If plant-based ‘milk’ is keeping some parts of the dairy industry – and the FDA commissioner – awake at night, what might milk producers make of the latest innovation to emerge from Silicon Valley: ‘vegan’ dairy (casein and whey made without cows)?

One of the best places to spot emerging trends is at the Summer Fancy Food Show in New York City where earlier this month more than 2,400 manufacturers and suppliers showcased more than 180,000 products ranging from innovative sweets, better-for-you snacks and new twists on pantry staples.

Plant-based meats and clean-label are two of the most influential trends in food currently, but often they run counter to each other with many mock-meats made from highly-processed ingredients and protein isolates that most consumers would never find in their kitchen cupboards.

Thousands of anecdotal reports collected by the Center For Science in the Public Interest and others correlating artificial dyes, such as Red 40, with behavior problems have prompted some parents to seek naturally colored products – many of which fall short in terms of vibrancy or have off flavor notes.

Specialty food used to be reserved for special occasions and accessible only to those who could afford its premium price, but increasingly specialty food is becoming everyday food sold at everyday prices that are accessible to more people.

Sustainably produced and packed with protein and vitamins, microalgae holds significant promise to help feed the growing population without exhausting the Earth’s limited resources, but its strong flavor has stopped many manufacturers from using it – until now.

An estimated 15 million Americans suffer from food allergies, including 5.9 million children – or about two per classroom – and while an increasing number of companies offer products that are safe for them, there is still significant room for growth, especially in specialty categories.

While the ongoing war on sugar is taking a toll on sales of conventional chocolate in the US, it is creating an opportunity for once-niche, better-for-you options, including sugar-free – as long as the taste and experience are not compromised in the trade-off, according to industry players.

Colorado startup FoodMaven has an ambitious goal to reclaim some of the estimated $200 billion of revenue lost annually in America due to food waste by redirecting oversupplied food from manufacturers and producers to restaurants and institutions through its online marketplace at a fraction of the original price.

At the intersection of the crowded cold-brew coffee category and the highly competitive energy drink segment, the founders of startup Bold Brew Coffee saw an opportunity to bring something new to each space.