Cal-Maine accused of price gouging in Texas lawsuit

The country's largest egg producer denies the accusation, saying spikes of about 300% came from "unprecedented retail demand."

By Megan Poinski • April 27, 2020

Leftovers: My/Mo Mochi adds single-serve packaging; Upton's Naturals launches meat substitute to go bananas for

In the wake of the coronavirus pandemic, the frozen treat provides more hygienic protection, and BE Protein Smoothies adds chicken to its blend.

By Food Dive staff • April 24, 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

Motif FoodWorks transforms home kitchen into lab during pandemic

Dilek Uzunalioglu, head of food applications, recruited her family to help with sensory evaluations and to taste test formulas.

By Lillianna Byington • April 23, 2020

What will a virtual IFT be like?

Companies and scientists among the 25,000 attendees and 1,200 exhibitors usually at the annual event speculate about how the experience can be replicated online.

By Megan Poinski • April 23, 2020

It's a fact: total calories matter

Is your nutrition label giving your customers good news for their portion size?

April 23, 2020

Coronavirus spread to West African countries could hurt cocoa output

The epidemic is the latest challenge for an industry already plagued by overproduction, low farm incomes, child labor issues and climate change.

By Jessi Devenyns • April 23, 2020

Coffee prices spike as consumers hoard during virus outbreak

Locusts, lockdowns and a limited supply of containers in parts of the world could eventually result in a shortage and higher prices for the popular caffeinated beverage.

By Jessi Devenyns • April 23, 2020

Virginia governor signs bill to regulate CBD in food

Despite federal prohibitions, the state's bill is intended to help guide the hemp industry by regulating facility conditions and production requirements.

By Lillianna Byington • April 21, 2020

The best tasting plant protein comes from the heart

Inside every hemp seed is the valuable white 'hemp heart,' and it is a nutritional powerhouse.

April 21, 2020

Salmonella vaccine will be commercialized in new partnership

Kemin and Pacific GeneTech's solution could help producers raise free-from antibiotic flocks and protect consumers from the bacteria that is the leading cause of foodborne illness.

By Jessi Devenyns • April 17, 2020

MGP Ingredients expands textured protein line with pea option

The new product will join ones made from wheat and be marketed as part of the company's renamed ProTerra line of plant-based proteins.

By Christopher Doering • April 16, 2020

From the blacklist to the spotlight: How MSG is staging a comeback

Ever since a 1968 editorial, consumers have shied away from monosodium glutamate, but manufacturers have continued to use it. Now the ingredient is beginning to lose its bad reputation. 

By Megan Poinski • April 16, 2020

PureCircle files another lawsuit claiming stevia patent infringement

The company's third patent case since 2017 claims Almendra's Steviarome product has aspects that too closely match its own. 

By Megan Poinski • April 16, 2020

Is plant-based protein about to boom or bust?

The survival of the sector may depend on whether companies truly can price their options lower than conventional meat, writes Dan Whitmyer of Kickdrum.

By Dan Whitmyer • April 14, 2020

Pushing through pandemic: Food-X launches virtual cohort

As the spread of COVID-19 made the traditional program in New York City seem risky, the accelerator found benefits in revamping it for the times. 

By Megan Poinski • April 14, 2020

Choose a healthy, reliable oil to meet increased food manufacturing demands

Exploring the importance of a consistent ingredient supply that includes healthy fats and oils.

April 14, 2020

Terra Ingredients sees demand jump 30% amid coronavirus

Orders for the organic grain and pulse ingredients provider are coming in for both food for people and livestock feed — and 10% of that is from new customers.

By Megan Poinski • April 9, 2020

Ingredion acquires controlling stake in PureCircle

The ingredients giant now owns 75% of the business and former shareholders of the stevia pioneer own the remaining 25%. Terms of the purchase were not disclosed.

By Megan Poinski • Updated July 1, 2020

Nestlé expands blockchain to Swedish coffee brand Zoégas

Companies have been increasing their use of the sourcing technology as consumers look for more transparency about the food and beverages they purchase.

By Jessi Devenyns • April 9, 2020

Transportation bottlenecks snarl inputs to food supply chains

Global agricultural commodity prices are jumping as pandemic mitigation efforts constrict logistics and trade.

By Emma Cosgrove • April 8, 2020

Applegate launches Well Carved line with blended veggies and meat

The Hormel-owned brand, which is coming to shelves this month, mixes organic meat, vegetables, grains and pulses into burgers and meatballs.

By Megan Poinski • April 8, 2020

Growing in NYC: Power-packed spirulina for smoothies and more

Since 2019, spirulina-growing startup We Are the New Farmers has been thriving at Brooklyn Army Terminal's modern industrial campus.

April 8, 2020

Leftovers: Häagen-Dazs makes an ice cream bar you can really sink your teeth into; Kayco shakes up Passover food

The Nestlé ice cream brand aims to create a treat that can stay in one piece, and Noons uses cacao fruit and quinoa to make a unique upcycled snack.

By Food Dive staff • April 3, 2020

SweeGen opens regional innovation centers for stevia research

The company will open facilities in North America, Europe, the Asia-Pacific region and Latin America to increase collaboration with customers in different parts of the world.

By Jessi Devenyns • April 2, 2020

Coronavirus-related supply chain concerns push more Olam customers to source domestically

The CEO of Spices told Food Dive that orders in March for onion, garlic and chilies grown in the U.S. were up 20% from the previous year.

By Lillianna Byington • April 2, 2020