Will Kerry's acrylamide-reducing yeast get widespread use in the US?

Acryleast is outperforming tests, but with no blanket federal government mandate to reduce the naturally occurring carcinogen, adoption will likely depend on price. 

By Jessi Devenyns • Dec. 5, 2019

Why Koios says nootropics are the 'next frontier' of functional beverages

The drinks, which have ingredients intended to improve cognitive abilities, are in more than 4,300 stores. CEO Chris Miller wants to triple that in 2020.

By Lillianna Byington • Dec. 5, 2019

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

Is a coffee shortage percolating?

A new report from the International Coffee Organization says consumption is expected to exceed production next year as drought impacts the bean supply and demand keeps growing.

By Jessi Devenyns • Dec. 5, 2019

Potato shortage won't hurt french fry supply, says Idaho Potato Commission

Severe weather plagued this year's crop, but the industry is reassuring consumers fries are still on the menu.

By Lauren Manning • Dec. 5, 2019

Apple picked to be the top flavor in 2020

Austria-based Esarom said the fruit will thrive because there are several varieties, it's a local staple and it blends well with other foods, herbs and spices.

By Cathy Siegner • Dec. 5, 2019

White Claw, Impossible Foods and Kind Snacks are among 2019's fastest growing brands

The food and beverage industry dominated Morning Consult's annual rankings, with 11 of the top 20 spots going to CPG brands and delivery services.

By Lillianna Byington • Dec. 5, 2019

Barry Callebaut sourcing more than half of its ingredients sustainably

Antoine de Saint-Affrique, CEO of the chocolate leader, said the company is "well on track" to have 100% produced this way by 2025.

By Jessi Devenyns • Dec. 5, 2019

Nestlé brings plant-based meat to iconic brands

After launching its first beef-like offering under its Sweet Earth banner in October, the food giant is introducing DiGiorno Rising Crust Meatless Supreme and Stouffer's Meatless Lasagna.

By Christopher Doering • Dec. 4, 2019

Tapping 2020 trends with the ingredient consumers crave

How the timeless appeal of almonds aligns with innovative product development in 2020 and beyond.

By Lu Ann Williams, Innova Market Insights • Dec. 3, 2019

As consumer tastes evolve, so should FDA standards of identity

As the federal agency considers updating definitions of food items and ingredients, Janet E. Collins of Motif FoodWorks says it needs to consider new technology and changing mindsets about plant-based alternatives. 

By Janet E. Collins • Dec. 2, 2019

Will next Thanksgiving have more plant-based alternatives to gobble?

Butterball plans to have its first prototype next year, while Perdue, Tyson and Impossible Foods are all working toward that goal.

By Jessi Devenyns • Nov. 27, 2019

Nestlé partners with college on microbiome research

The Swiss food giant said the goal of the partnership with the University of California San Diego is to develop nutritional offerings that promote health and well-being.

By Cathy Siegner • Nov. 26, 2019

Cannabis is hot, so why are investors wary?

The regulatory gray area for the substance in food and beverage has led to hesitation, causing some brands to struggle with fundraising.

By Lillianna Byington • Nov. 25, 2019

Meal kit maker Purple Carrot debuts plant-based incubator

Participating startups will get support for branding, marketing, e-commerce, operations and data analytics, and receive up to $250,000 in seed funding.

By Jessi Devenyns • Nov. 25, 2019

Leftovers: Hidden Valley Ranch stuffs stockings with dressing; Blue Diamond goes nuts for pickles

As the holidays grow nearer, the Clorox-owned brand made the perfect gift for lovers of the ubiquitous sauce, while Goya launches a campaign to bring coquito's Caribbean flavor to the season.

By Food Dive staff • Nov. 22, 2019

Pretty in pink: FDA allows ruby to carry coveted chocolate label

Barry Callebaut has been working with federal regulators for more than a year to market its distinctive pink confection this way. The temporary approval is effective for 15 months.

By Megan Poinski • Updated Nov. 25, 2019

How taste, protein and ingredients are barriers to plant-based meat adoption

A white paper from Kerry goes through the segment's challenges — and potential solutions.

By Jessi Devenyns • Nov. 21, 2019

Could seaweed flakes make waves as a popular salt alternative?

Mara Seaweed, which is being sold at Tesco stores in the U.K., allows consumers to reduce their sodium intake while adding the umami taste to food.

By Cathy Siegner • Nov. 21, 2019

Sugar rush: As supply runs low, USDA will guarantee a backup

Adverse weather conditions mean there is less of the sweetener available to manufacturers this year, potentially setting the stage for experiments with alternatives.

By Cathy Siegner • Nov. 21, 2019

General Mills meets 20% sodium reduction goal across its portfolio

The CPG company achieved the target it set 10 years ago and boosted the nutrient density of its products by increasing whole grains, fiber, vitamins and minerals.

By Cathy Siegner • Nov. 21, 2019

Majority of US consumers prefer to cut sugar intake than switch to artificial sweeteners

A survey from Innova Market Insights said this shift is reflected in the fact that more people are choosing savory snacks over sweet ones and drinking reduced-sugar beverages.

By Cathy Siegner • Nov. 21, 2019

Israeli startup launches chickpea protein products for dairy alternatives

ChickP said its products provide similar mouthfeel and nutritional profile as cow's milk when used in plant-based dairy and yogurt.

By Cathy Siegner • Nov. 20, 2019

Connecting with consumers in plant-based dairy

Despite huge category potential, consumer taste expectations are largely being ignored. Here's how companies can turn those gaps into big opportunity.

Nov. 19, 2019

Why was Quaker Oat Beverage discontinued?

The PepsiCo brand may have failed because of its packaging, name, health claims — or its taste.

By Jessi Devenyns • Nov. 18, 2019

Leftovers: Twinkies get the cereal treatment; Beehive Cheese goes boozy with a bourbon infusion

Post Cereals and Hostess collaborated to put the snack cake into breakfast bowls, and RXBAR is bringing back its gingerbread flavor protein bars.

By Food Dive staff • Nov. 15, 2019