As consumer tastes evolve, so should FDA standards of identity

As the federal agency considers updating definitions of food items and ingredients, Janet E. Collins of Motif FoodWorks says it needs to consider new technology and changing mindsets about plant-based alternatives. 

By Janet E. Collins • Dec. 2, 2019

Will next Thanksgiving have more plant-based alternatives to gobble?

Butterball plans to have its first prototype next year, while Perdue, Tyson and Impossible Foods are all working toward that goal.

By Jessi Devenyns • Nov. 27, 2019

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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

Nestlé partners with college on microbiome research

The Swiss food giant said the goal of the partnership with the University of California San Diego is to develop nutritional offerings that promote health and well-being.

By Cathy Siegner • Nov. 26, 2019

Cannabis is hot, so why are investors wary?

The regulatory gray area for the substance in food and beverage has led to hesitation, causing some brands to struggle with fundraising.

By Lillianna Byington • Nov. 25, 2019

Meal kit maker Purple Carrot debuts plant-based incubator

Participating startups will get support for branding, marketing, e-commerce, operations and data analytics, and receive up to $250,000 in seed funding.

By Jessi Devenyns • Nov. 25, 2019

Leftovers: Hidden Valley Ranch stuffs stockings with dressing; Blue Diamond goes nuts for pickles

As the holidays grow nearer, the Clorox-owned brand made the perfect gift for lovers of the ubiquitous sauce, while Goya launches a campaign to bring coquito's Caribbean flavor to the season.

By Food Dive staff • Nov. 22, 2019

Pretty in pink: FDA allows ruby to carry coveted chocolate label

Barry Callebaut has been working with federal regulators for more than a year to market its distinctive pink confection this way. The temporary approval is effective for 15 months.

By Megan Poinski • Updated Nov. 25, 2019

How taste, protein and ingredients are barriers to plant-based meat adoption

A white paper from Kerry goes through the segment's challenges — and potential solutions.

By Jessi Devenyns • Nov. 21, 2019

Could seaweed flakes make waves as a popular salt alternative?

Mara Seaweed, which is being sold at Tesco stores in the U.K., allows consumers to reduce their sodium intake while adding the umami taste to food.

By Cathy Siegner • Nov. 21, 2019

Sugar rush: As supply runs low, USDA will guarantee a backup

Adverse weather conditions mean there is less of the sweetener available to manufacturers this year, potentially setting the stage for experiments with alternatives.

By Cathy Siegner • Nov. 21, 2019

General Mills meets 20% sodium reduction goal across its portfolio

The CPG company achieved the target it set 10 years ago and boosted the nutrient density of its products by increasing whole grains, fiber, vitamins and minerals.

By Cathy Siegner • Nov. 21, 2019

Majority of US consumers prefer to cut sugar intake than switch to artificial sweeteners

A survey from Innova Market Insights said this shift is reflected in the fact that more people are choosing savory snacks over sweet ones and drinking reduced-sugar beverages.

By Cathy Siegner • Nov. 21, 2019

Israeli startup launches chickpea protein products for dairy alternatives

ChickP said its products provide similar mouthfeel and nutritional profile as cow's milk when used in plant-based dairy and yogurt.

By Cathy Siegner • Nov. 20, 2019

Connecting with consumers in plant-based dairy

Despite huge category potential, consumer taste expectations are largely being ignored. Here's how companies can turn those gaps into big opportunity.

Nov. 19, 2019

Why was Quaker Oat Beverage discontinued?

The PepsiCo brand may have failed because of its packaging, name, health claims — or its taste.

By Jessi Devenyns • Nov. 18, 2019

Leftovers: Twinkies get the cereal treatment; Beehive Cheese goes boozy with a bourbon infusion

Post Cereals and Hostess collaborated to put the snack cake into breakfast bowls, and RXBAR is bringing back its gingerbread flavor protein bars.

By Food Dive staff • Nov. 15, 2019

USDA turns over a new leaf with red spinach variety

The department's Agricultural Research Service, which is seeking a partner to produce seeds for the market, said the plant could be a substitute for red lettuce, radicchio or chard.

By Cathy Siegner • Nov. 14, 2019

Layn develops a sweeter variety of monk fruit

The company's Super V Fruit can help manufacturers with sugar reduction and limit the land, water and other resources needed for production.

By Cathy Siegner • Nov. 14, 2019

Nextleaf Solutions secures US patents for CBD extraction and purification

In Canada, the company has gone a step further, partnering with BevCanna Enterprises​ to launch cannabis drinks.  

By Lillianna Byington • Nov. 14, 2019

Sacha inchi capitalizes on superfood potential with functional profile

Ingredient supplier Amazon Health Products features it in its new Starseed brand that includes powders, butters, oils and other snacks.

By Jessi Devenyns • Nov. 14, 2019

Symrise to open innovation center at Unilever HQ in the Netherlands

The flavor producer said the integrated product development facility will allow more scientific collaboration with the CPG giant on trendy foods.

By Cathy Siegner • Nov. 14, 2019

Ocean Spray to settle 'no artificial flavors' lawsuit for $5.4M

If the agreement is approved, the company will stop using the claim on its CranApple and CranGrape products within a year. 

By Cathy Siegner • Nov. 13, 2019

Does the beef against beef make financial sense?

As the holidays approach, plant-based protein companies are making a play for the dinner table.

By Barbara Ballinger • Nov. 13, 2019

Banza chickpea pasta raises $20M to expand its products, people and reach

The company, which received the latest round of funding from Enlightened Hospitality Investors and Prelude Growth Partners, says it will be moving into food service next year.

By Jessi Devenyns • Nov. 13, 2019

Will quinoa milk see market success?

The business developer of Oatly and Swebol Biotech have collaborated with scientists to develop the Quiny brand, which will be sold in South America.

By Cathy Siegner • Nov. 12, 2019