Slideshows

Institute of Food Technologists' annual meeting and food expo 2013 recap

Insight and innovation unveiled during this year's event span such topics as sodium reduction, Greek yogurt-inspired flavors and fruit and vegetable powders.

What's new in food

Kale stars in several new products, including soup, snack chips and baby food.

What's new in food

Latest batch of launches reflects popularity of Greek yogurt, salted caramel flavors and better-for-you smoothies.

Beverage trends

From coconut water to K-Cups, recent beverage innovations span a range of formats, flavors and functions.

Functional beverages

Offering energy, relaxation or satiety, beverage developers are jazzing up their products through the addition of nutrients. Click here for the related story.

Popcorn

New flavors and innovations have positioned whole-grain, gluten-free popcorn to be "the" snack of 2013. Click here for the related story.

Coconut water products

As consumers continue to go loco for coconut water, a new wave of products has the trend trickling into other categories. Click here for the related story.

What's new in food

Launches include Back to Nature non-GMO juices, MOM Brands steel-cut instant oatmeal and Greek yogurt hummus.

Dunkin Brands, Inc. is redesigning its Dunkin’ Donuts stores to reflect the chain’s gradual shift “from a morning destination into a brand that serves people all day long.” Click here for the related story.

Oat-based beverages

A crop of oat-based smoothies, juices and milks recently has emerged, marketed as fiber-rich, grab-and-go breakfasts for the busy and, in some cases, lactose intolerant. But will consumers warm up to the idea of potable porridge? Click here for the related story.

Yogurt flavors and trends

Flavors in the yogurt market are trending toward exotic, unusual and more complex, with fruit flavors dominating global category launches in the past year, according to Innova Market Insights. Click here for the related story.