We go GMO: A look at companies that tout their genetically modified products

While some food companies are reformulating ahead of the new labeling law, others are doubling down on their use of biologically engineered ingredients — and proudly telling the world about it.

By Megan Poinski • Sept. 10, 2018

GMO ingredients doing the Impossible: Q&A with David Lipman

Yes, the Impossible Burger's magic ingredient, plant-based heme, is genetically modified. But the company's chief science officer tells Food Dive that consumers care more about the way their product tastes and what it does for the planet.

By Megan Poinski • Sept. 10, 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

Can plant-based and lab-grown meat change the world?

At the Good Food Institute Conference, a panel of experts said these products not only can, but for the good of the planet, they must.

By Megan Poinski • Sept. 10, 2018

It's time to scale back on seafood, says famed National Geographic explorer

Sylvia Earle told attendees at the Good Food Institute Conference the true environmental cost of fish for food is steep — and that it's time to develop more plant-based and lab-grown alternatives.

By Megan Poinski • Sept. 7, 2018

Is climate change a threat to world's cocoa supply?

With challenges looming, Nestlé, Lindt, Mars, Mondelez and Barry Callebaut have all ramped up their investments and pledges tied to sustainability of the popular crop.

By Cathy Siegner • Sept. 6, 2018

Does demonizing sugar hurt the fight against obesity?

One researcher said physical exercise rather than vilifying the ingredient may be more effective at reducing weight issues and Type 2 diabetes.

By Cathy Siegner • Sept. 6, 2018

Efforts to curtail dairy consumption should be reconsidered

Researchers found the category was associated with a 2% lower risk of death from any cause, while consuming mostly cheese led to an 8% drop in mortality.

By Cathy Siegner • Sept. 6, 2018

Flavor innovation is heating up the RTE popcorn category

According to Mintel, the segment grew by a whopping 118% between 2012 and 2017, bringing the market to $1.1 billion and sparking a wave of M&A.

By Patti Zarling • Sept. 6, 2018

Kellogg challenges lawsuit claiming its cereals contain 'toxic' sugar levels

The company is disputing the class distinction of the suit, while arguing the sweetener found in Frosted Mini-Wheats, Smart Start and Raisin Bran is an ingredient "the body indisputably requires."

By Emma Liem Beckett • Sept. 6, 2018

Nestlé may find goldenberry is the next superfood

The fruit, which is known for its health benefits and versatility as an ingredient in baked goods, salads or eaten by itself, is closely related to the tomato.

By Christopher Doering • Sept. 6, 2018

Hemp-infused nutrition bar debuts in California

It comes from a partnership between SNAACK Bar and CV Sciences, Inc., which sources its non-psychoactive oil from agricultural hemp. 

By Cathy Siegner • Aug. 30, 2018

USDA approves GM omega-3 canola for US cultivation

A​ustralian company Nuseed can plant its proprietary crop, but the oil can't be used for food or feed until the Food and Drug Administration gives its OK.

By Cathy Siegner • Aug. 30, 2018

As partially hydrogenated oils are phased out, replacements emerge

Some of the products developed to replace PHOs include shortening made with soybean oil and all-purpose margarine with a lower calorie count.

By Cathy Siegner • Aug. 30, 2018

Consumers aren't so sweet on sugar, studies find

Many are concerned about how much is in their foods and beverages, according to recent research from Kerry and Ingredion.

By Cathy Siegner • Aug. 30, 2018

A no-go for keto? New study finds low-carb diets increase mortality

Researchers found the risk dropped if they were replaced with plant-based proteins and fats versus animal-based foods. 

By Cathy Siegner • Aug. 30, 2018

Unicorns are everywhere, but could mermaids be next?

From cereal to ice cream to coffee drinks, the rainbow colors and super sweet flavors of the '90s are having a moment.

By Patti Zarling • Aug. 30, 2018

How will new American Academy of Pediatrics guidelines impact CPG sales?

In a policy statement, the group said that the FDA's requirements for its GRAS designation aren't sufficient enough to ensure food additives are safe.

By Cathy Siegner • Aug. 28, 2018

Fundamentals of coloration

Today, food and beverage companies around the world are using color to enhance the appearance of products, to achieve a consistent shade in their applications, and to match a flavor perception for their goods. 

Aug. 24, 2018

Market shifts challenge ingredient R&D

Product developers have new tools to create innovative ideas for food and beverage companies, but there is less time to get them on the market.

By Cathy Siegner • Aug. 23, 2018

UK's FSA survey: Consumers are more concerned about sugar in food than prices

As manufacturers try to formulate without the sweetener, the question is whether other options can actually deliver the taste consumers crave.

By Cathy Siegner • Aug. 23, 2018

Is marijuana food's next functional ingredient?

As Canada prepares to fully legalize cannabis and more U.S. states follow, many believe products made with cannabinoids could be a pot of gold — if the segment can survive its hurdles.

By Emma Liem Beckett • Aug. 23, 2018

Oprah lends star power to Kraft Heinz's cauliflower crust frozen pizza

The pies in the O, That's Good! line come in four varieties, including pepperoni and fire-roasted vegetable, without dyes and artificial chemicals.

By Patti Zarling • Aug. 23, 2018

Food waste could mean big bucks for manufacturers and retailers

New innovations include growing mushrooms with coffee grounds, making bread and pretzels with spent brewing grains and using tropical fruit waste for biodegradable packaging.

By Cathy Siegner • Aug. 23, 2018

Much room for mushrooms? Functional food interests stoking demand for fungus

As more companies such as Kellogg and General Mills add it to their products, the market for mushrooms is expected to climb to $69.3 billion by the end of 2024.

By Cathy Siegner • Aug. 16, 2018

Is it finally cauliflower's time to shine?

The vegetable has become a lower-calorie, lower-carb and gluten-free substitute for ingredients in food such as pizza crust, pretzels and crackers.

By Cathy Siegner • Aug. 16, 2018