Ingredients
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Unilever tries to scoop Halo Top's popularity with new probiotic ice cream
The new premium light ice cream brand, called Culture Republick, features local artists on the outside of the pint.
By Jessi Devenyns • Oct. 17, 2018
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Trick or Treat: Whole Foods campaigns for 6 better-for-you versions of childhood goodies
From Oct. 3-16, end caps will display signs for these emerging candy and snack makers with the tagline: "Remember treats as a kid? So do we."
By Jessi Devenyns • Oct. 12, 2018
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Soylent goes mostly non-GMO in the UK
The U.S.-based maker of meal-replacement beverages, known for its support of using science to make better plants for food, has switched out seven bioengineered ingredients to comply with British regulations.
By Cathy Siegner • Oct. 11, 2018
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Is lab-grown gelatin the protein wave of the future?
Geltor, a California-based startup, is converting carbon, nitrogen and oxygen into animal-free collagen through microbial fermentation.
By Cathy Siegner • Oct. 11, 2018
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Could the groundcherry become a mainstream fruit crop?
Scientists have used gene editing to adjust certain traits of the fruit, which is similar to the tomato, to see whether it could be a candidate for large-scale cultivation.
By Cathy Siegner • Oct. 11, 2018
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New triple-cream yogurt brand boasts about 17% milk fat
Peak Yogurt, a San Francisco-based startup, has 270 calories per five-ounce cup and is targeted at those on ketogenic low-carb, high-fat diets.
By Cathy Siegner • Oct. 11, 2018
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Local and regional heritage grains growing in popularity
These wheat varieties are part of a move to bring distinctive flavors to craft bakeries, but there is concern that higher prices could scare away consumers.
By Cathy Siegner • Oct. 11, 2018
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More than 4 in 10 Americans are willing to try foods made with cannabis
The study of 1,000 people found 26% would consume it in place of beer, and 23% instead of wine and spirits.
By Christopher Doering • Oct. 10, 2018
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Facebook turns photos into recipes through new AI system
Although it is a feature that many users would likely enjoy, the social media giant has no current plans to roll it out onto its platforms.
By Jessi Devenyns • Oct. 09, 2018
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FDA bans 7 synthetic food flavoring substances
The agency's decision, effective Oct. 9, comes in response to petitions from a coalition of consumer and environmental groups showing the additives cause cancer in laboratory animals.
By Cathy Siegner • Oct. 08, 2018
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ColumnLeftovers: Silly people! Fruit-shaped Trix and beer are for breakfast!
Food Dive is launching a column looking at the new products appearing on shelves everywhere, starting with options for the morning and food showing some new color.
By Food Dive staff
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What's the future for alternative grains?
Advocates say adding ingredients such as amaranth and buckwheat can appeal to consumer hunger for healthy offerings with interesting flavors.
By Cathy Siegner • Oct. 04, 2018
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Research: Cancer patients may benefit from lactoferrin
The milk protein in supplement form reduced taste and smell abnormalities experienced by chemotherapy patients, according to a Virginia Tech study.
By Cathy Siegner • Oct. 04, 2018
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Dairy-based flavor enhancer said to reduce sodium content
Ascentra, made from a proprietary milk-based fermentation process, won an Innovation Award last month at the 2018 Food Tech Summit & Expo.
By Cathy Siegner • Oct. 04, 2018
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Caffeine may increase pain tolerance, study finds
A separate report also indicated that plant-based diets may lead to a similar result, but more research is required to confirm the finding.
By Cathy Siegner • Oct. 04, 2018
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7 out of 10 consumers don't know what GMOs are, survey says
The online study, done for pro-bioengineering initiative GMO Answers, also found only a third are comfortable having these ingredients in their food.
By Cathy Siegner • Oct. 03, 2018
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Will sales at Walmart bring algae oil into the mainstream?
The product has more monounsaturated fat than any other cooking oil, a higher-than-normal smoke point and no trans fats.
By Cathy Siegner • Oct. 01, 2018
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McDonald's removes artificial ingredients from hamburgers
The fast-food giant is answering consumer demand for cleaner foods, phasing out artificial preservatives, flavors and colors from its signature menu item.
By Jacqueline Renfrow • Sept. 28, 2018
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SponsoredPrebiotics gain interest from consumers as gut health trend rises
As consumers become more interested in digestive health products, manufacturers continue to introduce products featuring prebiotic ingredients.
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Are maggots the future of food?
A decade-old company based in South Africa is using black soldier fly larvae as a more sustainable animal feed alternative to fish meal.
By Cathy Siegner • Sept. 27, 2018
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Study links junk food to cancer
French health researchers analyzed the dietary habits and medical history of participants from 10 European countries to reach their conclusion.
By Cathy Siegner • Sept. 27, 2018
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PepsiCo drops palm oil supplier known for human rights abuses
The company's move against Indofood follows similar announcements from Cargill and other traders and processors of the ingredient.
By Cathy Siegner • Sept. 27, 2018
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Functional benefits, convenience give jolt to ready-to-drink cold coffee
The segment is rapidly growing as people look to antioxidants, added probiotics and other innovations in the popular beverage, according to a Mintel study.
By Jessi Devenyns • Sept. 27, 2018
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FDA plans to increase transparency by naming stores selling recalled food
New draft regulations outline how the government will let consumers know where recalled items like produce and bulk food could have been bought.
By Megan Poinski • Sept. 27, 2018
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Survey: Americans love protein, even if they don't understand it
A Nielsen survey of more than 20,000 consumers found between 45% and 64% of them didn't think beef, chicken or pork were high-protein sources.
By Cathy Siegner • Sept. 26, 2018