More than 12,000 cases of Pillsbury flour recalled due to salmonella risk

Parent company Hometown Food Co. found traces of the pathogen in a 5-lb. bag in a random inspection last week.

By Cathy Siegner • March 13, 2019

Nielsen: Shoppers are looking for 'healthy swaps'

Jackfruit burgers and cauliflower crust pizza are some of the better-for-you substitutions that consumers make, according to the market research company.

By Jennifer Sweeney • March 12, 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

Stories from the Consumer Analyst Group of New York conference 2019

Food Dive spoke with executives and analysts to gain insight into how CPG companies are positioning their businesses to capture growth and weather rapidly changing consumer tastes.

By Christopher Doering • March 11, 2019

Applegate edges into plant-based sector with organic 'blend burger'

The Hormel-owned brand said its new patty, made either with turkey or 100% grass-fed beef and mushrooms, is "catering to the growing population of flexitarians."

By Cathy Siegner • March 11, 2019

Is LaCroix losing its fizz?

The CEO of National Beverage Corporation, which makes the sparkling water brand, blamed "injustice" for its disappointing third-quarter sales.

By Cathy Siegner • March 11, 2019

CPG companies make 'significant' progress in reformulating products - report

The Consumer Goods Forum's annual health and wellness progress report found 320,000 items have been changed to limit sugar and salt since the global survey started in 2015.

By Cathy Siegner • March 11, 2019

New organic, sustainably sourced color palette taps into changing food trends

Diana Food North America is offering a blue made from spirulina and a pink/reddish variety sourced from red beet. Yellow, orange, red and purple from carrots, turmeric and annatto also are available.

By Cathy Siegner • March 7, 2019

Study looks at how cannabis will disrupt food and beverages

As CBD becomes more popular in a variety of categories, Euromonitor predicts it will soon become just another functional ingredient. 

By Jessi Devenyns • March 7, 2019

New report slashes guidelines for sodium consumption

The National Academies of Sciences, Engineering, and Medicine said the mineral is linked to chronic disease risk, but will this be enough to change levels in processed foods?

By Cathy Siegner • March 7, 2019

Gluten-safe wheat created by Dutch researchers using CRISPR

Scientists in the Netherlands are using the gene-editing tool to remove toxic antigens while maintaining the elasticity, rising, shape and chewiness associated with baked goods.

By Cathy Siegner • March 7, 2019

Startup launches 'first food-based brain nutrition brand' for kids

Ingenuity Brands is debuting Brainiac Kids whole-milk yogurt containing a blend of omega-3s and choline.

By Cathy Siegner • March 7, 2019

Bowled over on National Cereal Day: It's still on 96% of shopping lists

A survey from Shopkick found the breakfast staple still appears on tables, although the time of day it's enjoyed is shifting as varieties transform into sweet nighttime snacks. 

By Jessi Devenyns • March 7, 2019

Thousands of 'poorly regulated' chemicals found in conventional foods, report finds

A new Environmental Working Group report found most consumers aren't aware CPG products contain these substances, while fewer than 40 synthetic ingredients are allowed in organic items.

By Cathy Siegner • March 5, 2019

Natural product trends drive next wave of product reformulation

Whether you attend the Natural Products Expo West or not, now is the time to think about the ingredients in your products. Find out about the potential benefits non-GMO sunflower oil can bring to your products.

March 5, 2019

Budweiser teams up with Coleman Natural to launch beer-basted meat line

Following five years of volume declines of the alcoholic beverage, more partnerships and innovations are cropping up in the space to improve sales and withstand mounting competition.

By Jessi Devenyns • March 5, 2019

Kellogg rolls out MorningStar Farms vegan Cheezeburger

The new burger will debut this week at Expo West and is part of the legacy plant-based line's plan to be completely animal product free by 2021.

By Cathy Siegner • March 4, 2019

Leftovers: A (100th!) birthday CupCake, grain-free pretzels offer a new twist on classic snacks

Hostess celebrates its centennial with sprinkles, and everything about Martha Stewart's new partnership is pretty fishy.

By Food Dive staff • March 1, 2019

Partnership digs into stevia sustainability

Tate & Lyle and Sweet Green Fields are working with Earthwatch to understand the popular sweetener's supply chain.

By Jessi Devenyns • Feb. 28, 2019

NYC crackdown slows momentum of CBD-infused food and drink

Cannabidiol, a non-psychoactive marijuana extract, has been tapped as a top restaurant trend for 2019. But the FDA has halted sales in some markets — leaving operators confused about its future. 

By Alicia Kelso • Feb. 28, 2019

Barry Callebaut petitions FDA for health claim on chocolate

The Swiss company found that consuming at least 200 mg of cocoa flavanols daily may reduce the risk of cardiovascular disease.

By Lillianna Byington • Feb. 28, 2019

Ingredion touts its 'tools in the toolbox' to address changing consumer trends, CEO says

Jim Zallie said on-the-go consumption as well as low sugar and plant-based options have created "tremendous growth opportunities" for his company.

By Christopher Doering • Feb. 28, 2019

Gingko Bioworks uses $90M funding round to launch ingredients firm Motif

The new company, backed by an investment firm with Bill Gates, Jeff Bezos and Michael Bloomberg on its board, will use biologic engineering to recreate proteins from dairy, egg and meat to use in plant-based alternatives.

By Cathy Siegner • Feb. 27, 2019

Leftovers: Doritos towel bag makes snacking tidier, oat ice cream goes against the dairy-free grain

Frito-Lay's Israel-based partnership debuts ingeniously functional packaging, while kid (and parent) friendly frozen breakfasts aim to make mornings easier.

By Food Dive staff • Feb. 22, 2019

Are egg replacements all they're cracked up to be?

The fluctuating supply and price of chicken-produced varieties, along with the consumer trend toward more plant-based foods, are driving growth.

By Cathy Siegner • Feb. 21, 2019

Chickpeas become rice in Banza's newest product

The company says its new offering has three times as much protein, twice the fiber and 30% fewer net carbohydrates than brown rice.

By Cathy Siegner • Feb. 21, 2019