Lab-grown fruit cultures could yield new superfoods

Researchers claim they taste like fresh fruit, and could be used to make caviar-like compotes, smoothies and snack foods.

By Caroline Macdonald • March 15, 2018

Umami ingredient can reduce both sugar and sodium, company claims

The Israeli firm is targeting products such as ketchup, barbecue sauces, chutneys, dressings and pizza and pasta sauces — items that are often savory but high in sugar.

By Caroline Macdonald • March 15, 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

Kraft Heinz and Campbell Soup play catch-up in plant-based category

At the Natural Products Expo West show, executives discussed the innovations and investments they have made to grow their reach.

By Alicia Kelso • March 14, 2018

Report links ultra-processed food to cancer risk, another boon for fresh category

French researchers urged more exploration connecting higher consumption with the disease, noting that these individuals also tended to be smokers, to exercise less and to eat unhealthy food. 

By Caroline Macdonald • March 13, 2018

Kellogg, PepsiCo's Frito Lay sued over 'naturally flavored' claims

A California couple says the packaging on Pringles and Lay's Salt and Vinegar chips leads consumers to believe they are buying a product that's free from artificial flavors.

By Alicia Kelso • March 12, 2018

Flavor innovation could breathe new life into cereals

As a growing number of consumers eat the food once relegated to breakfast as a snack or dessert, manufacturers might begin to experiment more with indulgent and unusual taste profiles. 

By Caroline Macdonald • March 8, 2018

Getting ahead on changes to the nutrition facts panel

While the deadline for the new Nutrition Facts panel is delayed, many large food manufacturers have already adopted the new rules and implemented the new label on their products. 

March 8, 2018

Sugar maker Tereos sees record year as European quotas end

Manufacturers in countries such as France, Germany and Poland are likely to see prices tumble as area dedicated to sugar beet production expands.

By Caroline Macdonald • March 8, 2018

Bug-based snacks boost protein and create better texture

The ingredients tend to be cheap to produce, require few agricultural inputs, produce very little in terms of greenhouse gas emissions and are bland in flavor — but their regulatory status remains a major obstacle.

By Caroline Macdonald • March 8, 2018

High protein diets could lower chances of developing Alzheimer's, study says

Researchers said despite the findings, more evidence is needed to confirm the connection before manufacturers start making on-pack claims.

By Caroline Macdonald • March 8, 2018

Cutting sugar in confections and bakery baffles industry

Reducing the amount of the sweetener in any food or beverage formulation is a challenge, but confectionery and bakery will be the toughest, according to a recent poll.

By Cathy Siegner • March 8, 2018

Unilever enters the organic snack space with mission-based brand

The new product, called "Growing Roots," will donate half of its profits to develop and sustain urban farms.

By Erika Kincaid • March 7, 2018

FTC challenges Smucker's purchase of Wesson from Conagra

The agency said the purchase by the jam maker, which owns Crisco, would result in it controlling at least 70% of the market for branded canola and vegetables oils, potentially eliminating price competition.

By Cathy Siegner • March 6, 2018

FDA updates Nutrition Facts label changes, issues more guidance for industry

Commissioner Scott Gottlieb announced draft and final guidance documents outlining how to meet the label requirements. He didn't address the compliance deadline.

By Cathy Siegner • March 5, 2018

What you need to know about sweeteners

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By Emma Liem Beckett • March 5, 2018

Sea vegetables are making waves in food and beverage applications

Chefs and manufacturers are bullish on the power of kelp, seaweed and spirulina, but do ocean greens have a shot at becoming the next superfood?

By Alicia Kelso • March 1, 2018

Ingredion CEO: 'Food anywhere' trend is putting pressure on ingredients makers

Jim Zallie said on-the-go consumption habits are pushing companies like his to find ways to maintain product texture, heat and appearance throughout the eating experience.  

By Emma Liem Beckett • March 1, 2018

BREAK THROUGH with ingredients that inspire

Visit Ingredion at Engredea/Natural Products Expo West booth 3217 to learn how to craft appeal, simply and deliciously, from the label to the last bite.

March 1, 2018

The issue with pea protein ... it tastes, smells like peas

The popularity of the ingredient has grown in applications such as plant-based meats where flavor is less of an issue.

By Caroline Macdonald • March 1, 2018

Perfect Day, a maker of cow-free dairy proteins, raises $24.7M in funding

The ag-tech startup has patented its production process, which involves taking food-grade yeast and adding DNA sequences from dairy cows to create ingredients found in milk. 

By Cathy Siegner • Feb. 27, 2018

As CPGs struggle, McCormick CEO calls flavor demand a 'tailwind' for company

McCormick's sales are projected to increase 12% to 14% during its current fiscal year — an enviable growth rate in the food and beverage space. 

By Christopher Doering • Feb. 27, 2018

The race to replace sugar is on. Which natural sweetener will come out on top?

As consumers grow more distrustful of sugar and the Nutrition Facts panel deadline looms, manufacturers are pouring R&D into natural substitutes — and the payoff could be pretty sweet. 

By Emma Liem Beckett • Feb. 26, 2018

Califia Farms expands reach in plant-based segment with drinkable yogurt

The maker of almond milk is optimistic its new product containing probiotics and catering to on-the-go consumers concerned about what is in the food they eat will be a hit this spring.

By Erika Kincaid • Feb. 26, 2018

Sugar's future tastes sweet despite health push, competing sweeteners

The U.S. is the largest consumer of the ingredient in the world, but that hasn't stopped CPG companies from reducing their use of the carbohydrate or altering it as people try to eat healthier.

By Erika Kincaid • Feb. 26, 2018

Survey: Consumers seek health benefits from gluten-free products

DuPont Nutrition & Health asked consumers from France, Italy, Spain and the U.K. about their preferences in gluten-free products, and bakery items headed the list.

By Cathy Siegner • Feb. 22, 2018