September was the month familiar foods learned new tricks. Sweet potato became an entire seasonal flavor system, salmon turned into a candy-like protein snack, and…
Oatly’s new fibre oat drinks turn coffee into a nutrition upgrade—but their ingredients reveal the engineering behind the natural oat story.
The ranking changes when the underlying evidence changes. This week, these five trends showed the clearest upward momentum.
California’s new non-UPF seal can unlock prominent grocery placement, turning a food-processing definition into reformulation and retail leverage.
A Texas dairy manufacturer is testing a third lane between cow milk and plant-based creamers, but format and cup performance will decide whether it travels.
Daniel Humm’s new West Village restaurant pairs plant-forward technique with chicken, fish and shared menus—testing whether choice can redefine luxury.
A double-processing route is turning whole peas into light, shelf-stable crisps—and putting the eating experience, not the protein claim, at the center of the sell.
A new FTC settlement tracks identical liquor bottles sold to chains and independents, testing whether wholesale price gaps shape shelf competition.
Australia’s card surcharge ban removes the fee at checkout, but cafés may shift payment costs into menu prices, cash discounts and card policies.
Four same-day FID applications stretch one high-protein platform from oatmeal into water-mix powders, creamers, bars, shakes and desserts.