Enjoy Life Foods gets international palm oil-free certification

The allergy-friendly CPG company, which is debuting products without the controversial ingredient, is the first food manufacturer to earn it.

By Cathy Siegner • April 23, 2018

PureCircle says it can scale up sugar-like stevia

The company's dual approach — breeding plants with more desirable glycosides and improving the taste of another— could remove a market barrier for the sweetener.

By Caroline Macdonald • April 19, 2018

Explore the Trendline➔

How GLP-1s are shaking up snacking

Food companies, including Danone and Nestlé, are adding more protein and changing portion sizes as weight loss medications reshape consumption patterns.

By Food Dive staff

Walnut consumption may slow colon cancer growth, study suggests

Researchers said while the findings were not applicable to humans, they could provide insight into how the disease develops and grows. 

By Caroline Macdonald • April 19, 2018

Some like it hot: Chili peppers spice up cuisine and candy

Selections from countries like Peru and Colombia offer opportunities for food makers to experiment with new combinations of spicy, savory and even sweet flavors.

By Caroline Macdonald • April 19, 2018

No whey! Researchers make sustainable beer from dairy waste

A Cornell researcher has converted leftover lactose from New York's Greek yogurt industry into alcohol, producing a 2.7% alcohol by volume beverage with a sour and salty flavor. 

By Alicia Kelso • April 17, 2018

How Annie's use of regenerative agriculture could expand the practice

The natural CPG brand is working with Montana farmers using the method to produce its signature Organic Mac & Cheese and Organic Bunny Grahams.

By Alicia Kelso • April 17, 2018

Naturally gluten-free green banana flour can boost gut health

IAG's NuBana ingredient can help control blood sugar levels and promote healthy bacteria growth, but its properties don't hold up to baking heat.

By Caroline Macdonald • April 12, 2018

Hellmann's unveils honey-sweetened ketchup

The product contains six ingredients, and comes one year after parent company Unilever bought all-natural condiment maker Sir Kensington's.

By Caroline Macdonald • April 12, 2018

New cultures boost flavor complexity in aged cheddar cheese

The varieties developed by food ingredients company DSM can deliver or enhance savory, buttery, mature or caramel-sweet tastes in the popular dairy-based product. 

By Caroline Macdonald • April 12, 2018

Will consumers worry if GMO yeast makes beer hoppy?

While genetic modification is divisive, the benefits of this kind of non-agricultural product might not be as controversial.

By Caroline Macdonald • April 12, 2018

While consumers buzz about acrylamide in coffee, study shows other products have more

The nonprofit Clean Label Project says french fries and potato chips have higher levels of the naturally occurring chemical.

By Cathy Siegner • April 12, 2018

Too much of a good thing? Heart-healthy oleic acid cuts omega-3 in eggs

The findings were a surprise to researchers who were looking for ways to improve levels of healthy fats in the popular food and baking ingredient. 

By Caroline Macdonald • April 12, 2018

The egg industry of tomorrow: Embracing a more sustainable food future

As demand for proteins and earth-friendly practices rise, food and agriculture giants are working with those creating plant-based alternatives. Ovotec Limited CEO Morten Ernst writes why he's embarked on this kind of partnership.

By Morten Ernst • April 9, 2018

Cauliflower in power: The veggie catches up to the hype

Its applications have finally caught up to consumer demand, leading to a 38% jump in per capita consumption last year. 

By Alicia Kelso • April 6, 2018

Pour some sugar on me: Cereal gets sweeter

General Mills and Kellogg are bringing back candy-like varieties mainly to gain greater market share.

By Cathy Siegner • April 6, 2018

Chef'd and Innit join to offer customized meal kits

The partnership combines fresh ingredients from the meal kit company with the food tech planner's meal recommendations and cooking instructions.

By Dan Alaimo • April 6, 2018

Study: Adding seaweed makes products more attractive to shoppers

The eco-friendly ingredient is well positioned to take advantage of a number of current food trends, including plant-based diets, exotic additives and environmentally friendly foods.

By Caroline Macdonald • April 5, 2018

Pecans may reduce heart and diabetes risk

Researchers also found a small but statistically significant improvement in insulin resistance, serum insulin and pancreatic beta cell function when the nuts were eaten.

By Caroline Macdonald • April 5, 2018

Has the trend for edible glitter gone too far?

The decoration started out on cakes and cookies, but it has been added recently to beer, coffee, wine, bagels and even pizza in an effort to make food stand out on social media.

By Caroline Macdonald • April 5, 2018

Carrageenan still OK for organic food, USDA rules

An entry published Wednesday in the Federal Register goes against a recommendation from the department's advisory board to remove the controversial emulsifier from the approved ingredients list.

By Megan Poinski • April 5, 2018

Despite concerns, vegans generally get most of the nutrients they need

The Irish Nutrition and Dietetic Institute found a pair of exceptions, noting that 50-60% of U.S. and U.K. people who followed this eating regimen were deficient in vitamins B12 and D.

By Caroline Macdonald • April 5, 2018

Pot of gold: Big Food could cash in on cannabis-infused edibles market

The market for marijuana-based food and beverages is generating hundreds of millions of dollars in revenue where the substance is legal.

By Cathy Siegner • April 4, 2018

Hershey commits $500M to sustainable cocoa initiative in West Africa

The candy company is aiming to bolster supplies in the Ivory Coast and Ghana, where much of the ingredient used to make its iconic bars and Kisses is grown.

By Cathy Siegner • April 4, 2018

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