Ingredients: Page 2

  • Products at a grocery store.
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    Permission granted by Giant Food
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    Small and local food brands stand out at grocery stores

    Carrying products from local suppliers is becoming a powerful way for retailers to stand out from competitors while satisfying discerning customers.

    By Catherine Douglas Moran , Sam Silverstein • Jan. 27, 2026
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    Scott Olson via Getty Images
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    Trump admin puts spotlight on sugar in 2026 food policy agenda

    The FDA plans to encourage the industry to reduce added sugar this year to align with a major priority of the "Make America Healthy Again" movement.

    By • Jan. 26, 2026
  • A scientist uses PIPA's LEAP system to get information about functional ingredients. Explore the Trendline➔
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    Courtesy of PIPA
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    Trendline

    Reformulating for the future: Why the food industry is overhauling ingredient lists

    Companies are under rising pressure to improve the nutritional profile of their products while balancing taste, texture and affordability.

    By Food Dive staff
  • boston beer sun cruiser
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    Courtesy of Boston Beer
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    How Boston Beer is building Sun Cruiser hard iced teas into its next ‘iconic brand’

    The Sam Adams brewer has tripled distribution of the canned cocktail line, which has quickly become a top-selling RTD spirit.

    By • Jan. 26, 2026
  • Two men sit outdoors, joyfully eating cake. One wears a hat, the other a green shirt. Both smile and hold plates with caramel-topped desserts.
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    iStock.com/RossHelen

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    Sponsored by Edlong

    Shaping the taste of tomorrow, today!

    Discover the flavors shaping 2026 and turn today’s trends into tomorrow’s taste advantage.

    Jan. 26, 2026
  • Large display of homemade sauces from Uncle Giuseppe's private label line
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    Peyton Bigora/Food Dive
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    Private label sales set another record in 2025

    Shoppers spent just under $283 billion on store-brand products last year, up 3% compared with 2024, the Private Label Manufacturers Association reported.

    By Sam Silverstein • Jan. 23, 2026
  • Cheez-It Gluten-Free
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    Courtesy of Mars
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    Column

    Leftovers: Cheez-It goes gluten-free | Sanpellegrino sips on limoncello

    The Mars-owned brand called the launch one of its “most highly requested innovations,” while Twisted Tea packs a punch with an expanded high-alcohol lineup.

    By Food Dive staff • Jan. 23, 2026
  • FDA
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    Sarah Silbiger via Getty Images
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    FDA moves toward tougher gluten labeling rules

    The agency issued a request for more information that will shape new regulation on ingredient transparency.

    By • Jan. 22, 2026
  • A closeup of a Atkins box of breakfast bars.
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    Justin Sullivan via Getty Images
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    Simply Good Foods brings back former CEO

    Joe Scalzo is returning as the Atkins owner faces decreased demand with consumers abandoning low-carb diets in favor of GLP-1s.

    By • Jan. 21, 2026
  • A package of Idahoan Tapatio Hot Sauce
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    Courtesy of Idahoan
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    Tapatio hot sauce acquired by private equity firm

    The purchase will enable the 55-year-old brand to enter new geographies and distribution channels while boosting innovation.

    By • Jan. 20, 2026
  • Lifeway Probiotic Kefir Butter
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    Courtesy of Lifeway Foods
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    Column

    Leftovers: Lifeway churns up probiotic butter | Modelo goes nonalcoholic

    The kefir maker is capitalizing on demand for premium butters, while Horizon Organic splashes into the fast-growing creamer category.

    By Food Dive staff • Jan. 16, 2026
  • Beyond the Equator's Seed Butter Berries, made through Foodberry's technology.
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    Courtesy of Foodberry
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    Babybel owner partners to put real fruit at center of snack innovation

    Bel US will leverage Foodberry’s plant-based coatings to develop products prioritizing nutrition and convenience, beginning with a protein and fruit snack.

    By • Jan. 15, 2026
  • Avocados
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    Courtesy of Meijer
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    Mission Produce buys avocado rival Calavo in deal worth $430M

    The acquisition gives the produce giant a path to enter the ready-made guacamole market and expand its portfolio to include tomatoes and papayas.

    By • Jan. 15, 2026
  • Three cans of Beyond Immerse are pictured, each can featuring images of fruits including oranges, peaches, lemons and limes.
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    Courtesy of Beyond Meat
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    Beyond Meat enters beverage category with protein drinks

    Sparkling beverages broaden the company’s ambitions to bring protein to new channels as the alternative meat category struggles.

    By • Jan. 15, 2026
  • Exterior of a Save A Lot store
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    Courtesy of Save A Lot
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    Save A Lot to remove artificial food dyes from private label products

    The grocer’s move reflects an effort by the FDA to eliminate synthetic colors from the nation’s food supply.

    By Sam Silverstein • Jan. 13, 2026
  • Vita Coco coconut water.
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    Permission granted by Vita Coco
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    Vita Coco flexes back into sports and fitness

    The coconut water brand, with more than $500 million in annual sales, is going back to its roots to help boost revenue and attract younger consumers.

    By • Jan. 13, 2026
  • Children eating ice cream cones
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    Permission granted by Oterra
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    Sponsored by Oterra

    Thinking about switching to natural colors? There’s no better time than now

    The pace of change in US food and beverage has accelerated as brands increasingly rely on suppliers like Oterra for natural color solutions.

    By Andrew Arnold, Head of Communications • Jan. 12, 2026
  • A small Ajinomoto seasoning bottle with a red cap and a panda face printed on it sits on a white surface next to a blue glass, with a pair of wooden chopsticks nearby.
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    Permission granted by Ajinomoto Health & Nutrition North America | Photo credit: Heather Willensky
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    Sponsored by Ajinomoto Health & Nutrition North America

    From misunderstood to mainstream: How MSG is powering the 2026 umami trend

    The umami boom is here! See why chefs, food brands and even TikTok creators are embracing MSG.

    Jan. 12, 2026
  • Impossible Foods new retail products
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    Courtesy of Impossible Foods
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    Impossible Foods bulks up protein presence with partnership

    The plant-based meat company struck a licensing agreement with bread and pasta maker Equii to create products that pair with Impossible’s offerings.

    By • Jan. 9, 2026
  • Containers of Good Culture cottage cheese.
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    Courtesy of Good Culture
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    Good Culture sells majority stake to private-equity firm L Catterton

    The deal comes amid strong sales for the company as consumers flock to cottage cheese for its high-protein content.

    By • Jan. 9, 2026
  • A Nutri-Grain Crunchy bar.
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    Courtesy of Mars
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    Column

    Nutri-Grain goes crunchy | Premier Protein launches muffins

    Mars-owned Nutri-Grain is tapping into consumer demand for healthier ingredients, while Stone Brewing partners with Hopwtr on an IPA-flavored sparkling water.

    By Food Dive staff • Jan. 9, 2026
  • A person in a brewery holds a glass to a tap to test the beer.
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    Stock via Getty Images
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    Opinion

    Brewers can use kosher certifications to win vegan, vegetarian consumers

    Labeling items for kosher standards, such as avoiding shellfish and dairy, could also benefit those with dietary restrictions and allergies, writes Moshe Elefant, rabbi and chief operating officer of OU Kosher.

    By Moshe Elefant • Jan. 8, 2026
  • A person shops in a grocery store aisle
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    Brandon Bell via Getty Images
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    Deep Dive

    The food and beverage trends to watch in 2026

    Companies are leaning on innovation, M&A and healthier options to navigate sometimes contradictory consumer preferences.

    By Food Dive staff • Jan. 8, 2026
  • U.S. Secretary of Health and Human Services Robert F. Kennedy Jr. speaks
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    Alex Wong via Getty Images
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    US dietary guidelines tell Americans to avoid highly processed foods

    The Trump administration is overhauling federal dietary advice to align with some MAHA priorities.

    By • Updated Jan. 7, 2026
  • A package of Hershey's Shaq-A-Licious Slams.
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    Courtesy of Hershey
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    Hershey gives Shaq-A-Licious some game with multi-textured gummy

    New gummy balls coated in crunchy candies encourage consumers to play with their food while mixing and matching flavors.

    By • Jan. 7, 2026
  • A view from above of elementary school students sitting together at a large table eating lunch in a cafeteria.
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    Getty Images
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    Can schools handle federal calls for fewer ultraprocessed foods?

    Some 95% of school nutrition directors are concerned about the financial sustainability of their meal programs, School Nutrition Association data shows.

    By Anna Merod • Jan. 6, 2026