7 out of 10 consumers don't know what GMOs are, survey says

The online study, done for pro-bioengineering initiative GMO Answers, also found only a third are comfortable having these ingredients in their food.

By Cathy Siegner • Oct. 3, 2018

Will sales at Walmart bring algae oil into the mainstream?

The product has more monounsaturated fat than any other cooking oil, a higher-than-normal smoke point and no trans fats.

By Cathy Siegner • Oct. 1, 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

McDonald's removes artificial ingredients from hamburgers

The fast-food giant is answering consumer demand for cleaner foods, phasing out artificial preservatives, flavors and colors from its signature menu item. 

By Jacqueline Renfrow • Sept. 28, 2018

Prebiotics gain interest from consumers as gut health trend rises

As consumers become more interested in digestive health products, manufacturers continue to introduce products featuring prebiotic ingredients.

Sept. 28, 2018

Are maggots the future of food?

A decade-old company based in South Africa is using black soldier fly larvae as a more sustainable animal feed alternative to fish meal.

By Cathy Siegner • Sept. 27, 2018

Study links junk food to cancer

French health researchers analyzed the dietary habits and medical history of participants from 10 European countries to reach their conclusion.

By Cathy Siegner • Sept. 27, 2018

PepsiCo drops palm oil supplier known for human rights abuses

The company's move against Indofood follows similar announcements from Cargill and other traders and processors of the ingredient.

By Cathy Siegner • Sept. 27, 2018

Functional benefits, convenience give jolt to ready-to-drink cold coffee

The segment is rapidly growing as people look to antioxidants, added probiotics and other innovations in the popular beverage, according to a Mintel study.

By Jessi Devenyns • Sept. 27, 2018

FDA plans to increase transparency by naming stores selling recalled food

New draft regulations outline how the government will let consumers know where recalled items like produce and bulk food could have been bought.

By Megan Poinski • Sept. 27, 2018

Survey: Americans love protein, even if they don't understand it

A Nielsen survey of more than 20,000 consumers found between 45% and 64% of them didn't think beef, chicken or pork were high-protein sources.

By Cathy Siegner • Sept. 26, 2018

Smashing pumpkin: Consumers likely to fall for other flavors this season

US Foods predicts that consumers will be interested in new flavors, colors and cuts of meat — trends that will last beyond the season.

By Jessi Devenyns • Sept. 26, 2018

Does the success of Califia Farms' plant-based yogurt drinks signal market opportunity?

The firm's dairy-free drinkable yogurt line has gained strong consumer acceptance across conventional and specialty channels, and is now sold in nearly 7,000 stores in 47 states. 

By Jessi Devenyns • Sept. 25, 2018

Puffs, protein and pickle juice: 5 (not so crazy) trends at Expo East

Snacking on spicy taco crickets with a swig of pickle juice is no longer off the wall as innovation leads to popular and interesting new foods on the show floor.

By Thai Phi Le • Sept. 21, 2018

Report: Consumers want increased transparency from retailers and brands

According to the Food Marketing Institute and Label Insight, 75% of consumers say they're willing to switch to products that provide in-depth information beyond what's on packaging.

By Jessi Devenyns • Sept. 21, 2018

JUST partners with Brinc for Asian food tech accelerator

The San Francisco-based manufacturer will give those chosen by the Hong Kong-based venture group access to its R&D pipeline, materials and data to create new products for consumers there. 

By Megan Poinski • Sept. 21, 2018

Firmenich will acquire Senomyx, enters into distribution deal with Layn

The San Diego-based acquired company develops flavors and high-intensity sweeteners, while the Chinese firm produces monk fruit and stevia extracts and other functional botanicals.

By Cathy Siegner • Sept. 20, 2018

PureCircle sues SweeGen over stevia patent

The complaint claims the company infringed on a legally protected method of making Reb M, the glycoside inside the sweetener's leaf that produces a sugar-like taste with zero calories.

By Cathy Siegner • Sept. 20, 2018

Study: Dietary fiber can reduce brain inflammation

The University of Illinois research adds to the nutrient's credentials, including lowering the risk of depression and balancing blood sugar levels.

By Cathy Siegner • Sept. 20, 2018

Mars will invest $1B to fix 'broken' cocoa supply chain

The manufacturer will work directly with farmers and use GPS mapping in an effort to remedy pervasive issues in the industry.

By Emma Cosgrove • Sept. 20, 2018

Artisanal trend infiltrating the ingredients space

A 28% global CAGR in the sector during the past five years, according to Innova Market Insights research, has prompted more food and beverage manufacturers to expand their offerings.

By Cathy Siegner • Sept. 20, 2018

Top three trends in beverage formulation

Learn about the consumer landscape and upcoming trends to compete in the increasingly saturated beverage marketplace.

Sept. 19, 2018

Study: Many consumers say they are 'grossed out' by GMOs

New research finds 46% of consumers say they avoid genetically modified foods, compared to just 15% a decade ago.

By Patti Zarling • Sept. 19, 2018

Arla's award-winning cheddar is a fresh story to tell in a dairy

Arla® Cheddar Cheese can be a key to profitability and differentiation in the dairy aisle. Here’s how.

Sept. 18, 2018

It's still summer, but consumers are falling for pumpkin spice

It may be early in the season, but sales of food and drinks infused with the flavor are already up nearly 10%, and more than 7% in volume from the same time last year.

By Patti Zarling • Sept. 18, 2018

Once upon a bunny: John Foraker on his journey in the organic food space

The CEO of Once Upon a Farm, who helped take the category mainstream, talks about why the brand became successful, where organic is going next and tomorrow's powerhouse brands.

By Megan Poinski • Sept. 17, 2018