As noted in the opening session of the IFT FIRST conference in Chicago last week, the food that brought us together during the pandemic and which fuels us everyday is in a crisis as climate change intensifies – pushing companies to weave sustainability more aggressively and creatively into every aspect of their businesses.

After being demonized as high-carb and maligned with foggy grain-brains and gluten sensitivities, pasta consumption, which had been flat and declining for years pre-COVID, bounced back during the pandemic with unprecedented growth as consumers looked for convenient, comforting and versatile dishes to cook at home.

After being demonized as high-carb and maligned with foggy grain-brains and gluten sensitivities, pasta consumption, which had been flat and declining for years pre-COVID, bounced back during the pandemic with unprecedented growth as consumers looked for convenient, comforting and versatile dishes to cook at home.

To offset the threat of commoditization and keep consumers from trading down or stepping away from the dairy case to save money as the economy tightens, specialty cheesemakers are moving beyond traditional formats, flavors and packaging that may be intimidating or come off as overly stuffy or only for special occasions.

To offset the threat of commoditization and keep consumers from trading down or stepping away from the dairy case to save money as the economy tightens, specialty cheesemakers are moving beyond traditional formats, flavors and packaging that may be intimidating or come off as overly stuffy or only for special occasions.

Between cows’ burps and manure and their land, water and feed requirements, the dairy industry is often blamed for adding substantial greenhouse gases to the atmosphere, and contributing to monocropping, soil degradation and water pollution.

Between cows’ burps and manure and their land, water and feed requirements, the dairy industry is often blamed for adding substantial greenhouse gases to the atmosphere, and contributing to monocropping, soil degradation and water pollution.

Where the food and beverage industry was once flush with funding from venture capitalists drawn to fast-growing businesses and from strategics eager to pay high multiples for innovative start-ups, money is now harder to come by as inflation, supply chain disruptions and labor challenges hinder companies’ ability to meet expectations and has many players paring back.

Where the food and beverage industry was once flush with funding from venture capitalists drawn to fast-growing businesses and from strategics eager to pay high multiples for innovative start-ups, money is now harder to come by as inflation, supply chain disruptions and labor challenges hinder companies’ ability to meet expectations and has many players paring back.

They may not be magic, but mushrooms – at least medicinal ones – are having a moment as consumer demand for functional benefits, such as clarity, calm, digestive support and enhanced immunity, are driving discovery and sales of the versatile, easy-to-you ingredients and products featuring them.