Study: People who eat lots of fat may not be able to taste it

While the results could stoke consumer fears about its role as a gateway to unhealthy food choices, they could also provide consumption guidelines.

By Caroline Macdonald • May 31, 2018

Real chocolate or compounds? For bakers, cost is just one factor

Authentic chocolate tends to be more expensive that the alternative, mainly due to its cocoa butter content, but both have advantages in different applications.

By Caroline Macdonald • May 31, 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

Tate & Lyle buys 15% stake in U.S. stevia extract producer

The investment by the global ingredients producer in Sweet Green Fields comes after it signed an exclusive distribution deal with the company in 2017.

By Cathy Siegner • May 25, 2018

Ancient wheat variety could ease gluten sensitivity

Clinical trial participants who ate khorasan wheat during a three month period had a 6% improvement in total cholesterol and enzymes associated with liver health.

By Caroline Macdonald • May 24, 2018

New plant extract blend aims to replace artificial preservatives

A mixture of rosemary, spearmint and green tea extracts from Kemin Industries will extend shelf life in sauces and salad dressings.

By Caroline Macdonald • May 24, 2018

British food companies fail to meet voluntary sugar reduction goals

Public Health England said it should have a clearer idea by next year about whether further action will be needed to compel companies to cut the sweetener.

By Caroline Macdonald • May 24, 2018

Grilled and barbecued meats linked to high blood pressure risk

A new study warns of the potential health risks of using high heat to cook beef, chicken and even fish. 

By Caroline Macdonald • May 24, 2018

A stevia renaissance

In only five short years, stevia went from a relative unknown, to a major force in the sweetening industry.   

May 22, 2018

FDA denies GMA's petition asking for limited use of PHOs

The agency decided the trade group hadn't shown the continued use of partially hydrogenated oils in food is safe, but it also gave manufacturers a longer time to phase them out.

By Cathy Siegner • May 21, 2018

Seeds and grains gain mainstream appeal

Ancient ingredients like quinoa are making modern-day trends as consumers embrace plant-based eating. 

By Caroline Macdonald • May 17, 2018

Bunge files for IPO of Brazilian sugar and ethanol mills

If the agribusiness and ingredients giant is successful, the money raised could sweeten the pot for a future acquisition by another company.

By Cathy Siegner • May 17, 2018

Food manufacturers embracing healthier oils and fats

With ingredients such as sunflower, avocado and coconut oil available, CPG companies have more options as they improve the nutritional halo of their products.

By Caroline Macdonald • May 17, 2018

No allergens, no problem: Consumers react positively to safer-eating foods

Larger trends such as healthy eating, clean labels and non-GMO items give the segment a boost.

By Megan Poinski • May 17, 2018

Study: Low-calorie sweeteners do not affect desire for sweet foods

While the ingredient may seem an obvious way to cut sugars without sacrificing taste, a few other reports have linked them to illnesses such as diabetes or changes in gut bacteria.

By Caroline Macdonald • May 17, 2018

Survey: 40% of Americans are willing to try lab-grown meat

As the process and cost for creating the futuristic protein is refined by companies such as Memphis Meats and JUST, the real question is whether people will buy it.

By Patti Zarling • May 16, 2018

Nestlé plans steeper cuts in salt, sugar and saturated fats used in its products

The Swiss company's push to further improve its formulas reflects a growing effort by manufacturers to better align their brands with health-conscious consumers.

By Cathy Siegner • May 16, 2018

100% stevia-sweetened Coke launches in New Zealand

The small country is a cautious starting point for the newest addition to the soda maker's portfolio, but should give a good idea of how the drink might perform in other developed markets.

By Caroline Macdonald • May 10, 2018

Ketel One botanical vodkas align with better-for-you demand

The Diageo-affiliated product caters to many of today's trends, including unique flavors, no added sugars or artificial flavors and 73 calories per serving.

By Caroline Macdonald • May 10, 2018

Health advocates sue FDA for failure to ban 7 artificial flavors

The lawsuit, led by Earthjustice, shows the strong and growing concern about synthetic substances being used in food when natural alternatives exist.

By Caroline Macdonald • May 10, 2018

New study unscrambles myths linking eggs to heart risk

Australian researchers found eating up to 12 eggs a week does not increase cardiovascular risk, even for those with Type 2 diabetes or pre-diabetes.

By Caroline Macdonald • May 10, 2018

Mist opportunity: A California distillery makes vodka out of San Francisco fog

Hangar 1's premium, limited-edition vodka sells for a whopping $134 per bottle online, but its niche production method and support for water conservation may lure adventurous drinkers. 

By Cathy Siegner • May 9, 2018

International Flavors & Fragrances buys Israel's Frutarom for $7.1B

The companies said the new combined firm would give customers access to more products, with an increased focus on naturals and health and wellness.

By Cathy Siegner • May 8, 2018

Pecan producers aim to crack the snack food market

Researchers have found that many consumers think of these as baking ingredients for indulgent desserts rather than nuts, but a Federal Marketing Order could change that perception.  

By Caroline Macdonald • May 3, 2018

Popped lotus seeds target healthy snacking boom

Start-up snack maker Nuto says its new line is a healthier alternative to popcorn.

By Caroline Macdonald • May 3, 2018

Dark chocolate could boost cognitive function and creativity, study suggests

Researchers used an EEG to study brain activity after participants ate one piece of the candy.

By Caroline Macdonald • May 3, 2018