Dark chocolate may lower the risk of depression, study finds

Data on 13,626 U.S. adults reviewed by researchers at University College London also found consuming more chocolate of any type made reports of symptoms much less likely.

By Cathy Siegner • Aug. 15, 2019

New uses for ancient grains: Yogurt mix-ins, milks and performance snacks

Barley, buckwheat, quinoa, sorghum, millet and spelt could soon be added to new products as innovative food manufacturers look to tap into their nutritional benefits popular with consumers.

By Cathy Siegner • Aug. 15, 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

Miyoko's Creamery brings vegan cheese out of 'the dark ages of food'

The company's sales grew 170% last year, with dairy-free products available in about 12,000 stores. It is planning new cheddar and pepper jack varieties in 2019 that include hemp protein. 

By Megan Poinski • Aug. 14, 2019

Food for thought: From outer space to the kitchen table

With advances in technology, a growing population and shifting consumption habits, Anthony DeLio with Ingredion says the food industry needs to become more agile to address changing consumer demands.

By Anthony DeLio • Aug. 13, 2019

3 investments food and grocery companies are making for the future

As food and grocery companies head into the future, they are exploring new technologies and new ideas to push their industries forward. Food Dive and Grocery Dive looked at specific places that are seeing interest and investment.

By Food Dive and Grocery Dive staff • Aug. 9, 2019

Prune growers market fruit as superfood to millennials

Producers are positioning the dried plum as a sweet, better-for-you snack as the industry tries to rebound from flat U.S. consumption and the trade war with China.

By Cathy Siegner • Aug. 8, 2019

Report: DuPont may sell its food additives and ingredients unit for $20B

The fast-growing division could be an attractive target for companies such as Kerry Group or International Flavors & Fragrances, Bloomberg reported.

By Christopher Doering • Aug. 8, 2019

1.6M people in the US have sesame allergies, study finds

The FDA has been debating whether this should become the ninth major allergen, and these findings could help tip the scales. 

By Jessi Devenyns • Aug. 8, 2019

Mr. Lighthizer, please keep your tariffs off my charcuterie board

There is a trade battle heating up over airplane parts, and Specialty Food Association President Phil Kafarakis writes it's unfair to punish lovers of good food in retaliation. 

By Phil Kafarakis • Aug. 8, 2019

New Arizona Beverages partnership will create THC-infused goods

By licensing its brand name for products using one of the industry's trendiest ingredients, the iced tea maker hopes to reinvigorate sales, which have slid over the last few years.

By Jessi Devenyns • Aug. 8, 2019

Chapul exits insect protein bars after co-packer goes out of business

While the Utah company didn't rule out a return to the space, it will now turn its attention to raising fly larvae for fish and poultry feed.

By Cathy Siegner • Aug. 8, 2019

Climate change threatens production of non-dairy ice cream

An increase in tropical storms poses a risk to the coconut supply from Southeast Asia, forcing some manufacturers to look for substitutes such as tofu and lab-made milk.

By Cathy Siegner • Aug. 5, 2019

Why Tyson is developing the functional snack Pact

The protein giant has been looking elsewhere to continue its growth, and this new brand will be full of health-minded consumers' favorite ingredients. 

By Jessi Devenyns • Aug. 2, 2019

Leftovers: French's scoops mustard-flavored ice cream; Baby Shark comes to breakfast bowls

McCormick & Co. and Coolhaus are partnering on a bright yellow frozen dessert based on the condiment, and fall is coming even earlier this year with the launch of Pumpkin Spice Latte creamers. 

By Food Dive staff • Aug. 2, 2019

Ain't nothin' like the real thing? Analysts look at the long game for meat alternatives

Comparing it with the sugar substitute market, Rabobank says perfection is elusive and there are challenges in coming up with acceptable alternatives.

By Cathy Siegner • Aug. 2, 2019

Is sea buckthorn the next go-to superfruit?

The berries are not well known, but researchers think awareness will continue to rise as more studies show their health benefits, which include vitamins C and E.

By Marina Mayer • Aug. 1, 2019

Will Westerners eat jellyfish?

As the human population grows and fish stocks decline, European scientists are studying how to maximize the value of the saltwater creatures.

By Anastassia Gliadkovskaya • Aug. 1, 2019

Chia and linseed oils can reduce fat in pork burgers, study finds

Researchers found replacing up to 60% of the fat resulted in a product with a similar sensory quality and healthier lipid profile.

By Cathy Siegner • Aug. 1, 2019

Impossible Burgers are coming to grocery shelves in September

The plant-based burger maker announced a large co-packing agreement with OSI Group and received FDA approval for the soy-derived "bleeding" ingredient to be used as a colorant.

By Jessi Devenyns • Aug. 1, 2019

Cannabis sales could hit $41B by 2025, Nielsen predicts

The research firm found the variety of products has grown significantly in four years — jumping from 166 brands in 2014 to 2,600 last year. 

By Jessi Devenyns • July 30, 2019

A guilt-free celebratory drink: Beers tap into workout recovery market

In February, Sierra Nevada Brewing made its only acquisition: Sufferfest Beer Company, which seeks to produce the "Gatorade of beers."

By Cathy Siegner • July 26, 2019

Chia seeds are small, but their growth is big

Google searches for the antioxidant-rich superfood have jumped more than 800% in the past decade, showing stronger growth than turmeric, kale and avocado.

By Cathy Siegner • July 25, 2019

How iSense plans to disrupt the flavor market

The Swiss startup, which will digitize flavors, is one of many to adopt technology to provide better sensory data to manufacturers faster.

By Cathy Siegner • July 25, 2019

Study links spicy food to memory loss

This is the first time researchers have looked at the connection between chili consumption and cognitive function.

By Cathy Siegner • July 25, 2019

Tofurky lawsuit: Arkansas 'meat' labeling law violates right to free speech

The legacy maker of plant-based meat alternatives says the state's prohibition of terminology traditionally associated with meat, dairy and rice products is unconstitutional.

By Cathy Siegner • July 24, 2019