Recipe for food innovation success: Blending experts and technology

Digital prototypes, consumer feedback and trends focused on health and transparency are driving product development and improvement industrywide.

By Sandy Skrovan • June 19, 2017

How companies find the best way to innovate: Reformulation or a new product launch?

Appealing to core consumers while also penetrating new markets is key to growth for companies that have lately found growth elusive.

By Jeff Wells • June 19, 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

Kellogg invests in instant smoothie maker Bright Greens

The manufacturer produces frozen plant-based cubes that, when mixed with hot water, create blender-free treats.

By Caroline Macdonald • June 16, 2017

Sourdough rising with popularity of fermented foods

Fermentation and chemical processes are being pushed as ways to make baked products rise, but yeast is still the market leader.

By Caroline Macdonald • June 15, 2017

Looking for the sweet spot: Finding the best natural sugar alternative

Substances ranging from honey to stevia to polyols are being widely used and experimented with, but there is nothing that can perfectly replicate sugar.

By Caroline Macdonald • June 15, 2017

New rice flours target demand for clean and simple ingredients

Ingredion has developed a range of ingredients that provide smooth, silky textures without modified starches. 

By Caroline Macdonald • June 15, 2017

Study: Whole wheat bread may not always be better than white

Researchers found that individuals' gut bacteria determined how their bodies used the nutrients. 

By Caroline Macdonald • June 15, 2017

Natural sweetener demand spurs revival of honey and malt extract

Both ingredients benefit from a natural health halo, but their distinctive flavors and structural instability could challenge bakers looking for sugar substitutes. 

By Caroline Macdonald • June 15, 2017

Court ruling bars European plant-based products from using dairy names

Meanwhile, similar movements in the United States have been rejected or have little momentum.

By Caroline Macdonald • June 15, 2017

Organic Trade Association steps up the fight against fraud

After millions of pounds of imports were falsely labeled as pesticide-free, the trade group pledged to do more to defend consumers and the certification.

By Megan Poinski • June 15, 2017

Baby food delivery service Yumi scores $4.1M in funding

The Los Angeles-based company targets millennial parents with premium organic products for the smallest consumers.

By Emma Liem Beckett • June 14, 2017

PureCircle develops sweeter, more sugar-like stevia

The company says its new StarLeaf variety produces more than 20 times the sweet component of normal plants.  

By Caroline Macdonald • June 13, 2017

Undeclared milk in bread crumbs leads to massive recall

Millions of pounds of food from Chef Boyardee, Libby's, Kidfresh and Tyson has been pulled from shelves because of a labeling error at an unnamed supplier.

By Megan Poinski • June 13, 2017

Wake-up call: Can cereal makers revive a flagging category?

Consumers are abandoning the breakfast staple, but manufacturers say there are opportunities for growth — even if they don't involve a bowl and a spoon.

By Jeff Wells • June 9, 2017

Prebiotics show potential in white chocolate

Adding them along with antioxidants from goji berries alters the taste and texture of the candy without turning off consumers, researchers found.

By Caroline Macdonald • June 8, 2017

Sodium from packaged foods down 12% in 15 years

A JAMA study found that despite voluntary initiatives and company pledges, a more concerted effort is needed to reduce sodium intake in the United States.

By Caroline Macdonald • June 8, 2017

Do consumers care about the source of DHA in their organic milk?

Horizon's popular milk, which is high in omega-3 fatty acids, is enriched with non-organic algal oil.

By Caroline Macdonald • June 8, 2017

Study: Vitamin fortification can cause off flavors in dairy milk

Researchers from North Carolina State and Cornell University found consumers were able to detect taste differences in enriched drinks.

By Emma Liem Beckett • June 8, 2017

US and Mexico strike sugar deal, averting a potential trade war

American producers of the sweetener have refused to endorse the agreement between the North American trading partners, increasing the chance the pact could collapse.

By Christopher Doering • June 7, 2017

Study: Nearly 4% of Americans suffer from food allergies

Food manufacturers and grocers can help consumers by increasing their supply chain transparency and creating more labels to help shoppers avoid certain ingredients. 

By Caroline Macdonald • June 5, 2017

Oreo sweetens innovation with limited-edition Jelly Donut variety

The new flavor, available exclusively at Walmart, is the latest example of Mondelez's efforts to engage loyal consumers and lure new ones to its cookie.

By Keith Loria • June 5, 2017

Study: Only 7% of eligible food products advertise they don't have artificial ingredients

Given high demand for these products, many food manufacturers are missing an opportunity to emphasize these claims with shoppers.

By Keith Loria • June 4, 2017

Hershey leverages AI to make the perfect Twizzler

The promise of artificial intelligence and machine learning is starting to bear fruit in a number of industries. 

By Keith Loria • June 2, 2017

Craft soda sales buck downward slide in carbonated beverage category

Craft soda sales, which reached $541 million in 2016, have attracted the attention of small bottlers as well as big giants like Coca-Cola and PepsiCo.

By Keith Loria • June 2, 2017

Can a new ingredient change negative perceptions of carrageenan?

Cargill's new ingredient is created from cultivated seaweed, starting a new push for developments in the controversial ingredient sector.

By Megan Poinski • June 1, 2017