Makers of healthier chocolate look to challenge the industry

At Expo East, founders at organic chocolate companies said their better-for-you treats are beginning to take a bite out of the traditional market.

By Lillianna Byington • Sept. 17, 2018

Your chocolate experience is going to be all about quality, not quantity

As consumers move online and toward healthier foods, premium chocolates may be better positioned for growth than traditional treats.

By Jessi Devenyns • Sept. 14, 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

Do results of a new study mean probiotics are less effective?

Researchers in Israel found the bacteria taken as supplements or in food products don't live up to their hype, but an industry representative argues their health benefits are well established.

By Cathy Siegner • Sept. 13, 2018

The clean label trend extends to flavors and extracts

Consumers are looking for exciting and innovative flavors, but they also want to know where herbs and spices come from, according to Ricardo Ibañez, marketing manager for Sensient Technologies Corp.

By Cathy Siegner • Sept. 13, 2018

New sugar cane sweetener heading to market later this year

Amyris said its natural, zero-calorie ingredient received a GRAS designation from an independent expert panel and will reach the market in the fourth quarter of this year.​

By Cathy Siegner • Sept. 13, 2018

Study: Matcha green tea inhibits growth of cancer stem cells

Similar research on both rodents and humans has been going on for more than 30 years — and has found encouraging results. 

By Cathy Siegner • Sept. 13, 2018

Impossible Burger goes to White Castle

The company is the first nationwide fast food chain to tap into the plant-based meat trend and now offers the slider at all 377 of its restaurants. 

By Jessi Devenyns • Sept. 13, 2018

How free-from foods are changing manufacturing

The trend toward more products without gluten, GMOs, antibiotics, pesticides or allergens is having a significant impact on how companies source, process and package products.

By Cathy Siegner • Sept. 12, 2018

Are premium hard-boiled eggs the next trendy snack?

Peckish, a new brand from California-based incubator Sonoma Brands, is hoping its packaged products will appeal to protein-hungry consumers. 

By Patti Zarling • Sept. 12, 2018

We go GMO: A look at companies that tout their genetically modified products

While some food companies are reformulating ahead of the new labeling law, others are doubling down on their use of biologically engineered ingredients — and proudly telling the world about it.

By Megan Poinski • Sept. 10, 2018

GMO ingredients doing the Impossible: Q&A with David Lipman

Yes, the Impossible Burger's magic ingredient, plant-based heme, is genetically modified. But the company's chief science officer tells Food Dive that consumers care more about the way their product tastes and what it does for the planet.

By Megan Poinski • Sept. 10, 2018

Can plant-based and lab-grown meat change the world?

At the Good Food Institute Conference, a panel of experts said these products not only can, but for the good of the planet, they must.

By Megan Poinski • Sept. 10, 2018

It's time to scale back on seafood, says famed National Geographic explorer

Sylvia Earle told attendees at the Good Food Institute Conference the true environmental cost of fish for food is steep — and that it's time to develop more plant-based and lab-grown alternatives.

By Megan Poinski • Sept. 7, 2018

Is climate change a threat to world's cocoa supply?

With challenges looming, Nestlé, Lindt, Mars, Mondelez and Barry Callebaut have all ramped up their investments and pledges tied to sustainability of the popular crop.

By Cathy Siegner • Sept. 6, 2018

Does demonizing sugar hurt the fight against obesity?

One researcher said physical exercise rather than vilifying the ingredient may be more effective at reducing weight issues and Type 2 diabetes.

By Cathy Siegner • Sept. 6, 2018

Efforts to curtail dairy consumption should be reconsidered

Researchers found the category was associated with a 2% lower risk of death from any cause, while consuming mostly cheese led to an 8% drop in mortality.

By Cathy Siegner • Sept. 6, 2018

Flavor innovation is heating up the RTE popcorn category

According to Mintel, the segment grew by a whopping 118% between 2012 and 2017, bringing the market to $1.1 billion and sparking a wave of M&A.

By Patti Zarling • Sept. 6, 2018

Kellogg challenges lawsuit claiming its cereals contain 'toxic' sugar levels

The company is disputing the class distinction of the suit, while arguing the sweetener found in Frosted Mini-Wheats, Smart Start and Raisin Bran is an ingredient "the body indisputably requires."

By Emma Liem Beckett • Sept. 6, 2018

Nestlé may find goldenberry is the next superfood

The fruit, which is known for its health benefits and versatility as an ingredient in baked goods, salads or eaten by itself, is closely related to the tomato.

By Christopher Doering • Sept. 6, 2018

Hemp-infused nutrition bar debuts in California

It comes from a partnership between SNAACK Bar and CV Sciences, Inc., which sources its non-psychoactive oil from agricultural hemp. 

By Cathy Siegner • Aug. 30, 2018

USDA approves GM omega-3 canola for US cultivation

A​ustralian company Nuseed can plant its proprietary crop, but the oil can't be used for food or feed until the Food and Drug Administration gives its OK.

By Cathy Siegner • Aug. 30, 2018

As partially hydrogenated oils are phased out, replacements emerge

Some of the products developed to replace PHOs include shortening made with soybean oil and all-purpose margarine with a lower calorie count.

By Cathy Siegner • Aug. 30, 2018

Consumers aren't so sweet on sugar, studies find

Many are concerned about how much is in their foods and beverages, according to recent research from Kerry and Ingredion.

By Cathy Siegner • Aug. 30, 2018

A no-go for keto? New study finds low-carb diets increase mortality

Researchers found the risk dropped if they were replaced with plant-based proteins and fats versus animal-based foods. 

By Cathy Siegner • Aug. 30, 2018

Unicorns are everywhere, but could mermaids be next?

From cereal to ice cream to coffee drinks, the rainbow colors and super sweet flavors of the '90s are having a moment.

By Patti Zarling • Aug. 30, 2018