General Mills patents way to extend shelf life of ready-made dough

The method of deactivating some enzymes in white flour could add an extra 30 days to many of the company's products including its Pillsbury crescent rolls or biscuits.

By Erika Kincaid • Oct. 5, 2017

Organic food purchases are on the rise — but could grow more with cheaper products

A Mintel study showed more than a quarter of all consumers said they felt better about themselves when buying certified pesticide-free foods. 

By Cathy Siegner • Oct. 4, 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

Is kelp jerky a snack food gone too far?

Beyond the Shoreline is launching the product in January 2018 with the hopes that it will become as popular as seaweed varieties already on the market.

By Erika Kincaid • Oct. 4, 2017

Q&A: How Divine found heavenly success in fair trade chocolate

The candy maker, which sells its product in Whole Foods, Walgreens and Safeway, has opened doors because it's a farmer-owned organization with a premium product that simply tastes good.

By Christopher Doering • Oct. 4, 2017

Halo Top adds 7 vegan-friendly varieties

The new ice cream star is answering consumers' requests for a dairy-free dessert that's also low-calorie.

By Erika Kincaid • Oct. 2, 2017

Long-lasting foam could hold potential for beer and ice cream

Consumers expect certain food products to have a specific texture, and getting bubbles to last longer without the need for artificial stabilizers could help manufacturers.

By Cathy Siegner • Sept. 28, 2017

Study suggests artificial sweeteners may raise the risk of Type 2 diabetes

But the research was conducted on only 27 healthy volunteers, prompting some critics to call for larger trials in more realistic settings. 

By Cathy Siegner • Sept. 28, 2017

Ganeden says lab studies prove its new probiotic boosts immunity

Staimune, an inactive bacteria, can be used in more food and drink applications — and bring about some similar benefits.

By Cathy Siegner • Sept. 28, 2017

UK study: Plant-based milk consumption may lead to iodine deficiency

It only has about 2% of the amount of the mineral commonly found in dairy milk, one of the most common sources in consumers' diets.

By Erika Kincaid • Sept. 28, 2017

Heineken taps a wild yeast to brew its new beer

The company’s latest formula, using something recently discovered growing on an Argentina mountainside, could be the start of a new category that could stand beside ales, lagers and sours. 

By Sandy Skrovan • Sept. 27, 2017

The results are in: Sugar is out

As more reports are published detailing the effects of sugar on our health, consumers’ negative attitude toward sugar is only expected to grow, forcing brands to scramble to make changes to their formulas.

Sept. 26, 2017

Survey: What does 'natural' mean to consumers?

Most consumers seem to know it when they see it, according to an online study of 5,175 consumers from 10 countries.

By Cathy Siegner • Sept. 26, 2017

What you need to know about functional ingredients

With health and wellness as one of the biggest trends in the industry today, it's not surprising that consumers are looking for food and drink that can do more than just sate their appetites.

By Food Dive staff • Sept. 25, 2017

Bolthouse Farms launches pea-based plant protein milks

Is the Campbell's Soup-owned brand's first foray into the dairy case enough to turn around the company's C-Fresh division?

By Erika Kincaid • Sept. 25, 2017

Damages from Hurricane Irma further squeeze orange juice

Once a breakfast staple, the beverage has struggled for years thanks to consumer preference for on-the-go alternatives, as well as growing distaste for sugar-rich products. 

By Erika Kincaid • Sept. 25, 2017

Silly General Mills! Artificial colors are coming back to Trix

After receiving consumer complaints about the new version with natural colors, the cereal giant is bringing back the brighter cereal that today's adults grew up eating.

By Erika Kincaid • Sept. 22, 2017

Cheerios introduces new indulgent chocolate peanut butter flavor

Will launching a purely decadent flavor variety tarnish the heart-smart brand's health halo?

By Erika Kincaid • Sept. 22, 2017

PureCircle launches new stevia tool for faster formulation

The new system helps manufacturers create custom blends to maximize product taste, sugar reduction, solubility and speed to market. 

By Erika Kincaid • Sept. 21, 2017

Israeli startup gets $8.1M to scale up sugar-reduction technology

DouxMatok plans to use the funding to bring its patented solution, which cuts back on sweetener use by about 40%, to market by the end of next year.

By Cathy Siegner • Sept. 21, 2017

Adding vegetables won't make cake healthy, but will provide new flavors

Sneaking the ingredients into treats could be the next step in meeting consumer demands for healthier products.

By Erika Kincaid • Sept. 21, 2017

New ancient wheat variety could bring bread to consumers with gluten sensitivity

The grain is being marketed to both industrial and artisan bakers, and could lure adventurous eaters as well as consumers with gut health concerns. 

By Sandy Skrovan • Sept. 21, 2017

Folgers debuts 'Simply Gourmet' line of naturally flavored coffee

The updated packaging and new ingredients are an attempt to reverse slumping sales, but is it too little too late?

By Erika Kincaid • Sept. 21, 2017

3 Reasons Algae Butter is a Better Butter

Algae butter offers a healthier drop-in replacement for dairy and butter without sacrificing taste and texture.

Sept. 21, 2017

Kraft Heinz juices up Capri Sun brand with healthier options

The beverage brand is introducing sugar-free and organic varieties to give parents healthy options for their kids and keep pace with competition.

By Sandy Skrovan • Sept. 21, 2017

Baking bliss? Chef'd offers a wedding cake kit

While meal kits are growing in popularity, will many couples want to bake their own celebratory dessert so soon before their big day?

By Erika Kincaid • Sept. 20, 2017