Ingredients

What's the buzz about global warming affecting world coffee supply?

Even as companies like Nestlé and Smucker invest in their supply chains, a new report shows climate change could make many species of the bean extinct.

By Jessi Devenyns • Jan. 18, 2019

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Leftovers: Diet Coke adds 2 more flavors; Peeps come to breakfast

More than 2,000 consumers selected Blueberry Açai and Strawberry Guava as the newest varieties of the classic soda, and both winter and Game of Thrones scotch are here.

By Food Dive staff

Analytics firm launches first cannabis price index

The indicator, which is intended to benchmark legal prices, includes data from more than 1 billion transactions and is updated monthly.

By Megan Poinski • Jan. 17, 2019

Spicy tomato could heat up demand for the beloved fruit

Scientists in Brazil and Ireland plan to use genome engineering techniques to produce the same elements that makes chili peppers hot.

By Cathy Siegner • Jan. 17, 2019

Quinoa may soon find new market in whiskey

The Alcohol and Tobacco Tax and Trade Bureau is considering expanding the definition of which crops count as grains for making the distilled beverage beyond barley, corn, rye and wheat. 

By Lillianna Byington • Jan. 17, 2019

Will soybean pulp become the next superfood?

Food byproduct recycler Renewal Mill and tofu maker Hodo Foods are partnering to make what's left from milk alternative processing into okara flour for human food.

By Cathy Siegner • Jan. 17, 2019

Strong GMO opponents tend to know the least about them, study says

Results showed the more respondents said they opposed these foods, the more knowledgeable they thought they were about the issue. Researchers found the opposite. 

By Cathy Siegner • Jan. 17, 2019

WeWork leads $32M investment in Laird Superfoods

The non-dairy creamer company's founder and CEO Paul Hodge sees people who use the shared workspaces as his target consumer: health-minded "corporate warriors."

By Nina Sparling • Jan. 15, 2019

Rhythm Superfoods will expand its beat with organic fruit chips

The Texas company is growing its product line by introducing fruit chips made with mango, pineapple and watermelon as the kale boom has flattened out.

By Cathy Siegner • Jan. 15, 2019

Kraft debuts natural cheese without artificial growth hormone rbST

The company said it listened to its customers and wants to position its products to align with consumer trends, giving them an advantage in a market crowded with dairy products.

By Cathy Siegner • Jan. 14, 2019

Labeling transparency, dilly dilly! Bud Light gives consumers more information

Will the AB InBev beer see the same success as Michelob Ultra when it begins displaying its calorie and carb content on the can?

By Jessi Devenyns • Jan. 14, 2019

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Leftovers: Caulipower wraps into the next veggie trend; Doritos catch fire

The brand that brought the vegetable to grocery pizza crusts has found another canvas on which to build a healthy meal, and a new cookie helps unicorns earn their stripes.

By Food Dive staff

Yellow and orange colors will dominate in 2019, GNT says

"Millennial pink" is last year's news, as Generation Z is looking for "sunshine spectrum" shades and optimistic branding.

By Cathy Siegner • Jan. 10, 2019

Sweet and heat: More spicy dairy products coming in 2019

Ice cream, yogurt and flavored milk are increasingly offering an exotic combination of creaminess, sweetness and spice from chili peppers, according to Food Business News.

By Cathy Siegner • Jan. 10, 2019

Analysis: Non-sugar sweeteners aren't 'healthier'

A European review of 56 studies on non-sugar sweeteners found "no compelling evidence" that they bolster health or help people lose weight.

By Cathy Siegner • Jan. 10, 2019

Will environmental sustainability be included in the 2020 Dietary Guidelines?

A non-profit group of nutrition educators advocating for the addition may find a responsive consumer, but supporters could be foiled by political gridlock in Washington.

By Cathy Siegner • Jan. 10, 2019

Egg replacement from plants cracks into new markets with distribution deal

Renmatix said Simple Cellulose, which will be sold by The Ingredient House, can save bakeries 25% to 50% annually on their costs for the popular ingredient.

By Jessi Devenyns • Jan. 10, 2019

Impossible Burger becomes gluten-free in new reformulation

The first major revamp of the company's signature product makes it more adaptable to replace ground beef in any recipe, less salty and more clean-label.

By Cathy Siegner • Jan. 09, 2019

Non-Dairy Chobani aims to upend the plant-based segment

The New York company, best known for its Greek yogurt variety, was careful not to use traditional dairy terminology to describe its new product.

By Christopher Doering • Jan. 09, 2019

Study: 1 in 10 adults have a food allergy

According to the survey of 40,443 U.S. consumers, at least half developed them after childhood.

By Nina Sparling • Jan. 08, 2019

World Economic Forum: Plant-based meat alternatives could save lives

The international organization dedicated to solving the world's problems recommends a joint public-private approach to getting more of these items into stores and on menus.

By Jessi Devenyns • Jan. 07, 2019

What are FDA's next regulatory steps on CBD and hemp?

Commissioner Scott Gottlieb​ said the agency plans to hold a public meeting to hear from stakeholders about experiences and challenges with the products.

By Cathy Siegner • Jan. 07, 2019

Does oxygenated water help the body?

An Ohio company is planning a big expansion — and has the goal of using science to prove that its product helps with muscle recovery.

By Jessi Devenyns • Jan. 04, 2019