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

Climate change, disease pressure and record cocoa prices are forcing the chocolate industry to rethink ingredients, processing, and the future role of cocoa – but how will potential solutions impact farmers and consumers?

As protein demand rises and consumers grow choosier, Good Food Institute Founder Bruce Friedrich outlines how plant-based and cultivated meat can move beyond hype and become investable, scalable industries

As population growth, soil degradation and climate pressures converge, BSI’s Todd Redwood explains why the next 10 years will determine whether the global food system can deliver enough high-quality nutrition, strategic opportunities and next steps for savvy CPG players

At the Winter Fancy Faire, the Specialty Food Association revealed six emerging trends reshaping how consumers engage with food and beverage as they seek more value as inflation and GLP-1 use cut into volume and dollar sales

Industry leaders unpack how climate change, poverty and fractured supply chains collided — and what it will take to fix cocoa for good

New insights from Cargill reveal a shift from fear-based food decisions to a more intentional, benefits-driven mindset that is reshaping how consumers consider health, indulgence and value when buying food and beverages

Mintel dives into the food trends of 2026 — where perseverance, playfulness and practical products meet at the grocery aisle

From shifting grocery habits to new product opportunities, Circana’s insights reveal how brands and retailers can adapt to the rise of GLP-1 users

With demand for protein climbing but understanding about different types and benefits lagging, Danone unveils how it is helping consumers move beyond grams per serving to understand quality, digestibility, differences in plant- and animal-based options and more