Kraft Heinz and Baileys launch non-alcoholic coffee line

This is the second time this year the Diageo-owned Irish cream liquor has licensed its flavor and name to create an indulgent all-hours and all-ages product. 

By Jessi Devenyns • Sept. 24, 2019

Food companies lead the charge to increase biodiversity

The 19 global companies forming One Planet Business for Biodiversity pledge to have definitive proposals to stop the loss of smaller crop species by October 2020.

By Cathy Siegner • Sept. 24, 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

Lawmakers press FDA to act on CBD regulations

Congress is pressuring the agency to adopt rules clarifying the legal and regulatory framework for CBD as a food additive and dietary supplement.

By Cathy Siegner • Sept. 23, 2019

How to make food and drink Generation Z will crave

Research shows the up-and-coming consumers prefer bold and authentic flavors — but nothing too adventurous. 

By Jessi Devenyns • Sept. 23, 2019

International flavors top US snack preferences, study finds

More than two-thirds of respondents to Frito-Lay's survey said they eat globally inspired foods at least once a month.

By Jessi Devenyns • Sept. 20, 2019

Kerry ups its plant-based game with Radicle ingredients line

The company said these new items formulated both for dairy and meat analogs help provide more nutritious foods with authentic tastes and cleaner labels.

By Cathy Siegner • Sept. 19, 2019

Bell Flavors & Fragrances launches line of hemp-sourced flavors and extracts

The new ingredients are combined with other natural flavors for use in alcoholic and non-alcoholic beverages, baked goods and savory products.

By Cathy Siegner • Sept. 19, 2019

Is plant-based meat really healthier than the real thing?

The products contain more processed ingredients, and those in the nutrition community say additional study is needed to determine their true benefits.

By Cathy Siegner • Sept. 19, 2019

Probiotics can reduce flu-like sickness and save healthcare dollars, study says

The research could lead more food and beverages to include the live microorganism that's already found in yogurt, coffee, baked goods, ice cream and granola.

By Cathy Siegner • Sept. 19, 2019

3 hot trends on the Expo East show floor

From Katy Perry's appearance to CBD everything, the 35th annual showcase of natural products was a firework of new tastes and ideas.

By Megan Poinski , Christopher Doering , Lillianna Byington • Sept. 16, 2019

Leftovers: Yogurt gets a caffeinated boost, MillerCoors brews hard coffee

Danone is launching Oikos Pro Fuel, a drinkable yogurt packed with 100 milligrams of caffeine; and Kellogg's Rice Krispies Treats partnered with Autism Speaks to create sensory love notes.

By Food Dive staff • Sept. 13, 2019

Walnuts are the next big ingredient in packaged foods

Although walnuts are historically known for their place in premium baking, the iconic nut is becoming an increasingly popular ingredient in packaged foods outside the baking aisle.

Sept. 13, 2019

Red wine is good for the gut, UK study finds

Across three countries, researchers found more diverse microbiota — a signal of gut health — in nearly 3,000 people who drink red wine than those who don't.

By Cathy Siegner • Sept. 12, 2019

How treatment that could reduce peanut allergies might change food

Researchers found small doses of liquified nut protein under the tongue could increase children's tolerance of the legume.

By Cathy Siegner • Sept. 12, 2019

Socati CEO wants to fill the 'void in the market' for CBD ingredients

In recent months, the company has launched new products, raised $40 million and acquired a manufacturing facility to scale its production.

By Lillianna Byington • Sept. 12, 2019

Innophos looking into options — including sale, report says

This appears to be a turn in strategy from the New Jersey-based maker of specialty ingredients, which was working toward growth through acquisitions two years ago.

By Cathy Siegner • Sept. 12, 2019

Can cereal be sugary and 'healthy'? Judge dismisses lawsuit against General Mills

He ruled consumers "cannot plausibly claim to be misled" when labeling accurately discloses product ingredients.

By Cathy Siegner • Sept. 9, 2019

Report: Natural products growth outpaces total food and beverage

Higher sales of plant-based foods and ongoing consumer demand for organics are among the sales drivers, according to SPINS' first State of the Natural Industry report.

By Jennifer Sweeney • Sept. 9, 2019

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

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