Pectin ingredient targets clean label, low-sugar sweet spot for jams and jellies

DuPont said it developed this latest pectin ingredient as a direct response to customer requests, with interest on the rise globally for lower sugar, clean label foods.

By Caroline Macdonald • Feb. 22, 2018

Chinese jujubes could give dates some competition

Also known as Chinese or red dates, the superfood is included in traditional Chinese medicine practices to relieve anxiety and insomnia, and contains 20 times more vitamin C than citrus fruits.

By Cathy Siegner • Feb. 22, 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

Coconut oil sales are on a slippery slope

New data from SPINS shows culinary coconut oil sales fell 25.9% in 2017 in the conventional channel — a stark contrast to the category’s 38.8% growth in 2015.

By Caroline Macdonald • Feb. 22, 2018

Can consumers overcome the 'ick' in jellyfish chips?

A confluence of trends — including demand for healthier snacks, an increasingly globalized and sophisticated food market and environmentally conscious consumers — work in favor of jellyfish as a snack. 

By Alicia Kelso • Feb. 21, 2018

Unilever will fully disclose its palm oil sources

Transparency in the company's supply chain allows it to remain in the good graces of its consumers and clients. 

By Jennifer McKevitt , Kate Patrick Macri • Feb. 21, 2018

Why do consumers continue to shell out for nuts?

People looking for nutritious, protein-rich snacks packed with almonds, cashews, hazelnuts and walnuts are driving the growing demand for these and other similar items.

By Cathy Siegner • Feb. 15, 2018

Consumers reveal why they buy plant-based dairy alternatives

Shoppers often choose these products instead of dairy ones for several reasons including flavor, price and a perceived health halo, according to Comax Flavors.

By Cathy Siegner • Feb. 15, 2018

Gluten-free chickpea flour is meant to solve taste and texture issues

The product's creator said it was developed to overcome problems with pulse and legume flours, including taste and final product quality.

By Cathy Siegner • Feb. 15, 2018

Study: Alternative flours can boost health profile of baked goods

Researchers at a Mexican university found combining flour made from root vegetables or bananas with wheat flour, and using the sourdough fermentation process, added key functional ingredients.

By Cathy Siegner • Feb. 15, 2018

Talenti joins the better-for-you ice cream movement with monk fruit-sweetened gelato

The new variety contains half the sugar and fat of ice cream, a move likely made in response to the rapid ascent of Halo Top. 

By Cathy Siegner • Feb. 12, 2018

Study: Our early ancestors ate insects and we can, too

Most living mammals can produce the stomach enzyme capable of breaking down insect exoskeletons, according to research from Rutgers and Kent State.

By Cathy Siegner • Feb. 8, 2018

Is soy the king of dairy alternatives?

McGill University researchers found soy-based milk had the most nutritionally balanced profile when compared to almond, rice and coconut varieties.

By Cathy Siegner • Feb. 8, 2018

Manuka honey creates retail buzz in the US

The unique product from New Zealand contains live enzymes and is said to be sweeter and healthier than table sugar, but it's also expensive. This could deter some buyers. 

By Cathy Siegner • Feb. 8, 2018

A bubbling market for fermented ingredients shows no sign of popping

BCC Research found demand for prebiotics, probiotics and gut health is driving growth in this category, which is expected to reach $28.4 billion globally by 2020.

By Cathy Siegner • Feb. 8, 2018

4 reasons delivery is replacing cooking at home

New research shows it all comes down to convenience. But manufacturers and grocers are fighting back.

By Erika Kincaid • Feb. 6, 2018

Countdown to PHO removal - which oil is best for your products?

Whether you are creating better-for-you snacks, “free-from” foods, or healthier bakery items, sun oil will not only meet your functional requirements, but it may also increase your sales.

Feb. 6, 2018

Study: Turmeric's active ingredient could boost memory and mood

Researchers at the University of California, Los Angeles, said while the specifics of how curcumin works are not yet known, they may be tied to its ability to reduce brain inflammation.

By Cathy Siegner • Feb. 1, 2018

Blended enzymes help move baked goods to a cleaner label

Chemical dough conditioners can be replaced by blended enzymes with the goal of simpler ingredients and a higher-quality product.

By Cathy Siegner • Feb. 1, 2018

Eating spicy food may be linked to obesity, study finds

But researchers at Zhengzhou University in China cautioned a direct cause-and-effect connection couldn't be made, noting that other factors could be responsible.

By Cathy Siegner • Feb. 1, 2018

Mice given fiber supplement lost weight, had lower cholesterol

The study from researchers at Georgia State University is the latest to show roughage has health benefits when it is consumed.

By Cathy Siegner • Jan. 31, 2018

Yogurt makers look for trendy flavors, new uses to boost market share

As consumers seek new taste profiles and begin to use the dairy product in cooking and baking, the category has plenty of opportunities to expand and boost public consumption. 

By Cassie Chew • Jan. 26, 2018

Hazelnuts are primed for an upswing in popularity

A survey by public relations firm MSL found consumers are interested in trying the nut, which they believe is healthy and less expensive than other options. 

By Cathy Siegner • Jan. 25, 2018

4​ ​reasons​ ​why​ ​algae​ ​could​ ​add​ ​value​ ​as​ ​a​ ​functional​ ​​ingredient

Andrew A. Dahl of ZIVO Bioscience describes some of the "chameleon-like" attributes that make it a strong option for many food and beverages.

By Andrew A. Dahl • Jan. 25, 2018

Are US consumers ready for peanut milk?

The latest entry into the plant-based beverage market is scheduled to hit store shelves this month, joining alternatives made with rice, almonds and cashews. 

By Cathy Siegner • Jan. 25, 2018

Move over kale, jicama could be a produce star

The rough-skinned root vegetable's no-fat, no-carb nutrition profile is among the reasons it could be a hit with health-conscious consumers.  

By Cathy Siegner • Jan. 24, 2018