Leftovers: Pizza goes green, milk gets smart

Because where cauliflower goes, broccoli must follow? And a reminder: 57 days until Christmas.

By Food Dive staff • Oct. 26, 2018

Enzyme reduces sugar content in orange juice by up to 80%

Better Juice, an Israel-based company, plans to market a device with the technology to fruit juice producers and eventually to cafés and restaurants.

By Cathy Siegner • Oct. 25, 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

Eating organic could help lower cancer risk, study finds

The French study of 68,946 adults found those who frequently consumed food grown without chemical pesticides had 25% fewer diagnoses of the chronic disease.

By Cathy Siegner • Oct. 25, 2018

Please pass the cottonseed?

Scientists at Texas A&M University have found a way to lower a toxin in the heavily cultivated plant, potentially making it viable as a protein-rich food ingredient for humans and animals.

By Cathy Siegner • Oct. 25, 2018

Nutritionists want all fruit and vegetable claims to be the real deal

In comments on the Food and Drug Administration's multi-year nutrition innovation strategy, the Academy of Nutrition and Dietetics asks for a crackdown on deceptive labeling. 

By Megan Poinski • Oct. 25, 2018

Why mochi ice cream continues to dominate the novelty market

Craig Berger, CEO of My/Mo Mochi Ice Cream, talks about the company's latest innovation and the frozen treat's rapid growth.

By Lillianna Byington • Oct. 24, 2018

Mr. IPA-Nut brings Planters peanuts to craft beer

The Kraft Heinz brand's collaboration with Noon Whistle Brewery will be available for a limited time at stores in the Chicago area.

By Jessi Devenyns • Oct. 24, 2018

Kite Hill raises $40M, once again led by General Mills

The plant-based dairy company will use the funds to spur brand growth and increase manufacturing capacity for yogurt, cheese and pasta.

By Jessi Devenyns • Oct. 23, 2018

Lucky Supermarkets launches new plant-based educational initiative

From now until Dec. 2, Lucky Supermarkets will be offering customers plant-based education and samples from 16 different brands.

By Jessi Devenyns • Oct. 22, 2018

Reading between the 'clean label' lines

While consumers clamor for simple ingredients, Rob Wong of Agri-Neo points out that on the way to being used in products, some items undergo even more chemical processes.

By Rob Wong • Oct. 22, 2018

Leftovers: Treats sure to be a Halloween smash, creepy crisps

Upscale candy gets into the fun-size game, bars get bakeable and a Chinese company decides to munch on spent silkworms.

By Food Dive staff • Oct. 19, 2018

Clean labels are more important than brand, study finds

Manufacturers that ignore transparency could risk losing customer loyalty, trust and awareness as shoppers direct their attention to competitors.

By Jessi Devenyns • Oct. 19, 2018

How a veteran insect supplier makes cricket products sing

Darren Goldin, co-founder of ingredient manufacturer Entomo Farms, talks about getting consumers comfortable with eating bugs and what's ahead for the budding segment.

By Emma Liem Beckett • Oct. 18, 2018

New dairy-free ice cream is made with persimmon

WellKit Foods International plans to debut four flavors of its My Goodness! plant-based ice cream in New Zealand next month before reaching out to export markets in Asia.

By Cathy Siegner • Oct. 18, 2018

Kerry's consumer preference simulator aims for product sweet spot

The Ireland-based company gathered views of 17 sweeteners to better understand how people perceive them across sports drinks, carbonated soft drinks, ice cream, flavored alcoholic malt beverages, granola bars and cookies.

By Cathy Siegner • Oct. 18, 2018

Startups are using tomatoes, eggplant and carrots to improve fake fish

Sustainability-minded consumers are looking to imitation smoked salmon, sushi and shrimp to take pressure off the oceans — as long as these products are convincing enough to replace the real deal.

By Cathy Siegner • Oct. 18, 2018

Time to ban dihydrogen monoxide? Consumers take clean label to extremes

Some additives, artificial colors and flavors are being taken out of food products to appease shoppers who want healthy and recognizable ingredients.

By Cathy Siegner • Oct. 18, 2018

Unilever tries to scoop Halo Top's popularity with new probiotic ice cream

The new premium low-calorie, high-protein brand, called Culture Republick, features local artists on the outside of the pint.

By Jessi Devenyns • Oct. 17, 2018

Trick or Treat: Whole Foods campaigns for 6 better-for-you versions of childhood goodies

From Oct. 3-16, end caps will display signs for these emerging candy and snack makers with the tagline: "Remember treats as a kid? So do we."

By Jessi Devenyns • Oct. 12, 2018

Soylent goes mostly non-GMO in the UK

The U.S.-based maker of meal-replacement beverages, known for its support of using science to make better plants for food, has switched out seven bioengineered ingredients to comply with British regulations.

By Cathy Siegner • Oct. 11, 2018

Is lab-grown gelatin the protein wave of the future?

Geltor, a California-based startup, is converting carbon, nitrogen and oxygen into animal-free collagen through microbial fermentation.

By Cathy Siegner • Oct. 11, 2018

Could the groundcherry become a mainstream fruit crop?

Scientists have used gene editing to adjust certain traits of the fruit, which is similar to the tomato, to see whether it could be a candidate for large-scale cultivation.

By Cathy Siegner • Oct. 11, 2018

New triple-cream yogurt brand boasts about 17% milk fat

Peak Yogurt, a San Francisco-based startup, has 270 calories per five-ounce cup and is targeted at those on ketogenic low-carb, high-fat diets.

By Cathy Siegner • Oct. 11, 2018

Local and regional heritage grains growing in popularity

These wheat varieties are part of a move to bring distinctive flavors to craft bakeries, but there is concern that higher prices could scare away consumers.

By Cathy Siegner • Oct. 11, 2018

More than 4 in 10 Americans are willing to try foods made with cannabis

The study of 1,000 people found 26% would consume it in place of beer, and 23% instead of wine and spirits. 

By Christopher Doering • Oct. 10, 2018