Faux fish and magic mushrooms may appear on more plates next year, according to research by food innovation intelligence company Spoonshot.  

The Institute of Food Technologists’ IFT FIRST in-person annual convention took place July 10-13 after a two-year pandemic hiatus. The education program commenced with a debate centered around, “Should we eat more processed foods?”

The demand for organic fresh fruits and vegetables continues to climb, as consumers become more conscious of how their food is raised and what they’re putting in their bodies.

“Health and wellness” has never been more important for Americans and for the suppliers of the foods they eat to help them meet their personal better-for-you goals.

The deli is already a trusted source for convenience and delicious options. With simple callouts, the department can also highlight the health elements consumers already have on their radar.

The grocery fresh perimeter is so diverse, there are many lenses for studying the evolution of health and wellness over the decades.

Like Kontos Foods, Toufayan Bakeries hasn’t sat back despite the market challenges related to the pandemic.

As clean label products from nationally recognized brands take up more and more space on supermarket shelves, private brands are having success in the clean label space too.