Sparkling Ice crested the fizzy water wave, but will it survive as its luster fades?

The popular beverage, made with an artificial sweetener, now faces the challenge of integrating cleaner labels.

By Erika Kincaid • Aug. 18, 2017

PepsiCo seeks to patent stevia production process

The beverage giant has uncovered a low-cost method to produce Reb M, a less bitter and more sugary-tasting strain of the plant-based sweetener.

By Sandy Skrovan • Aug. 17, 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

Fiber looks to act its age by showing it's not just for the elderly

Manufacturers using the ingredient want to attract younger, health-focused consumers while shedding the image that it's only for older consumers seeking regularity.

By Erika Kincaid • Aug. 17, 2017

Consumers clamor for true colors — and manufacturers work to meet that need

As people veer away from artificial colors, manufacturers work to maintain the expected flavor of a product while modifying the recipe. 

By Erika Kincaid • Aug. 17, 2017

Study: Organic onions have more antioxidants than conventional ones

A 6-year-long assessment found better farming soil management practices, not a lack of pesticides, contributed to an increase in levels of the substance.

By Erika Kincaid • Aug. 17, 2017

Hydroponics proposals see little agreement from organic advisory board

In a webcast discussion, members did not see eye-to-eye on whether plants grown outside of traditional soil environments could receive the USDA certification.

By Megan Poinski • Aug. 17, 2017

Frito Lay feeds consumer appetite for indulgence with Cheetos restaurant

The Spotted Cheetah, a three day pop-up in New York's Tribeca neighborhood, features the orange snack and has a 1,000-person waiting list.

By Erika Kincaid • Aug. 16, 2017

As trade negotiations with Canada loom, FDA allows ultrafiltered milk's use in cheese

This represents a win for U.S. dairy farmers, who have struggled with oversupply issues because of fewer exports.

By Sandy Skrovan • Aug. 16, 2017

A sure sign of fall: Pumpkin spice returns to grocery shelves

Starbucks leads the way into the seasonal flavor deluge with an RTD beverage and ground coffee. 

By Erika Kincaid • Aug. 15, 2017

Manufacturers reformulate with sugar as consumers sour on corn syrup

A major reason for the push comes from studies that have shown the liquid sweetener is a key culprit behind obesity and other health issues.

By Sandy Skrovan • Aug. 14, 2017

Is high-fat, high-protein the next big trend in baby food?

Startup Serenity Kids is launching paleo-style products to differentiate from mainstream brands that are typically low in fat and contain little meat. 

By Sandy Skrovan • Aug. 11, 2017

Aiming for an active crowd, Exo's rebrand highlights use of crickets in protein bars

The company originally downplayed the use of the insect in its bars, but it is now highlighting the health benefits for consumers.

By Caitlin Mannering • Aug. 11, 2017

Mung bean protein isolate developed by Hampton Creek gets GRAS status

The vegan food company is planning on using the super-healthy isolate in an egg substitute — and possibly in its spin on ice cream and butter.

By Erika Kincaid • Aug. 10, 2017

Pea protein soars as food firms keep their finger on the pulse

Its health-friendly and sustainable benefits help the ingredient grow in popularity among manufacturers and consumers.

By Caroline Macdonald • Aug. 10, 2017

Study: Most Americans eat enough salt daily to damage their heart

The FDA has found U.S. residents consume almost 50% more sodium than what most experts recommend, resulting in one in three individuals experiencing high blood pressure.

By Erika Kincaid • Aug. 10, 2017

Chemical in turmeric attracting interest in food and beverage use

The popular spice is already found in organic coconut milk, chocolate and other items with more products expected to include the ingredient in the coming years.

By Erika Kincaid • Aug. 10, 2017

Oprah brings star power to grocery shelves with 'O, That's Good!' prepared foods

The eight soups and side dishes are billed as comfort food, but with at least one extra vegetable to improve their nutrition profile.

By Erika Kincaid • Aug. 10, 2017

Report: Declines in sugar consumption could sour the industry

With more companies cutting back on use of the sweetener, a long-term slowdown in the global market for the popular ingredient looks likely.

By Sandy Skrovan • Aug. 10, 2017

Moving 'beyond meat': Algae is at the center of nutritional innovation

The race is on to find sustainable and tasty replacements for animal proteins — and Algarithm Founder and CEO Dale Kelly writes that the best option might quite literally be green. 

By Dale Kelly • Aug. 10, 2017

Triscuit crackers get non-GMO certification

Boxes with the distinct verification seal started shipping to stores last month, and should be on all shelves nationwide next month. 

By Megan Poinski • Aug. 10, 2017

Move over millennials: The golden years can be a gold mine for food manufacturers

While attention has focused recently on younger shoppers, baby boomers and other older consumers can be a lucrative market through smaller portions, easy-open packaging and specific nutrients.

By Sandy Skrovan • Aug. 9, 2017

FDA calls Impossible Burger's secret ingredient into question

The plant-based meat with soy leghemoglobin is still on the market, but the agency is concerned the substance could be an allergen. 

By Sandy Skrovan • Aug. 9, 2017

Hy-Vee to cut artificial ingredients in 1,000 store brand products

The Midwest retailer said the store-branded items will not contain high fructose corn syrup, artificial flavors, colors or synthetic chemicals.

By Jeff Wells • Aug. 7, 2017

Kellogg adds probiotics to Special K to grow health halo

Promoting health benefits could be a way for cereal makers to draw consumers back to the category and revive slumping sales.

By Sandy Skrovan • Aug. 7, 2017

Coke turns search for new sweetener into public contest

Coca-Cola is asking researchers outside the company to find an ingredient that mimics the flavor of sugar. The winner will take home a $1 million prize.

By Erika Kincaid • Aug. 7, 2017