General Mills seeks patent for high protein oats

The cereal maker could use the new variety to develop grain-based products that are less likely to oxidize and contain a better flavor profile with a longer shelf life.

By Caroline Macdonald • May 4, 2017

Low-salt diets may not significantly improve heart health

In a long-range study, participants didn’t appear to derive any true health advantage from cutting sodium — but many groups are sticking to their limited consumption recommendations.

By Keith Loria • May 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

Beans and peas can be more satisfying than meat, research finds

Researchers at the University of Copenhagen's Department of Nutrition found that the legumes could curb appetite more than pork and veal.

By Caroline Macdonald • May 4, 2017

Study: Dairy beats plants as a source of protein for children

While the U.S. milk market has been declining, this study published in the British Journal of Nutrition shows there are more reasons to drink up. 

By Caroline Macdonald • May 4, 2017

Drink your vitamins: VitaCup launches fortified coffee

The San Diego-based beverage startup delivers a daily serving of vitamin B in its K-cups, which could shake up the vitamin innovation space.

By Keith Loria • May 2, 2017

Why a former dairy changed itself into a nut milk company

After closing its doors last fall, Elmhurst Dairy reinvented itself by embracing consumer demand for plant-based beverage products. 

By Keith Loria • May 1, 2017

3-D printed food set to enter its next dimension

The market for pizzas, chocolates and other items using the technology is expected to reach $425 million by 2025, according to a new report from MarketsandMarkets.

By Caroline Macdonald • May 1, 2017

PepsiCo CEO: We're holding off on a big acquisition — for now

“There isn’t a large company that we have not looked at,” Indra Nooyi, chairwoman and CEO of PepsiCo, said at the Beverage Forum in Chicago.

By Christopher Doering • April 28, 2017

Protein, convenience and flavor continue to buoy meat snacks growth

Sales are surging, with annual growth of more than 7% in each of the past four years.

By Keith Loria • April 28, 2017

Food industry appeals to a receptive Trump administration for regulation delays

With the FDA’s menu labeling law likely to be delayed once again, companies are pushing back on rules targeting added sugars, dietary fiber and more.

By Jeff Wells • April 28, 2017

Evolving views of healthy eating strain CPG sales

Major manufacturers are especially feeling the pinch as consumers are more likely to turn to "healthier" versions of their favorites from smaller upstart companies.

By Keith Loria • April 28, 2017

Study: Eating plant protein instead of meat may cut diabetes risk

Researchers found there was a significant dropoff in disease likelihood when just 1% of calories from animal protein was replaced with vegetarian alternatives.

By Caroline Macdonald • April 27, 2017

Seaweed may create a better-for-you pasta

According to Mintel, the sea-plant-as-noodles trend could be the next big thing, bringing a low-carb and gluten-free spin to the culinary staple.

By Keith Loria • April 27, 2017

Study: Low-fat 'diet' foods can lead to weight gain

Many of these items are high in sugar, and researchers found they had undesirable effects on rodents.

By Keith Loria • April 27, 2017

Acacia gum shows promise in gluten-free bread

The African-sourced ingredient may improve bakery products' softness by 25% and extend shelf life by 50%.

By Caroline Macdonald • April 27, 2017

Knorr uses unique flavor profiles to play matchmaker in millennial-focused ad campaign

The company's "Love at First Taste" video shows what happened when couples are paired according to their taste in food, and earned more than 1 billion global impressions online and about $12.5 million in media value. 

By Jeff Wells • April 27, 2017

Growing pains: Why supermarkets are struggling to source local products

Sales of fruits, vegetables and even meats grown close to the consumer will surge to $20 billion by 2019, according to USDA.

By Jeff Wells • April 26, 2017

Kidfresh scores $10M in funding, says 75% will go toward brand marketing

The frozen food manufacturer, which "hides" vegetables in meals for kids, hopes the investment will boost its brand from a "best kept secret" to a household staple.

By Keith Loria • April 26, 2017

Tyson to sell off three non-meat businesses, focus on protein portfolio

The evening before announcing its acquisition of AdvancePierre, the chicken, pork and beef producer said it's preparing for the next phase of growth.

By Jeff Wells • April 26, 2017

Hershey will cut calories and display nutrition info on package front

By 2022, half of the chocolate giant's regular and king-sized products will have 200 calories or less and ingredient information will be more transparent.

By Jeff Wells • April 25, 2017

Study: Researchers link artificially sweetened sodas to increased risk of dementia and stroke

While the data suggest a possible tie between diet soda and health risks, the findings do not definitively connect the beverage to these illnesses.

By Caroline Macdonald • April 24, 2017

Unilever boosts packaged food business with Sir Kensington's purchase

The CPG giant has added the natural and organic condiment maker to its growing stable of specialty brands.

By Jeff Wells • April 21, 2017

What happens next after Trump called Canadian dairy policy 'a disgrace'?

The president spoke out on an issue that farmers have been hoping he'd pay attention to for months as he's preparing his plans for renegotiating NAFTA.

By Megan Poinski • April 21, 2017

Stevia could be the sweetest choice for diabetics

New research done on mice shows the sweetener may be able to actually control blood sugar levels.

By Caroline Macdonald • April 20, 2017

Could oils from fruit fly larvae and algae feed the world?

These oils are environmentally friendly, but consumers may not be able to overcome the ick factor.

By Caroline Macdonald • April 20, 2017