How will new American Academy of Pediatrics guidelines impact CPG sales?

In a policy statement, the group said that the FDA's requirements for its GRAS designation aren't sufficient enough to ensure food additives are safe.

By Cathy Siegner • Aug. 28, 2018

Fundamentals of coloration

Today, food and beverage companies around the world are using color to enhance the appearance of products, to achieve a consistent shade in their applications, and to match a flavor perception for their goods. 

Aug. 24, 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

Market shifts challenge ingredient R&D

Product developers have new tools to create innovative ideas for food and beverage companies, but there is less time to get them on the market.

By Cathy Siegner • Aug. 23, 2018

UK's FSA survey: Consumers are more concerned about sugar in food than prices

As manufacturers try to formulate without the sweetener, the question is whether other options can actually deliver the taste consumers crave.

By Cathy Siegner • Aug. 23, 2018

Is marijuana food's next functional ingredient?

As Canada prepares to fully legalize cannabis and more U.S. states follow, many believe products made with cannabinoids could be a pot of gold — if the segment can survive its hurdles.

By Emma Liem Beckett • Aug. 23, 2018

Oprah lends star power to Kraft Heinz's cauliflower crust frozen pizza

The pies in the O, That's Good! line come in four varieties, including pepperoni and fire-roasted vegetable, without dyes and artificial chemicals.

By Patti Zarling • Aug. 23, 2018

Food waste could mean big bucks for manufacturers and retailers

New innovations include growing mushrooms with coffee grounds, making bread and pretzels with spent brewing grains and using tropical fruit waste for biodegradable packaging.

By Cathy Siegner • Aug. 23, 2018

Much room for mushrooms? Functional food interests stoking demand for fungus

As more companies such as Kellogg and General Mills add it to their products, the market for mushrooms is expected to climb to $69.3 billion by the end of 2024.

By Cathy Siegner • Aug. 16, 2018

Is it finally cauliflower's time to shine?

The vegetable has become a lower-calorie, lower-carb and gluten-free substitute for ingredients in food such as pizza crust, pretzels and crackers.

By Cathy Siegner • Aug. 16, 2018

Rye bread may take a slice of the black-colored food market

The naturally dark color of the baked good could be an asset as consumer fascination with dark-hued food grows, according to Mintel.

By Cathy Siegner • Aug. 16, 2018

Study: Keto diets could lead to greater Type 2 diabetes risk

Mice fed a low-carb, high-fat ketogenic diet showed decreased glucose tolerance more than those fed a Western-style diet, Swiss researchers found.

By Cathy Siegner • Aug. 16, 2018

Coca-Cola culling portfolio to rid it of 'zombie brands'

CEO James Quincey said that "taking a more disciplined approach" to the beverage giant's portfolio is one way to reduce complexity in its operations.

By Jessi Devenyns • Aug. 15, 2018

Poll: 84% of consumers never buy groceries online

Despite the hype around digital disruption and e-commerce, Gallup found four out of five Americans go to a brick-and-mortar store at least once a week.

By Jessica Dumont • Aug. 15, 2018

Kraft Heinz gives legacy brands a healthy makeover to stay relevant

The company has introduced organic and no-added-sugar varieties of Capri Sun and byproduct-free Oscar Mayer hot dogs to entice health-conscious millennial shoppers. 

By Patti Zarling • Aug. 14, 2018

Tea makers stepping up as millennials, Gen Z demand more

Younger consumers are looking for higher-quality varieties of the product, and the market is responding by producing more upscale, organic and natural versions.

By Cathy Siegner • Aug. 9, 2018

How to hurt the US with tariffs: Target cranberries

Besides the current oversupply and falling prices, growers are worried about losing exports, which make up one-third of the total crop.

By Cathy Siegner • Aug. 9, 2018

Consumers are still sweet on sugar, analysts say

Those who grow, process and refine the ingredient should focus on its assets and downplay the negatives, said presenters at the recent International Sweetener Symposium.

By Cathy Siegner • Aug. 9, 2018

Report: Global flavors and fragrances market to hit $36B by 2022

The total global market jumped 4.6% last year to $28.2 billion and is projected to grow at an average annual rate of 4.9% per year, said IAL Consultants.

By Cathy Siegner • Aug. 9, 2018

Will KIND's new bars for kids feed parents' hunger for healthy, convenient snacks?

The new gluten-free products come in chocolate chip, peanut butter chocolate chip and honey oat varieties.

By Patti Zarling • Aug. 9, 2018

Good Catch Foods makes a splash with $8.7M investment

The company uses a six-bean blend to create faux seafood products like fish-free tuna and crab-free cakes. 

By Patti Zarling • Aug. 8, 2018

Report: Global warming may melt chocolate industry

Farmers, consumers and manufacturers alike want to make the cacao crop more resilient to warmer global temperatures.

By Jessi Devenyns • Aug. 2, 2018

Turmeric may prevent non-alcoholic liver disease

In a study, rats that had curcumin extract showed less inflammation, fewer markers for illness and a smaller free radical imbalance.

By Megan Poinski • Aug. 2, 2018

DouxMatok and European sugar company partnership could sweeten CPG reformulations

The Israel-based manufacturer of sugar-reducing technology will have its product manufactured and distributed in Europe by Südzucker. A similar U.S. partnership may be announced soon. 

By Megan Poinski • Aug. 1, 2018

No bones about it: Sales of plant-based meat and dairy alternatives rise 20%

The industry is likely to see continued strong growth as consumers look for clean sources of protein.

By Patti Zarling • July 31, 2018

How to target shoppers when ingredients drive the sale

Consumers now check product labels before deciding what goes in their carts. Catalina's Mark Bees explains how brands and retailers can figure out which components they want to find.

By Mark Bees • July 30, 2018