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
Sustainability: From A to Z
This issue looks ahead to Earth Month—in April—with effective, yet economical ways to approach sustainability, including trending info on upcycling and regenerative agriculture. We’ll offer a thorough guide on how to get upcycled certification, how regenerative farming can help restore ailing ecosystems, and sustainable manufacturing solutions. Looking for continuing education courses on sustainability? We will share recommendations from what industry insiders are saying. Also, 2023 saw several key food additives/ingredients getting banned or panned by governments and studies; we look closer at more sustainable and acceptable options.
Commitment Deadline:
February 8
Materials Due:
February 8
Go Live:
February 21
MARCH
‘Biotics,’ fermentation, fiber & beyond
Get ready for a winning recipe for a healthy microbiome. With microbiome health gaining greater awareness, consumers are leaning into both traditional products and innovative ingredient solutions for gut health benefits. Don’t miss the opportunity to gain visibility with brands looking for solutions to capitalize on the latest developments in fermentation, “biotics,” fiber and more. This Food & Beverage Insider intensive will focus on presenting formulation support, contract manufacturing and sourcing solutions to help brands create winning products that support microbiome wellness. Also, looking for continuing education courses on biotics and/or fermentation? We will share recommendations from industry insiders.
Commitment Deadline:
March 8
Materials Due:
March 8
Go Live:
March 21
APRIL
Build-a-better energy drink
This issue serves as a guide to creating the ideal better-for-you energy drink. We will break down the basic components, including natural colors and flavors, alternative sweeteners, low-sodium solutions, functional ingredients and packaging. Additionally, we will explore trends, technology and beverage co-packers. Looking for continuing education courses on beverages? We will share recommendation from industry insiders. The issue culminates with a roundup of founders and formulators of some of the most popular energy drinks, who will insight on the niche and how their products stand out.
Commitment Deadline:
April 16
Materials Due:
April 16
Go Live:
April 30
MAY
Healthy snacks for women
For Women’s Health Month, we will explore sweet and savory options that target female consumers. Women made significantly healthier purchases compared to men, according to data from the National Institutes of Heath, so it behooves brands to formulate products that appeal to women. We will look at formulations that are helping to make the products in this category healthy, tasty, and eye catching. Some ways include nostalgic flavors (think cotton candy, Girl Scout Cookies, banana pudding) and applications (crackers, granola, plant-based items). Many contain functional ingredients that improve health for women, are low in sodium and sugar, and of course, boast great sustainability stories.
Commitment Deadline:
May 14
Materials Due:
May 14
Go Live:
May 28
JUNE
Next-gen plant-based trends
According to SPINS data from June 2023, plant-based snacking is up 61.6% across all channels. Leading the category are plant-forward meatless jerky products in global flavors using mushrooms, jackfruit, eggplant and watermelon to mimic the textures of beef, turkey, chicken or pork. Alt-meat deli products are also gaining traction as consumers look for meat-free options to curate popular charcuterie boards. We’ll explore additional next-gen, plant-based trends, as well as the challenges/solutions formulators have with flavors, colors, texture, mouthfeel and more. Also, looking for continuing education courses on plant-based ingredients and foods? We will share recommendations from industry insiders.
Commitment Deadline:
June 4
Materials Due:
June 4
Go Live:
June 17
August
Bars: A nutritional foundation
In this issue, we will cover what goes into formulating a functional energy bar that hits all the key considerations: innovation, natural flavors, great taste, low sugar, low sodium, sustainable packaging. Formulators must also consider texture and convenience, so that bars are neither too crumbly nor too firm. On top of that, more consumers are looking for plant-based bars with clean label ingredients. Finally, we’ll look at product preferences across generations: What a Gen X wants in a bar differs from what Millennials and Gen Z desire. We’ll track the trends.
Commitment Deadline:
July 26
Materials Due:
July 26
Go Live:
August 8
September
Bakery/Confections
It’s always been challenging for better-for-you baked goods and confections to compete with their decadent counterparts. Taste and texture issues have continually plagued the category. However, as more R&D teams tackle these challenges, things are looking up. From alternative sweetener solutions that leave no aftertaste, to natural color solutions that are also sustainable, much thought has been applied to the ingredients. Other considerations: alternative flours (which include many upcycled ingredients), eggless options and manufacturing equipment designed to help scale up without losing product integrity. Also, looking for continuing education courses on baking/confections? We will share recommendations from industry insiders.
Commitment Deadline:
August 30
Materials Due:
August 30
Go Live:
September 12
October
Colors & flavors
Natural colors and flavors are considered the 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 less artificial ingredients. This issue will examine market drivers and opportunities for natural colors and flavors, as well as considerations for ingredient selection, formulation challenges and supply chain issues.
Commitment Deadline:
September 20
Materials Due:
September 20
Go Live:
October 3
November
Build-a-better wellness beverage
Wellness beverages are a big business, which means everyone’s clamoring to launch or improve products that appeal to consumer tastes, including matching functional ingredients with flavor profiles for optimal taste. Low-sugar considerations are top of mind, as is packaging, as more consumers desire sustainable products inside and outside of the can, carton, or bottle. Upcycled ingredients and choosing the right beverage-focused co-manufacturer will be covered as well.
Commitment Deadline:
October 23
Materials Due:
October 23
Go Live:
November 5
December
Future of food/tech trends
What’s on the horizon for F&B in 2024 and beyond? Experts will share what’s next in food tech, plant-based products, cultivated meats and sustainability. We’ll cover how formulators are using artificial intelligence (AI), precision fermentation and new processing techniques to create healthier, 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 22
Materials Due:
November 22
Go Live:
December 5
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
Alt dairy and dairy sandbox
Whether for health, allergy/intolerance, or environmental reasons, consumer demand for dairy alternatives isn’t slowing down and is competing with conventional dairy. But don’t count out traditional dairy just yet. Great taste, texture and flavor remain the most important trends in food, and dairy products provide great-tasting, nutritious food and beverage options that appeal to many consumers. Alt-dairy is often scrutinized for texture and flavor shortcomings, but many alt-dairy ingredients satisfy consumer demand for clean labels and align with sustainability and environmental values. This guide sheds insight on the ingredients and food technologies that can pleasantly meet the demand for alt-dairy products, as well as how traditional dairy’s characteristics of healthy, natural, and local ingredients remain relevant.
Commitment Deadline:
December 8, 2023
Materials Due:
December 14, 2023
Go Live:
January 24
February
Colors and flavors
The push for all things natural in foods and beverages continues, and that includes colors and flavors. To ensure foods or beverages make it into as many mouths as possible—and then are enjoyed again and again—consumer flavor and color perception expectations must be met naturally. Consumers want to understand the label and do not want to see anything artificial. The natural path is not without challenges, though, as formulators look to colors sourced from plants, botanicals, fruits and vegetables, and exotic global flavors to keep consumers’ eyes and palates engaged in a better-for-you way. Highlight your flavor solutions and your rainbow of colors in this Product Development Guide.
Commitment Deadline:
January 10
Materials Due:
January 15
Go Live:
February 23
March
F&B digestive health
Gut bacteria health and a focus on a healthy microbiome continue to emerge as important parts of the health and wellness space. Consumers are learning more about their microbiomes and how what they eat and drink can bring health and wellness to their brain, immune system and more. Functional foods and beverages using natural methods like fermentation and ingredients like fiber are becoming increasingly popular. Pre-, pro-, post- and synbiotic food and beverage offerings that influence growth, replenishment and support of good gut bacteria appeal to consumers. This guide highlights the newest thinking as consumer knowledge increases over time, and brands seek to customize their ingredient offerings and formulations to address the complex gut microbiome.
Commitment Deadline:
January 29
Materials Due:
February 7
Go Live:
March 19
April
Free-from and functional
additions for snacks and bakery
Consumers embrace the idea of snacking as a healthy way to eat like never before, with data from The Hartman Group noting that 1 in 5 consumers now snack more often. But they’re not looking for their parents’ snack foods. They are turning to snacks and baked goods that replace several eating occasions and offer good nutrition—leaving out ingredients they don’t want and adding in nutrients that they want more of. Removing synthetic conditioners and other “non-clean” ingredients and focusing on formulation strategies for avoiding allergenic ingredients like gluten appeal to specific consumers, but including value-added ingredients, like protein sources, or prebiotic fibers and other value added functional ingredients broaden the market opportunity. As these trends evolve, companies need help understanding what resonates with today’s snackers. Priorities range from great taste, indulgence and escapism to nutrition, function, and value. This product development guide will examine the latest consumer preferences, ingredients to meet those needs and formulation
techniques for success in snacks and bakery.
Commitment Deadline:
February 26
Materials Due:
March 6
Go Live:
April 16
May
Functional F&B for mood
Wellness-minded, label-reading shoppers seek functional foods and beverages. New Hope Network reported, in the State of Natural & Organic that Natural 2022, that organic and functional food and beverage sales are on track to surpass $220B by 2024–that’s big opportunity. Some consumers look for specific beneficial nutrients, while others focus on nutrient-dense, clean-label functional foods and beverages in convenient formats to support mood. Supplement sales point to consumers’ focus on calm and energy as trending areas to watch—this may translate to functional food and beverage formulation as well. Top suppliers offer a wide range of bioavailable, formulation-friendly nutrients and branded actives that support mood. Whether it’s a nutrition bar, ready-to-drink smoothie or other innovative delivery format, there are limitless opportunities to create differentiated, effective offerings. This product development guide will explore functional food and beverage possibilities to address mood-driven need states.
Commitment Deadline:
March 27
Materials Due:
April 5
Go Live:
May 16
June
Coffee, tea, chocolate: the caffeinators
Most people are on a never-ending search for energy—and caffeine is their go-to solution. Data from Food Insight reports 9 in 10 consumers say they use caffeine at least once a day, and one in four do so more often. Clearly, caffeine is an entrenched element in our daily lives. Coffee and tea are among the most popular sources, but chocolate is emerging as a new favorite as consumers note that they choose caffeine products most often because they “like the taste.” Brands are now pushing the envelope with unique and delicious products that capitalize on the inherent benefits of caffeinators. This guide will delve into changing consumers’ caffeine priorities, formulation techniques to temp the taste buds and ways to overcome supply chain challenges.
Commitment Deadline:
April 24
Materials Due:
May 3
Go Live:
June 13
JULY
Plant-based protein
Consumers are here for the plant-based movement, but protein remains a concern. The good news is, perception of what constitutes a good protein source is forever expanding. Consumers look for a wider variety of plant-based protein ingredients that offer balanced proteins while catering to dietary and lifestyle restrictions—or simply changing preferences. And as always, plant-based protein ingredients need to deliver the taste and texture consumers want without overpowering the flavor. Formulators are turning to a plethora of legumes, seeds, grains, and even newer players like mushrooms to solve for both the plant and protein desire. Be part of this guide that will share solutions formulators need that achieve taste and texture desires in a multitude of food and beverage categories.
Commitment Deadline:
May 29
Materials Due:
June 7
Go Live:
July 18
August
Functional beverages beyond hydration
As consumers continue to seek inventive and effective ways to manage their overall health, beverage formulators are answering the call to go beyond hydration. Energy drinks remain one of the largest segments of the functional beverage market, but demand is increasing for better-for-you beverages that support digestion, stress/anxiety relief, cognition, immune health, protein gains, eye health and much more. This creates opportunities for functional ingredients such as nootropics, botanicals, pre-, pro-, and postbiotics, protein, fiber, vitamins and more. Exciting formulation and processing advances–including packaging innovation, fermentation, and trending functional ingredients, like mushrooms, collagen and more, are coming to the forefront as well. This guide will share ways to think outside the bottle with the latest ideas for expanding and diversifying functional beverage offerings.
Commitment Deadline:
June 26
Materials Due:
July 5
Go Live:
August 15
SEPTEMBER
Proteins (animal, alt-meat, plant-based)
Protein is not only an essential macronutrient—it’s popular across demographics. Consumers’ opinions on the nutritional benefits of protein are almost exclusively positive, from building muscle to making them feel fuller, longer. Understanding of the importance of protein has grown, and along with it, countless new sources of protein that do not rely solely on animal products. Plant-based proteins are popular—even among consumers who also use animal proteins—and brands are improving flavor, texture, and mouthfeel. Innovations like lab-grown meat, fermentation and cell-based protein production are emerging as real category contenders and production capacities are gaining ground. This guide will cover what’s next for this competitive market in functionality and nutrition, convenience, sustainability, and more.
Commitment Deadline:
July 29
Materials Due:
August 7
Go Live:
September 17
October
Fiber and protein: texturizing solutions
Fiber and protein enjoy some of the highest awareness levels of all nutrients. They are both well known to reduce appetite, promote satiety and are solidly linked to benefits like energy, digestive health, and weight management. Beyond the health benefits they represent, formulating with fiber and/or protein can also offer some help with the all-important product taste and texture. A variety of new ingredients from novel fibers, like acacia, baobab, and mushrooms, to textured vegetable proteins from soy and pea, are now providing technical advancements and versatile functionality in building better foods and beverages. This guide will offer the latest innovations along with insights on new techniques and functionality from these solutions.
Commitment Deadline:
August 21
Materials Due:
August 30
Go Live:
October 10
November
Functional beverages for active lifestyle: RTDs, instant mix
Recent research from Nutrition Business Journal confirmed what many industry players already suspected—active lifestyle consumers are taking over the sports nutrition category, with 64% of sports nutrition consumers now saying they take these products to improve their general health (compared to the 39% who do so for sports performance). It’s great news for a category now of interest to active consumers of all generations. Functional beverages remain at the forefront of this lively segment as consumers of all kinds want beverages to hydrate, energize, and support focus—all with a good dose of clean nutrition. This guide will explore the latest functional ingredients, popular convenient formats, including RTDs and powdered mixes, and the formulation techniques for beverage success.
Commitment Deadline:
October 7
Materials Due:
October 16
Go Live:
November 26
December
Upcycled food solutions
Upcycling of food and beverages simply makes sense and consumers see it as a smart way to address inefficiencies in the food system. According to insights from The Hartman Group, 70% of consumers are now aware that there is an upcycled certified label. This awareness will gain traction as upcycling is perceived as a win for the environment, as well as producing novel products with good value. That said, it is still a relatively new category for formulators and marketers, but the perception of upcycling has evolved from a cost-reduction strategy to one that enhances labeling and sustainability. This guide will dig into trends in upcycling, consumer acceptance and awareness of the value ingredients and products, and how suppliers are thinking outside-the-box to provide the next generation of upcycled solutions inside the package!
Commitment Deadline:
October 21
Materials Due:
October 30
Go Live:
December 12
SupplySide Education Webinar Series
The SupplySide Education Webinar 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
A sustainability roundtable
Ask five people their definition of sustainability, and you’re certain to get five different answers. Food & Beverage Insider’s first Education Series webinar of 2024 invites three industry experts representing CPGs, consultancies, and consumer marketing to offer their insights on the subject, as well as their best practices. Each year, the industry becomes a little more knowledgeable about sustainability, and there’s no better time to discuss this critical subject than at the beginning of the year.
Commitment Deadline:
February 8
Materials Due:
February 9
Live Presentation:
February 29
April
Sourcing global ingredients for food and beverage products
There’s no question about it: Consumers want
unique global flavors like spicy Jamaican jerk, cardamom or Filipino-inspired
ube in their products, from beverages to snacks, to plant-based dairy
innovations. During this spirited conversation, we will discuss responsible
sourcing of these global ingredients and how companies are making it a primary
concern. Industry experts will include a CPG founder and food scientist.
Commitment Deadline:
March 28
Materials Due:
April 5
Live Presentation:
April 25
May
Snack innovations for pre-, post-natal consumers
While snack innovations vary by generation, they also vary by gender. For women, those innovations may also vary for pre- and post-natal consumers. Functional ingredients are top of mind, as well as nostalgic flavors like Girl Scout cookies in chocolate mint, peppermint or cotton candy, which will be among the topics covered during this webinar. Industry experts will include food scientists and marketing experts.
Commitment Deadline:
May 2
Materials Due:
May 10
Live Presentation:
May 30
June
Clean label colors & flavors
How important are clean labels to the industry? For many, a clean label starts with colors and flavors, which are a hot-button sustainability topic. How they’re developed, sourced, applied, and more will be discussed during this webinar. We’ll also dig deeper into what consumers are looking for, and how regulatory activity might impact the colors and flavors game.
Commitment Deadline:
May 23
Materials Due:
May 31
Live Presentation:
June 20
August
Nutritional bars: Market insights, diverse industry
Energy bars aren’t just for the sports or health junkie anymore. With their excellent nutritional value, they’re a necessity for some underserved communities, and during this webinar, we will explore exactly what this means. We’ll discuss how the industry’s growing diversity is making flavors more global and how alt-sweeteners and low-sodium ingredients should be considerations for bars looking to position themselves to support wellness.
Commitment Deadline:
August 1
Materials Due:
August 9
Live Presentation:
August 29
September
Alcohol-free beverage trends
What are the latest trends in the nonalcoholic beverage market? Are N/A beer, wine, ready-to-drink (RTD) cocktails or spirits winning the race? A “spirited” discussion—supported by the latest market data—will ensue as we also consider nostalgic flavor profiles such as such as breakfast cereals, cherry limeade and Jolly Ranchers and inspiration.
Commitment Deadline:
August 29
Materials Due:
September 6
Live Presentation:
September 26
October
Dairy vs. alt-dairy: The great debate
Proponents on both sides discuss the pros and cons of traditional dairy and alt-dairy products. We’ll chat through nutrition profiles, what consumers are buying, environmental impacts and how companies can navigate this tumultuous market. The audience will be encouraged to interact/pick a side with live polling.
Commitment Deadline:
September 19
Materials Due:
September 27
Live Presentation:
October 17
December
Future of food & beverage roundtable
Four F&B professionals—a marketing expert, two CPG founders and an R&D guru—will discuss what to expect in 2025 and beyond. We will consider trends in several categories, including plant-based innovations, technology, up-and-coming ingredients, sustainability, and beverages.
Commitment Deadline:
November 14
Materials Due:
November 22
Live Presentation:
December 12
SupplySide Sponsored Webinar Intensives
A series of sponsored webinar events, with each month focused on a specific industry topic. This webinar offers attendees the opportunity to hear from up to 4 sponsoring companies in an intensive informational deep dive. Each sponsor will give a 10-minute live presentation as well as, participate in a 20-minute live Q&A at the end of the session.
April
Fun in functional for healthy snacking occasions
New knowledge about the prevalence of snacking as a regular part of consumer eating occasions underscored the importance of creating snacks that not only satisfy urges but provide nutrition for overall health. From supporting a healthy microbiome – key for overall health, to considerations related to healthy fat intake, sodium reduction and protein intake, snacks need to meet flavor and texture expectations while providing essential nutrition. As consumers look for more functional dietary options, unique snacks and RTE (ready-to-eat) foods that offer added wellness benefit are a growing priority. This SupplySide Intensive will delve into the latest advancements in formulation ingredients and technologies – from prebiotic fibers to inherently functional ingredients – that deliver both delicious munching and healthy functional benefits.
Commitment Deadline:
March 6
Materials Due:
March 14
Live Presentation:
April 3
June
Innovations in plant-based protein solutions
For many consumers, protein is still the king of nutrients—they understand its importance and want to add a healthier and more sustainable mix of protein into their diets. Suppliers are making many strides in new plant-based alternative proteins that offer enhanced functionality and nutritional value, but brands need help understanding these advancements to create fulfilling products that sizzle with their customers. Be a part of this intensive and showcase your technologies, ingredients and formulation expertise in the increasingly competitive plant-based protein space.
Commitment Deadline:
May 15
Materials Due:
May 21
Live Presentation:
June 12
July
Healthy fats for indulgence in confectionery and baking treats
The culinary saying goes, “fat is flavor.” This could not be truer than for confectionary and baking indulgences. But today’s health minded consumers want healthy attributes within their treats. Producing confections and dessert products requires fat for texture, smooth flavor, mouth feel and coatings. While brands are looking to up their game with healthful options, they also require top quality performance and potentially a sustainability profile to meet specialty confection and baking needs for choosy consumers. Showcase how your fats and oils options deliver performance and flavor in this sponsored intensive designed to meet the needs of sweet indulgence formulators.
Commitment Deadline:
June 10
Materials Due:
June 18
Live Presentation:
July 8
September
Sweetness strategies
Sugar—it’s still the number one ingredient that consumers seek to reduce. Synthetic sweeteners aren’t fairing much better. Innovative sweetener solutions that meet both flavor and healthful expectations are required. From allulose to stevia, label-friendly sweeteners are the new baseline and helping to drive new reduced-sugar trends and applications. But there is a lot to unpack when it comes to replacing sugar’s functionality—it often takes multiple ingredients. Brands are looking for the newest sugar-reduction solutions and tricks of the trade when it comes to formulation techniques. This intensive will feature the latest ingredient solutions and focus on the secrets to successful sugar reduction.
Commitment Deadline:
August 14
Materials Due:
August 20
Live Presentation:
September 11
December
Functionality on the go: Meeting active lifestyle performance needs
Today’s active lifestyle nutrition consumer has needs, and they go well beyond the demands of elite athletes. These consumers range in age from young adults to seniors, and they have nutritional priorities that are just as varied. Foods and beverages with added functional performance benefits are in big demand and many ingredients and product formats can fit the bill. But F&B formulators desire to learn about adding efficacy while maintaining good taste, texture, and value of products in this growing market. Highlight your performance ingredients, their scientific evidence and allowable claims, and format insights in this Food and Beverage Insider Intensive.
Commitment Deadline:
November 6
Materials Due:
November 12
Live Presentation:
December 4
