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WHAT'S TRENDING

FOOD SCIENCE—FOR EYES & EARS

Catch up with recent news and views on with this curated selection of timely, trending stories from the Prepared Foods website.

Three bags of Kraft Lactose Free cheese: shredded mozzarella, mild cheddar, and string cheese.

Courtesy of Kraft Heinz

Kraft Debuts Lactose-Free Line

New shredded and string cheese products target growing demand for lactose-free options.

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Reformulating to Reduce Sodium

University of Toronto researchers say reformulation strategies should preserve key nutrients found in many high-sodium foods.
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The IAFNS logo features a colorful geometric icon composed of triangles and a play button on the left, with the word 'iafns' in blue text on the right.

Whole Foods Expands Daily Shop Format

Whole Foods Market Daily Shop will open in Boston, Chicago, and Philadelphia over the next two years.
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A grocery store aisle featuring baked goods and pre-packaged foods under a 'We Believe In Real Food' sign.

Courtesy of Whole Foods Market

Golden Waffles Launches Protein, Fiber Boost Packs

New add-ins help operators meet nutrition trends without changing equipment or operations.
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Two Golden Waffles boost packs: Protein (purple label) and Fiber (orange label) in silver foil packaging.

CREDIT: Hakase / Getty Images

Courtesy of Golden Waffles

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Scientists in a lab coat examine plants under a microscope, discussing 'An Unreality Pervasive In Food'.

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JUNE 2026 | Volume 195 | Issue 6

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