On this week’s plate: Erythritol linked to heart attack and stroke; FDA issues recommendations on the labeling of plant-based milk alternatives; Miyoko’s Creamery founder and CEO replaced and sued by company; and much more.

With their revolutionary Black Women in Food Awards and other relevant programming, Nina Oduro and Maame Boakye's unique agency is putting the spotlight on industry achievers who have been long overlooked and undervalued.

Plant-based food ingredients company Pac Ridge uses seed-to-shelf True Crops and Sonic Milling technology to verify sustainable regenerative farming practices.

U.S. dairy exports set a record for both value and volume in 2022, thanks, in part, to innovation, an expert said.

On this week’s plate: MarketPlace unveils Expo West projections; Education session at SupplySide East to focus on beverages; Almond Board of California and Drexel University partner to create first-ever product development competition; and much more.

Consumers are more likely to make sustainable selections at a restaurant when they’re faced with climate impact warning labels, per new research.

On this week's plate: New School Foods unveils plant-based salmon; ADM debuts plant in Spain to expand health and nutrition business; BetterSeeds unveils new cowpea alternative; and much more.

There is so much to know about macadamia nuts. Since February is the month dedicated to the popular tree nuts, we’re sharing some fun facts. Make sure to check back next week.

Explore the impact of the bird flu-induced egg shortage on CPG food brands, and the potential of egg substitutes to replace eggs in formulation.