Ingredients: Page 135
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The mystery of gluten-free oats may finally be solved
The new "purity protocol" covers the entire supply chain from the farm to the finished product.
By Caroline Macdonald • March 23, 2017 -
Why won't the FDA name the manufacturer of E. coli-contaminated soy butter?
A civil lawsuit from a victim's family is the only public document to name Dixie Dew Products and SoyNut Butter as the sources of the outbreak.
By Keith Loria • March 22, 2017 -
Explore the Trendline➔
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TrendlineHow 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 -
Baileys new vegan drink actually is nuts
Almond milk is the base for the creamy sweet spirit launched by the popular Diageo brand.
By Doug Harris • March 22, 2017 -
Erratic US weather could lead to sparse salad plates
Parts of the country have been hit by extreme weather recently, most notably with heavy rains in California — a major grower of nuts and produce.
By Doug Harris • March 22, 2017 -
Bakers confident industry won't be loafing around in 2017
A report from Baking Business found 85% of survey respondents had a positive outlook for the industry this year.
By Doug Harris • March 22, 2017 -
USDA steps up testing of Brazilian beef amid scandal
The European Union, South Korea and Chile have suspended imports of Brazilian meat products this week.
By Keith Loria • March 22, 2017 -
Deep Dive
Changing tastes create challenges, opportunities for food giants
General Mills' CEO and J.M. Smucker's chairman spoke to Food Dive about how the influx of trendy startups is forcing incumbent food companies to introduce new or reformulated products.
By Christopher Doering • March 20, 2017 -
Cocoa companies pledge to end deforestation
The coalition — which includes Nestlé, Mars, Mondelez, Cargill and Olam — will begin its efforts in Côte d’Ivoire and Ghana.
By Keith Loria • March 20, 2017 -
Pumpkin spice in April: Should seasonal foods be available year round?
About two-thirds of consumers say they enjoy eating seasonal ingredients all year long, according to Mintel.
By Doug Harris • March 20, 2017 -
Stonyfield milks popularity of full-fat dairy with new yogurts
These products have become more popular with consumers who view them as healthier, less processed and better tasting.
By Keith Loria • March 20, 2017 -
Conagra purchases upstart meat snack maker
The acquisition of Thanasi Foods will allow the food giant to expand its reach in proteins and snacks popular with young consumers.
By Keith Loria • March 20, 2017 -
CPG companies slashing sugar and salt in 20% of products
Big brands are quickly reformulating their products as consumers flock toward better-for-you items.
By Doug Harris • March 17, 2017 -
Nutella maker adding two brands to chocolate empire
Ferrero International will buy Fannie May and Harry London brands from 1-800-Flowers.com for $115 million.
By Doug Harris • March 17, 2017 -
Biena Foods targets legume sweet spot with chocolate-covered chickpeas
As the chickpea becomes more entrenched in its position as a nutritious all-purpose ingredient, more sweet and savory snacks are sure to come on the market.
By Caroline Macdonald • March 16, 2017 -
Can peas help create protein-filled bread?
British bakery brand Warburtons partnered with Canadian researchers to develop pea flour dough to make bread that will look and taste like any other loaf.
By Keith Loria • March 16, 2017 -
Study: Gluten can prevent Type 2 diabetes
It remains to be seen if this study can turn the tide against those who view a gluten-free diet as healthier.
By Emma Liem Beckett • March 16, 2017 -
Kale, kale everywhere: Veggie bringing green to food sales
The superfood is being added to yogurt, frozen sweet goods, condiments and even pet food to make them more nutritious.
By Keith Loria • March 16, 2017 -
Could lab-grown chicken be a hit with consumers?
A startup company just created poultry for consumption made with cell-replicating technology.
By Jeff Wells • March 16, 2017 -
Study: Benefits of organic crops may be overstated
Research shows the environmental benefits of the popular crop diminish once lower yields are accounted for.
By Keith Loria • March 16, 2017 -
Will meat and veggie bars resonate with mainstream consumers?
Sam’s Club is putting Wild Zora’s one-of-a-kind bars to the test.
By Jeff Wells • March 15, 2017 -
Deep Dive
What actually makes food 'healthy'?
At a public hearing, the FDA listened to manufacturers, nutritionists and consumers speak about how to best replace a dated definition.
By Megan Poinski • March 10, 2017 -
How to encourage more organic produce sales
In the last five years, sales of organic fruit have grown by 123% and organic vegetables have increased by 92%.
By Keith Loria • March 10, 2017 -
Why stevia appears to be winning the race to replace sugar
The natural sweetener, about 30 to 40 times stronger than sugar, was in 6% of new soda launches last year.
By Megan Poinski • March 9, 2017 -
Retrieved from General Mills on July 09, 2014
General Mills gives boost to environmentally friendly grain Kernza
The cereal giant is hoping to put the wild relative of wheat into its Cascadian Farm Organic brand as early as 2018.
By Christopher Doering • March 9, 2017 -
Fonterra develops low-lactose powdered milk
The ingredient would make many products available to the roughly two-thirds of the world's adults who have a hard time digesting normal dairy.
By Megan Poinski • March 9, 2017
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