Leftovers: Mtn Dew hot sauce is a fiery mashup; Godiva sparkles for the holidays

The PepsiCo soda brand partnered with iBurn and the NBA's Joel Embiid to launch the extremely limited bright green condiment, and Quest Nutrition makes peanut butter cups with less sugar. 

By Food Dive staff • Nov. 6, 2020

SweeGen debuts new stevia ingredient Reb I

This newest sweetener has less bitterness and a clean profile, the company says, putting it in line with current trends in the space.

By Jessi Devenyns • Nov. 5, 2020

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

Ingredion takes full ownership of plant-based protein maker Verdient Foods

The ingredients giant agreed to buy the remaining portion of the company from film director James Cameron and his wife for an undisclosed amount.

By Jessi Devenyns • Nov. 5, 2020

Behind PBR's cannabis seltzer launch is infusion company Vertosa

The technology company infuses more than 100 hemp and cannabis products, including two of the top three ready-to-drink brands in California.

By Lillianna Byington • Nov. 5, 2020

Butter sales surge as consumers spend more time baking at home

Dairy producer Land O'Lakes, which is selling record amounts of the ingredient, expects sales to increase more than 20% in 2020.

By Jessi Devenyns • Nov. 4, 2020

Hooray Foods shifts distribution strategy to let people bring home the plant-based bacon

The new brand, which will be in 300 Whole Foods stores this month, was designed by a meat eater to replicate the experience of cooking and eating the popular breakfast side. 

By Megan Poinski • Nov. 3, 2020

T. Hasegawa launches 8 new citrus flavors

Citrus flavors from Japan that add a new complexity, zest and excitement to culinary and beverage brands.

Nov. 2, 2020

Snacking hybrid innovations meeting consumer demand

Tap into the growing demand for hybrid snacks featuring California almonds.

Nov. 2, 2020

Leftovers: Popchips explode into grain-free snacks; Hormel cooks up bacon-scented masks

Air popped cassava and corn chips add another degree of health to the better-for-you brand, and Bel Group begins its plant-based cheese line with dairy-free Boursin.

By Food Dive staff • Oct. 30, 2020

Barry Callebaut introduces cacao fruit ingredients brand

Cabosse Naturals upcycles the traditionally wasted fruit into four ingredients: pulp, juice, concentrate and cascara flour made from its skin.

By Megan Poinski • Oct. 29, 2020

DouxMatok reveals manufacturing agreement with Canadian sugar company

The Israel-based sugar reduction company has been working with Lantic for two years. It said the ingredient will be available to North American manufacturers in 2021.

By Megan Poinski • Oct. 29, 2020

MeliBio makes honey without bees

The California startup said 15 food and beverage companies have committed to using its lab-produced sweetener, which it expects to have on the market by the third quarter of 2021. 

By Christopher Doering • Oct. 29, 2020

JM Smucker sells Crisco to B&G Foods for $550M

The divestiture will allow the jam manufacturer to exit the U.S. baking category and focus more attention on growth areas such as pet food, coffee and snacking.

By Christopher Doering • Oct. 27, 2020

How Planterra is bringing JBS into the plant-based space

The world's largest meat company entered the segment earlier this year, and the CEO of its new division says the category represents another option for consumers.

By Megan Poinski • Oct. 26, 2020

Leftovers: Banza makes chickpea pizza crust; General Mills launches a contest to scare up Halloween intrigue

The pulse-centered company says its offering has more protein and fiber and fewer carbs and sodium than other alternatives to the Italian cuisine staple, and Cleveland Kitchen brings fermented function to salad dressing.

By Food Dive staff • Oct. 23, 2020

Child labor in cocoa production rises despite industry promises, report says

In Côte d’Ivoire and Ghana, it increased 14% between the 2009 and 2019 harvest seasons, while overall cocoa production went up 62%, according to the U.S. Department of Labor and University of Chicago.

By Jessi Devenyns • Oct. 22, 2020

Functional flavor and international flair top McCormick's latest trends

While some of the predictions in the seasoning company's annual Flavor Forecast are holdovers from last year, some new ideas will likely spice up consumers' shopping carts. 

By Jessi Devenyns • Oct. 22, 2020

Less sugar, more problems: How reducing the popular sweetener causes reformulation challenges

Sugar helps with the texture, structure, color and shelf-life of products — all aspects that need to be replaced when manufacturers reduce the amount of the ingredient they use.

By Megan Poinski • Oct. 22, 2020

Cow muscles can be engineered to produce beta-carotene, research shows

The study published in Metabolic Engineering suggests that cell-cultured meat may have the potential to surpass the nutritional profile of conventionally raised animal products.

By Jessi Devenyns • Oct. 21, 2020

Get to the root of alternative fiber solutions

Focusing on the function chicory root performs in your product can help lead the way to finding the right replacement.

Oct. 20, 2020

FDA to examine labeling for some alternative sweeteners

The agency may be opening the door to additional reform with other sugar substitutes as it tries to figure out how they fit into the Nutrition Facts panel.

By Megan Poinski • Oct. 19, 2020

Leftovers: Bolthouse Farms gets back to its roots; Takis spices up nuts

The company that started as a carrot farm launches a suite of substitutes featuring its original product, and Smithfield makes a convenient, meat-packed breakfast. 

By Food Dive staff • Oct. 16, 2020

Is rapeseed the next big plant-based protein ingredient?

Researchers found the plant used to make canola oil, which has the same metabolic effects in the human body as soy, could be valuable in improving nutrition.

By Megan Poinski • Oct. 15, 2020

Why Olam Coffee is setting its 1st public sustainability targets

By 2025, the company aims to reduce its greenhouse gas emissions by 15% and implement deforestation remediation plans by planting 5 million trees.

By Lillianna Byington • Oct. 15, 2020

Is coronavirus accelerating the growth of plant-based meat?

Sales for the category have exploded as the pandemic disrupts business as usual. Is this because people are turning away from animal-based eating, or is it keeping with the segment's trends?

By Megan Poinski • Oct. 13, 2020