Ingredients
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Keto-friendly Love good fats raises $5M and plans US expansion
The Canadian snack brand has taken off in its home country, and trendspotters say on-the-go options that meet the high protein, low carb diet are going to be hot in 2019.
By Nina Sparling
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How manufacturers can serve the 77% of consumers who prefer home-cooked meals
The annual study from online grocer Peapod showed people prioritized cost savings, eating healthier and spending more time with family.
By Jessi Devenyns • Dec. 14, 2018
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ColumnLeftovers: Buzzy wine, honey nut trolling
Tony the Tiger gives a favorite cereal flavor a new form, and a Japanese snack manufacturer's latest product is for young women to say "cheese."
By Food Dive staff
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Will acrylamide-reducing ingredients make process changes unnecessary?
Kerry is partnering with Renaissance BioScience Corp. to make, sell and distribute the latter's Acryleast, a non-GMO yeast enzyme said to reduce the probable carcinogen by up to 90%.
By Cathy Siegner • Dec. 13, 2018
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Will food and drink be in 'Living Coral' in 2019?
Pantone picked the vibrant pinkish-orange hue for its 2019 Color of the Year, and it's likely to be all over Instagram soon.
By Cathy Siegner • Dec. 13, 2018
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Barry Callebaut aims for sustainability by 2025
With climate change looming as a threat to the cocoa industry, the chocolatier is making progress on four ambitious goals.
By Jessi Devenyns • Dec. 13, 2018
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70% of US adults are concerned about sugar consumption, study finds
Despite this concern, the survey found just 49% were likely to use a sugar substitute such as stevia, Splenda, agave or monk fruit.
By Cathy Siegner • Dec. 13, 2018
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Smokeless smoke to heat up as a flavor trend in 2019
Already popular in meats, seasonings, sauces, cheeses, honey and salt, the taste could soon make its way into dessert and beverage products.
By Cathy Siegner • Dec. 13, 2018
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OpinionHow the 'non-GMO' plague is shifting from the food to the beverage industry
The claim may sound buzzy, but dietitian and GMO Answers volunteer Neva Cochran writes that it makes little difference — and is often meaningless.
By Neva Cochran
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Monster Energy drink didn't cause heart attack, jury finds
The 18-year-old plaintiff faulted the energy drink company for not disclosing the amount of caffeine in the beverage — or its potential consequences.
By Jessi Devenyns • Dec. 11, 2018
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JUST partners with Toriyama to produce lab-grown wagyu beef
With this agreement, the company has changed the argument for cell cultured meat from one about sustainability to one about possibility.
By Megan Poinski • Dec. 11, 2018
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Ethnic and better-for-you flavors dominate Comax's 2019 predictions
The company's four flavor collections for next year include ideas for beverages, meatless meals and multicultural and functional applications.
By Cathy Siegner • Dec. 06, 2018
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USDA grants $600K to develop seaweed bread
Maine-based VitaminSea received its second round of federal funds to begin recipe collaborations with bakeries and start market testing of its SeaKelp+.
By Jessi Devenyns • Dec. 06, 2018
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Why manufacturers need to be careful about allergens
Ingredients that aren't declared are the leading cause of recalls, but more alternatives are coming to the market.
By Cathy Siegner • Dec. 06, 2018
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InnovoPro gets $4.25M to launch chickpea protein products
The food technology company plans to use the funding to scale up production, support sales and expand into new global markets.
By Cathy Siegner • Dec. 06, 2018
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Why gut-friendly foods are a top trend
Probiotics are likely to find their way into more foods as new strains are cultivated that can be added to shelf-stable food and drink, trendmakers say.
By Nina Sparling
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Canned tuna sales suffer amid waves of changing tastes
During the last 30 years, consumption has declined 42% — and the industry blames young consumers turning away from more processed food.
By Jessi Devenyns • Dec. 06, 2018
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Manufacturers raise the bar for consumers less interested in traditional granola varieties
After growth in recent years, unit sales dropped 3.6% and total sales fell 3% — but protein-rich and clean-label varieties buoyed the category.
By Nina Sparling
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Research finds citrus fiber conveys benefits to baked goods
The health and application benefits of dietary fiber sourced from citrus fruit are expected to push global market growth to more than 6% to 2024.
By Cathy Siegner • Nov. 29, 2018
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Mintel: Consumers want to eat and drink at the fountain of youth
The research firm calls functional foods and beverages that will forestall the aging process — which are nutritious, flavorful and easy to consume — one of its top trends for 2019.
By Cathy Siegner • Nov. 29, 2018
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Land O'Lakes and Tate & Lyle collaborate on sustainably sourced corn
The project assists farmers with the latest technology to better target and measure how well their environmental stewardship efforts are doing on the ground.
By Cathy Siegner • Nov. 29, 2018
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Veripan introduces all-purpose gluten-free flour mix
The Swiss ingredients company said its Panafree product is completely natural and avoids common problems including dry textures, poor mouthfeel or off flavors.
By Cathy Siegner • Nov. 29, 2018
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Faux meat, cannabidiol and kelp noodles: Grocers predict 2019 food trends
Retailers see notable evolutions ahead in high-growth categories like snacks, grab-and-go beverages and prepared foods.
By Jessica Dumont • Nov. 29, 2018
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Olive oil producer claims victory in mislabeling and false claims lawsuits
Deoleo said it received a permanent injunction against misleading statements circulated on social media and also had a mislabeling lawsuit dismissed.
By Cathy Siegner • Nov. 28, 2018
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How deep are color-taste associations?
Penn State researchers found 60% of surveyed consumers could learn new patterns — but bold new colors may not be worth the gamble.
By Nina Sparling