Globally inspired flavors, evolving use of kitchen appliances, and a surge in breakfast foods are just some of the emerging trends identified in Future of Frozen Food 2024, the inaugural, comprehensive, data-driven report from Conagra Brands that examined how the $78 billion1 United States (US) frozen food market may evolve in 2024.  

"As a performance dietitian, the Suckerpunch pickle shots have been a great addition to my electrolyte selection for athletes," said Laura Anderson, MS, RD, CSSD, and associate athletic director of the Performance Nutrition Department at the University of Colorado Boulder. "It's crucial for them to replenish lost electrolytes to help prevent muscle cramping from happening, and the quick pickle juice shot provides this in a fun, palatable form.”

The divestment of Corbion's emulsifiers business follows Corbion’s Advance 2025 strategy, announced in March 2020, focusing on further growing a set of core competencies built around advanced expertise in fermentation that are essential to fulfilling the company's central purpose, to "preserve what matters."   

Vitas Roman and Rick Englesbe, the owners of Sterling, are industry veterans with a long history of developing and producing flavor and spice products that have driven a track record of successful growth. They will continue serving Sterling's customers as part of BFI.

C16 Biosciences, makers of Palmless™, the platform for sustainable palm oil alternatives, is ramping up its capabilities in the food category, fueled by a $3.5 million grant from the Bill & Melinda Gates Foundation as well as a $1 million investment from Elemental Excelerator.

Talking Rain® Beverage Company announced its first chief growth officer, Rich DePencier, a move in the company's aggressive strategy to energize future growth and meet consumer demand for Sparkling Ice®.

Ongoing studies focusing on the human microbiome reveal novel insights into the diverse applications of probiotics beyond gut health. Emerging research explores the intricate connection between microbiota and various health conditions, propelling innovative probiotic solutions targeting specific health concerns.

Together, with their respective cutting-edge fermentation technology and state-of-the-art manufacturing capabilities, they aim to cater to changing consumer preferences and dietary trends by creating health-forward protein breads and a variety of indulgent bakery products.

"For over 35 years, Optimum Nutrition has set the standard for trusted products to enhance consumers' pre-and post-workout regimen," said Jonathan Cannizzo, brand director at Optimum Nutrition. "We continue to deliver on quality – without compromising taste – giving our customers innovative taste-forward flavor offerings."   

The facility allows Imagindairy access to production at more than 100,000 liters of fermentation capacity, with planned capacity expansion to triple this volume in the next one to two years.