What is the future of nanotechnology in food?

In the last two decades, there has been a 40% increase in publications and a 90% increase in patent filings involving the technology.

By Caroline Macdonald • June 29, 2017

Natural colors continue to grow, despite FDA approval of synthetics

As consumer demand continues to shape the industry, manufacturers must decide whether they should invest in new formulas or continue to rely on artificial dyes.

By Caroline Macdonald • June 29, 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

Coconut oil gets poor health rating

A study by the American Heart Association advised against the ingredient because it is high in saturated fat and has the tendency to raise "bad" cholesterol.

By Caroline Macdonald • June 29, 2017

Clean label trend goes bananas with new fruit-based flour

NuBana, a powder with a beige color and neutral flavor, can replace wheat or rice flour, maltodextrin, xanthan gum, sugar and corn starch.

By Caroline Macdonald • June 29, 2017

Survey: A majority of consumers are confused by food ingredients

Label Insight, which reviews product transparency, said 64% of shoppers are willing to switch brands if they find one which more clearly states what's included.

By Caroline Macdonald • June 29, 2017

McCormick's Q2 earnings beat analyst expectations

The spice and flavorings maker's recent acquisitions and investments in organic and non-GMO ingredients helped drive sales, which rose 5% to $1.11 billion for the period. 

By Emma Liem Beckett • June 29, 2017

Blue Apron cuts IPO price range by a third amid Amazon fears

The meal kit delivery service decreased its estimate to $10 to $11 per share, down from a previously anticipated $15 to $17.

By Jeff Wells • June 28, 2017

USDA publishes questions to help craft GMO labeling regulation

The department is looking for the industry's feedback in the first step of its rulemaking process, which is scheduled to be completed by July 2018.

By Megan Poinski • June 28, 2017

Frito-Lay files patent for probiotic yogurt chips

The company would be likely to market the snack at a premium, positioned at the crossroads of health and indulgence.

By Caroline Macdonald • June 27, 2017

Wellness trends moving consumers away from sugar

The market for sugar alternatives is expanding as consumers are becoming more health and environmentally cautious.

By Eleanor Patrick • June 26, 2017

IFT 2017: Get new ideas. Discover new and innovative ingredients and technology.

Mainstream consumers are looking for convenience and variety in their foods, find out 5 recent, innovative product concepts.

June 23, 2017

Whey protein targets consumer soft spot for chewier protein bars

The ingredient's maker, Arla Foods, said a common complaint from U.S. consumers is the snacks lose their texture by the time they're consumed.

By Caroline Macdonald • June 22, 2017

Study: Healthy fats could help curb hunger

New research shows foods rich in polysaturated fats, such as nuts and oily fish, also can help prevent overeating. 

By Caroline Macdonald • June 22, 2017

Beyond tomatoes: Ketchup makers embrace alternative vegetables

Mintel says one in five new launches of the condiment in Germany focus on alternative produce such as beetroot, carrot or pumpkin.

By Christopher Doering • June 22, 2017

Snortable chocolate with energy drink stimulants targets health-conscious clubgoers

Legal Lean is bringing Coco Loko, a cacao-based snortable powder with a name that recalls the Four Loko craze, to U.S. store shelves. 

By Caroline Macdonald • June 22, 2017

Cloudy with a chance of craft beer: Ballast Point brews with condensation

By using water extracted from humidity in the brewing process, the beverage maker is able to explore new flavors and experiment with a different mouthfeel.

By Sandy Skrovan • June 21, 2017

Study: Probiotic yogurt may boost immune health

Korean researchers found daily probiotic consumption boosted the activity of vital immune cells in subjects over the age of 60.

By Sandy Skrovan • June 20, 2017

Caulipower takes a bigger slice of the gluten-free pizza market

The alternative crust maker has added 1,000 retailers to its distribution network since its launch in February, including Albertsons, Wegmans and Safeway.

By Caroline Macdonald • June 20, 2017

Recipe for food innovation success: Blending experts and technology

Digital prototypes, consumer feedback and trends focused on health and transparency are driving product development and improvement industrywide.

By Sandy Skrovan • June 19, 2017

How companies find the best way to innovate: Reformulation or a new product launch?

Appealing to core consumers while also penetrating new markets is key to growth for companies that have lately found growth elusive.

By Jeff Wells • June 19, 2017

Kellogg invests in instant smoothie maker Bright Greens

The manufacturer produces frozen plant-based cubes that, when mixed with hot water, create blender-free treats.

By Caroline Macdonald • June 16, 2017

Sourdough rising with popularity of fermented foods

Fermentation and chemical processes are being pushed as ways to make baked products rise, but yeast is still the market leader.

By Caroline Macdonald • June 15, 2017

Looking for the sweet spot: Finding the best natural sugar alternative

Substances ranging from honey to stevia to polyols are being widely used and experimented with, but there is nothing that can perfectly replicate sugar.

By Caroline Macdonald • June 15, 2017

New rice flours target demand for clean and simple ingredients

Ingredion has developed a range of ingredients that provide smooth, silky textures without modified starches. 

By Caroline Macdonald • June 15, 2017

Study: Whole wheat bread may not always be better than white

Researchers found that individuals' gut bacteria determined how their bodies used the nutrients. 

By Caroline Macdonald • June 15, 2017