Study: High-fiber diet could help treat Type 2 diabetes

Researchers from Rutgers University found consuming some whole grains and fibers can stimulate insulin production, leading to better blood glucose control. 

By Caroline Macdonald • March 22, 2018

Spindrift secures $20M to ramp up advertising in sparkling water sector

The company, which has experienced 1,000% revenue growth during the past three years, is confident that its use of real fruit will help it stand out from players like La Croix and PepsiCo's Bubly. 

By Alicia Kelso • March 20, 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

Kraft Heinz Ingredients tests new nut variations

The company's prototypes, first introduced at Snaxpo, include gochujang spiced nuts, maple bacon roasted pecan clusters and energy balls.

By Alicia Kelso • March 19, 2018

The ongoing evolution of organic: Why it's popular and where it's heading

The food production method surged in the early 2000s as consumers began to see the connection between diet, health and the environment. Today, clean labels and fresher items are spurring growth.

By Cathy Siegner • March 19, 2018

Organic trade group head: 'We've got a learning curve' with the Trump administration

Laura Batcha, CEO of the Organic Trade Association, told Food Dive the industry is growing but faces a few challenges, including fraud, limited acreage for some crops and the need to educate consumers about the specialty food.

By Christopher Doering • March 19, 2018

InnoBev gets patent for plant-based pick-me-up

The Israeli company's non-caffeinated formula uses guarana, ginko biloba and elderberry extracts to counter post-lunch drowsiness. 

By Caroline Macdonald • March 15, 2018

Annie's embraces regenerative farming practices

Parent company General Mills, which will convert 34,000 acres of organic farmland to these standards, will sell limited edition mac and cheese and graham snacks made with soil-friendly wheat. 

By Caroline Macdonald • March 15, 2018

Lab-grown fruit cultures could yield new superfoods

Researchers claim they taste like fresh fruit, and could be used to make caviar-like compotes, smoothies and snack foods.

By Caroline Macdonald • March 15, 2018

Umami ingredient can reduce both sugar and sodium, company claims

The Israeli firm is targeting products such as ketchup, barbecue sauces, chutneys, dressings and pizza and pasta sauces — items that are often savory but high in sugar.

By Caroline Macdonald • March 15, 2018

Kraft Heinz and Campbell Soup play catch-up in plant-based category

At the Natural Products Expo West show, executives discussed the innovations and investments they have made to grow their reach.

By Alicia Kelso • March 14, 2018

Report links ultra-processed food to cancer risk, another boon for fresh category

French researchers urged more exploration connecting higher consumption with the disease, noting that these individuals also tended to be smokers, to exercise less and to eat unhealthy food. 

By Caroline Macdonald • March 13, 2018

Kellogg, PepsiCo's Frito Lay sued over 'naturally flavored' claims

A California couple says the packaging on Pringles and Lay's Salt and Vinegar chips leads consumers to believe they are buying a product that's free from artificial flavors.

By Alicia Kelso • March 12, 2018

Flavor innovation could breathe new life into cereals

As a growing number of consumers eat the food once relegated to breakfast as a snack or dessert, manufacturers might begin to experiment more with indulgent and unusual taste profiles. 

By Caroline Macdonald • March 8, 2018

Getting ahead on changes to the nutrition facts panel

While the deadline for the new Nutrition Facts panel is delayed, many large food manufacturers have already adopted the new rules and implemented the new label on their products. 

March 8, 2018

Sugar maker Tereos sees record year as European quotas end

Manufacturers in countries such as France, Germany and Poland are likely to see prices tumble as area dedicated to sugar beet production expands.

By Caroline Macdonald • March 8, 2018

Bug-based snacks boost protein and create better texture

The ingredients tend to be cheap to produce, require few agricultural inputs, produce very little in terms of greenhouse gas emissions and are bland in flavor — but their regulatory status remains a major obstacle.

By Caroline Macdonald • March 8, 2018

High protein diets could lower chances of developing Alzheimer's, study says

Researchers said despite the findings, more evidence is needed to confirm the connection before manufacturers start making on-pack claims.

By Caroline Macdonald • March 8, 2018

Cutting sugar in confections and bakery baffles industry

Reducing the amount of the sweetener in any food or beverage formulation is a challenge, but confectionery and bakery will be the toughest, according to a recent poll.

By Cathy Siegner • March 8, 2018

Unilever enters the organic snack space with mission-based brand

The new product, called "Growing Roots," will donate half of its profits to develop and sustain urban farms.

By Erika Kincaid • March 7, 2018

FTC challenges Smucker's purchase of Wesson from Conagra

The agency said the purchase by the jam maker, which owns Crisco, would result in it controlling at least 70% of the market for branded canola and vegetables oils, potentially eliminating price competition.

By Cathy Siegner • March 6, 2018

FDA updates Nutrition Facts label changes, issues more guidance for industry

Commissioner Scott Gottlieb announced draft and final guidance documents outlining how to meet the label requirements. He didn't address the compliance deadline.

By Cathy Siegner • March 5, 2018

What you need to know about sweeteners

.spotlight-list { counter-reset: counter; list-style-type: none; margin-left: 0; padding-left: 0; } .spotlight-list-item { margin: 2rem 0; padding-left: 3rem; position: relative; } .spotlight-list-item:before { background-color: #d62828; color: white; conte...

By Emma Liem Beckett • March 5, 2018

Sea vegetables are making waves in food and beverage applications

Chefs and manufacturers are bullish on the power of kelp, seaweed and spirulina, but do ocean greens have a shot at becoming the next superfood?

By Alicia Kelso • March 1, 2018

Ingredion CEO: 'Food anywhere' trend is putting pressure on ingredients makers

Jim Zallie said on-the-go consumption habits are pushing companies like his to find ways to maintain product texture, heat and appearance throughout the eating experience.  

By Emma Liem Beckett • March 1, 2018

BREAK THROUGH with ingredients that inspire

Visit Ingredion at Engredea/Natural Products Expo West booth 3217 to learn how to craft appeal, simply and deliciously, from the label to the last bite.

March 1, 2018