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

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

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

InnovoPro gets $4.25M to launch chickpea protein products

The food technology company plans to use the funding to scale up production, support sales and expand into new global markets.

By Cathy Siegner • Dec. 6, 2018

Why gut-friendly foods are a top trend

Probiotics are likely to find their way into more foods as new strains are cultivated that can be added to shelf-stable food and drink, trendmakers say.

By Nina Sparling • Dec. 6, 2018

Canned tuna sales suffer amid waves of changing tastes

During the last 30 years, consumption has declined 42% — and the industry blames young consumers turning away from more processed food.

By Jessi Devenyns • Dec. 6, 2018

Manufacturers raise the bar for consumers less interested in traditional granola varieties

After growth in recent years, unit sales dropped 3.6% and total sales fell 3% — but protein-rich and clean-label varieties buoyed the category.

By Nina Sparling • Dec. 3, 2018

Research finds citrus fiber conveys benefits to baked goods

The health and application benefits of dietary fiber sourced from citrus fruit are expected to push global market growth to more than 6% to 2024.

By Cathy Siegner • Nov. 29, 2018

Mintel: Consumers want to eat and drink at the fountain of youth

The research firm calls functional foods and beverages that will forestall the aging process — which are nutritious, flavorful and easy to consume — one of its top trends for 2019.

By Cathy Siegner • Nov. 29, 2018

Veripan introduces all-purpose gluten-free flour mix

The Swiss ingredients company said its Panafree product is completely natural and avoids common problems including dry textures, poor mouthfeel or off flavors.

By Cathy Siegner • Nov. 29, 2018

Land O'Lakes and Tate & Lyle collaborate on sustainably sourced corn

The project assists farmers with the latest technology to better target and measure how well their environmental stewardship efforts are doing on the ground.

By Cathy Siegner • Nov. 29, 2018

Faux meat, cannabidiol and kelp noodles: Grocers predict 2019 food trends

Retailers see notable evolutions ahead in high-growth categories like snacks, grab-and-go beverages and prepared foods.

By Jessica Dumont • Nov. 29, 2018

Olive oil producer claims victory in mislabeling and false claims lawsuits

Deoleo said it received a permanent injunction against misleading statements circulated on social media and also had a mislabeling lawsuit dismissed.

By Cathy Siegner • Nov. 28, 2018

How deep are color-taste associations?

Penn State researchers found 60% of surveyed consumers could learn new patterns — but bold new colors may not be worth the gamble.

By Nina Sparling • Nov. 28, 2018

Should the FDA require front-of-package warnings about sugar?

The American Medical Association wants labels for foods with high levels of the ingredient, but the Sugar Association argues that would mislead consumers.

By Cathy Siegner • Nov. 26, 2018