With a vision for a healthier food system, Chapul set out to introduce edible insects to Western diets as a healthy and sustainable protein.

BURGER KING® restaurants are introducing a Tex-Mex twist on its famous WHOPPER® sandwich nationwide with its new WHOPPERRITO™ burger-burrito mashup.

Pumpkin Salsa is the newest creation from award-winning Renfro Foods in Fort Worth, Texas. Launched at the Summer Fancy Food Show in New York, June 26-28, the company's nineteenth salsa evokes a spice mix of pumpkin pie, with a heat level registering at the medium level.

The Frozen Veggie Breakfast Sausages will be a Sprouts exclusive from September to November, after which point the product will be available at additional retailers nationwide.

McSweeney's Premium Jerky & Meat Snacks has introduced Pep' N Cheddies, the first of its kind "go-portion" pepperoni and cheddar cheese sticks pack. Packaged in six - 25 gram individually portioned easy-peel packs, these portioned snacks are for lunch bags and back packs, in time for back to school.

Design thinking plays such a critical role in new product development and a finished product’s success, and packaging plays a critical role.

The new potato waffle aims to be a healthier option than traditional potato products like hash browns.

Today, practically everything—from nuggets to vegetables to wings—is breaded, battered, and glazed. Such treatments can add additional color, flavor, and texture and, sometimes, even add a boost in nutrition or extended shelflife.

Upton’s Naturals, a company that developed pre-seasoned, heat-and-serve, unripe natural jackfruit for the US market, is expanding its lineup to include two new flavors: Thai Curry and Original.

The current era of exalting everything “real” is turning processors away from the artificial and highly processed ingredients that once were principal tools in food formulators’ kits.