Rye bread may take a slice of the black-colored food market

The naturally dark color of the baked good could be an asset as consumer fascination with dark-hued food grows, according to Mintel.

By Cathy Siegner • Aug. 16, 2018

Study: Keto diets could lead to greater Type 2 diabetes risk

Mice fed a low-carb, high-fat ketogenic diet showed decreased glucose tolerance more than those fed a Western-style diet, Swiss researchers found.

By Cathy Siegner • Aug. 16, 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

Coca-Cola culling portfolio to rid it of 'zombie brands'

CEO James Quincey said that "taking a more disciplined approach" to the beverage giant's portfolio is one way to reduce complexity in its operations.

By Jessi Devenyns • Aug. 15, 2018

Poll: 84% of consumers never buy groceries online

Despite the hype around digital disruption and e-commerce, Gallup found four out of five Americans go to a brick-and-mortar store at least once a week.

By Jessica Dumont • Aug. 15, 2018

Kraft Heinz gives legacy brands a healthy makeover to stay relevant

The company has introduced organic and no-added-sugar varieties of Capri Sun and byproduct-free Oscar Mayer hot dogs to entice health-conscious millennial shoppers. 

By Patti Zarling • Aug. 14, 2018

Tea makers stepping up as millennials, Gen Z demand more

Younger consumers are looking for higher-quality varieties of the product, and the market is responding by producing more upscale, organic and natural versions.

By Cathy Siegner • Aug. 9, 2018

How to hurt the US with tariffs: Target cranberries

Besides the current oversupply and falling prices, growers are worried about losing exports, which make up one-third of the total crop.

By Cathy Siegner • Aug. 9, 2018

Consumers are still sweet on sugar, analysts say

Those who grow, process and refine the ingredient should focus on its assets and downplay the negatives, said presenters at the recent International Sweetener Symposium.

By Cathy Siegner • Aug. 9, 2018

Report: Global flavors and fragrances market to hit $36B by 2022

The total global market jumped 4.6% last year to $28.2 billion and is projected to grow at an average annual rate of 4.9% per year, said IAL Consultants.

By Cathy Siegner • Aug. 9, 2018

Will KIND's new bars for kids feed parents' hunger for healthy, convenient snacks?

The new gluten-free products come in chocolate chip, peanut butter chocolate chip and honey oat varieties.

By Patti Zarling • Aug. 9, 2018

Good Catch Foods makes a splash with $8.7M investment

The company uses a six-bean blend to create faux seafood products like fish-free tuna and crab-free cakes. 

By Patti Zarling • Aug. 8, 2018

Report: Global warming may melt chocolate industry

Farmers, consumers and manufacturers alike want to make the cacao crop more resilient to warmer global temperatures.

By Jessi Devenyns • Aug. 2, 2018

Turmeric may prevent non-alcoholic liver disease

In a study, rats that had curcumin extract showed less inflammation, fewer markers for illness and a smaller free radical imbalance.

By Megan Poinski • Aug. 2, 2018

DouxMatok and European sugar company partnership could sweeten CPG reformulations

The Israel-based manufacturer of sugar-reducing technology will have its product manufactured and distributed in Europe by Südzucker. A similar U.S. partnership may be announced soon. 

By Megan Poinski • Aug. 1, 2018

No bones about it: Sales of plant-based meat and dairy alternatives rise 20%

The industry is likely to see continued strong growth as consumers look for clean sources of protein.

By Patti Zarling • July 31, 2018

How to target shoppers when ingredients drive the sale

Consumers now check product labels before deciding what goes in their carts. Catalina's Mark Bees explains how brands and retailers can figure out which components they want to find.

By Mark Bees • July 30, 2018

How strong CPG brands sweeten restaurant dessert sales

More than half of Gen Zers and millennials said they would pay more for items made with products they trust — and would come back for more.

By Patti Zarling • July 30, 2018

Dairy drama: FDA will ask the public what milk means to them

After years of debate, the question of how to define milk is out of the courts and back to the regulators.

By Jessi Devenyns • July 27, 2018

Impossible Burger's 'bleeding' ingredient gets FDA approval

The designation comes at the same time that its major competitor, Beyond Meat, received its non-GMO certification.

By Jessi Devenyns • July 26, 2018

Is flexible film made from crab shells and tree fibers the future of food packaging?

Researchers at the Georgia Institute of Technology say their product is similar to plastic film and is also strong, transparent, compostable and less permeable to oxygen.

By Cathy Siegner • July 26, 2018

Ingredion positions potato starches for traditional and vegan cheese market

The ingredients maker said the three functional potato starches help with meltability, firmness and gratability in pizza toppings and other applications.

By Cathy Siegner • July 26, 2018

Why the recall of Goldfish and Ritz is actually a victory for food safety testing

While no illnesses have been reported, whey powder potentially contaminated by salmonella caused recalls from Mondelez, Campbell Soup and Flowers Foods — and FDA said others may be forthcoming.

By Cathy Siegner • July 26, 2018

Beyond Meat gets non-GMO status

The verification comes after a one-year review and now sets the company apart from its primary competitor Impossible Foods. 

By Jessi Devenyns • July 24, 2018

Lawsuit: There are no benefits from drinking alkaline water

A California woman has sued Trader Joe's, accusing the retailer of selling a private-label drink that falsely implies it is better because of added electrolytes and a pH of 9.5.

By Cathy Siegner • July 24, 2018

Are clean label foods healthy?

At IFT18, panelists discussed the disconnect between consumer perception of the mega trend's benefits and the actual impact it has on nutrition and sustainability. 

By Emma Liem Beckett • July 23, 2018