Lemongrass brings Asian flavor and beneficial nutrients to many foods

It is one of the trendiest ingredients of 2016, with over 15,000 social media and blog posts mentioning the lemony, delicate Thai herb in November 2016 alone.

By Doug Harris • Dec. 15, 2016

Dietitians predict 2017 food trends that could change R&D strategies

Next year, they say consumers will be less focused on past food trends, such as GMO-free, sustainable and gluten-free.

By Carolyn Heneghan • Dec. 14, 2016

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

Flexing flax's potential: Good Karma launches dairy-free, flaxmilk yogurt

The plant-based yogurt industry is currently posting about 50% annual growth, which outpaces dairy-based more than 10 times, according to SPINS. 

By Carolyn Heneghan • Dec. 14, 2016

Why the vanilla industry is rallying behind a global sustainability initiative

With higher production standards and improved quality of life in place for farmers, manufacturers can better trust in the quality of the natural vanilla products they buy. 

By Carolyn Heneghan • Dec. 14, 2016

How manufacturers can respond to fluctuating cocoa prices

While it's key for manufacturers to remain profitable, they have to balance pricing adjustments with consumer sentiment and the risk of backlash.

By Carolyn Heneghan • Dec. 9, 2016

Soy to the world: The protein's market is worth $4.8B

Because soybeans are inexpensive, easy to grow and more than one-third protein, manufacturers recognize them as an ingredient to be reckoned with – and profited from.

By Doug Harris • Dec. 8, 2016

In 2017, flavor manufacturers want consumers to take the time to taste the flowers

Comax's flavor forecast for next year includes Flower Power, Spice is Nice, Smoke Out and Nostalgia Remix.

By Doug Harris • Dec. 8, 2016

Study: Probiotics decrease marathoners' GI issues

After 12 weeks of prebiotic and probiotic consumption, participants had lower bacterial levels both before a triathalon and six days after the event.

By Doug Harris • Dec. 8, 2016

NASA found the key to out-of-this world protein bars

Proteins and plant polyphenols in astronaut food can create a foam that prevents protein bars from hardening. 

By Doug Harris • Dec. 8, 2016

Ingredion's deal to distribute stevia sweetens the market

Stevia is more heat-stable than other high-sugar sweeteners, making it better suited for a wider range of baked good products than most high-intensity sweetener competitors.

By Doug Harris • Dec. 8, 2016

Barking up a new tree: How pet food is more like what owners eat

There is an ever-growing segment of pet owners who only want the best for their furry friends — including providing them with food that meets the standards of what they would feed their own families. 

By Keith Loria • Dec. 8, 2016

USDA enlists AUM LifeTech to fight citrus greening through genetics

The disease, which makes fruit worthless, is responsible for nearly $15 billion worth of lost revenue through the years.

By Keith Loria • Dec. 6, 2016

New GRAS rule continues the debate over ingredient transparency

Some say the 329-page rule on these additive ingredients — which include items like vinegar, oils, spices and preservatives —brings more obfuscation than understanding.

By Megan Poinski • Aug. 22, 2016

The medical foods category has an uncertain bill of health

The role of the FDA—or rather the lack of oversight the agency has when it comes to medical foods—is a major hurdle to expanding the category.

By Rachel Duran • July 28, 2016