Sustainable palm oil deserves a seat at this year's holiday table

With the ingredient used in nearly half of all packaged goods sold in the supermarket, Dan Strechay with the Roundtable on Sustainable Palm Oil says more attention needs to be given toward its future.

By Dan Strechay • Dec. 22, 2017

More shoppers could soon embrace 'upcycled' foods

New research from Drexel University finds consumers would likely have a favorable view of products made with discarded ingredients, if they are presented to them in the right way.

By Erika Kincaid • Dec. 22, 2017

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

Report: More shoppers are choosing retailers for their private labels

A study by Acosta found 53% of consumers now determine where they shop based on a store's own brands, versus 34% in 2011.

By Pamela DeLoatch • Dec. 21, 2017

Probiotics packing a punch in more foods and beverages

Interest in the potential health benefits is up, but so is confusion about which foods and beverages actually contain the microorganisms.

By Cathy Siegner • Dec. 21, 2017

Could adaptogens become the next kombucha?

The plant extracts purport to have health-boosting qualities, but marketing their benefits may prove difficult for some manufacturers.

By Erika Kincaid • Dec. 21, 2017

Ingredion launches incubator to jump-start new businesses

The new initiative will help fledgling ingredient startups and established companies boost production and develop on-trend products. 

By Cathy Siegner • Dec. 21, 2017

Are shoppable recipes a bigger deal than meal kits?

As retail giants Amazon and Walmart partner with these popular platforms, these integrations could become the preferred way to deliver fresh, personalized dishes to consumers.

By Pamela DeLoatch • Dec. 20, 2017

Tough for bakers to make dough with winter wheat shortage

Heavy spring rains have reduced the protein levels in winter wheat, squeezing profits for farmers and bakers.

By Erika Kincaid • Dec. 20, 2017

New lead testing shows levels detected in almost 30% of baby food

Detectable rates appear to be on the decline, but some products such as teething biscuits and items made with carrots and sweet potatoes still contain high amounts of the chemical element.

By Erika Kincaid • Dec. 19, 2017

Kroger testing new meal kit options at Kentucky store

The grocer's new One-Step and Ready to Heat lines address the growing demand for quick-prep options in the booming industry.

By Pamela DeLoatch • Dec. 19, 2017

Study: Climate stress on cacao trees could affect chocolate flavor

Beans grown two different ways on Bolivian farms had higher antioxidant levels and lower fat content when the temperatures rose and the soil got drier.

By Cathy Siegner • Dec. 19, 2017

Say cheese! A daily dose may lessen risk of heart disease.

A meta-analysis by Chinese and Dutch nutritional scientists also found limited evidence that high-fat dairy products increase the possibility of heart disease or stroke more than low-fat varieties.

By Cathy Siegner • Dec. 14, 2017

Research: Seaweed extracts could help fight cancer

These latest findings could further bolster the reputation of the nutrient-dense ingredient, which is finding its way into more food and beverage products every year.  

By Cathy Siegner • Dec. 14, 2017

Fig is 2018's 'Flavor of the Year'

Firmenich flavor company believes the fruit has all the qualities to make it the most intriguing taste profile of the new year.

By Cathy Siegner • Dec. 14, 2017

Rice, rice, baby! Infant rice cereal contains more arsenic than other types, study finds.

A coalition of scientists, non-profits and donors recommends manufacturers reduce levels of the chemical element in their products and that the FDA set an enforceable, health-based limit.

By Cathy Siegner • Dec. 14, 2017

North Carolina tobacco farmers switch to stevia

PureCircle is helping grow the natural sweetener on fields as demand for the addictive plant that was smoked or chewed is dwindling.

By Pamela DeLoatch • Dec. 13, 2017

Cured meats could make asthma symptoms worse, study finds

A look at nearly 1,000 people by French researchers found those who ate four or more servings had a 76% greater chance of the disease becoming more severe.

By Cathy Siegner • Dec. 13, 2017

Some snack bars are more junk food than healthy, policy group claims

According to the Cornucopia Institute, manufacturers are cutting corners when it comes to sourcing ingredients in their products.

By Cathy Siegner • Dec. 12, 2017

Premium product sourcing comes with high risk and reward

La Brea Bakery's Reserve line of $8 loaves of bread is a hit, but relying on a single Montana farmer for heirloom wheat poses challenges for the company.

By Erika Kincaid • Dec. 12, 2017

Nutrition expert predicts 'Swiss Army' produce will thrive in 2018

Mareya Ibrahim says a growing number of consumers will look for foods that provide both nutritional and functional benefits.

By Cathy Siegner • Dec. 12, 2017

How Big Food has cleaned up its labeling act

Manufacturers are increasingly removing artificial ingredients from their products, but how they've gone about doing it and the ways customers have reacted vary.

By Cathy Siegner • Dec. 11, 2017

3 ways natural ingredients clean up food labels

When it's time to reformulate, these are the food industry's go-to solutions.

By Emma Liem Beckett • Dec. 11, 2017

Cleaning up a product label can be a challenging endeavor

Nestle and Campbell Soup are among the major food companies that have changed their ingredient lists in response to consumer demand, but overhauling a beloved recipe can be difficult and time consuming.

By Christopher Doering • Dec. 11, 2017

Cinnamon may help protect against obesity

Scientists found cinnamaldehyde, an essential oil that imparts the spice's well-known flavor, causes fat cells to start burning energy.

By Cathy Siegner • Dec. 7, 2017

How much whole grain is in that product? GoodMills creates an index to tell consumers.

The German milling giant has created an online method for calculating the percentage of the ingredient in a product and then printing off labels.

By Cathy Siegner • Dec. 7, 2017