Socati launches CBD-infused sweetener for hot beverages

The company's chief revenue officer said the market opportunity for coffee additives is significant and interest by CPG companies remains high despite legal uncertainty. 

By Lillianna Byington • Feb. 26, 2020

Tofurky spreads into plant-based cheese with Moocho launch

The brand, which the meat alternative company created for its cheesecake line, will have shreds and spreads in grocery stores nationwide this summer.

By Megan Poinski • Feb. 25, 2020

Explore the Trendline➔

Getting reformulation right: How food companies are rethinking ingredients to meet consumer demand

Ingredient suppliers and companies like PepsiCo and Conagra are working closer together to overhaul brands to cater to a rise in healthy eating and expanding GLP-1 use. 

By Food Dive staff

Cargill enters plant-based meat with burgers and ground products

The world's largest privately held company could be a formidable competitor in the space as its private-label products come to stores and restaurants in April.

By Megan Poinski • Feb. 24, 2020

Leftovers: Kit Kat's newest flavor takes the cake; Smashgummy aims to disrupt non-chocolate candies

Hershey's U.S. chocolate brand seems to be breaking off a piece of the strategy that Nestlé​'s Japanese version is known for, and A Dozen Cousins uses Black History Month —​ and rice —​ to commemorate African-American heritage.

By Food Dive staff • Feb. 21, 2020

Syngenta's purple tomato with umami taste wins innovation award

The new variety, which the Swiss seed and agrochemical firm developed through a natural selection breeding program, is said to have a high vitamin, mineral and antioxidant content and a savory flavor.

By Cathy Siegner • Feb. 20, 2020

Equinom raises $10M to boost seed-breeding technology

The Israeli company said proceeds from the Series B funding round will expand its technology to produce non-GMO "smarter seeds" with higher nutritional profiles and crop yields.

By Cathy Siegner • Feb. 20, 2020

Farm to pint: How Anheuser-Busch cultivates its ingredients amid a changing climate and consumer

In addition to stringent farming protocols, the company is investing millions to find the next rice, hops and barley varieties that can be grown using less water or are more resilient to diseases.

By Christopher Doering • Feb. 20, 2020

Silk puts plant-based first in RTD coffee launch

The Danone-owned brand's new drink emphasizes oat and almond milk, but offers few details about the source or roast of the beans.

By Cathy Siegner • Feb. 19, 2020

The discovery of the flavor sensation formally unknown to the world

How is this flavor sensation enhancing savory products such as snacks, sauces, soups, and gravies? 

Feb. 18, 2020

Valentine's Day reminder: Together we can end child labor in cocoa

The chocolate industry wants to see children in school, not on farms. The efforts to change have had mixed results and a new approach is needed, writes World Cocoa Foundation's Richard Scobey.

By Richard Scobey • Feb. 14, 2020

Leftovers: Declare love with a bouquet of Tyson chicken nuggets; Ocean Spray juices up with coffee

The meat processor will award $10,000 and a year's supply of nuggets for the most romantic take on its product, and Hi-Chew creates tropical blends to fight the winter blahs.

By Food Dive staff • Feb. 14, 2020

Why McCormick is setting 'audacious' sustainability goals

By 2025, the spice company plans to reduce its emissions, solid waste and carbon footprint while sustainably sourcing its top five ingredients.

By Lillianna Byington • Feb. 13, 2020

With winter wheat plantings down, is a shortage looming?

A drop in supply could lead to higher prices in the type of flour used for snacks such as crackers, biscuits, Oreos and Cheez-Its, Bloomberg reported.

By Cathy Siegner • Feb. 13, 2020

5 ingredients that will impact the industry in 2020

Fonio, collagen, pea protein, cacao fruit and lupini beans are poised to make a difference in product launches, nutritional content and consumers eating habits.

By Megan Poinski , Lillianna Byington , Christopher Doering • Feb. 13, 2020

Freeze-dried strawberry powder helps stabilize ice cream, USDA says

The department found the ingredient is so effective that frozen desserts retained their shape even after reaching room temperature.

By Cathy Siegner • Feb. 13, 2020

Cell-based meat products are years away, so why are states making so many laws about them?

Seventeen laws about meat labeling were passed in 14 states in 2019, and nine states are considering similar legislation this year.

By Megan Poinski • Feb. 12, 2020

Beyond 2020 – What foods are consumers craving in the decade ahead?

Many consumers are looking to non-GMO ingredients and non-GMO sunflower oil as a simple replacement for other oils.

Feb. 11, 2020

Consumers are confused by plant-based meat, beef association says

A study of more than 1,800 consumers found fewer than half understand these products have no meat or animal byproducts.

By Megan Poinski • Feb. 11, 2020

Leftovers: Dunkaroos bounce back; RXBAR creates a clean label Valentine's Day treat

The General Mills cookie snack was pulled from shelves in 2012 because it was unhealthy, and Ripple's new ice cream makes it more acceptable to have peas for dessert.

By Food Dive staff • Feb. 7, 2020

The source of sweetness – modern approaches to Reb M and Reb D

As the FDA's updated Nutrition Facts panel makes it onto packaging in 2020, F&B manufacturers need to consider that consumers are now more easily able to identify a product's "Added Sugars".

Feb. 7, 2020

Ingredients getting a boost from clean label trend, report says

L.E.K. Consulting said replacing artificial items with cleaner, more natural solutions presents a major opportunity for companies, investors and retailers.

By Cathy Siegner • Feb. 6, 2020

Ardent Mills acquires Andean Naturals' quinoa operations

The flour-milling company's CEO, Dan Dye, said the deal will help to meet consumer demand for high-quality grains and other sources of plant-based ingredients.

By Cathy Siegner • Feb. 6, 2020

How huito blue wins natural colors in 2020

ADM's patented hue from a tropical fruit is already seeing a great year — with more than a little bit of help from the Pantone Color of the Year, company officials said.

By Megan Poinski • Feb. 6, 2020

Sabra sweetens up with new dark chocolate dip

The hummus leader says it is jumping into the dessert realm to serve consumer needs and showcase the spread's versatility.

By Megan Poinski • Feb. 5, 2020

Prime Roots plans Q1 launch of its koji-powered meat substitutes

The company makes its alternatives to traditional products ranging from bacon to seafood from the fungus that creates the umami taste. It will start selling to consumers online before April.

By Megan Poinski • Feb. 4, 2020