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. 6, 2018

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. 6, 2018

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

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. 6, 2018

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 • Dec. 6, 2018

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. 6, 2018

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 • Dec. 3, 2018

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

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

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

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

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

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

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 • Nov. 28, 2018

High oleic acid cooking oil awarded heart healthy claim

The Food and Drug Administration found credible evidence certain olive, canola, safflower, soybean, sunflower and algal oils could have cardiovascular benefits.

By Cathy Siegner • Nov. 26, 2018

It's out of the box: Pastured eggs could be the new favorite

Sales have jumped 32% so far this year, showing the evolution of animal welfare standards among consumers.

By Jessi Devenyns • Nov. 26, 2018

Should the FDA require front-of-package warnings about sugar?

The American Medical Association wants labels for foods with high levels of the ingredient, but the Sugar Association argues that would mislead consumers.

By Cathy Siegner • Nov. 26, 2018

Less to gobble: Tiny turkeys are showing up on Thanksgiving tables

As consumers become increasingly aware of the problem of food waste, and turn more to snacking, they're thinking small in their meals. 

By Jessi Devenyns • Nov. 21, 2018

How Perfect Day's partnership with ADM could change the dairy industry

The startup and ingredient titan will be supplying their non-animal-derived proteins to companies next year.

By Jessi Devenyns • Nov. 21, 2018

Courts are trending toward broader patent eligibility

While it has been difficult to get a patent on a lab-made food item that is identical to what's found in nature, attorneys Jessica L.A. Marks and Virginia L. Carron write that the tide may be turning.

By Jessica L.A. Marks and Virginia Carron • Nov. 21, 2018

FDA and USDA will jointly regulate cell-cultured meat

The two regulating arms said they would work together on the tech-heavy area in November, and a formal agreement was issued Thursday. 

By Megan Poinski • Updated March 8, 2019

Study: Cranberries may mitigate gut problems from animal-based diets

Researchers at Tufts University found a diet including freeze-dried powder from the fruit showed potentially fewer negative microbiota changes.

By Cathy Siegner • Nov. 15, 2018

Taste predictor Gastrograph closes $4M investment

The company collects data about how people perceive flavors and then uses artificial intelligence to determine how a demographic might respond to a food product. 

By Jessi Devenyns • Nov. 15, 2018

What is a prebiotic? This question holds back the market.

Probiotics have grown in popularity and have widespread understanding, but the ingredients that nurture good gut bacteria have yet to garner the same attention.

By Jessi Devenyns • Nov. 15, 2018

Tyson forecasts top food trends for 2019

The company's first annual Trendtellers Council highlighted personalization to promote health, smart technology and food as a form of self-expression.

By Cathy Siegner • Nov. 15, 2018

Salty snacks melt away growth in the frozen sector

Market research firm Mintel recently found that convenient bites of meat, popcorn and cheese are reasserting their dominance. 

By Jessi Devenyns • Nov. 14, 2018