Chobani leans on master brand in new campaign for oat milk

With "Almost Milk," the dairy heavyweight looks to leverage brand equity it's earned during the past decade as it expands into plant-based products.

By Natalie Black (Koltun) • Feb. 4, 2020

Leftovers: Old Bay claws its way into hot sauce; Jameson gets into the Irish coffee spirit

After a speedy online sellout, McCormick says its new condiment based on the ubiquitous seafood spice is coming to grocery stores soon, and Clif Bars add coffee for an extra jolt of energy.

By Food Dive staff • Jan. 31, 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

Sweet revolution: How cacao fruit is poised to change the food industry

Conventional chocolate production throws out 80% of the fruit that produces cocoa beans. Industry movers are finding ways to upcycle it, creating new confections, snacks and culinary dishes.

By Megan Poinski • Jan. 30, 2020

Rain puts a damper on low sugar prices

Tight supplies are expected until new crops are harvested this fall, putting pressure on manufacturers who use the sweetener in their products.

By Cathy Siegner • Jan. 30, 2020

Ben & Jerry's unveils sunflower butter-based ice cream

The Unilever-owned company now has 17 non-dairy flavors, making up more than a quarter of the company's total lineup.

By Cathy Siegner • Jan. 30, 2020

Adding aromas could help reduce the sugar content in beverages

Researchers found by adding a natural smell synthesized in apples during ripening, tasters thought the juice contained more sweetener than it really did.

By Cathy Siegner • Jan. 30, 2020

Food manufacturers can put GMO labels on their products in 2020. Will they?

Large manufacturers need to disclose detectable bioengineered ingredients by 2022, and attorneys and analysts think many will wait until the last minute.

By Megan Poinski • Jan. 27, 2020

Nestlé partners with Canadian plant-based protein companies

The Swiss food giant said its joint agreement with Merit Functional Foods and Burcon NutraScience will more quickly develop meat and dairy alternatives with a favorable environmental footprint.

By Cathy Siegner • Jan. 27, 2020

Leftovers: Halo Top does keto; craft beer taps into the oat milk craze

The ice cream pint that revolutionized the category is at it again for dieters who want to indulge, and Silk whips the dairy alternative market with its new heavy cream offering.

By Food Dive staff • Jan. 24, 2020

Once a sidekick in food, the pea finds itself the star of the show

The little round legume has grown in popularity as a way to add nutrients, replace allergens and respond to consumer demand for more plant-based meats, beverages and other products.

By Christopher Doering • Jan. 23, 2020

Trader Joe's, CVS get low marks on chocolate supply chains

If retailers make the decision to buy the confection based on labor and environmental standards, it can help shift the industry in the right direction, Green America noted in its study.

By Matt Leonard • Jan. 23, 2020

Study: Beneo sweetener supports weight loss in obese adults

Researchers from the U.K., Singapore and the Beneo Institute found people who ate the company's Palatinose ingredient instead of sugar lost more body fat.

By Cathy Siegner • Jan. 23, 2020

Just Egg folds into vegan grab-and-go breakfast market

The San Francisco company is launching a frozen precooked version of its mung bean protein substitute while also improving the recipe and cutting the price of its liquid version.

By Megan Poinski • Jan. 22, 2020

Beyond beverages: Harmless Harvest launches dairy-free coconut yogurt

The California company uses the same microfiltered organic Thai coconut it puts in its drink lines, and it includes no gums to thicken the texture.

By Cathy Siegner • Jan. 21, 2020

Are lupini beans set to conquer the plant-based protein market?

The nutrition-packed beans are a hit in Europe, but not well known in the U.S. Leaders of Brami and Lupii tell Food Dive why the ingredient is important and where there is room for growth.

By Megan Poinski • Jan. 16, 2020

Farm-grown food dyes replacing artificial ones in more products

As consumers turn to better-for-you items, the use of sustainable and clean label plant-based colors are growing in popularity.

By Cathy Siegner • Jan. 16, 2020

Good Catch nets General Mills in $32M financing round

The plant-based tuna company's investors also included Lightlife parent company Greenleaf Foods.

By Megan Poinski • Jan. 16, 2020

Mondelez patents process to lower the amount of sugar in chocolate

Using soluble corn fiber could reduce the need for the sweetener in a product by up to 50%, while keeping the taste consumers expect.

By Cathy Siegner • Jan. 16, 2020

Kind Snacks lowers calorie count after USDA research

More than 95% of the company's nut bar portfolio will be impacted by the finding, which showed ingredients including almonds and cashews have fewer calories than previously thought.

By Lillianna Byington • Jan. 14, 2020

PepsiCo unveils Mtn Dew Zero Sugar

The sugar-free signature soda brand will be sweetened with acesulfame potassium, aspartame and sucralose, FoodBev Media reported.

By Jessi Devenyns • Jan. 10, 2020

Leftovers: Cheetos Popcorn explodes into stores, oat milk chocolate bars are cow-free candy

Frito-Lay's new launch not only gives consumers a brightly colored popped snack but also officially names the orange dust that accompanies it, and Dean Foods smooths out the lumps in cottage cheese.

By Food Dive staff • Jan. 10, 2020

Mars collaborates to boost cacao yields, quality and disease resistance

The CPG company is working with Nature Source Improved Plants to develop new varieties based on enhanced genomics.

By Cathy Siegner • Jan. 9, 2020

How a new tomato variety could change urban farming and cultivation

The gene-edited crop grows in compact bunches instead of long vines and can be harvested in small areas, including converted storage containers or potentially spacecraft.

By Cathy Siegner • Jan. 9, 2020

Could collagen dominate food and beverage in 2020?

From popcorn and drinks to bars and snacks, this ingredient is popping up in more products as consumers increasingly reach for functional foods.

By Lillianna Byington • Jan. 9, 2020

Canadian beer consumption drops 3% in 1st year of marijuana legalization

The category recorded its worst domestic volume decline in at least six years, dropping 3.9%. That was offset by imported beer volumes, which grew 1.4%.  

By Lillianna Byington • Jan. 9, 2020