Kemin's water-extracted spearmint now ripe for use as a functional ingredient

Neumentix could be used in foods — like candies or chocolate bars — but is also likely to turn up in enhanced drinks. 

By Caroline Macdonald • May 18, 2017

Study: Consumers think cage-free eggs come from 'happier' birds, boosting quality

Australian researchers found that that animal welfare was a less important driver of free-range egg purchases than taste, nutrition and food safety.

By Caroline Macdonald • May 18, 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

Citing new study, Splenda wants CSPI to drop 'avoid' rating of sucralose

The artificial sweetener maker claims that its product is safe, citing the European Food Safety Authority's rejection of a study that found it caused leukemia in mice. 

By Emma Liem Beckett • May 18, 2017

Leading US grocers get a D on supplying and promoting antibiotic-free poultry

Costco, Albertsons, Publix, Wal-Mart and Kroger failed to promote better practices, according to the Natural Resource Defense Council. 

By Keith Loria • May 18, 2017

Jim Beam partners with White Coffee to create non-alcoholic drinks

The new beverages expand Jim Beam's product line that already includes barbecue sauce, hot sauce, pancake syrup and glazes.

By Keith Loria • May 18, 2017

Report: Consumers go nutty for pistachio-flavored products

Flavor firm FONA International reported that product launches flavored with the green nut doubled in 2016.

By Keith Loria • May 17, 2017

Mars, Nestle and other candy giants commit to cut calories in half of products by 2022

Backlash against sugar is one of the industry's top trends, and these five manufacturers will make many offerings 200 calories or less.

By Keith Loria • May 17, 2017

Kraft Heinz's M&A plans focus on a target with global brands

The maker of Velveeta and Kool-Aid failed in its takeover of Unilever in February, but analysts expect the company to look elsewhere for another deal.

By Keith Loria • May 17, 2017

Flavor trends to spice up summer grilling season, McCormick predicts

Asian flavors, mayo-based barbecue and spicy fruit-based glazes are just a few of the items the spice maker expects this year.

By Keith Loria • May 16, 2017

Bucking industry shift, Sanderson Farms vows to keep using antibiotics

Tyson Foods, Perdue Farms and Butterball all have introduced products from animals raised without the controversial drugs, or vowed to end the practice altogether.

By Keith Loria • May 16, 2017

DanoneWave quietly reduces sugar and fat

Exceeding its 2013 commitment to the Partnership for a Healthier America, 87% of the company's products are now low- or non-fat, and 78% of products contain 23 grams of sugar or less per 6-ounce serving.   

By Caroline Macdonald • May 15, 2017

Chinese firm may buy organic yogurt maker Stonyfield

Danone must sell the dairy brand as part of a deal with the U.S. government to purchase soy milk manufacturer WhiteWave.

By Keith Loria • May 12, 2017

If baby food doesn't taste good to parents, will their kids eat it?

A Mintel study found moms and dads routinely try their child's baby food, so the product must appeal to adults as well as kids.

By Caroline Macdonald • May 12, 2017

Hampton Creek struggles to find funding, lays off executives

The vegan food company, which makes the "Just Mayo" product, fired its CFO, COO and HR chief in the midst of a disappointing fundraising effort.

By Keith Loria • May 11, 2017

Olam SVI MarketReport: Spices, April 2017

Chili prices have experienced extended weakness across varieties upon increased arrivals. Low quality arrivals and surplus cold storage stock further dampened the price sentiments.

May 11, 2017

Studies find two popular artificial color additives are safe

The research overturns a 2002 study in mice that suggested several food additives may cause DNA damage in the gut. 

By Caroline Macdonald • May 11, 2017

Researchers link gluten-free diets to heart disease risk

A study of the dietary habits of U.S. health professionals said those consuming the least amount of the protein found in wheat and other grains had a higher risk of heart disease.

By Caroline Macdonald • May 11, 2017

DuPont claims its probiotic leads to a trimmer waist

The probiotic formula, called HOWARU Shape, can help reduce a person's waist circumference by up to one inch over six months.

By Caroline Macdonald • May 11, 2017

Growing demand for organic ingredients leads to supply challenges

Sales of the specialty food are expected to see a CAGR of 7.6% through 2025, but a lack of an established supply chain could hurt the industry.

By Caroline Macdonald • May 11, 2017

Mott's sued over pesticides in 'natural' applesauce

With no clear definition of what the term means, it could be hard for Beyond Pesticides to prove the Dr Pepper Snapple brand is misleading consumers.

By Keith Loria • May 10, 2017

Publix and Kroger latest to enter crowded meal kit space

The retailers join established players such as Hello Fresh and Blue Apron to produce a service used by 25% of adults in 2016.

By Keith Loria • May 10, 2017

Candy maker Mars gets into the party business

The manufacturer of Dove chocolates and other sweets is promoting events similar to Avon and Tupperware in cosmetics and storage containers.

By Keith Loria • May 10, 2017

Kraft Macaroni and Cheese's new ad bleeps its appeal to millennial moms

The new “Swear Like a Mother” campaign speaks to the coveted demographic by saying they don’t have to be perfect.

By Jeff Wells • May 9, 2017

PepsiCo, Mondelez turn to crowdsourcing to help find new ingredients

The food and beverage giants are looking to tap into millennials who will develop new substances that meet their values and interests.

By Keith Loria • May 9, 2017

Struggling TerraVia looking for buyer as losses mount

The food algae specialist is struggling with declining revenues and fallout from a recall last year involving its ingredients.

By Caroline Macdonald • May 5, 2017