Ketel One botanical vodkas align with better-for-you demand

The Diageo-affiliated product caters to many of today's trends, including unique flavors, no added sugars or artificial flavors and 73 calories per serving.

By Caroline Macdonald • May 10, 2018

Health advocates sue FDA for failure to ban 7 artificial flavors

The lawsuit, led by Earthjustice, shows the strong and growing concern about synthetic substances being used in food when natural alternatives exist.

By Caroline Macdonald • May 10, 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

New study unscrambles myths linking eggs to heart risk

Australian researchers found eating up to 12 eggs a week does not increase cardiovascular risk, even for those with Type 2 diabetes or pre-diabetes.

By Caroline Macdonald • May 10, 2018

Mist opportunity: A California distillery makes vodka out of San Francisco fog

Hangar 1's premium, limited-edition vodka sells for a whopping $134 per bottle online, but its niche production method and support for water conservation may lure adventurous drinkers. 

By Cathy Siegner • May 9, 2018

International Flavors & Fragrances buys Israel's Frutarom for $7.1B

The companies said the new combined firm would give customers access to more products, with an increased focus on naturals and health and wellness.

By Cathy Siegner • May 8, 2018

Pecan producers aim to crack the snack food market

Researchers have found that many consumers think of these as baking ingredients for indulgent desserts rather than nuts, but a Federal Marketing Order could change that perception.  

By Caroline Macdonald • May 3, 2018

Popped lotus seeds target healthy snacking boom

Start-up snack maker Nuto says its new line is a healthier alternative to popcorn.

By Caroline Macdonald • May 3, 2018

Dark chocolate could boost cognitive function and creativity, study suggests

Researchers used an EEG to study brain activity after participants ate one piece of the candy.

By Caroline Macdonald • May 3, 2018

Could a probiotic strain cure peanut allergy?

An oral treatment is set to enter an advanced phase of clinical trials, providing hope for the 3 million Americans affected by the condition.

By Caroline Macdonald • May 3, 2018

Sabra spices up its hummus with barbecue jackfruit variety

The limited-edition product features a savory, shredded version of the fruit, which has become a popular meat substitute because of its texture. 

By Cathy Siegner • May 1, 2018

Bai Brands sued over lab-made malic acid

The class-action suit is the latest in a series of complaints demanding that manufacturers call the ingredient — which can occur naturally — an artificial flavor.

By Cathy Siegner • April 27, 2018

Sustainable cocoa promises have been empty, report says

Chocolate companies’ efforts to improve the sector have had little impact over the past decade, with continuing high levels of child labor and low farmer incomes.

By Caroline Macdonald • April 26, 2018

Aroma analysis could lead to tastier reduced-sugar foods

Electronic sensory technology can build a database of different molecules, allowing companies to more accurately mimic the flavor of full-sugar products.

By Caroline Macdonald • April 26, 2018

Olam database targets full ingredient transparency

The new tool will capture social and environmental data on a select group of products, including cashews from Ivory Coast and coffee from Brazil, before expanding to all other supply chains by 2025.

By Caroline Macdonald • April 26, 2018

Study: Most consumers would not try cricket flour cookies

When they saw a picture, willingness to try them improved — meaning marketing insect proteins is key.

By Caroline Macdonald • April 26, 2018

Taco Bell and Bigs unveil co-branded sunflower seeds with drone fleet

A video promoting the new product depicts drones carrying packs to cities and towns across the country before dropping them off at a baseball field. 

By Erica Sweeney • April 25, 2018

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

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