A super investment: Kellogg's VC fund backs Kuli Kuli

The nation's leading moringa brand uses the superfood in bars, energy drinks, powder and teas. 

By Keith Loria • Jan. 11, 2017

Will another bird flu scare crack the egg market as it rebounds?

Warnings went out to chicken producers after a possible strain of bird flu was discovered on a duck in Montana.

By Keith Loria • Jan. 11, 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

Is Trump the reason for surging agriculture sentiment?

If so, will the enthusiasm keep up in the face of the absence of a USDA nominee and policy proposals?

By Keith Loria • Jan. 11, 2017

Will alcoholic K-cups fizz or fall flat?

Keurig is working with AB-InBev to expand its iconic brand to in-home alcoholic beverages including beer, cocktails and spirits.

By Keith Loria • Jan. 10, 2017

FDA: Processed fruit and vegetables could be 'added sugars' on new label

This could be critical for manufacturers struggling with how sugars are represented on the newly configured information panel.

By Carolyn Heneghan • Jan. 6, 2017

Whatever happened to cauliflower power?

The white veggie hasn’t caught on the way foodies expected, but manufacturers and retailers could still make a difference. 

By Keith Loria • Jan. 5, 2017

FONA predicts 2017 flavor trends at the intersection of taste and health

Exotic fruits' domination isn't surprising in light of the state of consumers' adventurous palates and health-related demands. 

By Carolyn Heneghan • Jan. 5, 2017

How manufacturers can adapt to the 'month without sugar' trend

The New York Times recently published an op-ed that proposes readers stop eating sugar for one month, a dietary change that could impact segments ranging from soda and confections to soups and yogurt.

By Carolyn Heneghan • Jan. 5, 2017

Study: Probiotics offer yet another potential benefit — weight loss

While results show that the good-for-you bacteria is associated with weight loss, manufacturers should tread carefully when citing these claims.

By Carolyn Heneghan • Jan. 5, 2017

How can bakers combat rising vanilla and pectin prices?

Both popular ingredients have been hit hard by bad crop years, and the race is on for alternatives.

By Keith Loria • Jan. 5, 2017

The clean label trend is growing, but do consumers actually read them?

Consumers are pressuring companies to make products with more natural ingredients, but many don't check those ingredients before they make their purchases.

By Keith Loria • Jan. 5, 2017

Fruit-based snacks are still a sweet spot for manufacturers

These may be growing in popularity, but many nutritionists warn that many aren’t especially healthy. 

By Keith Loria • Jan. 5, 2017

Study: Consumers think expensive foods are healthier

The research showed that people did more research to convince themselves that inexpensive products were actually good for them.

By Keith Loria • Jan. 5, 2017

Not at the saturation point: More gluten-free products expected

Allied Market Research predicts the wheat-free food market will increase from $3.13 million in 2015 to $5.28 million by 2022.

By Keith Loria • Jan. 4, 2017

How a children's beverage became a Medicaid-eligible dietary supplement

Sneakz, an organic beverage with high vegetable content, has been found to alleviate GI stress in elderly consumers. 

By Keith Loria • Dec. 23, 2016

Grains continue to dominate 21st century diets

Despite widespread gluten-free health trends, grain-based foods were the top source of calories in the American diet.

By Keith Loria • Dec. 23, 2016

Welch's collaborates with Blue Marble to put grape waste to good use

The joint project could keep sizable amounts of “side stream products” out of compost heaps, instead employing them in food, cosmetic and fragrance products. 

By Doug Harris • Dec. 22, 2016

Study shows why the clean label trend is worth pursuing

Co-branding between processed foods and name-brand "healthy" ingredients may create new and lucrative opportunities.

By Doug Harris • Dec. 22, 2016

Global xanthan gum market predicted to hit $1.25B by 2024

The popular emulsifier is used in processed food worldwide, but also by a host of different industries.

By Doug Harris • Dec. 22, 2016

Food stories that shaped 2016

From Coca-Cola to carrageenan, a month-by-month look at some of Food Dive's most read stories of the year.

By Megan Poinski , Emma Liem Beckett • Dec. 22, 2016

Groceries spice up their offerings, while manufacturers stay a bit bland

Retailers see seasoning sales continue to grow, so those flavors could be added to processed foods more often.

By Doug Harris • Dec. 22, 2016

Strong growth expected to continue for bakery ingredients market

This segment is being shaped by consumer demand for organic and healthy products, as well as willingness to spend more for premium components. 

By Doug Harris • Dec. 22, 2016

Cargill's canola lecithin expands natural options for manufacturers

The new ingredient is cost-effective, natural and comparable to soy and sunflower-based emulsifiers, not to mention non-GMO and major allergen-free.

By Carolyn Heneghan • Dec. 21, 2016

Will an industry-funded study on sugar consumption backfire?

Scientists and public health experts were quick to dismiss the findings as biased due to the authors' ties to interests like Coca-Cola, General Mills and Hershey. 

By Keith Loria • Dec. 21, 2016

TerraVia stops supplying Soylent after being blamed for recall

An emerging ingredient like algal flour is an easy scapegoat, but untrue claims could hurt the reputation of many newer companies.

By Carolyn Heneghan • Dec. 21, 2016