How strong CPG brands sweeten restaurant dessert sales

More than half of Gen Zers and millennials said they would pay more for items made with products they trust — and would come back for more.

By Patti Zarling • July 30, 2018

Dairy drama: FDA will ask the public what milk means to them

After years of debate, the question of how to define milk is out of the courts and back to the regulators.

By Jessi Devenyns • July 27, 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

Impossible Burger's 'bleeding' ingredient gets FDA approval

The designation comes at the same time that its major competitor, Beyond Meat, received its non-GMO certification.

By Jessi Devenyns • July 26, 2018

Is flexible film made from crab shells and tree fibers the future of food packaging?

Researchers at the Georgia Institute of Technology say their product is similar to plastic film and is also strong, transparent, compostable and less permeable to oxygen.

By Cathy Siegner • July 26, 2018

Ingredion positions potato starches for traditional and vegan cheese market

The ingredients maker said the three functional potato starches help with meltability, firmness and gratability in pizza toppings and other applications.

By Cathy Siegner • July 26, 2018

Why the recall of Goldfish and Ritz is actually a victory for food safety testing

While no illnesses have been reported, whey powder potentially contaminated by salmonella caused recalls from Mondelez, Campbell Soup and Flowers Foods — and FDA said others may be forthcoming.

By Cathy Siegner • July 26, 2018

Beyond Meat gets non-GMO status

The verification comes after a one-year review and now sets the company apart from its primary competitor Impossible Foods. 

By Jessi Devenyns • July 24, 2018

Lawsuit: There are no benefits from drinking alkaline water

A California woman has sued Trader Joe's, accusing the retailer of selling a private-label drink that falsely implies it is better because of added electrolytes and a pH of 9.5.

By Cathy Siegner • July 24, 2018

Are clean label foods healthy?

At IFT18, panelists discussed the disconnect between consumer perception of the mega trend's benefits and the actual impact it has on nutrition and sustainability. 

By Emma Liem Beckett • July 23, 2018

Ahold Delhaize challenges itself to make healthier foods

As the retailer tries to separate itself from the pack, the hope is that the old adage "health is wealth" holds true. 

By Jessi Devenyns • July 23, 2018

Cricket flour leaps past fundraising goal in Kickstarter campaign

Seek Food is offering a cookbook of chef-contributed recipes and other premiums made from cricket flour to boost interest.

By Cathy Siegner • July 19, 2018

Would an ingredient to prevent acrylamide formation in food be a game changer?

DSM has introduced an enzymatic solution it claims can reduce levels of the potential carcinogen by up to 95%.

By Cathy Siegner • July 19, 2018

How a cannabis company can win mainstream consumers

Justin Singer, CEO of cannabinoids and ingredients firm Stillwater Brands, talks about its rise and goal to position CBD as a functional wellness ingredient. 

By Emma Liem Beckett • July 19, 2018

Yeast extracts may reduce sodium and sugar use in food

The extracts also reportedly boost the savory taste known as umami and could substitute for caramel coloring in some products.

By Cathy Siegner • July 19, 2018

Soda makers drink up new exotic flavors

Pepsi and Coca-Cola are experimenting with new varieties, such as ginger and cucumber, in a bid to regain market share. 

By Cathy Siegner • July 16, 2018

Beef checkoff program hopes new meal kits are what's for dinner

The organization has partnered with American Foods Group to offer protein-rich meal kits in grocery stores across the country.  

By Patti Zarling • July 16, 2018

Drinks get energized with healthier ingredients

Busier lifestyles are driving consumers to seek these beverages — but they're also looking for health benefits.

By Patti Zarling • July 16, 2018

Will consumers sour on 'nature-identical' sweeteners from a lab?

Companies are developing potentially lucrative sugar alternatives away from their natural setting, but it's not clear whether consumers will embrace them.

By Cathy Siegner • July 13, 2018

How should the FDA regulate lab-grown meat?

Manufacturers, industry groups and consumers gave input at a public hearing as the agency works to write new rules before products hit the market.

By Megan Poinski • July 13, 2018

Dang Foods rolls out high-fat, low-carb FATBAR

The company, which is best known for onion and coconut chips, will launch the product on Amazon in September and in Whole Foods in early 2019.

By Patti Zarling • July 13, 2018

ColorKitchen debuts natural food colors for use in baking

The Oregon company claims its powdered substitutes stay bright, are shelf-stable and don't impart any flavors or odors to baked goods.

By Cathy Siegner • July 12, 2018

Familiar grains are getting a new look

So-called "new" ancient grains such as corn and rice are benefiting from culinary trends emphasizing their adaptability to healthy, flavorful and traditional dishes, according to a Packaged Facts report. 

By Cathy Siegner • July 12, 2018

When it comes to caffeine, could less be more?

Beverage startup Tempo is separating itself from high-voltage coffees and energy drinks by offering tea that gradually releases the stimulant, preventing the dreaded crash. 

By Emma Liem Beckett • July 12, 2018

I scream, you scream ... for probiotic ice cream?

Researchers found adding microencapsulated probiotics to aloe vera ice cream extended its shelf life by 44%, while improving its taste and texture. 

By Cathy Siegner • July 11, 2018

IFT 2018: Exploring the science of Umami & Kokumi

Current health trends in the food and beverage industry hint towards creating ingredients with enticing flavors with a fraction of the sodium.

July 11, 2018