Probiotics firm Ganeden bought by Kerry Group

The Irish nutrition giant is signaling greater interest in the health and wellness sector with its purchase of the Ohio-based firm that specializes in better-for-you bacteria.

By Cathy Siegner • Oct. 12, 2017

Study: 75% of world's honey samples contain traces of pesticides

Researchers said while the chemical concentrations posed no health threat to consumers, exposure has had effects on the behavior, physiology and reproductive abilities of bees.  

By Cathy Siegner • Oct. 12, 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

Green Chef meal kit company earns gluten-free certification

The company's food solutions, which cater to special dietary needs, could help it stand out from competitors like Blue Apron and HelloFresh.

By Sandy Skrovan • Oct. 11, 2017

Edible food wrapper created by Indonesian company

Evoware's product, made from seaweed, has almost no taste and dissolves in hot water.

By Erika Kincaid • Oct. 11, 2017

Will consumers bite into a burger made from methane?

Two biotechnology startups have discovered a way to produce beef-like products from landfill-emitted gases, which are currently being used as animal feed.

By Sandy Skrovan • Oct. 11, 2017

Pet owners lap up superfoods for Fido

Sales of premium animal food have more than doubled since 2001 and the trend shows no signs of rolling over.

By Erika Kincaid • Oct. 10, 2017

Top Ramen cleans up its recipe

The ultimate convenience food ditches MSG and artificial flavors, while making vegetarian options easier to identify.

By Erika Kincaid • Oct. 6, 2017

Study: Probiotics can help intestines of colon cancer patients

Research conducted in Sweden could hold promise for potential therapeutic benefits.

By Cathy Siegner • Oct. 5, 2017

Manufacturers provide ways to drink more fiber

Many companies are turning to drinks like juice and cold brew coffee to find new ways to meet consumer demand for more of the nutrient.

By Erika Kincaid • Oct. 5, 2017

Food manufacturers are sweet on stevia

A growing roster of companies are reformulating products and launching new ones using the plant-based alternative because of its high-intensity sweetness and easy sourcing. 

By Sandy Skrovan • Oct. 5, 2017

DuPont introduces plant-based nuggets containing 90% protein

The product, which is made from soy, could be used as an ingredient for items such as breakfast bars and yogurt toppings. 

By Erika Kincaid • Oct. 5, 2017

General Mills patents way to extend shelf life of ready-made dough

The method of deactivating some enzymes in white flour could add an extra 30 days to many of the company's products including its Pillsbury crescent rolls or biscuits.

By Erika Kincaid • Oct. 5, 2017

Organic food purchases are on the rise — but could grow more with cheaper products

A Mintel study showed more than a quarter of all consumers said they felt better about themselves when buying certified pesticide-free foods. 

By Cathy Siegner • Oct. 4, 2017

Is kelp jerky a snack food gone too far?

Beyond the Shoreline is launching the product in January 2018 with the hopes that it will become as popular as seaweed varieties already on the market.

By Erika Kincaid • Oct. 4, 2017

Q&A: How Divine found heavenly success in fair trade chocolate

The candy maker, which sells its product in Whole Foods, Walgreens and Safeway, has opened doors because it's a farmer-owned organization with a premium product that simply tastes good.

By Christopher Doering • Oct. 4, 2017

Halo Top adds 7 vegan-friendly varieties

The new ice cream star is answering consumers' requests for a dairy-free dessert that's also low-calorie.

By Erika Kincaid • Oct. 2, 2017

Long-lasting foam could hold potential for beer and ice cream

Consumers expect certain food products to have a specific texture, and getting bubbles to last longer without the need for artificial stabilizers could help manufacturers.

By Cathy Siegner • Sept. 28, 2017

Study suggests artificial sweeteners may raise the risk of Type 2 diabetes

But the research was conducted on only 27 healthy volunteers, prompting some critics to call for larger trials in more realistic settings. 

By Cathy Siegner • Sept. 28, 2017

Ganeden says lab studies prove its new probiotic boosts immunity

Staimune, an inactive bacteria, can be used in more food and drink applications — and bring about some similar benefits.

By Cathy Siegner • Sept. 28, 2017

UK study: Plant-based milk consumption may lead to iodine deficiency

It only has about 2% of the amount of the mineral commonly found in dairy milk, one of the most common sources in consumers' diets.

By Erika Kincaid • Sept. 28, 2017

Heineken taps a wild yeast to brew its new beer

The company’s latest formula, using something recently discovered growing on an Argentina mountainside, could be the start of a new category that could stand beside ales, lagers and sours. 

By Sandy Skrovan • Sept. 27, 2017

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

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