USDA turns over a new leaf with red spinach variety

The department's Agricultural Research Service, which is seeking a partner to produce seeds for the market, said the plant could be a substitute for red lettuce, radicchio or chard.

By Cathy Siegner • Nov. 14, 2019

Layn develops a sweeter variety of monk fruit

The company's Super V Fruit can help manufacturers with sugar reduction and limit the land, water and other resources needed for production.

By Cathy Siegner • Nov. 14, 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

Sacha inchi capitalizes on superfood potential with functional profile

Ingredient supplier Amazon Health Products features it in its new Starseed brand that includes powders, butters, oils and other snacks.

By Jessi Devenyns • Nov. 14, 2019

Nextleaf Solutions secures US patents for CBD extraction and purification

In Canada, the company has gone a step further, partnering with BevCanna Enterprises​ to launch cannabis drinks.  

By Lillianna Byington • Nov. 14, 2019

Symrise to open innovation center at Unilever HQ in the Netherlands

The flavor producer said the integrated product development facility will allow more scientific collaboration with the CPG giant on trendy foods.

By Cathy Siegner • Nov. 14, 2019

Ocean Spray to settle 'no artificial flavors' lawsuit for $5.4M

If the agreement is approved, the company will stop using the claim on its CranApple and CranGrape products within a year. 

By Cathy Siegner • Nov. 13, 2019

Does the beef against beef make financial sense?

As the holidays approach, plant-based protein companies are making a play for the dinner table.

By Barbara Ballinger • Nov. 13, 2019

Banza chickpea pasta raises $20M to expand its products, people and reach

The company, which received the latest round of funding from Enlightened Hospitality Investors and Prelude Growth Partners, says it will be moving into food service next year.

By Jessi Devenyns • Nov. 13, 2019

Will quinoa milk see market success?

The business developer of Oatly and Swebol Biotech have collaborated with scientists to develop the Quiny brand, which will be sold in South America.

By Cathy Siegner • Nov. 12, 2019

The end of flour recalls? New process kills pathogens without heat treatment

Agri-Neo's organic liquid is added at the tempering stage during milling and provides a nearly 100% microbial reduction, potentially ending food safety issues with the baking staple.

By Cathy Siegner • Nov. 11, 2019

Plant-based plaintiffs drop lawsuit challenging Mississippi's labeling law

The state's revised regulations allow packages to carry common meat-like terms as long as they also signify products do not contain meat.

By Cathy Siegner • Nov. 8, 2019

How clean label went from differentiator to standard

In a white paper, Kerry looked at how the term has evolved and what manufacturers can do to try to meet consumers' requirements today.

By Jessi Devenyns • Nov. 7, 2019

Palm oil makes headway as small independent producers surge 165%

A trade group said the figures were particularly encouraging because it has been trying to promote the inclusion of these members while also making sure core sustainability requirements are upheld.

By Cathy Siegner • Nov. 7, 2019

Duckweed builds on superfood potential with impact on glucose levels

In addition to its role in plant-based foods, the aquatic ingredient also is loaded with health-friendly attributes such as amino acids, protein, fiber, minerals and vitamins.

By Cathy Siegner • Nov. 7, 2019

17% of kids with food allergies are also allergic to sesame

This study from National Institutes of Health researchers could have implications as to whether FDA makes it an ingredient that must be explicitly disclosed on labels.

By Cathy Siegner • Nov. 6, 2019

Consumer appeal brings Bananamilk maker Mooala $8.3M in funding round

The maker of organic and dairy-free beverages will use the money to expand into new markets, accelerate product development and hire employees.

By Cathy Siegner • Nov. 6, 2019

Quorn's secret to longevity in the meat alternative sector

The 34-year-old company, which estimates it has served 5 billion meals in 17 countries, started out as a sustainability project. It now makes items including meatless burgers, nuggets and fish sticks.

By Megan Poinski • Nov. 5, 2019

Will consumers use a new site grading food on label accuracy?

Pure Market is an e-commerce platform that tests for more than 400 attributes — and only sells those ranking B- or better.

By Jessi Devenyns • Nov. 4, 2019

Most consumers will eat tech-assisted food, especially those in Gen Z

The study from Ketchum shows wide acceptance of food made with genetically modified ingredients, optimized through CRISPR or cultured in labs, may be a few short years away.

By Cathy Siegner • Nov. 4, 2019

Edlong and Radient Technologies to develop CBD ingredients

The flavor firm plans to combine its expertise with the Canadian company's background in extracting, purifying and manufacturing cannabis components.

By Cathy Siegner • Oct. 31, 2019

PureCircle wins the latest legal battle in stevia patent war

SweeGen's challenge of Rebaudioside M stevia bioconversion was denied last week by the Patent Trial and Appeal Board of the U.S. Patent and Trademark Office.

By Cathy Siegner • Oct. 31, 2019

Will coffee bean protein get consumers buzzing?

Applied Food Sciences said the product is caffeine free and comes naturally loaded with phytonutrients such as antioxidants and fiber.

By Cathy Siegner • Oct. 31, 2019

Beyond Meat to triple pea protein sourcing in 2020 to avoid past bottlenecks

CEO Ethan Brown said the company has "dramatically" increased its protein supply and diversified its supplier base to keep up with exploding demand. 

By Emma Cosgrove • Oct. 30, 2019

Kellogg agrees to $20M settlement of 'healthy' sugary cereal lawsuit

The cereal maker denies any wrongdoing, and it's unclear if this will set a precedent for other manufacturers — many of which are dealing with similar cases.

By Jessi Devenyns • Oct. 25, 2019

Israel Chemicals invests $20M in plant-based ingredient production

The specialty minerals and chemicals company said it will expand manufacturing capacity and R&D support for its Rovitaris alternative protein technology.

By Cathy Siegner • Oct. 24, 2019