Embrace reformulation and kick-start your food product sales

Reformulation is not just about what to take out of foods. It could be as simple as switching some of your existing ingredients to something similar, but better-for-your customers.

April 3, 2018

Coffee sold in California must have cancer warning, judge rules

The decision could subject more than 90 companies — including Starbucks, Whole Foods and Target — to millions in fines for failing to inform consumers of acrylamide levels, and may have a ripple effect on the entire segment. 

By Emma Liem Beckett • April 2, 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

Grape waste shows promise as a natural preservative

Researchers at the University of Nebraska-Lincoln have also found skins, seeds and stalks left over from the wine-making process can add fiber and antioxidants to food.

By Caroline Macdonald • March 29, 2018

Ocean Spray petitioning FDA to allow cranberry health claim

The fruit cooperative wants to advertise that daily consumption of its products, including juice, berries and powder, may help prevent recurring urinary tract infections.

By Caroline Macdonald • March 29, 2018

Kellogg increases vitamin D in range of cereals

The company will increase levels in some of its cereals in European and Middle Eastern markets in order to combat widespread deficiencies of the micronutrient.

By Caroline Macdonald • March 29, 2018

Why beverage makers should leverage gluten-free oats and quinoa powders

These drink mixes could help companies qualify for the Whole Grain Stamp and bolster the health halos of their products, increasing their appeal for consumers. 

By Caroline Macdonald • March 29, 2018

Study: Kid-targeted food gets into health trends

As the millennial parent demographic expands, manufacturers are doing whatever it takes to meet their demands and stand out on increasingly crowded shelves. 

By Alicia Kelso • March 28, 2018

Will calorie counts impact alcohol sales?

The new menu labeling law will require them to be printed on packaging as consumer demand for transparency grows.

By Alicia Kelso • March 27, 2018

New wheat varieties could allow high fiber claims

Arcadia Biosciences, which developed the new selections, is working with manufacturers to incorporate the cereal grain into reformulated products.

By Caroline Macdonald • March 22, 2018

Study: Organic farming reduces nitrogen pollution

The practice releases into the environment 64% less of the gas, which contributes to problems such as ozone depletion and acid rain, than conventional agricultural methods. 

By Caroline Macdonald • March 22, 2018

Greek researchers say feta has probiotic potential

Scientists found it has a similar mouthfeel and taste to the traditional cheese while being better protected against listeria. 

By Caroline Macdonald • March 22, 2018

Study: High-fiber diet could help treat Type 2 diabetes

Researchers from Rutgers University found consuming some whole grains and fibers can stimulate insulin production, leading to better blood glucose control. 

By Caroline Macdonald • March 22, 2018

Spindrift secures $20M to ramp up advertising in sparkling water sector

The company, which has experienced 1,000% revenue growth during the past three years, is confident that its use of real fruit will help it stand out from players like La Croix and PepsiCo's Bubly. 

By Alicia Kelso • March 20, 2018

Kraft Heinz Ingredients tests new nut variations

The company's prototypes, first introduced at Snaxpo, include gochujang spiced nuts, maple bacon roasted pecan clusters and energy balls.

By Alicia Kelso • March 19, 2018

The ongoing evolution of organic: Why it's popular and where it's heading

The food production method surged in the early 2000s as consumers began to see the connection between diet, health and the environment. Today, clean labels and fresher items are spurring growth.

By Cathy Siegner • March 19, 2018

Organic trade group head: 'We've got a learning curve' with the Trump administration

Laura Batcha, CEO of the Organic Trade Association, told Food Dive the industry is growing but faces a few challenges, including fraud, limited acreage for some crops and the need to educate consumers about the specialty food.

By Christopher Doering • March 19, 2018

InnoBev gets patent for plant-based pick-me-up

The Israeli company's non-caffeinated formula uses guarana, ginko biloba and elderberry extracts to counter post-lunch drowsiness. 

By Caroline Macdonald • March 15, 2018

Annie's embraces regenerative farming practices

Parent company General Mills, which will convert 34,000 acres of organic farmland to these standards, will sell limited edition mac and cheese and graham snacks made with soil-friendly wheat. 

By Caroline Macdonald • March 15, 2018

Lab-grown fruit cultures could yield new superfoods

Researchers claim they taste like fresh fruit, and could be used to make caviar-like compotes, smoothies and snack foods.

By Caroline Macdonald • March 15, 2018

Umami ingredient can reduce both sugar and sodium, company claims

The Israeli firm is targeting products such as ketchup, barbecue sauces, chutneys, dressings and pizza and pasta sauces — items that are often savory but high in sugar.

By Caroline Macdonald • March 15, 2018

Kraft Heinz and Campbell Soup play catch-up in plant-based category

At the Natural Products Expo West show, executives discussed the innovations and investments they have made to grow their reach.

By Alicia Kelso • March 14, 2018

Report links ultra-processed food to cancer risk, another boon for fresh category

French researchers urged more exploration connecting higher consumption with the disease, noting that these individuals also tended to be smokers, to exercise less and to eat unhealthy food. 

By Caroline Macdonald • March 13, 2018

Kellogg, PepsiCo's Frito Lay sued over 'naturally flavored' claims

A California couple says the packaging on Pringles and Lay's Salt and Vinegar chips leads consumers to believe they are buying a product that's free from artificial flavors.

By Alicia Kelso • March 12, 2018

Flavor innovation could breathe new life into cereals

As a growing number of consumers eat the food once relegated to breakfast as a snack or dessert, manufacturers might begin to experiment more with indulgent and unusual taste profiles. 

By Caroline Macdonald • March 8, 2018

Getting ahead on changes to the nutrition facts panel

While the deadline for the new Nutrition Facts panel is delayed, many large food manufacturers have already adopted the new rules and implemented the new label on their products. 

March 8, 2018