Ultra-processed foods can increase risk of early death, study finds

These items, which are mostly snacks, desserts or ready-to-eat meals, now account for more than 29% of total calories consumed, researchers said.

By Jessi Devenyns • Feb. 13, 2019

Tastewise uses artificial intelligence to digest information on the latest food trends

The site analyzes billions of data points — including more than 1 billion photos shared every month and 153,000 restaurant menus across the U.S.

By Lillianna Byington • Feb. 13, 2019

Explore the Trendline➔

How GLP-1s are shaking up snacking

Food companies, including Danone and Nestlé, are adding more protein and changing portion sizes as weight loss medications reshape consumption patterns.

By Food Dive staff

Will Orange Vanilla Coke bring more sunshine to soda sales?

The new flavor, created to be a nostalgic reminder of creamy popsicles enjoyed during childhood, hits shelves on Feb. 25.

By Jessi Devenyns • Feb. 11, 2019

How the cannabis beverage was established — and expanded — by Keef Brands

CEO Erik Knutson told Food Dive how his company created sodas, seltzers and juices with the trendy ingredient, entered into a partnership for beer and where he sees the market going.

By Megan Poinski • Feb. 11, 2019

Leftovers: Tom Brady hopes to score with pea protein; Unicorns bring magic to pudding cups

Will the six-time Super Bowl winner's plant-based powder be the MVP? And how to express your love through GMOs this Valentine's Day.

By Food Dive staff • Feb. 8, 2019

Cargill launches palm oil shortening line for baked goods

The company said PalmAgility has a smoother and creamier texture, meaning faster mixing times and better incorporation of ingredients.

By Cathy Siegner • Feb. 7, 2019

Nestlé acquires rights to technology to fight iron deficiency

Ferri Pro is a protein-iron complex that uses food-grade materials to fortify food and beverages, but without negatively affecting the quality or taste.

By Cathy Siegner • Feb. 7, 2019

How healthy is coconut oil? Lawsuit attacks label claims

The case, filed Jan. 24 in California, said the ingredient contains high levels of saturated fat and is not good for consumers.

By Cathy Siegner • Feb. 7, 2019

Pea proteins showing up in more bakery products

Manufacturers are turning to the ingredient to meet consumer demand for healthier food options and replace allergens such as wheat, dairy and egg.

By Cathy Siegner • Feb. 7, 2019

What dairy pros need to know about the USMCA

The agreement, which still needs to be approved, shifts the trade and export of products between the United States, Mexico and Canada. Ted Jacoby III, who leads the T.C. Jacoby & Company trading firm, breaks down the plan. 

By Ted Jacoby III • Feb. 7, 2019

How Bulletproof brews a transparent coffee supply chain

For the keto-friendly brand, the promise of superhuman health has to be backed up by a relentless sourcing strategy. 

By Emma Cosgrove • Feb. 7, 2019

Grain-free tortilla startup Siete raises $90M from Stripes Group

The family-owned Mexican brand wants to be a billion-dollar company, and will use the funds to expand the reach of its products, which hit on the latest trends.

By Jessi Devenyns • Feb. 6, 2019

Is corn syrup a desirable beer ingredient? AB InBev Super Bowl ad ignites debate.

In touting Bud Light for not using the ingredient — and slamming Miller Lite and Coors Light for having it — the brewer attracted pushback from competitors and a "disappointed" corn industry.

By Cathy Siegner • Feb. 5, 2019

McCormick turns to artificial intelligence to spice up product development

The Maryland company is using the technology to reduce the time it takes to create a new item by up to 70%, while increasing the likelihood that it has staying power on the market.

By Christopher Doering • Feb. 5, 2019

Inside the GMO law: What needs to be labeled and why it matters

Highly refined ingredients and the "BE" acronym are out, according to regulations issued in December. The food industry and consumer groups are split on how effective the new measure will be.

By Megan Poinski • Feb. 4, 2019

FDA should think of consumers when redefining 'healthy' and 'natural'

Regulated product claims are only useful if they are understood by shoppers. John Bode of the Corn Refiners Association shares results of a study indicating more needs to be done to make the terminology better understood.

By John Bode • Feb. 1, 2019

MycoTechnology raises $30M to expand salt-reduction ingredient

The latest funding round for the Colorado-based food technology company saw participation from Tyson Ventures, Bunge Ventures, Kellogg's Eighteen94, Capital and Continental Grain Co.

By Cathy Siegner • Jan. 31, 2019

Could durian seeds become a cost-effective probiotics stabilizer?

Researchers from Nanyang Technological University in Singapore say the thick gum from the seeds may be a sustainable replacement for global-warming-threatened gum arabic. 

By Cathy Siegner • Jan. 31, 2019

Olam will refocus portfolio to follow shifts in consumer preferences

The global food and agribusiness company plans to divest $1.6 billion from sugar, rubber, wood products and fertilizer, and invest $3.5 billion in nuts, grains, animal feed, cocoa and coffee.

By Cathy Siegner • Jan. 31, 2019

AB InBev partners with gene-editing company for more sustainable barley

The beer giant plans to use technology from Benson Hill Biosystems, as well as traditional breeding methods, to develop higher-yielding varieties that consume less water and other natural resources.

By Cathy Siegner • Jan. 31, 2019

Juices have hazardous amounts of heavy metals, study finds

The already declining segment gets more bad news and another consumer problem that is difficult — but not necessarily impossible — to resolve.

By Megan Poinski • Jan. 30, 2019

Survey: 44% of milk-drinking adults bought both dairy and plant-based varieties

A study by Dairy Management Inc. shows more than half of those who consume non-dairy equivalents feel the nutritional content is the same.

By Jessi Devenyns • Jan. 25, 2019

Fewer than half of consumers trust cannabis ingredients, survey finds

Negative perceptions could hinder expansion of this market, so manufacturers need to get ahead of any lingering consumer concerns. 

By Cathy Siegner • Jan. 24, 2019

Can antioxidants in rye bran replace artificial preservatives?

Penn State University researchers found they might be able to extend the shelf life of foods that contain fats and oils, helping to clean up labels.

By Cathy Siegner • Jan. 24, 2019

Kerry expands cocoa offerings as chocolate demand grows

The increase comes as the crop faces challenges from climate change, as well as forest destruction, child labor and low farmer incomes.

By Cathy Siegner • Jan. 24, 2019