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

The end of flour recalls? New process kills pathogens without heat treatment

Agri-Neo's organic liquid is added at the tempering stage during milling and provides a nearly 100% microbial reduction, potentially ending food safety issues with the baking staple.

By Cathy Siegner • Nov. 11, 2019

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

Plant-based plaintiffs drop lawsuit challenging Mississippi's labeling law

The state's revised regulations allow packages to carry common meat-like terms as long as they also signify products do not contain meat.

By Cathy Siegner • Nov. 8, 2019

How clean label went from differentiator to standard

In a white paper, Kerry looked at how the term has evolved and what manufacturers can do to try to meet consumers' requirements today.

By Jessi Devenyns • Nov. 7, 2019

Palm oil makes headway as small independent producers surge 165%

A trade group said the figures were particularly encouraging because it has been trying to promote the inclusion of these members while also making sure core sustainability requirements are upheld.

By Cathy Siegner • Nov. 7, 2019

Duckweed builds on superfood potential with impact on glucose levels

In addition to its role in plant-based foods, the aquatic ingredient also is loaded with health-friendly attributes such as amino acids, protein, fiber, minerals and vitamins.

By Cathy Siegner • Nov. 7, 2019

17% of kids with food allergies are also allergic to sesame

This study from National Institutes of Health researchers could have implications as to whether FDA makes it an ingredient that must be explicitly disclosed on labels.

By Cathy Siegner • Nov. 6, 2019

Consumer appeal brings Bananamilk maker Mooala $8.3M in funding round

The maker of organic and dairy-free beverages will use the money to expand into new markets, accelerate product development and hire employees.

By Cathy Siegner • Nov. 6, 2019

Quorn's secret to longevity in the meat alternative sector

The 34-year-old company, which estimates it has served 5 billion meals in 17 countries, started out as a sustainability project. It now makes items including meatless burgers, nuggets and fish sticks.

By Megan Poinski • Nov. 5, 2019

Will consumers use a new site grading food on label accuracy?

Pure Market is an e-commerce platform that tests for more than 400 attributes — and only sells those ranking B- or better.

By Jessi Devenyns • Nov. 4, 2019

Most consumers will eat tech-assisted food, especially those in Gen Z

The study from Ketchum shows wide acceptance of food made with genetically modified ingredients, optimized through CRISPR or cultured in labs, may be a few short years away.

By Cathy Siegner • Nov. 4, 2019

Edlong and Radient Technologies to develop CBD ingredients

The flavor firm plans to combine its expertise with the Canadian company's background in extracting, purifying and manufacturing cannabis components.

By Cathy Siegner • Oct. 31, 2019

PureCircle wins the latest legal battle in stevia patent war

SweeGen's challenge of Rebaudioside M stevia bioconversion was denied last week by the Patent Trial and Appeal Board of the U.S. Patent and Trademark Office.

By Cathy Siegner • Oct. 31, 2019

Will coffee bean protein get consumers buzzing?

Applied Food Sciences said the product is caffeine free and comes naturally loaded with phytonutrients such as antioxidants and fiber.

By Cathy Siegner • Oct. 31, 2019

Beyond Meat to triple pea protein sourcing in 2020 to avoid past bottlenecks

CEO Ethan Brown said the company has "dramatically" increased its protein supply and diversified its supplier base to keep up with exploding demand. 

By Emma Cosgrove • Oct. 30, 2019

Kellogg agrees to $20M settlement of 'healthy' sugary cereal lawsuit

The cereal maker denies any wrongdoing, and it's unclear if this will set a precedent for other manufacturers — many of which are dealing with similar cases.

By Jessi Devenyns • Oct. 25, 2019

Israel Chemicals invests $20M in plant-based ingredient production

The specialty minerals and chemicals company said it will expand manufacturing capacity and R&D support for its Rovitaris alternative protein technology.

By Cathy Siegner • Oct. 24, 2019

TraceTrust wants to bring credibility to food and beverages with CBD

Several companies are currently beta testing a third-party certification program that is planned to launch by the end of the year.

By Lillianna Byington • Oct. 24, 2019

Can better-for-you junk food dominate the snack segment?

Some CPG companies try to balance nostalgia for childhood treats with today's healthier trends, but critics say these products are more of a marketing ploy.

By Cathy Siegner • Oct. 24, 2019

Cargill develops a more sugar-like stevia ingredient

The company said it created a botanical extract that when combined with its EverSweet ​sweetener results in a solution that is up to 30% stevia.

By Cathy Siegner • Oct. 24, 2019

RayZyn looks to turn wine grapes into a superfood snack

While the fruit has up to twice the sugar content of the table variety, it has 10 times more antioxidants than raw black grapes and is high in fiber and calcium.  

By Jessi Devenyns • Oct. 23, 2019

Inside Daiya's plan to become a global plant-based powerhouse

After the Canadian allergen-free brand was acquired by Japanese pharmaceutical Otsuka two years ago, it has expanded, improved and found a new consumer base.

By Megan Poinski • Oct. 23, 2019

Tuna company Thai Union invests in insect protein startup

As sales continue to sink, one of the world's largest producers of canned products looks to bugs to give it wings.

By Jessi Devenyns • Oct. 23, 2019

Dairy products may increase prostate cancer risk, study finds

Mayo Clinic researchers also found no clear association between the disease and consumption of meat or fish, but noted a decreased risk among people with plant-based diets.

By Cathy Siegner • Oct. 22, 2019

Private equity firm completes purchase of Innophos for $932M

One Rock Capital Partners closed on its acquisition of the ingredients firm this week and ​in conjunction with the deal, Richard Hooper was appointed CEO.

By Jessi Devenyns • Updated Feb. 7, 2020