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

CIFI sweet potato sweeteners get non-GMO verified

Use of the natural vegetable-based additive in product formulations is helping brands replace high fructose corn syrup with cleaner, no-sugar added, nutritious and sustainable ingredients popular with consumers.

By Sandy Skrovan • Dec. 7, 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

As manufacturers reduce sugar and salt, they add fat

A new peer-reviewed government report shows reformulations may not have made packaged foods healthier.

By Erika Kincaid • Dec. 7, 2017

DuPont launches new venture for prebiotic and probiotic R&D

Manufacturers can use findings from microbiome research to engineer food products that improve gut health and bacterial composition, particularly in infants. 

By Cathy Siegner • Dec. 7, 2017

A new kind of buzz: Marijuana is having a big impact on alcohol market

While the affect on beer is inevitable, Euromonitor International researchers said there also are potential synergies that present growth opportunities for both sides.

By Cathy Siegner • Dec. 6, 2017

Sweet deal: Hain Celestial buys maple and natural products maker

With more consumers shunning sugar, the company, rumored to be an acquisition target itself, purchased Clarks UK for an undisclosed amount.

By Sandy Skrovan • Dec. 5, 2017

Supervalu cuts more 'undesirable' ingredients from its Wild Harvest brand

The retailer-wholesaler's natural and organic label recently added 40 artificial flavors, colors and other undesirables to its free-from list, bringing the total to 140 overall.

By Sandy Skrovan • Dec. 4, 2017

Hampton Creek cracks the egg substitute market with Just Scramble

The product debuted Thursday in San Francisco and will first be available to chefs, companies and restaurant chains there, with a planned rollout to consumers later in 2018.

By Megan Poinski • Dec. 1, 2017

How manufacturers keep consumers screaming for sugar-free ice cream

A battalion of replacement ingredients are needed to take the sweetener's place to deliver the texture and taste consumers expect. 

By Erika Kincaid • Nov. 30, 2017

Comax's 2018 flavor trends mix popular tastes and strange combinations

From salted caramel s'mores to whiskey pickle, the flavor technology firm has come up with four collections it believes will play significant roles in shaping next year's food and beverages.

By Cathy Siegner • Nov. 30, 2017

Aquamin and charcoal are trending as potential gut-health ingredients

One is made from red seaweed, while the other is more natural, but science is still trying to determine whether these actually do some good.

By Cathy Siegner • Nov. 30, 2017

Aw, nuts! Coconut shortages starting to impact some consumers.

Surging global demand for the drupe in foods, beverages and personal care products has created shortages in parts of the world that could become more common until new crops start producing.

By Cathy Siegner • Nov. 30, 2017

General Mills cuts artificial flavors and colors from its baking products

The CPG giant is eliminating synthetic ingredients in its Gold Medal and Pillsbury brands in response to consumer demand for clean label foods.

By Cathy Siegner • Nov. 30, 2017

Plant-based foods ordering more taste off of today's menu

As consumers demand to eat food not made from meat, competitive manufacturers are under pressure to make their products increasingly flavorful and realistic.

By Cathy Siegner • Nov. 30, 2017

Can changing prices on foods and beverages make Americans eat healthier?

New research from Tufts University finds that subsidies for nutritious items — like fresh produce and nuts — and taxes on unhealthy ones — like red meats and soda — could reduce deaths due to stroke, diabetes and heart disease.

By Sandy Skrovan • Nov. 29, 2017

Cookies come loaded with vegetables, but will consumers bite?

Farm & Oven is introducing Bakery Bites that contain 40% of the daily-recommended veggie intake per serving. The product also is high in fiber and has added probiotics.

By Erika Kincaid • Nov. 28, 2017

Frito-Lay bites down on building a healthier chip

In an effort to cater to the growing snacking trend and millennial demand for better-for-you foods, the PepsiCo division is reducing salt and saturated fat while adding more fiber, whole grains, vegetables and protein.

By Cathy Siegner • Nov. 27, 2017

Pumpkin not the only pie being served up this Thanksgiving

As Americans indulge on the perennial favorite this holiday, retailers are providing consumers with additional choices, including low-calorie and no-sugar options.

By Sandy Skrovan • Nov. 22, 2017

Coca-Cola to launch stevia-sweetened soda in 2018

Beverage manufacturers have struggled to find a substitute for sugar that has the same flavor profile, with prior versions often having a bad aftertaste that consumers dislike.

By Christopher Doering • Nov. 20, 2017

What's the best way to make raw flour safer for consumers?

Following two recent recalls for potential E. coli contamination, some manufacturers are looking for a cost-effective kill step to lower the pathogen risk.

By Cathy Siegner • Nov. 16, 2017

How the TerraVia purchase can help Corbion

The Dutch company is banking on its recent purchase of the algae business to help diversify its ingredients portfolio.

By Cathy Siegner • Nov. 16, 2017

Is California ripe for expansion of olive oil production?

Vincent Ricchiuti, director of operations for ENZO Olive Oil, thinks that the market's potential is largely untapped.     

By Cathy Siegner • Nov. 16, 2017

FDA delay in defining 'dietary fiber' gives manufacturers a bellyache

Food makers worry they may not have enough time to reformulate products or revise labels because they don’t know if they can count some ingredients as the sought after nutrient.

By Sandy Skrovan • Nov. 16, 2017

Clean labels have trade-offs in cost and food safety, scientists say

Consumers aren't fully aware of the consequences of eliminating hard-to-pronounce food ingredients, according to two professors at Iowa State University.

By Cathy Siegner • Nov. 16, 2017

Carlsberg invests in technology to detect beer flavors and aromas

The European brewer is investing millions in research, partnering with Aarhus University, Technical University of Denmark and Microsoft.

By Erika Kincaid • Nov. 15, 2017