Soylent goes mostly non-GMO in the UK

The U.S.-based maker of meal-replacement beverages, known for its support of using science to make better plants for food, has switched out seven bioengineered ingredients to comply with British regulations.

By Cathy Siegner • Oct. 11, 2018

Is lab-grown gelatin the protein wave of the future?

Geltor, a California-based startup, is converting carbon, nitrogen and oxygen into animal-free collagen through microbial fermentation.

By Cathy Siegner • Oct. 11, 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

Could the groundcherry become a mainstream fruit crop?

Scientists have used gene editing to adjust certain traits of the fruit, which is similar to the tomato, to see whether it could be a candidate for large-scale cultivation.

By Cathy Siegner • Oct. 11, 2018

New triple-cream yogurt brand boasts about 17% milk fat

Peak Yogurt, a San Francisco-based startup, has 270 calories per five-ounce cup and is targeted at those on ketogenic low-carb, high-fat diets.

By Cathy Siegner • Oct. 11, 2018

Local and regional heritage grains growing in popularity

These wheat varieties are part of a move to bring distinctive flavors to craft bakeries, but there is concern that higher prices could scare away consumers.

By Cathy Siegner • Oct. 11, 2018

More than 4 in 10 Americans are willing to try foods made with cannabis

The study of 1,000 people found 26% would consume it in place of beer, and 23% instead of wine and spirits. 

By Christopher Doering • Oct. 10, 2018

Facebook turns photos into recipes through new AI system

Although it is a feature that many users would likely enjoy, the social media giant has no current plans to roll it out onto its platforms.

By Jessi Devenyns • Oct. 9, 2018

FDA bans 7 synthetic food flavoring substances

The agency's decision, effective Oct. 9, comes in response to petitions from a coalition of consumer and environmental groups showing the additives cause cancer in laboratory animals.

By Cathy Siegner • Oct. 8, 2018

Leftovers: Silly people! Fruit-shaped Trix and beer are for breakfast!

Food Dive is launching a column looking at the new products appearing on shelves everywhere, starting with options for the morning and food showing some new color.

By Food Dive staff • Oct. 5, 2018

What's the future for alternative grains?

Advocates say adding ingredients such as amaranth and buckwheat can appeal to consumer hunger for healthy offerings with interesting flavors. 

By Cathy Siegner • Oct. 4, 2018

Research: Cancer patients may benefit from lactoferrin

The milk protein in supplement form reduced taste and smell abnormalities experienced by chemotherapy patients, according to a Virginia Tech study.

By Cathy Siegner • Oct. 4, 2018

Dairy-based flavor enhancer said to reduce sodium content

Ascentra, made from a proprietary milk-based fermentation process, won an Innovation Award last month at the 2018 Food Tech Summit & Expo.

By Cathy Siegner • Oct. 4, 2018

Caffeine may increase pain tolerance, study finds

A separate report also indicated that plant-based diets may lead to a similar result, but more research is required to confirm the finding.

By Cathy Siegner • Oct. 4, 2018

7 out of 10 consumers don't know what GMOs are, survey says

The online study, done for pro-bioengineering initiative GMO Answers, also found only a third are comfortable having these ingredients in their food.

By Cathy Siegner • Oct. 3, 2018

Will sales at Walmart bring algae oil into the mainstream?

The product has more monounsaturated fat than any other cooking oil, a higher-than-normal smoke point and no trans fats.

By Cathy Siegner • Oct. 1, 2018

McDonald's removes artificial ingredients from hamburgers

The fast-food giant is answering consumer demand for cleaner foods, phasing out artificial preservatives, flavors and colors from its signature menu item. 

By Jacqueline Renfrow • Sept. 28, 2018

Prebiotics gain interest from consumers as gut health trend rises

As consumers become more interested in digestive health products, manufacturers continue to introduce products featuring prebiotic ingredients.

Sept. 28, 2018

Are maggots the future of food?

A decade-old company based in South Africa is using black soldier fly larvae as a more sustainable animal feed alternative to fish meal.

By Cathy Siegner • Sept. 27, 2018

Study links junk food to cancer

French health researchers analyzed the dietary habits and medical history of participants from 10 European countries to reach their conclusion.

By Cathy Siegner • Sept. 27, 2018

PepsiCo drops palm oil supplier known for human rights abuses

The company's move against Indofood follows similar announcements from Cargill and other traders and processors of the ingredient.

By Cathy Siegner • Sept. 27, 2018

Functional benefits, convenience give jolt to ready-to-drink cold coffee

The segment is rapidly growing as people look to antioxidants, added probiotics and other innovations in the popular beverage, according to a Mintel study.

By Jessi Devenyns • Sept. 27, 2018

FDA plans to increase transparency by naming stores selling recalled food

New draft regulations outline how the government will let consumers know where recalled items like produce and bulk food could have been bought.

By Megan Poinski • Sept. 27, 2018

Survey: Americans love protein, even if they don't understand it

A Nielsen survey of more than 20,000 consumers found between 45% and 64% of them didn't think beef, chicken or pork were high-protein sources.

By Cathy Siegner • Sept. 26, 2018

Smashing pumpkin: Consumers likely to fall for other flavors this season

US Foods predicts that consumers will be interested in new flavors, colors and cuts of meat — trends that will last beyond the season.

By Jessi Devenyns • Sept. 26, 2018

Does the success of Califia Farms' plant-based yogurt drinks signal market opportunity?

The firm's dairy-free drinkable yogurt line has gained strong consumer acceptance across conventional and specialty channels, and is now sold in nearly 7,000 stores in 47 states. 

By Jessi Devenyns • Sept. 25, 2018