The results are in: Sugar is out

As more reports are published detailing the effects of sugar on our health, consumers’ negative attitude toward sugar is only expected to grow, forcing brands to scramble to make changes to their formulas.

Sept. 26, 2017

Survey: What does 'natural' mean to consumers?

Most consumers seem to know it when they see it, according to an online study of 5,175 consumers from 10 countries.

By Cathy Siegner • Sept. 26, 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

What you need to know about functional ingredients

With health and wellness as one of the biggest trends in the industry today, it's not surprising that consumers are looking for food and drink that can do more than just sate their appetites.

By Food Dive staff • Sept. 25, 2017

Bolthouse Farms launches pea-based plant protein milks

Is the Campbell's Soup-owned brand's first foray into the dairy case enough to turn around the company's C-Fresh division?

By Erika Kincaid • Sept. 25, 2017

Damages from Hurricane Irma further squeeze orange juice

Once a breakfast staple, the beverage has struggled for years thanks to consumer preference for on-the-go alternatives, as well as growing distaste for sugar-rich products. 

By Erika Kincaid • Sept. 25, 2017

Silly General Mills! Artificial colors are coming back to Trix

After receiving consumer complaints about the new version with natural colors, the cereal giant is bringing back the brighter cereal that today's adults grew up eating.

By Erika Kincaid • Sept. 22, 2017

Cheerios introduces new indulgent chocolate peanut butter flavor

Will launching a purely decadent flavor variety tarnish the heart-smart brand's health halo?

By Erika Kincaid • Sept. 22, 2017

PureCircle launches new stevia tool for faster formulation

The new system helps manufacturers create custom blends to maximize product taste, sugar reduction, solubility and speed to market. 

By Erika Kincaid • Sept. 21, 2017

Israeli startup gets $8.1M to scale up sugar-reduction technology

DouxMatok plans to use the funding to bring its patented solution, which cuts back on sweetener use by about 40%, to market by the end of next year.

By Cathy Siegner • Sept. 21, 2017

Adding vegetables won't make cake healthy, but will provide new flavors

Sneaking the ingredients into treats could be the next step in meeting consumer demands for healthier products.

By Erika Kincaid • Sept. 21, 2017

New ancient wheat variety could bring bread to consumers with gluten sensitivity

The grain is being marketed to both industrial and artisan bakers, and could lure adventurous eaters as well as consumers with gut health concerns. 

By Sandy Skrovan • Sept. 21, 2017

Folgers debuts 'Simply Gourmet' line of naturally flavored coffee

The updated packaging and new ingredients are an attempt to reverse slumping sales, but is it too little too late?

By Erika Kincaid • Sept. 21, 2017

3 Reasons Algae Butter is a Better Butter

Algae butter offers a healthier drop-in replacement for dairy and butter without sacrificing taste and texture.

Sept. 21, 2017

Kraft Heinz juices up Capri Sun brand with healthier options

The beverage brand is introducing sugar-free and organic varieties to give parents healthy options for their kids and keep pace with competition.

By Sandy Skrovan • Sept. 21, 2017

Baking bliss? Chef'd offers a wedding cake kit

While meal kits are growing in popularity, will many couples want to bake their own celebratory dessert so soon before their big day?

By Erika Kincaid • Sept. 20, 2017

Eight O'Clock Coffee aims for younger drinkers with new infused blends

The brand hopes three new blends promoting relaxation, high caffeine content and an acai infusion will give it better positioning in a competitive market.

By Cathy Siegner • Sept. 19, 2017

Deliciously different non-GMO applications

With a nationwide GMO labeling bill now signed into law, food brands are tasked with reconsidering their strategy to manage and comply with the transition.

Sept. 19, 2017

Why functional foods have a healthy prognosis

As consumers want their food to make them healthier, more products touting benefits appear on store shelves and analysts forecast a CAGR of 6.53% in the U.S.

By Cathy Siegner • Sept. 18, 2017

5 functional ingredients that bring a wealth of health benefits

Consumers increasingly are turning to items that not only help them stay healthy, but mitigate certain health conditions and ailments.

By Sandy Skrovan • Sept. 18, 2017

Q&A: Ganeden CEO Michael Bush on where probiotics are headed — and the unexpected places they're found

The probiotics leader's executive talks about how the good-for-you bacteria is in all sorts of food and drink now — and why more targeted strains are likely on the horizon. 

By Megan Poinski • Sept. 18, 2017

Will maple tap some of pumpkin spice's popularity?

The popular tree sap flavoring is showing strong growth — especially in beverages — as interest in the ubiquitous autumnal spice blend appears to be reaching a peak.

By Erika Kincaid • Sept. 18, 2017

Parents want nutritious, organic, low sugar foods for their children

Results of the BabyCenter food and nutrition survey mirror some of today's food trends for adults.

By Cathy Siegner • Sept. 15, 2017

8 natural food trends catching on with consumers

Market research found new products are most likely to resonate with shoppers if they contain a value that's important to consumers, such as transparency, social purpose and environmental stewardship.

By Christopher Doering • Sept. 15, 2017

Kellogg's VC arm bets on mushroom protein company in $35M funding round

The investment comes as plant-based protein has emerged as a high-growth area in the food industry.

By Cathy Siegner • Sept. 14, 2017

Scientists work on egg replacements, but should manufacturers stick with the real thing?

The ingredients are becoming more popular, but getting rid of eggs in some products is difficult in terms of chemistry and taste. 

By Cathy Siegner • Sept. 14, 2017