Ahold Delhaize challenges itself to make healthier foods

As the retailer tries to separate itself from the pack, the hope is that the old adage "health is wealth" holds true. 

By Jessi Devenyns • July 23, 2018

Cricket flour leaps past fundraising goal in Kickstarter campaign

Seek Food is offering a cookbook of chef-contributed recipes and other premiums made from cricket flour to boost interest.

By Cathy Siegner • July 19, 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

Would an ingredient to prevent acrylamide formation in food be a game changer?

DSM has introduced an enzymatic solution it claims can reduce levels of the potential carcinogen by up to 95%.

By Cathy Siegner • July 19, 2018

How a cannabis company can win mainstream consumers

Justin Singer, CEO of cannabinoids and ingredients firm Stillwater Brands, talks about its rise and goal to position CBD as a functional wellness ingredient. 

By Emma Liem Beckett • July 19, 2018

Yeast extracts may reduce sodium and sugar use in food

The extracts also reportedly boost the savory taste known as umami and could substitute for caramel coloring in some products.

By Cathy Siegner • July 19, 2018

Soda makers drink up new exotic flavors

Pepsi and Coca-Cola are experimenting with new varieties, such as ginger and cucumber, in a bid to regain market share. 

By Cathy Siegner • July 16, 2018

Beef checkoff program hopes new meal kits are what's for dinner

The organization has partnered with American Foods Group to offer protein-rich meal kits in grocery stores across the country.  

By Patti Zarling • July 16, 2018

Drinks get energized with healthier ingredients

Busier lifestyles are driving consumers to seek these beverages — but they're also looking for health benefits.

By Patti Zarling • July 16, 2018

Will consumers sour on 'nature-identical' sweeteners from a lab?

Companies are developing potentially lucrative sugar alternatives away from their natural setting, but it's not clear whether consumers will embrace them.

By Cathy Siegner • July 13, 2018

How should the FDA regulate lab-grown meat?

Manufacturers, industry groups and consumers gave input at a public hearing as the agency works to write new rules before products hit the market.

By Megan Poinski • July 13, 2018

Dang Foods rolls out high-fat, low-carb FATBAR

The company, which is best known for onion and coconut chips, will launch the product on Amazon in September and in Whole Foods in early 2019.

By Patti Zarling • July 13, 2018

ColorKitchen debuts natural food colors for use in baking

The Oregon company claims its powdered substitutes stay bright, are shelf-stable and don't impart any flavors or odors to baked goods.

By Cathy Siegner • July 12, 2018

Familiar grains are getting a new look

So-called "new" ancient grains such as corn and rice are benefiting from culinary trends emphasizing their adaptability to healthy, flavorful and traditional dishes, according to a Packaged Facts report. 

By Cathy Siegner • July 12, 2018

When it comes to caffeine, could less be more?

Beverage startup Tempo is separating itself from high-voltage coffees and energy drinks by offering tea that gradually releases the stimulant, preventing the dreaded crash. 

By Emma Liem Beckett • July 12, 2018

I scream, you scream ... for probiotic ice cream?

Researchers found adding microencapsulated probiotics to aloe vera ice cream extended its shelf life by 44%, while improving its taste and texture. 

By Cathy Siegner • July 11, 2018

IFT 2018: Exploring the science of Umami & Kokumi

Current health trends in the food and beverage industry hint towards creating ingredients with enticing flavors with a fraction of the sodium.

July 11, 2018

IFT 2018: Formulating Made Simple

Consumers continue to show increased interest in foods perceived to be more healthful with natural ingredients, intensifying the complexity formulators face. 

July 9, 2018

Salty snacks growing in popularity even as consumers search for healthy alternatives

A new report suggests the industry will surpass $29 billion in sales in 2022, but ever-evolving shopper tastes mean not every category is expanding.

By Patti Zarling • July 9, 2018

Transparency at the core: Quinn Snacks tells consumers exactly where their ingredients originate

The snack brand strives to have on-demand information that is "three layers deep" — the name of the farmers, the location of the farm, and the processes used to grow and harvest the product.

By Megan Poinski • July 6, 2018

Can turning spent brewing grains into flour help breweries get ahead?

Startup Rise Products creates a mix for baking that has one-third the carbohydrates, twice the protein and 12 times the fiber of all-purpose flour.

By Jessi Devenyns • July 5, 2018

Study: Drinking coffee doesn't raise the risk of death

U.S. cancer researchers found that drinking up to eight cups per day can be part of a healthy diet.

By Cathy Siegner • July 5, 2018

Feeling depressed? Eating more fiber could help

Chinese researchers found people were less likely to exhibit these symptoms when their daily roughage intake was 21 grams, six more than the average American consumes.

By Cathy Siegner • July 5, 2018

Do refined ingredients count as GMOs?

According to the Grocery Manufacturers Association, if they are excluded from the new labeling law, 78% fewer products will have the disclosure.

By Megan Poinski • July 5, 2018

How a new mushroom chip could influence snacking

Snack brand Mudlrk plans to introduce four varieties made from whole shiitake mushrooms online this summer and in brick-and-mortar stores later this year.

By Cathy Siegner • July 3, 2018

Insect-enriched bread: Great for protein and growing spore-forming bacteria

Scientists from Marche Polytechnic University in Ancona, Italy, found that adding cricket powder to bread boosted its nutritional profile but also had food safety issues.

By Cathy Siegner • June 28, 2018