Slideshows
Institute of Food Technologists' annual meeting and food expo 2013 recap
Insight and innovation unveiled during this year's event span such topics as sodium reduction, Greek yogurt-inspired flavors and fruit and vegetable powders.
What's new in food
Latest batch of launches reflects popularity of Greek yogurt, salted caramel flavors and better-for-you smoothies.
Beverage trends
From coconut water to K-Cups, recent beverage innovations span a range of formats, flavors and functions.
Functional beverages
Offering energy, relaxation or satiety, beverage developers are jazzing up their products through the addition of nutrients. Click here for the related story.
Popcorn
New flavors and innovations have positioned whole-grain, gluten-free popcorn to be "the" snack of 2013. Click here for the related story.
Coconut water products
As consumers continue to go loco for coconut water, a new wave of products has the trend trickling into other categories. Click here for the related story.
What's new in food
Launches include Back to Nature non-GMO juices, MOM Brands steel-cut instant oatmeal and Greek yogurt hummus.
Dunkin' Donuts redesign
Dunkin Brands, Inc. is redesigning its Dunkin’ Donuts stores to reflect the chain’s gradual shift “from a morning destination into a brand that serves people all day long.” Click here for the related story.
Oat-based beverages
A crop of oat-based smoothies, juices and milks recently has emerged, marketed as fiber-rich, grab-and-go breakfasts for the busy and, in some cases, lactose intolerant. But will consumers warm up to the idea of potable porridge? Click here for the related story.
Yogurt flavors and trends
Flavors in the yogurt market are trending toward exotic, unusual and more complex, with fruit flavors dominating global category launches in the past year, according to Innova Market Insights. Click here for the related story.
Fruitful ice cream options
Adding fruit to ice cream adds an element of health to an indulgent treat. Click here for the related story.
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