Puffs, protein and pickle juice: 5 (not so crazy) trends at Expo East

Snacking on spicy taco crickets with a swig of pickle juice is no longer off the wall as innovation leads to popular and interesting new foods on the show floor.

By Thai Phi Le • Sept. 21, 2018

Report: Consumers want increased transparency from retailers and brands

According to the Food Marketing Institute and Label Insight, 75% of consumers say they're willing to switch to products that provide in-depth information beyond what's on packaging.

By Jessi Devenyns • Sept. 21, 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

JUST partners with Brinc for Asian food tech accelerator

The San Francisco-based manufacturer will give those chosen by the Hong Kong-based venture group access to its R&D pipeline, materials and data to create new products for consumers there. 

By Megan Poinski • Sept. 21, 2018

Firmenich will acquire Senomyx, enters into distribution deal with Layn

The San Diego-based acquired company develops flavors and high-intensity sweeteners, while the Chinese firm produces monk fruit and stevia extracts and other functional botanicals.

By Cathy Siegner • Sept. 20, 2018

PureCircle sues SweeGen over stevia patent

The complaint claims the company infringed on a legally protected method of making Reb M, the glycoside inside the sweetener's leaf that produces a sugar-like taste with zero calories.

By Cathy Siegner • Sept. 20, 2018

Study: Dietary fiber can reduce brain inflammation

The University of Illinois research adds to the nutrient's credentials, including lowering the risk of depression and balancing blood sugar levels.

By Cathy Siegner • Sept. 20, 2018

Mars will invest $1B to fix 'broken' cocoa supply chain

The manufacturer will work directly with farmers and use GPS mapping in an effort to remedy pervasive issues in the industry.

By Emma Cosgrove • Sept. 20, 2018

Artisanal trend infiltrating the ingredients space

A 28% global CAGR in the sector during the past five years, according to Innova Market Insights research, has prompted more food and beverage manufacturers to expand their offerings.

By Cathy Siegner • Sept. 20, 2018

Top three trends in beverage formulation

Learn about the consumer landscape and upcoming trends to compete in the increasingly saturated beverage marketplace.

Sept. 19, 2018

Study: Many consumers say they are 'grossed out' by GMOs

New research finds 46% of consumers say they avoid genetically modified foods, compared to just 15% a decade ago.

By Patti Zarling • Sept. 19, 2018

Arla's award-winning cheddar is a fresh story to tell in a dairy

Arla® Cheddar Cheese can be a key to profitability and differentiation in the dairy aisle. Here’s how.

Sept. 18, 2018

It's still summer, but consumers are falling for pumpkin spice

It may be early in the season, but sales of food and drinks infused with the flavor are already up nearly 10%, and more than 7% in volume from the same time last year.

By Patti Zarling • Sept. 18, 2018

Makers of healthier chocolate look to challenge the industry

At Expo East, founders at organic chocolate companies said their better-for-you treats are beginning to take a bite out of the traditional market.

By Lillianna Byington • Sept. 17, 2018

Once upon a bunny: John Foraker on his journey in the organic food space

The CEO of Once Upon a Farm, who helped take the category mainstream, talks about why the brand became successful, where organic is going next and tomorrow's powerhouse brands.

By Megan Poinski • Sept. 17, 2018

Your chocolate experience is going to be all about quality, not quantity

As consumers move online and toward healthier foods, premium chocolates may be better positioned for growth than traditional treats.

By Jessi Devenyns • Sept. 14, 2018

Do results of a new study mean probiotics are less effective?

Researchers in Israel found the bacteria taken as supplements or in food products don't live up to their hype, but an industry representative argues their health benefits are well established.

By Cathy Siegner • Sept. 13, 2018

The clean label trend extends to flavors and extracts

Consumers are looking for exciting and innovative flavors, but they also want to know where herbs and spices come from, according to Ricardo Ibañez, marketing manager for Sensient Technologies Corp.

By Cathy Siegner • Sept. 13, 2018

New sugar cane sweetener heading to market later this year

Amyris said its natural, zero-calorie ingredient received a GRAS designation from an independent expert panel and will reach the market in the fourth quarter of this year.​

By Cathy Siegner • Sept. 13, 2018

Study: Matcha green tea inhibits growth of cancer stem cells

Similar research on both rodents and humans has been going on for more than 30 years — and has found encouraging results. 

By Cathy Siegner • Sept. 13, 2018

Impossible Burger goes to White Castle

The company is the first nationwide fast food chain to tap into the plant-based meat trend and now offers the slider at all 377 of its restaurants. 

By Jessi Devenyns • Sept. 13, 2018

How free-from foods are changing manufacturing

The trend toward more products without gluten, GMOs, antibiotics, pesticides or allergens is having a significant impact on how companies source, process and package products.

By Cathy Siegner • Sept. 12, 2018

Are premium hard-boiled eggs the next trendy snack?

Peckish, a new brand from California-based incubator Sonoma Brands, is hoping its packaged products will appeal to protein-hungry consumers. 

By Patti Zarling • Sept. 12, 2018

We go GMO: A look at companies that tout their genetically modified products

While some food companies are reformulating ahead of the new labeling law, others are doubling down on their use of biologically engineered ingredients — and proudly telling the world about it.

By Megan Poinski • Sept. 10, 2018

GMO ingredients doing the Impossible: Q&A with David Lipman

Yes, the Impossible Burger's magic ingredient, plant-based heme, is genetically modified. But the company's chief science officer tells Food Dive that consumers care more about the way their product tastes and what it does for the planet.

By Megan Poinski • Sept. 10, 2018

Can plant-based and lab-grown meat change the world?

At the Good Food Institute Conference, a panel of experts said these products not only can, but for the good of the planet, they must.

By Megan Poinski • Sept. 10, 2018