Global xanthan gum market predicted to hit $1.25B by 2024

The popular emulsifier is used in processed food worldwide, but also by a host of different industries.

By Doug Harris • Dec. 22, 2016

Food stories that shaped 2016

From Coca-Cola to carrageenan, a month-by-month look at some of Food Dive's most read stories of the year.

By Megan Poinski , Emma Liem Beckett • Dec. 22, 2016

Explore the Trendline➔

Top 5 stories from Food Dive

The food and beverage industry is changing rapidly and the actions companies take this year are likely to play a major role in defining their future. 

By Food Dive staff

Groceries spice up their offerings, while manufacturers stay a bit bland

Retailers see seasoning sales continue to grow, so those flavors could be added to processed foods more often.

By Doug Harris • Dec. 22, 2016

Strong growth expected to continue for bakery ingredients market

This segment is being shaped by consumer demand for organic and healthy products, as well as willingness to spend more for premium components. 

By Doug Harris • Dec. 22, 2016

Cargill's canola lecithin expands natural options for manufacturers

The new ingredient is cost-effective, natural and comparable to soy and sunflower-based emulsifiers, not to mention non-GMO and major allergen-free.

By Carolyn Heneghan • Dec. 21, 2016

Will an industry-funded study on sugar consumption backfire?

Scientists and public health experts were quick to dismiss the findings as biased due to the authors' ties to interests like Coca-Cola, General Mills and Hershey. 

By Keith Loria • Dec. 21, 2016

TerraVia stops supplying Soylent after being blamed for recall

An emerging ingredient like algal flour is an easy scapegoat, but untrue claims could hurt the reputation of many newer companies.

By Carolyn Heneghan • Dec. 21, 2016

Cargill's waste will nourish algae in new partnership

The new venture between the manufacturer and Algae Natural Foods will transform CO2 and water used in malt processing into a source of energy and nutrients for the superfood.

By Doug Harris • Dec. 15, 2016

With more uses proposed for hulls and shells, can almonds become zero-waste crops?

An industry board wants to incorporate the nut's byproducts into biodegradable plastics, foods, pharmaceuticals and cosmetics.

By Doug Harris • Dec. 15, 2016

As US and Mexico battle over sugar, will manufacturers look to new substitutes?

The U.S. Secretary of Commerce disputes several claims that U.S. refiners are at risk, and contends that agreements are working as intended.

By Doug Harris • Dec. 15, 2016

What will the new Nutrition Facts panel say to consumers?

The mandated label is set to become more informative — or more confusing, depending on perspective.

By Doug Harris • Dec. 15, 2016

How will consumers respond to genetically modified whiskey yeast?

Consumers may not realize that most whiskey is already genetically modified due to its required use of corn.

By Carolyn Heneghan • Dec. 15, 2016

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

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