Barley supergrain makes its US debut

The Australian range of supergrain products is debuting in Kroger stores and may help give Americans a fiber boost.

By Caroline Macdonald • Aug. 3, 2017

Montana mill targets booming demand for non-GMO foods

The new $20 million facility dedicated to producing grain products and organic oilseeds is expected to be completed next fall.

By Caroline Macdonald • Aug. 3, 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

Study: Nut consumption linked to less weight gain

They are an energy-dense food, providing 160 to 200 calories in a standard serving, but this study showed that fears of putting on pounds are unfounded.

By Caroline Macdonald • Aug. 3, 2017

Controversial soda taxes foster divide among beverage industry and city officials

Philadelphia and San Francisco are among the cities targeting the popular beverage, infuriating makers of the drink who say they are being unfairly targeted.

By Keith Loria • Aug. 3, 2017

Macadamia nuts may cut heart disease risk, says FDA

The qualified health claim specifies they may be beneficial as long as they are part of diet that is not otherwise high in calories, saturated fat or cholesterol.

By Caroline Macdonald • Aug. 3, 2017

As TerraVia files for bankruptcy, Corbion bids $20M for takeover

The algae ingredients company may be moving too far beyond consumer trends, contributing to its problems.

By Sandy Skrovan • Aug. 2, 2017

Soybean oil wins heart healthy label claim

It is the nation's most commonly used ingredient, and the new message could ignite a revolution in its use.

By Sandy Skrovan • Aug. 2, 2017

A new 'added value': How yogurt leader Dannon won its Non-GMO Project label

After more than a year of working to secure ingredients, the manufacturer is starting to ship verified Danimals and other products to stores nationwide.

By Megan Poinski • Aug. 2, 2017

Stevia ingredients boost vanilla and cocoa flavors

PureCircle's new offerings can be labeled as “natural flavors” on ingredient lists and allow manufacturers to use less of the flavoring items, both of which have seen price volatility. 

By Caroline Macdonald • July 27, 2017

Sweet potato ingredient could replace high fructose corn syrup

CIFI is touting Carolina Sweet's mineral content, which is higher in calcium, potassium, iron and magnesium than alternatives. 

By Caroline Macdonald • July 27, 2017

Coconut flour tortillas wrap up another use of the natural ingredient

The founder of a gluten and grain-free restaurant in Mexico started the line of products, which work well with the fruit.

By Caroline Macdonald • July 27, 2017

Mars and Danone invest in sustainable Madagascan vanilla

By connecting producers more directly to the market, the Livelihoods Fund for Family Farming aims to return about 60% of the extract's value directly to farmers during the next decade.

By Caroline Macdonald • July 27, 2017

Trendy spices and clean labels drive condiment market to $24B

Consumer spending in this segment is expected to continue, with purchases increasing 1.5% each year until 2021.

By Erika Kincaid • July 27, 2017

Residue of glyphosate found in Ben & Jerry's ice cream

The Unilever-owned brand responded by saying it wants to find out how trace amounts of the herbicide —​ a key ingredient in Monsanto's RoundUp —​ got into its products.

By Megan Poinski • July 26, 2017

Get it while it's hot: Tabasco releases limited edition Scorpion Sauce

The new mouth burner is 20 times hotter than its traditional condiment and puts the spotlight on the legacy brand in the fast-growing category.

By Caroline Macdonald • July 24, 2017

Snack makers look to ethnic cuisines for the hottest new flavors

New flavors and spices are getting more popular as millennials try more adventurous food and consumers look to eat healthier — without forgoing taste.

By Caroline Macdonald • July 20, 2017

Cranberry ingredient could feed healthy gut bacteria

Extracting prebiotics from the fruit's skins could be a lucrative use of what has been a waste product for juice manufacturers.

By Caroline Macdonald • July 20, 2017

New York importer recalls ground cumin due to lead contamination

The recalled products were distributed to retail stores in New York, New Jersey and Connecticut. 

By Caroline Macdonald • July 20, 2017

Flour users get creative as prices rise and protein levels fall

The cost for the popular baking ingredient, which is found in bread, cereal and pasta, has increased more than 25% during the past month.

By Caroline Macdonald • July 20, 2017

Want a cup of popcorn tea? CPG brands roll out pop-up stores

Brands such as Pure Leaf, Kellogg and Chobani set up temporary stores to create buzz for their products outside of a supermarket setting.

By Caitlin Mannering • July 19, 2017

McCormick spices up portfolio with $4.2B deal to buy Reckitt Benckiser's food division

The acquisition of Frank's RedHot Hot Sauce and French's Mustard strengthens the spice maker's position in flavor as consumers look to healthy, tastier foods.

By Christopher Doering • July 19, 2017

Lucky 7: The food industry's top targets for squeaky clean labels

As consumers favor simple items with easy-to-understand ingredient lists, artificial colors, HFCS, trans fats and gluten have been among what's phased out by manufacturers.

By Caroline Macdonald • July 17, 2017

Victory and defeat: How food companies have succeeded and failed in reformulation efforts

Cleaning up the label on a known and loved product is always a risk, as these examples demonstrate. 

By Emma Liem Beckett • July 17, 2017

Cleanliness conundrums: The challenges in clean label reformulations

The ingredients list may be more consumer-friendly, but experts say the product might not look, taste or behave the way shoppers expect.

By Megan Poinski • July 17, 2017

General Mills patents new cereal coating that could cut sugar by 30%

The manufacturer claims it has found a way to cut sweetener amount without changing the product's texture, appearance or bowl life. 

By Caroline Macdonald • July 17, 2017