Sustainability is higher on the list of priorities for younger consumers, according to data from Morning Consult.

Sustainable attributes consumers may be interested in range from on-farm practices to how a product is produced and processed, to on-shelf attributes.

ADM has unveiled its third annual outlook on the global consumer trends that will shape the food, beverage and animal nutrition industries and drive market growth in the years ahead.

Cheese ball and cheese log maker Kaukauna revealed it has revamped both the recipe and packaging for its products.

The White House conference on hunger, nutrition and health held Sept. 28 addressed several issues affecting the food industry, including front-of-package labeling, voluntary sodium reduction targets and potential voluntary added sugar reduction targets. Investing in school meals and the Supplemental Nutrition Association Program (SNAP) also was covered.

In this environment, the biggest opportunity for innovation in the dairy market is to formulate products for consumers who purchase both dairy and dairy-alternative products, according to a dairy flavors and ingredients report from market research firm Mintel.

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.