Why mochi ice cream continues to dominate the novelty market

Craig Berger, CEO of My/Mo Mochi Ice Cream, talks about the company's latest innovation and the frozen treat's rapid growth.

By Lillianna Byington • Oct. 24, 2018

Mr. IPA-Nut brings Planters peanuts to craft beer

The Kraft Heinz brand's collaboration with Noon Whistle Brewery will be available for a limited time at stores in the Chicago area.

By Jessi Devenyns • Oct. 24, 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

Kite Hill raises $40M, once again led by General Mills

The plant-based dairy company will use the funds to spur brand growth and increase manufacturing capacity for yogurt, cheese and pasta.

By Jessi Devenyns • Oct. 23, 2018

Lucky Supermarkets launches new plant-based educational initiative

From now until Dec. 2, Lucky Supermarkets will be offering customers plant-based education and samples from 16 different brands.

By Jessi Devenyns • Oct. 22, 2018

Reading between the 'clean label' lines

While consumers clamor for simple ingredients, Rob Wong of Agri-Neo points out that on the way to being used in products, some items undergo even more chemical processes.

By Rob Wong • Oct. 22, 2018

Leftovers: Treats sure to be a Halloween smash, creepy crisps

Upscale candy gets into the fun-size game, bars get bakeable and a Chinese company decides to munch on spent silkworms.

By Food Dive staff • Oct. 19, 2018

Clean labels are more important than brand, study finds

Manufacturers that ignore transparency could risk losing customer loyalty, trust and awareness as shoppers direct their attention to competitors.

By Jessi Devenyns • Oct. 19, 2018

How a veteran insect supplier makes cricket products sing

Darren Goldin, co-founder of ingredient manufacturer Entomo Farms, talks about getting consumers comfortable with eating bugs and what's ahead for the budding segment.

By Emma Liem Beckett • Oct. 18, 2018

New dairy-free ice cream is made with persimmon

WellKit Foods International plans to debut four flavors of its My Goodness! plant-based ice cream in New Zealand next month before reaching out to export markets in Asia.

By Cathy Siegner • Oct. 18, 2018

Kerry's consumer preference simulator aims for product sweet spot

The Ireland-based company gathered views of 17 sweeteners to better understand how people perceive them across sports drinks, carbonated soft drinks, ice cream, flavored alcoholic malt beverages, granola bars and cookies.

By Cathy Siegner • Oct. 18, 2018

Startups are using tomatoes, eggplant and carrots to improve fake fish

Sustainability-minded consumers are looking to imitation smoked salmon, sushi and shrimp to take pressure off the oceans — as long as these products are convincing enough to replace the real deal.

By Cathy Siegner • Oct. 18, 2018

Time to ban dihydrogen monoxide? Consumers take clean label to extremes

Some additives, artificial colors and flavors are being taken out of food products to appease shoppers who want healthy and recognizable ingredients.

By Cathy Siegner • Oct. 18, 2018

Unilever tries to scoop Halo Top's popularity with new probiotic ice cream

The new premium low-calorie, high-protein brand, called Culture Republick, features local artists on the outside of the pint.

By Jessi Devenyns • Oct. 17, 2018

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

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

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

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

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

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

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

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. 9, 2018

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. 8, 2018

Leftovers: 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 • Oct. 5, 2018

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. 4, 2018

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. 4, 2018