why food and beverage may be the industry’s next big play
Easter shopping trends in 2026: Darker, smaller, last minute
Easter shopping is shifting towards premium, playful and last-minute purchases
The world’s top 10 dairy companies dominating a $1.5t market
From Lactalis to Mengniu, the world’s leading dairy players are scaling up through M&A, premiumisation and protein-led innovation as the global market races towards $1.5t
The three major forces reshaping the beverage category
The beverages we choose - and how we find them - is changing
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
Rising grocery costs loom as Middle East conflicts disrupt supply chains
As oil and fertilizer prices squeeze margins, farmers and manufacturers must make tough decisions on pricing, pack sizes and innovation
News Bites
From war‑driven inflation to GLP‑1 eating trends: What mattered in food this month
From international supply instability to GLP‑1s reshaping eating habits and a booming condiment category, this month’s roundup tracks the forces rapidly reshaping how food is made, priced and enjoyed
Future Food-Tech San Francisco
From climate shocks to GLP-1 impacts: Why the food chain must adapt now
Industry and public-sector leaders say stronger collaboration and smarter policy are essential to building a sustainable, data-informed food system
Natural Products Expo West
Predictive data reveals the next wave of performance-driven wellness trends in food
Insights from Spate reveal consumers want functional, low-sugar and benefit-packed food and beverages that fit easily into their lives
Gut instinct: The 10 functional ingredients gaining ground in 2026
Dietitians’ latest data points to a more grounded approach to functionality, where gut health, cost and credibility matter as much as claims
Can dairy beat the 2026 glut with protein and gut health focus?
Milk oversupply is crushing prices, but 2026 could reward dairy players that pivot fast into natural protein and functional gut‑health innovation
Taste gap narrows for plant-based dairy – but only in select categories
Nectar’s Tasty Awards reveal rapid gains in non-dairy barista milk driven by flavor and functionality, with significant white space in plant-based mozzarella and yogurt
Future Food-Tech San Francisco
6 tips to raise capital in 2026 for food-tech
The expectations, red flags and structural hurdles shaping food‑tech fundraising in 2026
How snacks are cashing in on the low/no alcohol trend
Gen Z might be easing off the booze, but it’s crisps, cheese and protein-packed nibbles that are quietly keeping things interesting
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
Barbecue season heats up with swicy sauces and bold brand collaborations
McCormick, Mission BBQ, Spam, Bachan’s and Big Tree Farms are turning up the heat with new sauces that bring regional, Japanese and Bali-inspired flavors to the grill
Future of coffee: How it must adapt to survive
Climate pressures and production costs will force the sector to adapt, but the threat is not existential
Future Food-Tech San Francisco
Inside the race to reinvent food color: Global Food Tech Awards Americas heat winner pioneers new approach to natural dyes
Award-winning biotech Michroma is using fungi-based fermentation to tackle the cost, supply and performance challenges holding back natural colors
GLP-1 drugs spark new push for hydration solutions
GLP-1 drugs don’t just affect how much people eat: they influence how much they drink
Mushroom boom in food and beverage faces shakeout as growth collides with inflation, consolidation
Functional mushroom products surge across beverages and snacks, but rising competition, consumer pullback and a wave of acquisitions signal a more challenging next phase
3 takeaways on capital fundraising from JPalmer Collective
Capital is returning to CPG, but on new terms: smarter growth, stronger fundamentals
The raisin squeeze: Iran tensions expose a fragile ingredient supply chain
Raisins sit quietly inside thousands of everyday foods, but the global trade behind them is far more concentrated than most manufacturers realise
Seed oils are out, avocado oil is in – and snack brands are leading the switch
Chip makers are transitioning to avocado oil, due to backlash against seed and vegetable oils
Fueling the NFL: A look inside elite sports nutrition strategies
Maintaining peak performance over the course of a 17-game NFL season requires far more than game-day preparation. According to Jordan Mazur, RD, director of sports nutrition for the San Francisco 49ers, nutrition plays a foundational role in supporting...
Soup-To-Nuts Podcast
Is there room for CPGs under the new Dietary Guidelines and RFK’s ‘eat real food’ mantra?
Amy’s Kitchen President Paul Schiefer says the call to “eat real food” should recognize the role packaged products play in accessibility, while pushing the industry toward cleaner labels and better ingredients
Virgin olive oil intake linked to cognitive preservation via the gut
Higher consumption of olive oil may help maintain cognitive function in older adults by promoting a more favorable gut microbiota profile—as long as it is not refined.
Rooted in Chicago and Nepal, two pet food brands share a strategy with simple ingredients
It’s a family affair for Nak Chews and Ava’s Pet Palace. Though their clean-label pet treats are developed on opposite sides of the globe, the two independent pet food companies share a common non-negotiable for today’s pet parents: no mystery chemicals...
Inside the functional beverage craze: What benefits are consumers really looking for?
From gut health to energy, there’s a huge range of choice in the functional beverage category. What do consumers actually want?
The packaging crisis about to hit food and beverage
Attacks on the world’s busiest oil shipping channel are set to drive unavoidable spikes in plastic packaging prices
Whole Foods’ small-format stores could boost CPG startups
The grocer’s UK small-format rollout, together with its US LEAP accelerator and UK Brand Pitch Day events, is creating new opportunities for emerging brands
4 market opportunities revealed by Mintel Most Innovative winners
When supply chain snarls and cautious consumers dominate, winners focus on health, convenience and mindful indulgence
How alcohol-free drinks can become the life of the party
Alcohol was once what held social occasions together. Now alcohol-free has the opportunity to take up the mantle
High-fiber konjac could be the next big competitor in better-for-you foods
From noodles to “inner beauty” drinks, konjac is moving beyond Asia to challenge established categories across the US functional food landscape
Global seaweed snack sales could double to $4.66B by 2030
North American and European markets are experiencing the fastest growth in seaweed snacks
Classic condiment sales are slipping, and innovators are moving in
As mayonnaise, ketchup and salad dressing sales decline, brands like Primal Kitchen, Truff and Lucky Foods are driving growth with healthier oils, bold spices and elevated flavor experiences
Why the sleep crisis is food and drink’s next big global battleground
Sleep deprivation is becoming big business as consumers obsess over how much shuteye they’re getting, but how is the market responding?
New light-scattering additive to replace shunned titanium dioxide
Safer whitening may be on the horizon for confectionery, bakery and dairy, thanks to a new alternative to one of food’s most controversial additives