Can Soylent Bridge cross the gap between meal replacements and snacking?

Rosa Foods selected a serendipitous time to release a new version of its trendy beverage, but it remains to be seen if it holds on after healthy eating resolutions fade.

By Jessi Devenyns • Jan. 3, 2019

Danone introduces Oat Yeah as the grain becomes the next big milk alternative

Oat milk had 32.5% growth in the previous year,and manufacturers including PepsiCo, Elmhurst, Thrive Market, Pacific Foods and Happy Planet are getting into the space.

By Cathy Siegner • Jan. 2, 2019

Explore the Trendline➔

Getting reformulation right: How food companies are rethinking ingredients to meet consumer demand

Ingredient suppliers and companies like PepsiCo and Conagra are working closer together to overhaul brands to cater to a rise in healthy eating and expanding GLP-1 use. 

By Food Dive staff

Nestlé will launch plant-based Incredible Burger this spring

The item — part of the Garden Gourmet line and made from soy and wheat protein — will bolster the manufacturer's position in the growing segment.

By Cathy Siegner • Jan. 2, 2019

The power of hemp: Beyond profit

With the signing of the Farm Bill, it is on track to be the hot new ingredient in food — but Mike Fata of Manitoba Harvest cautions manufacturers to look past its short-term trendiness to its long-term wellness benefits.

By Mike Fata • Dec. 26, 2018

USDA issues final GMO-labeling guidelines for food

Manufacturers need to disclose the presence of some bioengineered items on packaging starting in 2020 through text, symbol, electronic or digital link and/or text message.

By Cathy Siegner • Dec. 21, 2018

Kerry Group spices up its seasonings business with $367M in deals

The taste and nutrition company said it will acquire Ariake USA and Southeastern Mills' North American coating and seasonings operations.

By Cathy Siegner • Dec. 20, 2018

Now that hemp and CBD are legal, what comes next for food and beverage?

With the 2018 Farm Bill signed into law, the cannabis plant can be legally regulated by state and tribal governments and commercialized in foods and dietary supplements — unless the FDA objects.

By Cathy Siegner • Dec. 20, 2018

Could dates become the next trendy sweetener?

D'vash Organics markets its nectar from the fruit as a lower-calorie alternative to sugar and with about 25% less of the popular ingredient than honey. 

By Cathy Siegner • Dec. 20, 2018

Why Ingredion is investing $140M in plant-based proteins

The ingredients provider is upgrading plants in Nebraska and Saskatchewan to produce protein isolates from peas and other pulse-based flours and concentrates.

By Cathy Siegner • Dec. 20, 2018

Revamped Butterfinger hits shelves in February

Ferrero does more than lay a finger on the old favorite's recipe as it begins a comprehensive refresh of the candy brands it purchased from Nestlé. 

By Jessi Devenyns • Dec. 18, 2018

Why cannabis is more than just a buzzy investment for food and beverage companies

Changing attitudes, consumer acceptance and legalization have shifted the substance's domain from lazy stoners to big businesses.

By Megan Poinski • Updated June 17, 2019

Keto-friendly Love good fats raises $5M and plans US expansion

The Canadian snack brand has taken off in its home country, and trendspotters say on-the-go options that meet the high protein, low carb diet are going to be hot in 2019.

By Nina Sparling • Dec. 14, 2018

How manufacturers can serve the 77% of consumers who prefer home-cooked meals

The annual study from online grocer Peapod showed people prioritized cost savings, eating healthier and spending more time with family.

By Jessi Devenyns • Dec. 14, 2018

Leftovers: Buzzy wine, honey nut trolling

Tony the Tiger gives a favorite cereal flavor a new form, and a Japanese snack manufacturer's latest product is for young women to say "cheese."

By Food Dive staff • Dec. 14, 2018

Will acrylamide-reducing ingredients make process changes unnecessary?

Kerry is partnering with Renaissance BioScience Corp. to make, sell and distribute the latter's Acryleast, a non-GMO yeast enzyme said to reduce the probable carcinogen by up to 90%.

By Cathy Siegner • Dec. 13, 2018

Barry Callebaut aims for sustainability by 2025

With climate change looming as a threat to the cocoa industry, the chocolatier is making progress on four ambitious goals. 

By Jessi Devenyns • Dec. 13, 2018

Will food and drink be in 'Living Coral' in 2019?

Pantone picked the vibrant pinkish-orange hue for its 2019 Color of the Year, and it's likely to be all over Instagram soon.

By Cathy Siegner • Dec. 13, 2018

70% of US adults are concerned about sugar consumption, study finds

Despite this concern, the survey found just 49% were likely to use a sugar substitute such as stevia, Splenda, agave or monk fruit.

By Cathy Siegner • Dec. 13, 2018

Smokeless smoke to heat up as a flavor trend in 2019

Already popular in meats, seasonings, sauces, cheeses, honey and salt, the taste could soon make its way into dessert and beverage products.

By Cathy Siegner • Dec. 13, 2018

How the 'non-GMO' plague is shifting from the food to the beverage industry

The claim may sound buzzy, but dietitian and GMO Answers volunteer Neva Cochran writes that it makes little difference — and is often meaningless.

By Neva Cochran • Dec. 12, 2018

Monster Energy drink didn't cause heart attack, jury finds

The 18-year-old plaintiff faulted the energy drink company for not disclosing the amount of caffeine in the beverage — or its potential consequences.

By Jessi Devenyns • Dec. 11, 2018

JUST partners with Toriyama to produce lab-grown wagyu beef

With this agreement, the company has changed the argument for cell cultured meat from one about sustainability to one about possibility.

By Megan Poinski • Dec. 11, 2018

Ethnic and better-for-you flavors dominate Comax's 2019 predictions

The company's four flavor collections for next year include ideas for beverages, meatless meals and multicultural and functional applications.

By Cathy Siegner • Dec. 6, 2018

USDA grants $600K to develop seaweed bread

Maine-based VitaminSea received its second round of federal funds to begin recipe collaborations with bakeries and start market testing of its SeaKelp+. 

By Jessi Devenyns • Dec. 6, 2018

Why manufacturers need to be careful about allergens

Ingredients that aren't declared are the leading cause of recalls, but more alternatives are coming to the market.

By Cathy Siegner • Dec. 6, 2018