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1 week ago | 
supplysidefbj.com | Heather Carter
Want to view this premium content? Purchase required for full access. Log in now. At a GlanceAbout 12% of U.S. adults use GLP-1 RAs, creating demand for products addressing needs of consumers eating fewer calories. Experts advise manufacturers to focus on nutrient-dense foods in smaller portions with high protein and fiber. When marketing products, use terms like “GLP-1 friendly” and avoid claims suggesting products replace medications.
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1 week ago | 
supplysidefbj.com | Scott Miller
At a GlanceThe U.S. hemp market is now valued at $445 million, representing a 40% increase from 2023. The federal government delayed the 2018 Farm Bill expiration until Sept. 30, leaving states to create their own regulations. Japan’s approach allows naturally derived cannabinoids in food and beverages with strict THC limits.
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1 week ago | 
supplysidefbj.com | Audarshia Townsend
The innovation showcase at food and beverage trade exhibitions consistently delivers valuable insights for R&D professionals seeking emerging formulation trends. At the 2025 SIAL Canada conference in Toronto, cutting-edge CPG (consumer packaged goods) brands and food tech innovators presented their technical breakthroughs during the annual Startup Pitch Competition, competing for substantial funding and development resources.
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2 weeks ago | 
supplysidefbj.com | Audarshia Townsend
The Black Women in Food Summit has officially entered its "boss" era, transforming into a powerhouse event in just its third year. The dynamic two-day conference, which serves as a vital gathering space for Black women across the global food and beverage ecosystem, celebrated a milestone with more than 500 participants — a record achievement for founders Nina Oduro and Maame Boakye.
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2 weeks ago | 
supplysidefbj.com | Kimberly Decker
Women do 78% of household grocery shopping, one report noted, which could bode well for female-facing wellness beverages.
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2 weeks ago | 
supplysidefbj.com | Kimberly Decker
Age, they say, may be only a number — but your generation? That can define an entire identity. And it can have a profound influence on how a person engages with food and drink, which explains why consumers from the Boomer era to Gen Z and beyond exhibit wildly variable, and in some cases surprisingly similar, predilections for flavors, formats, functionality and more. More importantly, brands have taken note.
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2 weeks ago | 
supplysidefbj.com | Scott Miller
Screwworm: a word that, no matter how you say it, is bound to make people uncomfortable. After all, this nasty fly reproduces by excreting flesh-eating larva into open wounds. I apologize for including this in my food column. The U.S. Department of Agriculture (USDA) has suspended livestock imports from Mexico, where the New World screwworm fly is on the move.
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3 weeks ago | 
supplysidefbj.com | Heather Carter
As an American attending SIAL Canada for the first time, one thing was apparent: Canadian consumers are not so different than U.S. consumers. They want similar things from CPGs and food manufacturers — healthier, more nutrient-dense offerings — and they prioritize both their health and the environment in the food and beverage products they purchase. Dubbed “the largest food innovation trade show in North America,” SIAL Canada was held April 29-May 1 at the Enercare Centre in Toronto.
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3 weeks ago | 
supplysidefbj.com | Grant Gerke
According to the Hartman Group’s “2023 Modern Beverage Culture” report, seven out of 10 consumers always have a beverage in their hands. The subtext of the report is the sheer number of beverage categories that exist and the idea of consumers’ “need states.” These need states — the underlying motivations or triggers that cause consumers to seek out specific products — for beverages include taste, hydration, nutrition, experience, energy and pairing, according to the report.
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3 weeks ago | 
supplysidefbj.com | Scott Miller
Of all the beverages compared to ambrosia, the legendary nectar of the gods from Greek mythology, coffee is perhaps the most ancient and celebrated. No one knows how and why humans started roasting and grinding these “beans” (they’re actually seeds; the coffee cherry is a fruit), but the plant likely originated from Ethiopia, supposedly discovered when a goatherd named Kaldi sampled the berries that had his flock buzzing. Unlike ambrosia, however, we can actually grow, brew and drink coffee.