Study: Adding seaweed makes products more attractive to shoppers

The eco-friendly ingredient is well positioned to take advantage of a number of current food trends, including plant-based diets, exotic additives and environmentally friendly foods.

By Caroline Macdonald • April 5, 2018

Pecans may reduce heart and diabetes risk

Researchers also found a small but statistically significant improvement in insulin resistance, serum insulin and pancreatic beta cell function when the nuts were eaten.

By Caroline Macdonald • April 5, 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

Has the trend for edible glitter gone too far?

The decoration started out on cakes and cookies, but it has been added recently to beer, coffee, wine, bagels and even pizza in an effort to make food stand out on social media.

By Caroline Macdonald • April 5, 2018

Carrageenan still OK for organic food, USDA rules

An entry published Wednesday in the Federal Register goes against a recommendation from the department's advisory board to remove the controversial emulsifier from the approved ingredients list.

By Megan Poinski • April 5, 2018

Despite concerns, vegans generally get most of the nutrients they need

The Irish Nutrition and Dietetic Institute found a pair of exceptions, noting that 50-60% of U.S. and U.K. people who followed this eating regimen were deficient in vitamins B12 and D.

By Caroline Macdonald • April 5, 2018

Pot of gold: Big Food could cash in on cannabis-infused edibles market

The market for marijuana-based food and beverages is generating hundreds of millions of dollars in revenue where the substance is legal.

By Cathy Siegner • April 4, 2018

Hershey commits $500M to sustainable cocoa initiative in West Africa

The candy company is aiming to bolster supplies in the Ivory Coast and Ghana, where much of the ingredient used to make its iconic bars and Kisses is grown.

By Cathy Siegner • April 4, 2018

Embrace reformulation and kick-start your food product sales

Reformulation is not just about what to take out of foods. It could be as simple as switching some of your existing ingredients to something similar, but better-for-your customers.

April 3, 2018

Coffee sold in California must have cancer warning, judge rules

The decision could subject more than 90 companies — including Starbucks, Whole Foods and Target — to millions in fines for failing to inform consumers of acrylamide levels, and may have a ripple effect on the entire segment. 

By Emma Liem Beckett • April 2, 2018

Grape waste shows promise as a natural preservative

Researchers at the University of Nebraska-Lincoln have also found skins, seeds and stalks left over from the wine-making process can add fiber and antioxidants to food.

By Caroline Macdonald • March 29, 2018

Ocean Spray petitioning FDA to allow cranberry health claim

The fruit cooperative wants to advertise that daily consumption of its products, including juice, berries and powder, may help prevent recurring urinary tract infections.

By Caroline Macdonald • March 29, 2018

Kellogg increases vitamin D in range of cereals

The company will increase levels in some of its cereals in European and Middle Eastern markets in order to combat widespread deficiencies of the micronutrient.

By Caroline Macdonald • March 29, 2018

Why beverage makers should leverage gluten-free oats and quinoa powders

These drink mixes could help companies qualify for the Whole Grain Stamp and bolster the health halos of their products, increasing their appeal for consumers. 

By Caroline Macdonald • March 29, 2018

Study: Kid-targeted food gets into health trends

As the millennial parent demographic expands, manufacturers are doing whatever it takes to meet their demands and stand out on increasingly crowded shelves. 

By Alicia Kelso • March 28, 2018

Will calorie counts impact alcohol sales?

The new menu labeling law will require them to be printed on packaging as consumer demand for transparency grows.

By Alicia Kelso • March 27, 2018

New wheat varieties could allow high fiber claims

Arcadia Biosciences, which developed the new selections, is working with manufacturers to incorporate the cereal grain into reformulated products.

By Caroline Macdonald • March 22, 2018

Study: Organic farming reduces nitrogen pollution

The practice releases into the environment 64% less of the gas, which contributes to problems such as ozone depletion and acid rain, than conventional agricultural methods. 

By Caroline Macdonald • March 22, 2018

Greek researchers say feta has probiotic potential

Scientists found it has a similar mouthfeel and taste to the traditional cheese while being better protected against listeria. 

By Caroline Macdonald • March 22, 2018

Study: High-fiber diet could help treat Type 2 diabetes

Researchers from Rutgers University found consuming some whole grains and fibers can stimulate insulin production, leading to better blood glucose control. 

By Caroline Macdonald • March 22, 2018

Spindrift secures $20M to ramp up advertising in sparkling water sector

The company, which has experienced 1,000% revenue growth during the past three years, is confident that its use of real fruit will help it stand out from players like La Croix and PepsiCo's Bubly. 

By Alicia Kelso • March 20, 2018

Kraft Heinz Ingredients tests new nut variations

The company's prototypes, first introduced at Snaxpo, include gochujang spiced nuts, maple bacon roasted pecan clusters and energy balls.

By Alicia Kelso • March 19, 2018

The ongoing evolution of organic: Why it's popular and where it's heading

The food production method surged in the early 2000s as consumers began to see the connection between diet, health and the environment. Today, clean labels and fresher items are spurring growth.

By Cathy Siegner • March 19, 2018

Organic trade group head: 'We've got a learning curve' with the Trump administration

Laura Batcha, CEO of the Organic Trade Association, told Food Dive the industry is growing but faces a few challenges, including fraud, limited acreage for some crops and the need to educate consumers about the specialty food.

By Christopher Doering • March 19, 2018

InnoBev gets patent for plant-based pick-me-up

The Israeli company's non-caffeinated formula uses guarana, ginko biloba and elderberry extracts to counter post-lunch drowsiness. 

By Caroline Macdonald • March 15, 2018

Annie's embraces regenerative farming practices

Parent company General Mills, which will convert 34,000 acres of organic farmland to these standards, will sell limited edition mac and cheese and graham snacks made with soil-friendly wheat. 

By Caroline Macdonald • March 15, 2018