Kroger testing new meal kit options at Kentucky store

The grocer's new One-Step and Ready to Heat lines address the growing demand for quick-prep options in the booming industry.

By Pamela DeLoatch • Dec. 19, 2017

Study: Climate stress on cacao trees could affect chocolate flavor

Beans grown two different ways on Bolivian farms had higher antioxidant levels and lower fat content when the temperatures rose and the soil got drier.

By Cathy Siegner • Dec. 19, 2017

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

Say cheese! A daily dose may lessen risk of heart disease.

A meta-analysis by Chinese and Dutch nutritional scientists also found limited evidence that high-fat dairy products increase the possibility of heart disease or stroke more than low-fat varieties.

By Cathy Siegner • Dec. 14, 2017

Research: Seaweed extracts could help fight cancer

These latest findings could further bolster the reputation of the nutrient-dense ingredient, which is finding its way into more food and beverage products every year.  

By Cathy Siegner • Dec. 14, 2017

Fig is 2018's 'Flavor of the Year'

Firmenich flavor company believes the fruit has all the qualities to make it the most intriguing taste profile of the new year.

By Cathy Siegner • Dec. 14, 2017

Rice, rice, baby! Infant rice cereal contains more arsenic than other types, study finds.

A coalition of scientists, non-profits and donors recommends manufacturers reduce levels of the chemical element in their products and that the FDA set an enforceable, health-based limit.

By Cathy Siegner • Dec. 14, 2017

North Carolina tobacco farmers switch to stevia

PureCircle is helping grow the natural sweetener on fields as demand for the addictive plant that was smoked or chewed is dwindling.

By Pamela DeLoatch • Dec. 13, 2017

Cured meats could make asthma symptoms worse, study finds

A look at nearly 1,000 people by French researchers found those who ate four or more servings had a 76% greater chance of the disease becoming more severe.

By Cathy Siegner • Dec. 13, 2017

Some snack bars are more junk food than healthy, policy group claims

According to the Cornucopia Institute, manufacturers are cutting corners when it comes to sourcing ingredients in their products.

By Cathy Siegner • Dec. 12, 2017

Premium product sourcing comes with high risk and reward

La Brea Bakery's Reserve line of $8 loaves of bread is a hit, but relying on a single Montana farmer for heirloom wheat poses challenges for the company.

By Erika Kincaid • Dec. 12, 2017

Nutrition expert predicts 'Swiss Army' produce will thrive in 2018

Mareya Ibrahim says a growing number of consumers will look for foods that provide both nutritional and functional benefits.

By Cathy Siegner • Dec. 12, 2017

How Big Food has cleaned up its labeling act

Manufacturers are increasingly removing artificial ingredients from their products, but how they've gone about doing it and the ways customers have reacted vary.

By Cathy Siegner • Dec. 11, 2017

3 ways natural ingredients clean up food labels

When it's time to reformulate, these are the food industry's go-to solutions.

By Emma Liem Beckett • Dec. 11, 2017

Cleaning up a product label can be a challenging endeavor

Nestle and Campbell Soup are among the major food companies that have changed their ingredient lists in response to consumer demand, but overhauling a beloved recipe can be difficult and time consuming.

By Christopher Doering • Dec. 11, 2017

Cinnamon may help protect against obesity

Scientists found cinnamaldehyde, an essential oil that imparts the spice's well-known flavor, causes fat cells to start burning energy.

By Cathy Siegner • Dec. 7, 2017

How much whole grain is in that product? GoodMills creates an index to tell consumers.

The German milling giant has created an online method for calculating the percentage of the ingredient in a product and then printing off labels.

By Cathy Siegner • Dec. 7, 2017

CIFI sweet potato sweeteners get non-GMO verified

Use of the natural vegetable-based additive in product formulations is helping brands replace high fructose corn syrup with cleaner, no-sugar added, nutritious and sustainable ingredients popular with consumers.

By Sandy Skrovan • Dec. 7, 2017

As manufacturers reduce sugar and salt, they add fat

A new peer-reviewed government report shows reformulations may not have made packaged foods healthier.

By Erika Kincaid • Dec. 7, 2017

DuPont launches new venture for prebiotic and probiotic R&D

Manufacturers can use findings from microbiome research to engineer food products that improve gut health and bacterial composition, particularly in infants. 

By Cathy Siegner • Dec. 7, 2017

A new kind of buzz: Marijuana is having a big impact on alcohol market

While the affect on beer is inevitable, Euromonitor International researchers said there also are potential synergies that present growth opportunities for both sides.

By Cathy Siegner • Dec. 6, 2017

Sweet deal: Hain Celestial buys maple and natural products maker

With more consumers shunning sugar, the company, rumored to be an acquisition target itself, purchased Clarks UK for an undisclosed amount.

By Sandy Skrovan • Dec. 5, 2017

Supervalu cuts more 'undesirable' ingredients from its Wild Harvest brand

The retailer-wholesaler's natural and organic label recently added 40 artificial flavors, colors and other undesirables to its free-from list, bringing the total to 140 overall.

By Sandy Skrovan • Dec. 4, 2017

Hampton Creek cracks the egg substitute market with Just Scramble

The product debuted Thursday in San Francisco and will first be available to chefs, companies and restaurant chains there, with a planned rollout to consumers later in 2018.

By Megan Poinski • Dec. 1, 2017

How manufacturers keep consumers screaming for sugar-free ice cream

A battalion of replacement ingredients are needed to take the sweetener's place to deliver the texture and taste consumers expect. 

By Erika Kincaid • Nov. 30, 2017

Comax's 2018 flavor trends mix popular tastes and strange combinations

From salted caramel s'mores to whiskey pickle, the flavor technology firm has come up with four collections it believes will play significant roles in shaping next year's food and beverages.

By Cathy Siegner • Nov. 30, 2017