Almond joy: It's the most used nut for 10th year running

The California-grown crop was included in 38% of new products containing nuts — with 82% coming from confectionery, bakery, bars, snacks and cereal.

By Caroline Macdonald • July 6, 2017

Bug-fed meat gets a step closer with fly processing plant

The factory in the Netherlands will be Europe's first — and may break down barriers for other uses of insect protein.

By Caroline Macdonald • July 6, 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

Butter spot prices surge to new global high, brand buyers panic

The dairy ingredient previously suffered from a glut based on artificially low prices, but is now experiencing a shortage and a spike in demand.

By Jennifer McKevitt • July 6, 2017

Report: Population growth means food production needs to change

New processes and ingredients like plant proteins may circumvent a supply shortage in the future, a study from CB Insights indicates.

By Sandy Skrovan • July 6, 2017

Suja Juice may enter alcohol-free kombucha market

The cold-pressed juice and drinking vinegar maker is looking to infiltrate the booming beverage segment, which has grown into a $429 million industry. 

By Caroline Macdonald • July 6, 2017

H-2-Organic: 25% of Americans looking to purchase the specialty water

The beverage is the latest variety to enter the popular segment, competing with sparkling, mineral and other options.

By Emma Liem Beckett • July 6, 2017

What's driving consumer desire for plant-based foods?

At the Institute of Food Technologists conference, several panelists credited it to growing interest in protein and clean eating. 

By Emma Liem Beckett • July 5, 2017

What is the future of nanotechnology in food?

In the last two decades, there has been a 40% increase in publications and a 90% increase in patent filings involving the technology.

By Caroline Macdonald • June 29, 2017

Natural colors continue to grow, despite FDA approval of synthetics

As consumer demand continues to shape the industry, manufacturers must decide whether they should invest in new formulas or continue to rely on artificial dyes.

By Caroline Macdonald • June 29, 2017

Coconut oil gets poor health rating

A study by the American Heart Association advised against the ingredient because it is high in saturated fat and has the tendency to raise "bad" cholesterol.

By Caroline Macdonald • June 29, 2017

Clean label trend goes bananas with new fruit-based flour

NuBana, a powder with a beige color and neutral flavor, can replace wheat or rice flour, maltodextrin, xanthan gum, sugar and corn starch.

By Caroline Macdonald • June 29, 2017

Survey: A majority of consumers are confused by food ingredients

Label Insight, which reviews product transparency, said 64% of shoppers are willing to switch brands if they find one which more clearly states what's included.

By Caroline Macdonald • June 29, 2017

McCormick's Q2 earnings beat analyst expectations

The spice and flavorings maker's recent acquisitions and investments in organic and non-GMO ingredients helped drive sales, which rose 5% to $1.11 billion for the period. 

By Emma Liem Beckett • June 29, 2017

Blue Apron cuts IPO price range by a third amid Amazon fears

The meal kit delivery service decreased its estimate to $10 to $11 per share, down from a previously anticipated $15 to $17.

By Jeff Wells • June 28, 2017

USDA publishes questions to help craft GMO labeling regulation

The department is looking for the industry's feedback in the first step of its rulemaking process, which is scheduled to be completed by July 2018.

By Megan Poinski • June 28, 2017

Frito-Lay files patent for probiotic yogurt chips

The company would be likely to market the snack at a premium, positioned at the crossroads of health and indulgence.

By Caroline Macdonald • June 27, 2017

Wellness trends moving consumers away from sugar

The market for sugar alternatives is expanding as consumers are becoming more health and environmentally cautious.

By Eleanor Patrick • June 26, 2017

IFT 2017: Get new ideas. Discover new and innovative ingredients and technology.

Mainstream consumers are looking for convenience and variety in their foods, find out 5 recent, innovative product concepts.

June 23, 2017

Whey protein targets consumer soft spot for chewier protein bars

The ingredient's maker, Arla Foods, said a common complaint from U.S. consumers is the snacks lose their texture by the time they're consumed.

By Caroline Macdonald • June 22, 2017

Study: Healthy fats could help curb hunger

New research shows foods rich in polysaturated fats, such as nuts and oily fish, also can help prevent overeating. 

By Caroline Macdonald • June 22, 2017

Beyond tomatoes: Ketchup makers embrace alternative vegetables

Mintel says one in five new launches of the condiment in Germany focus on alternative produce such as beetroot, carrot or pumpkin.

By Christopher Doering • June 22, 2017

Snortable chocolate with energy drink stimulants targets health-conscious clubgoers

Legal Lean is bringing Coco Loko, a cacao-based snortable powder with a name that recalls the Four Loko craze, to U.S. store shelves. 

By Caroline Macdonald • June 22, 2017

Cloudy with a chance of craft beer: Ballast Point brews with condensation

By using water extracted from humidity in the brewing process, the beverage maker is able to explore new flavors and experiment with a different mouthfeel.

By Sandy Skrovan • June 21, 2017

Study: Probiotic yogurt may boost immune health

Korean researchers found daily probiotic consumption boosted the activity of vital immune cells in subjects over the age of 60.

By Sandy Skrovan • June 20, 2017

Caulipower takes a bigger slice of the gluten-free pizza market

The alternative crust maker has added 1,000 retailers to its distribution network since its launch in February, including Albertsons, Wegmans and Safeway.

By Caroline Macdonald • June 20, 2017