Ingredients: Page 132
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Deep Dive
Sourcing the rainbow: Natural food color trends
Artificial colors may be taboo, but consumers still eat with their eyes. In 2017, the race is on for manufacturers to find the perfect substitutes to the vibrant, synthetic shades people are accustomed to.
By Emma Liem Beckett • Feb. 13, 2017 -
Deep Dive
True colors shining through: The rise of natural hues in food
Health concerns and consumer trends are leading manufacturers to use plants, fruits and vegetables to enhance the look of food.
By Megan Poinski • Feb. 13, 2017 -
Explore the Trendline➔
Courtesy of Instacart
TrendlineTop 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 -
Deep Dive
No more Yellow 5: How manufacturers are making the natural colors switch
Products with artificial colors are likely to stall on grocery shelves because consumers demand ingredients from nature.
By Keith Loria • Feb. 13, 2017 -
Deep Dive
Q&A: Hershey futurists discuss what's next in retail
Lina Yang and Brian Kavanagh look at what consumers and technology are bringing to the table and try to make it happen at grocery stores across the country.
By Keith Loria • Feb. 13, 2017 -
Can plant and algae-based proteins really dethrone meat?
41% of registered dietitians say that plant-based proteins are on the rise and consumers are eating less red and processed meat.
By Keith Loria • Feb. 13, 2017 -
Retrieved from Nestle on February 10, 2017
Can ice cream get 'healthier' and clean up its label?
Consumers may not understand that if too many ingredients are taken out of a product, the result is either non-viable or has a sharply reduced shelf life.
By Doug Harris • Feb. 10, 2017 -
Don't cry: Weather has not hampered the onion supply
Trade — especially between the U.S., Mexico and Canada — is vital to keeping the vegetable on store shelves.
By Doug Harris • Feb. 9, 2017 -
Debate over sodium guidelines gets salty
Recent reports from different sources about salt reduction have said that it could save 6 million life years — and that it may be unnecessary.
By Keith Loria • Feb. 9, 2017 -
Whole wheat flour production falls flat
Milling of the less-processed cooking staple is declining — but so is consumer demand for gluten of any kind.
By Keith Loria • Feb. 9, 2017 -
How increased consumer demand for organics is shaping the retail landscape
The certified chemical-free food is growing at a double-digit clip, encouraging more retailers to carry these items in their stores.
By Keith Loria • Feb. 9, 2017 -
Nielsen and Label Insight team up for more transparency in food labeling
While the data will immediately be useful to manufacturers, it's unclear if consumers pay much attention.
By Keith Loria • Feb. 9, 2017 -
Study: Customers ready to buy healthier food
According to NPD's top health trends for 2017, consumers are interested in appearing to live a healthy lifestyle, which starts with what they eat.
By Keith Loria • Feb. 7, 2017 -
Scientists to FDA: Sugary products are not 'healthy'
The Union of Concerned Scientists, working with more than 17,000 scientists and experts across the country, is hoping to influence upcoming labeling guidance.
By Keith Loria • Feb. 6, 2017 -
Heavenly Organics finds a way to bee glyphosate-free
The chemical found in popular weed killer Roundup is embroiled in controversy over whether it causes cancer — and is often found in honey.
By Emma Liem Beckett • Feb. 2, 2017 -
Got calcium? Omya develops a way to fortify plant-based milk
Non-dairy milk sales increased 9% in 2015, while dairy milk sales declined 7% — $17.8 billion worth of sales.
By Keith Loria • Feb. 2, 2017 -
Bulk up: The protein trend isn't going anywhere
Today’s consumers look for fresh, natural and minimally processed foods — as well as those with ingredients that help fight disease and promote good health.
By Keith Loria • Feb. 2, 2017 -
Hy-Vee swims along with sustainable tuna trend
The retailer plans to not just make sure the seafood in its private-label tuna can be verified, but it also wants to better protect fishing areas and reduce by-catches.
By Doug Harris • Feb. 2, 2017 -
Are complex textures a new snack trend?
A new snack from General Mills plays on the trend of combining different textures and tastes.
By Keith Loria • Feb. 2, 2017 -
Beverage brands innovate with premium mixers
Spirit companies are turning to both vintage formulations and trendy ingredients to lure millennial consumers.
By Keith Loria • Feb. 2, 2017 -
How new preservatives can make meat safer
The chemical composition of meat is rich in proteins, lipids and water, making it favorable for microorganism growth.
By Keith Loria • Feb. 2, 2017 -
Dairy groups settle price-fixing lawsuit for $52M
An animal rights group claims the dairy industry slaughtered thousands of cows to artificially inflate milk prices during times of lopsided supply and demand.
By Keith Loria • Feb. 1, 2017 -
The clean label trend is rising in retail bakeries
Simple, wholesome ingredients are in high demand these days, according to supermarket bakery managers.
By Jeff Wells • Feb. 1, 2017 -
Why grocers and food brands need to create their own 'clean label' definitions
With growing consumer interest in healthier, simpler and more natural products, retailers and manufacturers need to successfully communicate to consumers what is and isn’t being used in their products.
By Doug Harris • Jan. 30, 2017 -
Science may make a better tomato, but maybe farmers should go back to normal growing cycles
A horticultural scientist used genomic research to find ways that supermarket tomatoes could be bred for more flavor.
By Doug Harris • Jan. 30, 2017 -
FDA blasts Aspen Hills for 'not taking aggressive action' to prevent listeria contamination
The agency has taken a firm stance against the cookie dough manufacturer responsible for widespread recalls.
By Megan Poinski • Jan. 30, 2017
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