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WHAT'S TRENDING

FOOD SCIENCE—FOR EYES & EARS

Want to listen to industry news and views on the way to work? Catch a quick video on a lunchbreak? Prepared Foods now goes anywhere—and everywhere—to cover critical topics.

FDA Eases Labeling Path for Natural Colors

Agency allows “no artificial colors” claims without petroleum-based dyes.

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A vibrant arrangement of glass bottles filled with red, pink, and light green beverages on a bright surface.

CREDIT: gleitfrosch / Getty Images

How GLP-1 Use Reshapes Food Spending

Circana finds medication users driving long-term shifts toward protein-forward, health-focused purchases across retail and foodservice.
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A light purple injection pen is on a placemat next to a blurred cup of soup and a plate of food.

CREDIT: Svitlana Pietukhova / Getty Images

PLMA Shows Why “Good Enough” Wins

The private label trade show highlights how rising supplier capabilities are reshaping competition, innovation and speed to market for food and beverage brands
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A woman in a chef's coat engages a man in a beige sweater at a busy trade show food booth.

CREDIT: Private Label Manufacturers Association

Coloring Between the Lines: Dairy

As new federal rules push food and beverage makers away from artificial dyes, dairy developers are facing one of the toughest reformulation challenges yet. Abbey Thiel, PhD, reveals why milk’s shifting pH, heat treatments, and constant exposure to light make natural coloring uniquely complexin applications.
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Hand taking a multi-pack of yogurt from a brightly lit refrigerated shelf in a supermarket.

CREDIT: Hakase / Getty Images

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Panelists and audience at Winter Fancy Faire discussing retail innovation for CPG products.

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march 2026 | Volume 195 | Issue 3

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