Foods designed to promote digestive health continue to be trending in new product development.

Consumers are counting on label accuracy when it comes to allergens.

Cultures and enzymes influence the flavor, texture and even the shelf life of dairy products.

Swapping caloric sweeteners with non-caloric ones is not always the best, depending on the application.

Innovations entering the alternative dairy space have sophisticated flavors, formats and nutrient density.

Unexpected flavor profiles at times add shock value to limited-edition offerings.

Complete proteins contain all the essential amino acids in the amounts required by the body.

Butter manufacturers pivoted from bulk sales for foodservice into more options for retail.

Limited-edition flavors and better-for-you formulations are becoming more prominent.

This year’s Plant Based World Expo showcased the challenges facing manufacturers.