An exclusive, 30-minute webinar details these findings and more, examining how recent events are transforming how consumers eat and drink, and highlighting opportunities for innovation.

New research from leading ingredient provider Cargill finds consumers want both indulgence and health, and are willing to pay more for baked goods that deliver on both.

The Faux Cheesey Charcuterie Board creates the illusion of being filled with the classic elements of a charcuterie board including Brie, prosciutto and even olives.

The National Restaurant Association’s annual What’s Hot Culinary Forecast offers a detailed look at the topics, trends and products expected to drive menus in the coming year across a variety of categories.

More consumers are considering nutrient density to be an important part of their diets.

After nearly three years of shifting priorities, the dairy industry is starting to prioritize new product development and innovation again.

Consumers, retailers, restaurants and all involved in the supply chain from farm to table face issues not seen in recent decades. However, data, analytics and insights provide a glimpse into how consumers shopped for, and ate, meat and poultry products during that time.

Precision fermentation and canola protein may accelerate plant protein innovation. Seaweed protein also may make a splash in the future.

Leading the list for 2023 is yuzu, an aromatic East Asian citrus fruit that traditionally is used in ponzu sauce.