Frito-Lay bites down on building a healthier chip

In an effort to cater to the growing snacking trend and millennial demand for better-for-you foods, the PepsiCo division is reducing salt and saturated fat while adding more fiber, whole grains, vegetables and protein.

By Cathy Siegner • Nov. 27, 2017

Pumpkin not the only pie being served up this Thanksgiving

As Americans indulge on the perennial favorite this holiday, retailers are providing consumers with additional choices, including low-calorie and no-sugar options.

By Sandy Skrovan • Nov. 22, 2017

Explore the Trendline➔

Inside the functional beverage frenzy

Major companies like PepsiCo and Monster are adding ingredients to boost emotional or physical wellness as consumers demand more out of their drinks.

By Food Dive staff

Coca-Cola to launch stevia-sweetened soda in 2018

Beverage manufacturers have struggled to find a substitute for sugar that has the same flavor profile, with prior versions often having a bad aftertaste that consumers dislike.

By Christopher Doering • Nov. 20, 2017

What's the best way to make raw flour safer for consumers?

Following two recent recalls for potential E. coli contamination, some manufacturers are looking for a cost-effective kill step to lower the pathogen risk.

By Cathy Siegner • Nov. 16, 2017

How the TerraVia purchase can help Corbion

The Dutch company is banking on its recent purchase of the algae business to help diversify its ingredients portfolio.

By Cathy Siegner • Nov. 16, 2017

Is California ripe for expansion of olive oil production?

Vincent Ricchiuti, director of operations for ENZO Olive Oil, thinks that the market's potential is largely untapped.     

By Cathy Siegner • Nov. 16, 2017

FDA delay in defining 'dietary fiber' gives manufacturers a bellyache

Food makers worry they may not have enough time to reformulate products or revise labels because they don’t know if they can count some ingredients as the sought after nutrient.

By Sandy Skrovan • Nov. 16, 2017

Clean labels have trade-offs in cost and food safety, scientists say

Consumers aren't fully aware of the consequences of eliminating hard-to-pronounce food ingredients, according to two professors at Iowa State University.

By Cathy Siegner • Nov. 16, 2017

Carlsberg invests in technology to detect beer flavors and aromas

The European brewer is investing millions in research, partnering with Aarhus University, Technical University of Denmark and Microsoft.

By Erika Kincaid • Nov. 15, 2017

Rapid growth in organic farms could signal maturing of sector

As more operations plant the specialty crop, it should be easier for the U.S. to meet growing demand for these products, according to Mercaris.

By Cathy Siegner • Nov. 14, 2017

Move over, pumpkin: Maple lovers hope the sweetener's popularity sticks with consumers

Once relegated to pancakes and waffles, the all-natural ingredient now appears in everything from maple water and yogurt to cotton candy, salad dressing and even whiskey.

By Christopher Doering • Nov. 13, 2017

Gluten tester Nima could be a savior for food allergy sufferers

While technology makes it easier to determine if products are allergen-free, it puts pressure on CPG companies to make sure they follow through with label promises.

By Sandy Skrovan • Nov. 10, 2017

Study: Caffeine reduces the sweet taste of sugary products

This link could hold lucrative opportunities for manufacturers to drive sales across categories — or give them a whole new classification of warnings to put on packages.

By Cathy Siegner • Nov. 9, 2017

Is zein the glycerin replacement PepsiCo is looking for?

The corn-based protein could be a clean-label alternative that is edible, non-toxic and natural.

By Cathy Siegner • Nov. 9, 2017

Study finds whole grains help the obese lose weight

Overweight participants also reported feeling fuller faster, and had reduced inflammation when they switched away from the refined variety.

By Erika Kincaid • Nov. 9, 2017

Red wine shows promise for enhancing brain and gut health

While the early findings are promising, scientists in the past have struggled with previous results that have been disappointing or contradictory.

By Cathy Siegner • Nov. 9, 2017

From super powders to mushroom power: Whole Foods releases its top 10 food trends for 2018

The natural grocer highlighted floral flavors, high-tech plant-based products and no-waste cooking as areas that could gain momentum next year.

By Sandy Skrovan • Nov. 7, 2017

Clean label bakery challenges and solutions

Clean​ ​label​ ​is​ ​an​ ​extremely​ ​important​ ​focus​ ​for​ ​many​ ​bakery​ ​companies.​ ​We​ ​spoke​ ​with Stephanie​ ​Pintoy,​ ​a​ ​leading​ ​bakery​ ​science​ ​expert​ ​to​ ​learn​ ​more​ ​about​ ​the​ ​common​ ​challenges and​ ​solutions​ ​with​ ​clean​ ​label​ ​bakery​ ​scale-up​ ​in​ ​the​ ​industrial​ ​and​ ​large​ ​foodservice​ ​category. 

Nov. 7, 2017

Hydroponic farming could still be certified organic, board recommends

The National Organic Standards Board voted down resolutions to prohibit some methods of farming without soil from certification — though the final decision will be made by the USDA.

By Megan Poinski • Nov. 3, 2017

Tart cherry juice may help adults with insomnia, study finds

A clinical trial found that the drink extended sleep times for men and women older than 50 by 84 minutes.  

By Cathy Siegner • Nov. 2, 2017

Carbohydrates could be an undiscovered taste, study finds

Previously thought to be imperceptible to the human palate, research shows people may identify the molecule like they do sweet and sour.

By Erika Kincaid • Nov. 2, 2017

How to reduce salt: Add a little spice

New research out of China finds that eating foods with more heat make the palate less sensitive to the mineral, which many consumers and manufacturers are trying to trim.

By Erika Kincaid • Nov. 2, 2017

Exotic mamey fruit may hit the spot for candy makers

The Latin American melon, which tastes similar to sweet potato casserole, would likely appeal to adventurous eaters and millennials interested in trying new foods.

By Erika Kincaid • Nov. 2, 2017

Martha Stewart's Thanksgiving meal kit is back with cheaper, simpler recipes

After receiving complaints about the high cost and complicated food prep challenges, the home guru and Marley Spoon streamlined this year's offering to avoid "drama in the kitchen."

By Erika Kincaid • Nov. 1, 2017

Palm oil pledges are being forgotten or delayed, says environmental group

California-based Rainforest Action Network claims that Nestlé, Mars and Hershey have not done what they promised to achieve a moratorium on the forest frontlines of their global supply chains.

By Cathy Siegner • Nov. 1, 2017