Ingredients: Page 138
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How increased consumer demand for organics is shaping the retail landscape
The certified chemical-free food is growing at a double-digit clip, encouraging more retailers to carry these items in their stores.
By Keith Loria • Feb. 9, 2017 -
Nielsen and Label Insight team up for more transparency in food labeling
While the data will immediately be useful to manufacturers, it's unclear if consumers pay much attention.
By Keith Loria • Feb. 9, 2017 -
Explore the Trendline➔
Getty Images
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 -
Study: Customers ready to buy healthier food
According to NPD's top health trends for 2017, consumers are interested in appearing to live a healthy lifestyle, which starts with what they eat.
By Keith Loria • Feb. 7, 2017 -
Scientists to FDA: Sugary products are not 'healthy'
The Union of Concerned Scientists, working with more than 17,000 scientists and experts across the country, is hoping to influence upcoming labeling guidance.
By Keith Loria • Feb. 6, 2017 -
Heavenly Organics finds a way to bee glyphosate-free
The chemical found in popular weed killer Roundup is embroiled in controversy over whether it causes cancer — and is often found in honey.
By Emma Liem Beckett • Feb. 2, 2017 -
Got calcium? Omya develops a way to fortify plant-based milk
Non-dairy milk sales increased 9% in 2015, while dairy milk sales declined 7% — $17.8 billion worth of sales.
By Keith Loria • Feb. 2, 2017 -
Bulk up: The protein trend isn't going anywhere
Today’s consumers look for fresh, natural and minimally processed foods — as well as those with ingredients that help fight disease and promote good health.
By Keith Loria • Feb. 2, 2017 -
Hy-Vee swims along with sustainable tuna trend
The retailer plans to not just make sure the seafood in its private-label tuna can be verified, but it also wants to better protect fishing areas and reduce by-catches.
By Doug Harris • Feb. 2, 2017 -
Are complex textures a new snack trend?
A new snack from General Mills plays on the trend of combining different textures and tastes.
By Keith Loria • Feb. 2, 2017 -
Beverage brands innovate with premium mixers
Spirit companies are turning to both vintage formulations and trendy ingredients to lure millennial consumers.
By Keith Loria • Feb. 2, 2017 -
How new preservatives can make meat safer
The chemical composition of meat is rich in proteins, lipids and water, making it favorable for microorganism growth.
By Keith Loria • Feb. 2, 2017 -
Dairy groups settle price-fixing lawsuit for $52M
An animal rights group claims the dairy industry slaughtered thousands of cows to artificially inflate milk prices during times of lopsided supply and demand.
By Keith Loria • Feb. 1, 2017 -
The clean label trend is rising in retail bakeries
Simple, wholesome ingredients are in high demand these days, according to supermarket bakery managers.
By Jeff Wells • Feb. 1, 2017 -
Why grocers and food brands need to create their own 'clean label' definitions
With growing consumer interest in healthier, simpler and more natural products, retailers and manufacturers need to successfully communicate to consumers what is and isn’t being used in their products.
By Doug Harris • Jan. 30, 2017 -
Science may make a better tomato, but maybe farmers should go back to normal growing cycles
A horticultural scientist used genomic research to find ways that supermarket tomatoes could be bred for more flavor.
By Doug Harris • Jan. 30, 2017 -
FDA blasts Aspen Hills for 'not taking aggressive action' to prevent listeria contamination
The agency has taken a firm stance against the cookie dough manufacturer responsible for widespread recalls.
By Megan Poinski • Jan. 30, 2017 -
USDA
Can Nestle sweeten Nesquik's appeal by cutting its sugar?
The popular drink mix underwent a reformulation and is getting a makeover.
By Keith Loria • Jan. 30, 2017 -
USDA
Sheep's milk could be baa-ck as a player in the functional foods market
Nutritional benefits uncovered in a recent study add to the reasons that farmers may want to start raising more herds of this sturdy and wooly animal.
By Doug Harris • Jan. 27, 2017 -
USDA puts additional $13M toward citrus greening research
A previous $400 million research investment in 2009 worked to attack the root cause of the insect-spread disease that is crippling Florida's citrus industry.
By Doug Harris • Jan. 26, 2017 -
Atkins retools its message for sugar-focused consumers
The new "hidden sugar" campaign puts a modern spin on the once-popular low-carbohydrate diet plan.
By Megan Poinski • Jan. 26, 2017 -
Study: Chili peppers can lengthen life
As spicy foods continue to get more popular, manufacturers can take advantage of this research and add health claims to their labels.
By Doug Harris • Jan. 26, 2017 -
Indian flavors are hot at Winter Fancy Food Show
Consumer demand for unique and exotic profiles gives manufacturers a prime opportunity for to expand their formulas.
By Emma Liem Beckett • Jan. 26, 2017 -
Could sorghum be the new quinoa?
It hits two growing consumer trends: demand for natural foods and interest in ancient grains.
By Emma Liem Beckett • Jan. 26, 2017 -
How an alternative sweetener 'meringue' can change beverages
Lampados International's Liteez, a 3D plant-based sweetener, is sugar-free and each piece contains less than two calories.
By Keith Loria • Jan. 26, 2017 -
Deep Dive
Delicious or deceptive? Food fraud's economic and safety costs
Experts say fakes cost the industry up to $40 billion a year, and stopping the problem requires massive manufacturer, policy and consumer cooperation.
By Keith Loria • Jan. 25, 2017
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