Leftovers: Pickering's Gin makes Brussels sprouts go down easy; The New York Times scoops ice cream

The maligned vegetable flavors a holiday-themed alcoholic beverage sold inside an ornament, and Sanaía makes applesauce for grown-ups.

By Food Dive staff • Sept. 6, 2019

DuPont introduces powdered emulsifier for baked goods

The company said the product is economical, easy to use and can be used in dry pre-mixes — unlike the paste form such ingredients usually take.

By Cathy Siegner • Sept. 5, 2019

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

Barley has a drought-resistant gene, study shows

Researchers said the findings could help cereal grains — including barley, wheat, maize and rice — cope with the effects of climate change.

By Cathy Siegner • Sept. 5, 2019

Barry Callebaut rolls out clean-label dark cocoa powder

The Swiss company introduced Bensdorp Natural Dark, which is processed without alkali and meant for bakery and pastry applications, beverages and ice cream.

By Cathy Siegner • Sept. 5, 2019

Judge bars AB InBev from using 'no corn syrup' labels

MillerCoors filed the lawsuit in March to retaliate for an attack in Bud Light's Super Bowl ad campaign for using the ingredient in the brewing process.

By Jessi Devenyns • Sept. 5, 2019

Another study links soda consumption to risk of death

Published in JAMA, the research tracked the health of 452,000 people from 10 European countries for 18 years. 

By Jessi Devenyns • Sept. 4, 2019

Ineffective labeling of plant-based food products leads to life-threatening allergic reactions

Consumers deserve clear and consistent labeling on everything, writes FARE CEO Lisa Gable.

By Lisa Gable • Sept. 3, 2019

Del Monte offers boba in the snack aisle with Bubble Fruit cups

As the company moves away from the can, the addition of a trendy ingredient like boba to its products could be a step in the right direction.

By Jessi Devenyns • Sept. 3, 2019

Cargill invests $75M in pea protein maker Puris

The funding will enable the Minnesota company, which also supplies the ingredient to Beyond Meat, to more than double its production. 

By Cathy Siegner • Aug. 29, 2019

Legal pact could speed commercialization of high-fiber wheat

The agreement between Arcadia Biosciences, Arista Cereal Technologies and Bay State Milling resolves an intellectual property dispute.

By Cathy Siegner • Aug. 29, 2019

Socati creates 2 CBD ingredients derived from hemp

The company, which can customize ingredients from the plant for the CPG market, is introducing an oil product and a water-soluble powdered option.

By Cathy Siegner • Aug. 29, 2019

Zero-waste chef Joel Gamoran shares his secret to the perfect beignet

Chef Joel Gamoran shares his secret to baking sustainable matcha green tea beignets.

Aug. 29, 2019

Scientists develop butter-like spread with 80% water

Cornell University researchers said it has the consistency, mouthfeel and creaminess of the real dairy product.

By Cathy Siegner • Aug. 29, 2019

Product developers foresee broader use of hazelnuts, especially in baking

Innovation agenda: 40% said they were using more hazelnuts; 60% projected increased demand to come.

Aug. 27, 2019

China to add tariffs on $75B of US imports

One batch of duties will begin Sept. 1 and the other Dec. 15, mirroring the U.S. schedule and putting U.S. agricultural exporters in a tough situation. 

By Shefali Kapadia • Aug. 23, 2019

Leftovers: Grateful Dead-inspired tea to brew voter registration, Halo Top hits the makeup box

Trouble ahead? Trouble behind? Celestial Seasonings' Ramble On Rose tea can help you watch your speed, and FitJoy gets the snack puff in shape.

By Food Dive staff • Aug. 23, 2019

Why olive oil tariffs are controversial

Lawmakers are asking the Trump administration to take a 100% duty on EU imports of the cooking staple off the table, which they say could lead to high prices and shortages.

By Jessi Devenyns • Aug. 23, 2019

PureCircle shows off its stevia ingredients in ice cream

The Chicago company is the latest to use the frozen summer treat as a way to showcase its products.

By Cathy Siegner • Aug. 22, 2019

Study: 88% of children's foods don't meet WHO's nutritional standards

Canadian researchers found better-for-you claims and "fun appeals" significantly increased in the past 10 years — while the amount of sugar also went up.

By Cathy Siegner • Aug. 22, 2019

Ajinomoto to acquire majority interest in More Than Gourmet

The deal allows the Japanese firm to tap into the growing popularity of stocks, broths and sauces coveted because of their convenience and role in enhancing taste. 

By Cathy Siegner • Aug. 22, 2019

Motif raises $27.5M to expand production of animal-free ingredients

The nascent company has about 15 products under development, including one that would better maintain the fat structure in plant-based burgers.

By Cathy Siegner • Aug. 22, 2019

Sugar concerns box out kids' juice market

Companies are developing beverages with less or no sugar — and sometimes without any juice at all — to combat growing worries about overly sweet drinks. 

By Cathy Siegner • Aug. 20, 2019

Leftovers: Pumpkin Spice Spam ushers in fall, Lucky Charms marshmallows get Jet-Puffed

No joke: The latest food item to get the seasonal treatment will be sold online later this month, and Pabst Blue Ribbon dives into seltzer with an 8% ABV drink.

By Food Dive staff • Aug. 16, 2019

Live Real Farms taps into blended trend with the first dairy and plant-based milk

The company says the mixed beverages have both a creamy texture and unique flavor, with less sugar and calories.

By Jessi Devenyns • Aug. 16, 2019

Parabel creates water lentil protein to replace soy or pea in meat substitutes

The Florida-based company said its neutral-colored ingredient is allergen-free, non-GMO and has a complete amino acid profile.

By Cathy Siegner • Aug. 15, 2019