9 out of 10 consumers eat cereal for breakfast, but just under half like it as a snack

According to Mintel's new study, it appears the younger the consumer, the less inclined he or she is to sit down to a bowl in the morning. 

By Erika Kincaid • Oct. 20, 2017

Lawsuits say 'diet' soda claim is misleading

Class action cases filed against Coca-Cola, PepsiCo and Dr Pepper Snapple say the term implies the soft drinks will help consumers lose weight when they actually do the opposite.

By Megan Poinski • Oct. 20, 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

Why upscale chefs are turning to sunflower seeds

The healthy snack is finding renewed appreciation in the kitchens of trendy chefs who are putting the versatile ingredient to new uses.

By Cathy Siegner • Oct. 19, 2017

Millennials turning to probiotics more than prior generations

A 2017 National Consumer Survey conducted by Packaged Facts found about 25% of U.S. adults seek out foods and beverages with high amounts of these microorganisms.

By Erika Kincaid • Oct. 19, 2017

Spanish company promotes lower fat 'Avocado Light'

Eurobanan's Isla Bonita is betting that fans of the green fruit will welcome this variety and use it in smoothies and other products where they might hesitate to use the traditional version.

By Cathy Siegner • Oct. 19, 2017

New technology claims to make processed food taste better

Givaudan gives the item a burst of what tastes like recently squeezed lime juice or just-cut parsley, making the product seem like it was made moments earlier.

By Erika Kincaid • Oct. 19, 2017

Look out, Little Debbie: thinkThin introduces protein cake snacks

The nutrition bar brand is rolling out indulgent, protein-filled products that look like lunchbox treats to combat consumer "bar fatigue." 

By Cathy Siegner • Oct. 18, 2017

Could savory yogurt bring growth to a struggling category?

Some analysts contend that with better marketing and craveable recipes, vegetable-based products could pose a lucrative opportunity.

By Erika Kincaid • Oct. 17, 2017

Olam SVI Spices Market Report September 2017

The Olam SVI Spices MarketReport is regularly published as market conditions surface and actionable data are available, and offers an exclusive analysis of the global production and market situation.

Oct. 16, 2017

Study: Quorn's mycoprotein could be as good as milk for muscle building

British researchers found potential positive news about the ingredient, which is derived from a type of mold.

By Cathy Siegner • Oct. 13, 2017

Could lucuma be the next superfood?

The South American fruit has the flavor and nutritional value to make it the next must-buy in the produce department, but finding it in the United States is tricky.

By Erika Kincaid • Oct. 12, 2017

New ingredients could reduce added sugars, but keep products sweet

Ingredion's Versasweet syrups and Kerry's TasteSweet natural flavor solution could help manufacturers reformulate their products to align with consumers' better-for-you desires.

By Cathy Siegner • Oct. 12, 2017

Most Americans rely on animal proteins, Nielsen finds

Close to half of consumers eat protein with every meal and — despite increasing interest in plant-based options — only about 20% get their nutrients from those sources.

By Erika Kincaid • Oct. 12, 2017

Coffee fruit makes use of waste and boosts antioxidants

CoffeeFruit Pure's nutrient-rich ingredient is sourced from pulp discarded during the traditional production process and can be used in both food and beverages.

By Erika Kincaid • Oct. 12, 2017

Probiotics firm Ganeden bought by Kerry Group

The Irish nutrition giant is signaling greater interest in the health and wellness sector with its purchase of the Ohio-based firm that specializes in better-for-you bacteria.

By Cathy Siegner • Oct. 12, 2017

Study: 75% of world's honey samples contain traces of pesticides

Researchers said while the chemical concentrations posed no health threat to consumers, exposure has had effects on the behavior, physiology and reproductive abilities of bees.  

By Cathy Siegner • Oct. 12, 2017

Green Chef meal kit company earns gluten-free certification

The company's food solutions, which cater to special dietary needs, could help it stand out from competitors like Blue Apron and HelloFresh.

By Sandy Skrovan • Oct. 11, 2017

Edible food wrapper created by Indonesian company

Evoware's product, made from seaweed, has almost no taste and dissolves in hot water.

By Erika Kincaid • Oct. 11, 2017

Will consumers bite into a burger made from methane?

Two biotechnology startups have discovered a way to produce beef-like products from landfill-emitted gases, which are currently being used as animal feed.

By Sandy Skrovan • Oct. 11, 2017

Pet owners lap up superfoods for Fido

Sales of premium animal food have more than doubled since 2001 and the trend shows no signs of rolling over.

By Erika Kincaid • Oct. 10, 2017

Top Ramen cleans up its recipe

The ultimate convenience food ditches MSG and artificial flavors, while making vegetarian options easier to identify.

By Erika Kincaid • Oct. 6, 2017

Study: Probiotics can help intestines of colon cancer patients

Research conducted in Sweden could hold promise for potential therapeutic benefits.

By Cathy Siegner • Oct. 5, 2017

Manufacturers provide ways to drink more fiber

Many companies are turning to drinks like juice and cold brew coffee to find new ways to meet consumer demand for more of the nutrient.

By Erika Kincaid • Oct. 5, 2017

Food manufacturers are sweet on stevia

A growing roster of companies are reformulating products and launching new ones using the plant-based alternative because of its high-intensity sweetness and easy sourcing. 

By Sandy Skrovan • Oct. 5, 2017

DuPont introduces plant-based nuggets containing 90% protein

The product, which is made from soy, could be used as an ingredient for items such as breakfast bars and yogurt toppings. 

By Erika Kincaid • Oct. 5, 2017