Stores are rising to the occasion with better-for-you in-store bakery trend

High-fiber, whole-grain baked products with clean labels and smaller packaging sizes appeal to consumers who shop at in-store bakeries.

By Cathy Siegner • Jan. 24, 2018

6 major food trends to watch in 2018

Botanicals, transparency, sustainability and ethnic cuisine are among the movements worth watching this year, according to major manufacturers and research firms.

By Cathy Siegner • Jan. 23, 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

Study: Uniform global labeling system for whole grains would help consumers

Currently, there is no accepted definition, so manufacturers have developed their own ways of telling shoppers about products that contain the ingredient.

By Cathy Siegner • Jan. 18, 2018

School fundraisers promote junk food consumption, study says

General Mills’ Box Tops for Education and Tyson Food’s Project A+ were two of the popular programs that critics said establish poor eating habits and skirt federal nutrition requirements.

By Erika Kincaid • Jan. 18, 2018

Will hemp-infused iced tea create a buzz in the marketplace?

Phivida created the beverage for consumers who want cannabinoid-based treatments without the psychotropic side effects of THC.

By Cathy Siegner • Jan. 17, 2018

HEYLO there! A new stevia-based sweetener is coming to market.

The product, which is water soluble and 10 to 15 times sweeter than sugar, has a clean taste and functionality that its founder claims can't be matched.

By Cathy Siegner • Jan. 11, 2018

Study: Plant genetic manipulation could increase cereal yields

After studying how certain grasses regulate development, scientists may be able to apply this process to economically important crops and feed stocks, boosting production. 

By Cathy Siegner • Jan. 11, 2018

Americans are going nuts for California almonds

Output may hit 3 billion pounds in 2021, but the water-intense crop could further strain resources in a state affected by drought and wildfires. 

By Cassie Chew • Jan. 11, 2018

Marijuana startups spark competition with alcohol companies in California

Makers of pot-infused beverages and other cannabis-related products are targeting Golden State consumers after recreational marijuana became legal on January 1. 

By Cathy Siegner • Jan. 9, 2018

A third of protein bars contain as much fat as a Krispy Kreme donut, study finds

Protectivity is pushing manufacturers of the trendy products to change the way they market to consumers, many of whom associate them with nutritional health. 

By Cassie Chew • Jan. 9, 2018

Investors say 'no thanks' to another helping of meal kits

The crowded industry is struggling with high manufacturing and marketing costs, and low consumer loyalty.

By Pamela DeLoatch • Jan. 8, 2018

Cargill debuts hybrid canola oil with reduced saturated fat

The company said the new product maintains high fry and shelf life performance, freshness and taste. First deliveries are expected in early 2018.

By Cathy Siegner • Jan. 4, 2018

US farmers are testing a new high-fiber wheat variety

Researchers in Australia and France developed the crop, which reportedly has about 10 times the resistant starch content of the regular variety.  

By Cathy Siegner • Jan. 4, 2018

Omega-3 enriched milk by microalgae-fed cows could boost food nutrition

The essential fat has been shown to lower the risk of developing cardiovascular disease and depression, improve mental health and enhance a child's learning ability.

By Cassie Chew • Jan. 4, 2018

Whole grains are key to reducing chronic diseases

The ingredient did more to help a person's health than reducing sodium, eliminating trans fats or cutting out sugar-sweetened beverages, researchers found.

By Cathy Siegner • Jan. 4, 2018

How can grocers balance retail with foodservice? Eataly has some thoughts.

The upscale Italian market strives to create a seamless experience out of its numerous restaurants and extensive grocery selection.

By Pamela DeLoatch • Dec. 27, 2017

Sustainable palm oil deserves a seat at this year's holiday table

With the ingredient used in nearly half of all packaged goods sold in the supermarket, Dan Strechay with the Roundtable on Sustainable Palm Oil says more attention needs to be given toward its future.

By Dan Strechay • Dec. 22, 2017

More shoppers could soon embrace 'upcycled' foods

New research from Drexel University finds consumers would likely have a favorable view of products made with discarded ingredients, if they are presented to them in the right way.

By Erika Kincaid • Dec. 22, 2017

Report: More shoppers are choosing retailers for their private labels

A study by Acosta found 53% of consumers now determine where they shop based on a store's own brands, versus 34% in 2011.

By Pamela DeLoatch • Dec. 21, 2017

Probiotics packing a punch in more foods and beverages

Interest in the potential health benefits is up, but so is confusion about which foods and beverages actually contain the microorganisms.

By Cathy Siegner • Dec. 21, 2017

Could adaptogens become the next kombucha?

The plant extracts purport to have health-boosting qualities, but marketing their benefits may prove difficult for some manufacturers.

By Erika Kincaid • Dec. 21, 2017

Ingredion launches incubator to jump-start new businesses

The new initiative will help fledgling ingredient startups and established companies boost production and develop on-trend products. 

By Cathy Siegner • Dec. 21, 2017

Are shoppable recipes a bigger deal than meal kits?

As retail giants Amazon and Walmart partner with these popular platforms, these integrations could become the preferred way to deliver fresh, personalized dishes to consumers.

By Pamela DeLoatch • Dec. 20, 2017

Tough for bakers to make dough with winter wheat shortage

Heavy spring rains have reduced the protein levels in winter wheat, squeezing profits for farmers and bakers.

By Erika Kincaid • Dec. 20, 2017

New lead testing shows levels detected in almost 30% of baby food

Detectable rates appear to be on the decline, but some products such as teething biscuits and items made with carrots and sweet potatoes still contain high amounts of the chemical element.

By Erika Kincaid • Dec. 19, 2017