Study: Cranberries may mitigate gut problems from animal-based diets

Researchers at Tufts University found a diet including freeze-dried powder from the fruit showed potentially fewer negative microbiota changes.

By Cathy Siegner • Nov. 15, 2018

Taste predictor Gastrograph closes $4M investment

The company collects data about how people perceive flavors and then uses artificial intelligence to determine how a demographic might respond to a food product. 

By Jessi Devenyns • Nov. 15, 2018

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

What is a prebiotic? This question holds back the market.

Probiotics have grown in popularity and have widespread understanding, but the ingredients that nurture good gut bacteria have yet to garner the same attention.

By Jessi Devenyns • Nov. 15, 2018

Tyson forecasts top food trends for 2019

The company's first annual Trendtellers Council highlighted personalization to promote health, smart technology and food as a form of self-expression.

By Cathy Siegner • Nov. 15, 2018

Salty snacks melt away growth in the frozen sector

Market research firm Mintel recently found that convenient bites of meat, popcorn and cheese are reasserting their dominance. 

By Jessi Devenyns • Nov. 14, 2018

Former Blue Moon brewmaster to release first THC-infused beer

Keith Villa's new venture is launching the beverage, which will include 5 grams of the cannabis ingredient, but skirts federal regulation by making it alcohol free. 

By Jessi Devenyns • Nov. 13, 2018

Mondelez cuts ties with 12 palm oil suppliers, citing deforestation

The food giant recognizes a "gap" between its current palm oil supply chain state and its goal of 100% sustainability and transparency.

By Shefali Kapadia • Nov. 13, 2018

Nestlé launches helpline to combat labor issues in palm oil supply chain

While palm oil offers greater yield and lower production costs, the industry is under fire for environmental and human rights concerns. 

By Barry Hochfelder • Nov. 12, 2018

Leftovers: Pringles brings back Thanksgiving flavors

The Kellogg-owned snack brand makes a Turkey Day feast in a can, while ancient grains lend a health halo to a new candy.

By Food Dive staff • Nov. 9, 2018

Plant-based egg substitutes can help manufacturers cut costs, avoid recalls

Products made from aquafaba, mung beans and citrus pulp may also make brands more attractive to consumers interested in plant-based, vegan and cruelty-free products. 

By Cathy Siegner • Nov. 8, 2018

How avocado seeds could change the natural colors market

Penn State food scientists found that vibrant colors in the red-orange-yellow spectrum can be extracted using water and ethanol.

By Cathy Siegner • Nov. 8, 2018

Natural and vibrant: Why plant-based colors are popular

Ingredients such as beetroot, carrot and kale are showing up in vegetable and plant-based snacks. Experts say the hues can stimulate appetite.

By Cathy Siegner • Nov. 8, 2018

Could data be an untapped ingredient in beer production?

A former craft brewery engineer has established a software firm to help makers of the beverage keep tabs on quality, trim expenses and increase efficiency. 

By Cathy Siegner • Nov. 8, 2018

Lawsuit: Consumers won't believe a vegan substitute is not butter

A New York woman has sued Miyoko's Kitchen, claiming people are being duped into thinking the company's spread is functionally and nutritionally equal to the dairy-based product.

By Cathy Siegner • Nov. 6, 2018

OTA solicits ideas to develop 'checkoff-like' program for organics

After the USDA nixed the proposed rule to establish a mandatory initiative to help fund research, promotion and education for the organic industry, the trade association is pushing forward on a voluntary private-sector variation. 

By Cathy Siegner • Nov. 6, 2018

The need for speed: Americans spend less time eating now than 10 years ago

Convenience is taking over, with the average person dining as a primary activity 65 minutes per day — down 5% in a decade.

By Jessi Devenyns • Nov. 6, 2018

When it comes to food policy, the midterm elections may have consequences

Real change may come to Washington after Tuesday, but Sean McBride of DSM Communications writes that could set the stage for more years of tumult.

By Sean McBride • Nov. 5, 2018

Consumers seek out fortified foods and beverages to improve health

Dairy-based drinks, cheese, yogurt and ice cream now include added ingredients such as fiber, minerals, omega-3 fatty acids, plant extracts, probiotics, protein and vitamins.

By Cathy Siegner • Nov. 1, 2018

Bakers experiment with new whey innovations

The dairy protein is making more frequent appearances in baked goods as an add-on or even a crunchy topping, according to Baking Business.

By Cathy Siegner • Nov. 1, 2018

Mama algae: Researchers say they can manufacture proteins found in human breast milk

Triton Algae Innovations of San Diego said it has developed a proprietary method that could disrupt the infant formula market.

By Cathy Siegner • Nov. 1, 2018

Why are companies developing allergen-free ingredients?

An estimated 15 million people in the U.S. — including about 5.9 million children — have food allergies.

By Cathy Siegner • Nov. 1, 2018

Make life sweeter with less sugar and more protein

Visit us at SupplySide West, booth 3257 to quickly tap into our combined insights, expertise, the latest technology and trend-connected ingredient solutions.

Oct. 31, 2018

PepsiCo fights for protein with Health Warrior acquisition

The maker of plant-based bars and mixes will be the first company in the snack and soda giant's new accelerator program, The Hive.

By Megan Poinski • Oct. 31, 2018

Sesame may become a top allergen, FDA says

The agency is studying the prevalence and seriousness of reactions to the seed, said Commissioner Scott Gottlieb, which may result in major labeling changes.

By Jessi Devenyns • Oct. 31, 2018

Food and beverage manufacturers latch on to popularity of ethnic flavors

What was once a niche market has become a sought-after segment that is driving flavor innovation in the ready-to-eat meal and snack categories.

By Jessi Devenyns • Oct. 29, 2018