Zero-waste chef Joel Gamoran shares his secret to the perfect beignet

Chef Joel Gamoran shares his secret to baking sustainable matcha green tea beignets.

Aug. 29, 2019

Scientists develop butter-like spread with 80% water

Cornell University researchers said it has the consistency, mouthfeel and creaminess of the real dairy product.

By Cathy Siegner • Aug. 29, 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

Product developers foresee broader use of hazelnuts, especially in baking

Innovation agenda: 40% said they were using more hazelnuts; 60% projected increased demand to come.

Aug. 27, 2019

China to add tariffs on $75B of US imports

One batch of duties will begin Sept. 1 and the other Dec. 15, mirroring the U.S. schedule and putting U.S. agricultural exporters in a tough situation. 

By Shefali Kapadia • Aug. 23, 2019

Leftovers: Grateful Dead-inspired tea to brew voter registration, Halo Top hits the makeup box

Trouble ahead? Trouble behind? Celestial Seasonings' Ramble On Rose tea can help you watch your speed, and FitJoy gets the snack puff in shape.

By Food Dive staff • Aug. 23, 2019

Why olive oil tariffs are controversial

Lawmakers are asking the Trump administration to take a 100% duty on EU imports of the cooking staple off the table, which they say could lead to high prices and shortages.

By Jessi Devenyns • Aug. 23, 2019

PureCircle shows off its stevia ingredients in ice cream

The Chicago company is the latest to use the frozen summer treat as a way to showcase its products.

By Cathy Siegner • Aug. 22, 2019

Study: 88% of children's foods don't meet WHO's nutritional standards

Canadian researchers found better-for-you claims and "fun appeals" significantly increased in the past 10 years — while the amount of sugar also went up.

By Cathy Siegner • Aug. 22, 2019

Ajinomoto to acquire majority interest in More Than Gourmet

The deal allows the Japanese firm to tap into the growing popularity of stocks, broths and sauces coveted because of their convenience and role in enhancing taste. 

By Cathy Siegner • Aug. 22, 2019

Motif raises $27.5M to expand production of animal-free ingredients

The nascent company has about 15 products under development, including one that would better maintain the fat structure in plant-based burgers.

By Cathy Siegner • Aug. 22, 2019

Sugar concerns box out kids' juice market

Companies are developing beverages with less or no sugar — and sometimes without any juice at all — to combat growing worries about overly sweet drinks. 

By Cathy Siegner • Aug. 20, 2019

Leftovers: Pumpkin Spice Spam ushers in fall, Lucky Charms marshmallows get Jet-Puffed

No joke: The latest food item to get the seasonal treatment will be sold online later this month, and Pabst Blue Ribbon dives into seltzer with an 8% ABV drink.

By Food Dive staff • Aug. 16, 2019

Live Real Farms taps into blended trend with the first dairy and plant-based milk

The company says the mixed beverages have both a creamy texture and unique flavor, with less sugar and calories.

By Jessi Devenyns • Aug. 16, 2019

Parabel creates water lentil protein to replace soy or pea in meat substitutes

The Florida-based company said its neutral-colored ingredient is allergen-free, non-GMO and has a complete amino acid profile.

By Cathy Siegner • Aug. 15, 2019

Dark chocolate may lower the risk of depression, study finds

Data on 13,626 U.S. adults reviewed by researchers at University College London also found consuming more chocolate of any type made reports of symptoms much less likely.

By Cathy Siegner • Aug. 15, 2019

New uses for ancient grains: Yogurt mix-ins, milks and performance snacks

Barley, buckwheat, quinoa, sorghum, millet and spelt could soon be added to new products as innovative food manufacturers look to tap into their nutritional benefits popular with consumers.

By Cathy Siegner • Aug. 15, 2019

Miyoko's Creamery brings vegan cheese out of 'the dark ages of food'

The company's sales grew 170% last year, with dairy-free products available in about 12,000 stores. It is planning new cheddar and pepper jack varieties in 2019 that include hemp protein. 

By Megan Poinski • Aug. 14, 2019

Food for thought: From outer space to the kitchen table

With advances in technology, a growing population and shifting consumption habits, Anthony DeLio with Ingredion says the food industry needs to become more agile to address changing consumer demands.

By Anthony DeLio • Aug. 13, 2019

3 investments food and grocery companies are making for the future

As food and grocery companies head into the future, they are exploring new technologies and new ideas to push their industries forward. Food Dive and Grocery Dive looked at specific places that are seeing interest and investment.

By Food Dive and Grocery Dive staff • Aug. 9, 2019

Prune growers market fruit as superfood to millennials

Producers are positioning the dried plum as a sweet, better-for-you snack as the industry tries to rebound from flat U.S. consumption and the trade war with China.

By Cathy Siegner • Aug. 8, 2019

Report: DuPont may sell its food additives and ingredients unit for $20B

The fast-growing division could be an attractive target for companies such as Kerry Group or International Flavors & Fragrances, Bloomberg reported.

By Christopher Doering • Aug. 8, 2019

1.6M people in the US have sesame allergies, study finds

The FDA has been debating whether this should become the ninth major allergen, and these findings could help tip the scales. 

By Jessi Devenyns • Aug. 8, 2019

Mr. Lighthizer, please keep your tariffs off my charcuterie board

There is a trade battle heating up over airplane parts, and Specialty Food Association President Phil Kafarakis writes it's unfair to punish lovers of good food in retaliation. 

By Phil Kafarakis • Aug. 8, 2019

New Arizona Beverages partnership will create THC-infused goods

By licensing its brand name for products using one of the industry's trendiest ingredients, the iced tea maker hopes to reinvigorate sales, which have slid over the last few years.

By Jessi Devenyns • Aug. 8, 2019

Chapul exits insect protein bars after co-packer goes out of business

While the Utah company didn't rule out a return to the space, it will now turn its attention to raising fly larvae for fish and poultry feed.

By Cathy Siegner • Aug. 8, 2019