Magnum thinks pink with ruby chocolate ice cream bar launch

The premium Unilever brand is the first CPG item to bring pink chocolate to the U.S. with a frozen treat that will be available nationwide next month.

By Megan Poinski • Jan. 9, 2020

6 trends that will shape the food and beverage industry in 2020

What will this new year bring? We see the launch of meat substitutes that go beyond the burger, the elevation of alternative dairy products and smaller M&A deals. 

By Lillianna Byington , Megan Poinski , Christopher Doering • Jan. 8, 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

Nesquik debuts chocolate oat milk GoodNes

The Nestlé brand's non-dairy option has 6 grams of the plant-based grain and pea protein per cup as well as 40% less sugar than chocolate almond milk.

By Jessi Devenyns • Jan. 7, 2020

Hemp in good hands for food and beverage companies

With 20 years of developing food ingredients, one company brings confidence to working with hemp.

Jan. 7, 2020

Consumers can trace coffee beans through new blockchain app

U.S. and Canadian consumers will be able to track the origin of their cup of joe by scanning QR codes on packages of Folgers 1850 premium single-origin beans.

By Cathy Siegner • Jan. 6, 2020

Apple's code red: New varieties take color to the core

Pink-fleshed Lucy Rose and Lucy Glo, developed from Honeycrisp and crab apple varieties, are the latest innovations to help enhance consumer interest in the fruit.

By Cathy Siegner • Jan. 3, 2020

Kisses for breakfast? General Mills partners with Hershey on new cereals

The confectioner's iconic chocolate drops and fruity Jolly Rancher candies will be appearing in spoonable forms this year.

By Jessi Devenyns • Jan. 3, 2020

Leftovers: Cinnabon swirls into Breyers ice cream; Stuffed Puffs have consumers wanting s'more

Unilever partners with the decadent breakfast chain to heat up declining sales in frozen desserts, and King Arthur Flour brings new baking trends around the table.

By Food Dive staff • Jan. 3, 2020

Inside the quest to bring fonio out of Africa and onto shelves around the world

With new processing plants slated to begin operating soon, Terra Ingredients will be the first to export mass quantities of the healthy, tasty and relatively unknown grain.

By Megan Poinski • Jan. 2, 2020

Ingredion introduces high-protein pea ingredient

Vitessence Pulse 1803 contains at least 80% of the nutrient and can be used in dairy and meat alternatives, bars, beverages, snacks and baked goods.

By Cathy Siegner • Jan. 2, 2020

Seaweed rides a tidal wave of popularity

Consumers are becoming more aware of its nutritional and sustainability assets and want to buy products that use it as an ingredient.

By Cathy Siegner • Jan. 2, 2020

USDA creates new strawberry with a longer shelf life

The new fruit called "Keepsake" is a spring-bearing variety developed using cross-pollination to have greater resistance to fruit rot.

By Cathy Siegner • Jan. 2, 2020

Diet Dr Pepper doesn't make false weight loss promises, court rules

This unanimous ruling at the close of 2019 from the 9th U.S. Circuit Court of Appeals could dissuade consumers from filing lawsuits about "diet" labels.

By Cathy Siegner • Jan. 2, 2020

Plant-based and functional flavors to dominate in 2020, experts say

Ingredient companies expect enhanced opportunities for hemp, botanicals and cleaner labels as healthier ways of limiting salt and sugar and covering off-notes.

By Cathy Siegner • Dec. 23, 2019

Frito-Lay publishes its top snack trends for 2020

The division of PepsiCo's R&D team is predicting spice, citrus, global influence, unexpected combinations and health benefits will drive product development.

By Jessi Devenyns • Dec. 20, 2019

Leftovers: Siggi's launches plant-based and protein-packed skyr; Heineken gets 2020 off to an alcohol-free start

The Icelandic yogurt brand's new version uses a blend of coconut milk, macadamia and pea protein to deliver taste, texture and function; and Laird supercharges hot chocolate with mushrooms. 

By Food Dive staff • Dec. 20, 2019

Shifting food trends fuel M&A activity among ingredients companies

IFF's $26.2 billion purchase of DuPont's nutrition unit underscores the push to carve out a dominant position in healthier products while increasing the efficiency of R&D operations.

By Christopher Doering • Dec. 19, 2019

Cargill and Renmatix collaborate to develop upcycled ingredients

A proprietary water-based technology will be used on the meat company's preferred feedstocks to develop alternatives for emulsifiers and hydrocolloids.

By Cathy Siegner • Dec. 19, 2019

Chili peppers can reduce risk of fatal heart attack, study finds

The findings showed the widely consumed fruit had a "protective effect" on a person's health regardless of diet.

By Cathy Siegner • Dec. 19, 2019

Can caffeine added to Bolt24 sports drink energize Gatorade sales?

The new PepsiCo beverage will contain 50 to 75 mg of caffeine per bottle and electrolytes from watermelon and sea salt.

By Jessi Devenyns • Dec. 17, 2019

IFF to buy DuPont's nutrition business in $26.2B deal

The companies said the merger, which they expect to close in the first quarter of 2021, would create an entity with a dominant position in everything from tastes and textures to soy proteins and probiotics.

By Christopher Doering • Dec. 16, 2019

Nutriati plant-based ingredients company receives $12.7M from private equity

In a gluten-free market with fierce competition, two private equity firms are betting on Artesa flour to become a preferred brand. 

By Jessi Devenyns • Dec. 12, 2019

Can Air Protein help feed and save the world at the same time?

The upstart is using NASA research from the 1960s to create protein to make meat substitutes — and potentially many other products — out of ordinary carbon dioxide.

By Megan Poinski • Dec. 12, 2019

McCormick and Blue Pacific partner to launch better tasting powdered drinks

The FlavorCell technology offers non-GMO, natural flavors that can extend shelf life and be used in beverages, confectionery and bakery products.

By Jessi Devenyns • Dec. 12, 2019

Perfect Day closes $140M funding round

Having raised more than $200 million total, the animal-free dairy protein startup plans to announce commercial partnerships for its products early in 2020.

By Megan Poinski • Dec. 11, 2019