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Digital Magazines

Food & Beverage Insider Digital Magazines deliver feature-style analysis, columns, and in-depth stories in an always on, always accessible format. Since each issue is thematic, our audience, your customers, finds exactly what they need exactly when they need it to help them along their specific decision-making process.

February

Sweeteners

Consumers are savvier than ever when it comes to ingredients in their favorite foods. Sugar, for example, is often villainized, as it may lead to obesity, diabetes, poor oral health and other wellness issues. Therefore, brands are answering consumer demand with alt-sugar products they hope will be the next big thing—as well as taste like the real thing. This issue will explore innovative sweeteners (e.g., allulose, erythritol, inulin, monk fruit, stevia, xylitol and more) in the marketplace—including those with functional properties—plus it will provide rounded coverage on clean labels, a Q&A with leading experts, the evolution of applications (breakfast cereals, candy, bars, frozen, pastries, etc.) and more.

Commitment deadline:
February 3
Materials due:
February 7

MARCH

Fermentation

Increases in digestive problems, obesity and health awareness among consumers are some of the key factors stimulating market expansion on fermented ingredient market. In this issue, we’ll investigate the use of sustainable alternatives (animal-free dairy products, soybeans, etc.) in fermented foods, the latest in regulatory issues and technology, forecasts from a select panel of experts (including the influence of Gen Z and Millennial markets) and more.

Commitment deadline:
March 6
Materials due:
March 14








APRIL

Beverages

Consumers are looking for healthy beverages that provide added nutrition and above all, great taste. This digital magazine will explore the market data, consumer desires and formulation tips that can help brands create bestselling better-for-you beverages. We’ll explore trending clean label ingredients and strategies for developing beverage products with added benefits, such as immune support, relaxation, hydration, cognitive health and digestion; as well as meeting consumer label demands for low sugar, high protein, etc. Plus, we’ll dive into the formulations of spirit-free cocktails, mocktails, low ABV cocktails, gluten-free craft beers and low-sugar wine—all available now in the CPG market.

Commitment deadline:
April 14
Materials due:
April 18

MAY

Protein

A powerful ingredient armed with a multitude of nutritional and functional ammo, the topic of protein can never get enough ink. That’s because it’s an ever-changing landscape with plenty of room to expand. From plant- and animal-based to cell-cultured and insects, protein boasts, unsurprisingly, tons of innovation currently and coming down the pike. This issue will examine veteran and next-gen proteins and how they add value to the ranks of beverages, dairy, bars, snacks, ready-to-eat (RTE) meals and more. We will also delve into flavor and formulation challenges (including changes in texture, mouthfeel, and consistency of the final product)—especially for plant-based proteins—as well as best practices for sourcing sustainable proteins. 

Commitment deadline:
May 11
Materials due:
May 15

JUNE

Colors & Flavors

Natural colors and flavors are quickly becoming workhorses in the clean label food and beverage space—not only for the brilliant hues and vibrant tastes they bring to products, but also for their appeal to consumers who want products made with natural ingredients. This issue will examine market drivers and opportunities for natural colors and flavors, as well as considerations for ingredient selection, formulation and supply chain. 

Commitment deadline: 
June 9
Materials due: 
June 13




August

Plant-based

Plant-based foods and beverages, in literally every category, are at the forefront of the American food culture. Brands are answering consumer demand for minimally processed products made from clean ingredients that align with their values related to well-being and eco-consciousness. This issue will explore the market opportunity for plant-based food and beverage products, as well as investigate novel ingredients and formulation techniques product developers are using to create innovative, tasty products. 

Commitment deadline: 
August 11
Materials due: 
August 15

September

Sustainability

Building a sustainable food system that feeds the world and cares for the planet is becoming a focal point for many in the food and beverage industry—as well as among consumers. From regenerative agriculture to eco-conscious packaging, new methods for delivering goods and everything in between, we’ll uncover some great practices at large and small businesses. Also in this issue, we’ll highlight how companies are ensuring they’re helping their communities become more sustainable, which includes food security for underserved areas.

Commitment deadline: 
September 5
Materials due: 
September 14

October

Snacks

Sweet and savory are the perfect marriage of indulgence and umami. In this issue, we examine current and future outlooks for the snack and confectionery sectors that gained tremendous traction during the COVID-19 pandemic. We will investigate category white space and innovative product launches, identify key consumer demographics, and dive into ingredient and formulation considerations for creating craveable, yet healthy, sweets and snacks. 

Commitment deadline: 
October 6 
Materials due: 
October 10



November

Ethical Meat & Dairy

This issue will examine the meat and dairy sectors’ transitions to natural greener pastures, innovative product launches and category white space, trending ingredients, formulation and supply chain considerations. We’ll discuss ways brands work with farmers, ingredient suppliers and co-packers to ensure animal products are ethically sourced. We’ll also examine third-party certifications and how they can be used to best communicate a brand’s added value to consumers.   

Commitment deadline: 
October 20
Materials due: 
October 31

December

Food Technology Trends & Forecast

We’re looking back at the big trends and news from 2023, as well as forecasting up-and-coming trends to expect in 2024. With a special focus on food technology, we’ll discuss how formulators are using artificial intelligence (AI), precision fermentation and new processing techniques to create more healthy, clean label foods and beverages. We’ll also explore how technology is helping to improve transparent and ethical supply chains in the food and beverage industry.

Commitment deadline: 
November 20
Materials due: 
November 29

Product Development Guides

Co-branded, monthly content geared toward a formulator audience, featuring a quick category overview, and a sponsor Q&A and advertising section. These cover topics related to relevant conditions, ingredients and sourcing practices.

January

Healthy Fats and Oils for Flavor and Function

Healthy fats are in the spotlight, and food and beverage manufacturers are turning to ingredient suppliers for clean label fats and oils that don’t compromise taste or function to appeal to the growing market of health-conscious consumers. The latest USDA Dietary Guidelines suggested that a healthy diet should consist of plant-based oils as well as oils naturally present in nuts, seeds, seafood, olives and avocados. Product formulators know, however, that fats and oils also have a profound effect on any application. This guide will cover trending clean label fat and oil options, and formulation considerations and solutions to meet functionality and clean label demands.

Commitment deadline:
November 23, 2022
Materials due:
December 2, 2022











 

February

Natural Colors and Flavors Revolution

Clean label is the new norm, and brands are responding by reformulating to meet demand. Consumers want products free from artificial flavors and synthetic colors, so it is important for formulators to understand ingredient selection and process for natural alternatives. To ensure foods or beverages make it into as many mouths as possible—and then are enjoyed again and again—it is crucial that both consumer flavor and color perception expectations are met naturally. Consumers want to understand the label, and today they do not want to see anything artificial. Highlight your flavors solutions and your rainbow of colors in this PDG.

Commitment deadline:
December 21, 2022
Materials due:
December 30, 2022














March

Fiber for a Healthy Microbiome–Functional Versatile

Today’s fiber market is defined by time-tested and new ingredients alike, as well as both conventional and innovative categories. One of the latest drivers has become greater awareness of the microbiome and its influence on overall health and wellbeing – beyond merely gut and digestive health. The proliferation of functional soluble fibers that are both hospitable to food and beverage applications and provide the healthy halo of microbiome support are revealing new product development opportunities. According to a recent Food and Health Survey from the International Food Information Council (IFIC), fiber as a whole has the best reputation among healthy ingredients–in fact fiber is the most sought-after ingredient. Sales numbers reflect this preference, with SPINS reporting that sales of products featuring functional fiber grew nearly 7% across natural and conventional channels. Dive into this PDG to learn about innovations that allow you to incorporate functional fibers that support the microbiome in your food and beverage products.

Commitment deadline:
January 25
Materials due: 
February 3


April

Grain-free and “Free-from” Frozen Food Aisle: Making Taste and Texture Count

The frozen food aisle is hot. Grandview Research valued the overall U.S. frozen food market size at $55.80 billion (about $170 per person in the U.S.) in 2021 with expected CAGR of 4.7% from 2022 to 2030. Couple this with rising demand from millennials and Gen-Z driving grain-reduced consumption and “free-from” eating and you have a recipe for innovation.

Brands are looking for ingredient solutions and food technologies to help deliver the nutritionally packed, protein enhanced products in the frozen aisle that consumers want. They’re also seeking non-GMO, reduced grain, plant-based products with sustainably sourced ingredients. Ingredients derived from chickpeas, lentils, peas and beans, cauliflower and more offer nutritional advantages with sustainability profiles. Showcase your manufacturing, ingredients, and food-tech solutions to meet the high growth consumer demand of “free-from” in the frozen aisle.

Commitment deadline:
February 22
Materials due:
March 3



May

Plant-based Dairy Solutions in the Refrigerated Case

Rarely are texture and flavor under as much scrutiny as with alternative dairy. But, whether for health, allergy/intolerance, or environmental reasons, forecasting shows that consumer demand for dairy alternatives won’t slow. In fact, eliminating/reducing dairy intake is a more popular option than eliminating/reducing meat intake with 1 in 5 consumers now making the decision to go dairy free. This guide sheds insight on the ingredients and food technologies that can pleasantly meet demand for non-dairy versions of everything from beverages, dips and dressings to cheeses, yogurts and frozen treats.

Commitment deadline:
March 29
Materials due: 
April 7















June

Coffee & Tea, Including Flavors—RTD and Food Service Needs

Coffee and tea ready-to-drink (RTD) and away-from-home occasions continue to expand, with convenience and craft meeting every consumer niche. From cold brew to kombucha, the market continues to diversify. Finding new flavors, sources for clean caffeine and clean colors and flavors, the options seem boundless, yet challenges have emerged, including difficult-to-navigate supply chains, for brands looking to plug into the opportunity. And while consumers desire convenience and variety, they also want healthy solutions. Mintel reports that 88% of U.S. shoppers say that clear nutritional information (e.g., calories, sugar content) is important on product packaging. Be sure to reach leading–edge brands by highlighting your coffee, tea, and flavoring,  manufacturing and production advantages.

Commitment deadline:
April 19
Materials due:
April 28









JULY

Plant-based Meat: Innovations to Meet Consumers’ Desires (Or Innovations to Sink Your Teeth Into)

Whether because of concerns about the treatment of livestock, the environment and climate change, or personal health reasons, consumers are interested in alternatives to their burgers, brats, sausages and poultry. But this growing consumer cohort wants all that without sacrificing the texture, mouthfeel and flavor they get from the real thing. This guide will cover innovations in meat alternatives that help achieve a satisfying, center-plate experience, while also providing plant-based nutrients and animal-like texture and color.

Commitment deadline:
June 7
Materials due: 
June 16















August

Snack Food Innovation: Processing Tech for Irresistible, Clean Label Munches

Research from Informa Market’s New Hope Network and consumer research firm Suzy indicated 58% of consumers were snacking more during the pandemic than they usually would, and 35% were purchasing more healthy snacks than usual. Further, Innova Market Insights reported that natural and artificial-free are now the bare minimum claims for consumers, with today’s top requests, including GMO-free and “real” ingredients, those that account for human and animal welfare,  supply chain transparency and sustainable sourcing. Snack products are not immune to these claims, and these products may generate persistent consumer scrutiny. With the loosening of clear and learned structures of when, where, and how to eat, consumers continue to want their snacking occasions to be in-sync with their values and be clean-label and nutrient dense–related with ingredients that are easy to understand and digest. This guide examines the snackification phenomenon and innovative technologies and ingredients to meet modern demand.

Commitment deadline: 
June 28
Materials due: 
July 7

SEPTEMBER

Beverages: Grab N’ Go Innovation Spiking

Beverages are perhaps the most ubiquitous consumable. Water is the elixir of life. But for every occasion and life circumstance, be it celebratory, functional, nourishing or simply quenching, beverage brand holders continue to innovate. But they need solutions for flavor, sweetening, texture and more. Beverages serve as an expression of individual tastes and values, while also being persistently functional – which means  beverage culture is evolving and dynamic. Today’s beverages may serve as a meal, or a non-alcoholic mixer may serve a up a social status cue. Beyond all other CPG categories, beverages are the most dramatic disruptors in today’s food and beverage marketplace.  This guide will serve to help the market learn about ways to think beyond the bottle with the latest ideas for expanding and diversifying offerings to meet consumers’ evolving desires and needs.

Commitment deadline: 
July 25
Materials due: 
August 4

October

Fermentation and Cultured Foods Come Alive

Krauts, kombucha, pickles, vinegar…fermented foods are everywhere on store shelves, refrigerators, and pantries. Consumers are leaning into these foods for the multicultural flavor tang and the health benefits gained by including these foods regularly within their diets, particularly with claims for supporting gut microbiome health gaining greater awareness. Our product development guide will explore the market manifestations for this category and provide resources for contract manufacturing, packaging, and sourcing to help brands create winning products in this high growth arena. Don’t miss the opportunity to gain visibility with brands looking for solutions to capitalize on this trend.

Commitment deadline: 
August 16
Materials due:
August 25





November

Sweetener Solutions for Sugar and Calorie Reduction

Consumers enjoy sweet flavors, but the latest Nutrition Facts panel formats are exposing consumers more readily to just how much sugar and added sugars their packaged foods contain. For health and calorie management, many want reduced sugars–but they still want the sweet taste and label-friendly ingredients they recognize. Formulators are charged with finding the latest innovations, sweetener options, flavor enhancers and appropriate blends for applications. This PDG will explore options that appeal to brands meeting  dueling consumer desires for natural and sweet, with less added sugar.

Commitment deadline: 
September 27
Materials due:
October 6








December

Organic & Sustainable (Across All Categories, Including Plant-based Proteins, Grains, Fats and Oils)

Organic and regenerative agriculture increases biodiversity, enriches soils, improves watersheds, enhances ecosystems and, critically, sequesters carbon. These farming practices address climate change and are critical to the future of food. Challenges continue for growing expanded supply chains to meet growing demand and environmental necessity. For natural product formulators looking to reflect these values, it is imperative to work with suppliers they trust. This guide will explore the several ways that leading-edge ingredient suppliers are creating sustainable supply chains, working with farmers, and championing transparency.

Commitment deadline: 
October 18
Materials due:
October 27






SupplySide Education Series

The SupplySide Education Series will feature a monthly webinar, each focused on a unique key topic (see below).  Align your brand with innovation, best practices, and need-to-know information by underwriting topics within this series. 

February

Food Safety

Listeria, salmonella and norovirus—oh my! As foodborne illnesses continue to make their way into the world and on the covers of newspapers, consumers are becoming increasingly wary of where their food comes from and how it’s prepared. With all this in mind, we’ll talk about noteworthy incidents and implementing the best manufacturing practices to avoid them. We’ll cover FSMA (Food Safety Modernization Act), FSVP (foreign supplier verification program) and other regulations food manufacturers must follow to ensure U.S. consumers buy safe food.

Commitment deadline:
January 26
Materials due:
January 27

April

Dairy

After years of decline, the dairy industry might just be making a comeback. In this webinar, learn how the dairy industry is addressing environmental and cruelty concerns, and how leaders may need to shift their business practices to better align with a younger audience who researches before buying. We’ll also cover how dairy can continue to compete with nondairy products taking up valuable shelf space in the dairy aisle.

Commitment deadline:
April 6
Materials due:
April 7



June

Packaging

It’s well-acknowledged that packaging that stands out on a crowded shelf is an essential part of building and keeping a customer base. However, as the world continues to move to a computer screen to shop, the digital rendering of a product needs to work just as well. Our webinar will cover the digitization of packaging, what online consumers look for on a package, and how design theory works on a computer screen. Plus, we’ll cover the need for sustainable packaging to ensure that what’s outside products is just as replenishing as what’s inside.

Commitment deadline:
June 1
Materials due:
June 2

August

Plant-based

According to the Good Food Institute, the sales of plant-based food grew three times faster than overall food sales in 2021. The BIPOC (Black, Indigenous and people of color) population, in fact, is the fastest-growing vegan population in the U.S. Learn more about how the minority population is leading the charge for reducing meat consumption, and what that means for the environment—as well as the plant-based industry.

Commitment deadline: 
July 27
Materials due: 
July 28




October

Partnerships: Co-packers, Consultants, Ingredient Suppliers

How do brands vet a co-packer? What are the right steps to ensure a good partnership with a consultant? How do brands know what questions to ask an ingredient supplier? In this educational webinar, our experts will cover the best ways to engage in and ensure due diligence in research. We’ll discuss the right questions to ask, how to find common values, and what brands should look for to create a solid relationship with any potential partner.

Commitment deadline: 
September 28
Materials due:
September 29


December

2023 Review, 2024 Forecast

What a year! The last webinar of 2023 will discuss the trends, research, innovations and regulatory changes of the past year, as well as look ahead to see what’s in store for 2024. We’ll review changes in the marketplace, consumer appetites, any new legal boundaries, and what the health and nutrition industry can do to ensure its continued success.

Commitment deadline: 
November 23
Materials due: 
November 24






SupplySide Sponsored Intensives

A series of customer-led webinar events, with each month will focusing on an industry topic. This opportunity offers attendees the opportunity to hear from multiple suppliers around the category in an intensive information deep dive. Limited to four sponsors maximum, each sponsor will give a 10-minute live presentation and will participate in a 20-minute live Q&A at the end of the session. Networking will be highly encouraged before, during and after each SupplySide Sponsored Intensive!

JANUARY

Pre- & Probiotic Foods for Healthy Functional Benefits

Consumers love their snack foods and “grab and go” packaged goods. Awareness is also growing about the link between the gut microbiome and overall wellness. For brands looking to cash in on the healthy halo and provide real benefits, including functional fibers and shelf-stable probiotics in products is key. This month’s Food & Beverage Insider Intensive will feature functional ingredients—including prebiotic fibers and stable probiotics—that influence the growth and replenishment of the beneficial bacteria that make up the complex gut microbiome, while also supporting desired taste and texture profiles.

Commitment deadline:
December 28, 2022
Materials due:
December 29, 2022


March

Microbiome-boosting Foods & Beverages: Fermentation and Cultured Foods

Krauts, kombucha, pickles, vinegar… it seems fermented foods are everywhere on store shelves, refrigerators and pantries. Consumers are leaning into these goods for the unique flavor profiles and potential health benefits of regular inclusion in their diets, particularly with claims for gut microbiome health gaining greater awareness. Don’t miss the opportunity to gain visibility with brands looking for solutions to capitalize on this trend. This Intensive will focus on presenting formulation support, contract manufacturing, packaging and sourcing solutions to help brands create winning products in this high-growth arena.

Commitment deadline:
February 22
Materials due:
February 23

May

Superfoods and Mushrooms

Mushrooms and superfoods have a rare quality of being both familiar and exotic. On top of being interested in traditional foods, consumers are turning to these specialty ingredients in finished products for their condensed nutritional profile. From maca to maitake, ingredient innovations and formulation expertise are showcased in this intensive, serving brands that are looking to create nutrient-dense foods and beverages that meet the values and lifestyles of consumers seeking health and convenience.

Commitment deadline:
April 26
Materials due:
April 27






July

Benefit-infused Beverages: Innovation in Daily Beverage Occasion

Beverages are big business. Ready-to-drink (RTD) and new packaged beverage formats continue to grow. According to Mordor Intelligence Beverages Market Report, the RTD beverages market is projected to grow at a CAGR of 6.13% through 2027. Add to this consumers’ desires for all types of potential health benefits from their beverages, and booming opportunities for innovators in this category will continue to flourish.

Commitment deadline:
June 21
Materials due:
June 22






September

Plant-based Protein for Boosted Product Nutrition

Plant-based eating has continued to gain popularity. Protein is one of the key macronutrients that plant-based eaters are after; protein callouts on products from cereal to pasta are proliferating. Getting the plant-based protein profile right to meet both nutritional and organoleptic considerations can be challenging. Brands looking to innovate in this growing segment are hungry for taste and texture solutions that appeal to a broad array of consumer sensory preferences while meeting the nutrient mark. Showcase your technologies, ingredients and expertise in the flourishing plant-based protein revolution in this month’s Intensive.

Commitment deadline:
August 23
Materials due:
August 24

November

Plant-based Innovations in Alt Meat and Dairy–Making taste and Texture Count

The values-based preferences amplifying in the lives of many consumers are carrying into their food and beverage preferences. Consumers want plant-based options for dairy and meat without sacrificing the texture, mouthfeel and flavor they get from animal products. This month’s Intensive sheds insight on the ingredients and food technologies that can meet demand for delicious, healthy plant-based foods.

Commitment deadline:
October 18
Materials due:
October 19