McCormick's executive chef on the company's global search for the next big flavor

Kevan Vetter said in an interview that demand for new tastes shows no sign of losing momentum as Gen Z and millennials want different flavors they can try at restaurants and incorporate into their own meals.

By Christopher Doering • April 8, 2019

Kashi works with Gen Z influencers to develop Super Food Bites

The brand used a focus group to redefine snacks for the new generation and developed these filled, soft baked bite-sized treats.

By Jessi Devenyns • April 8, 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

How to free the market — and green it too

For once, the free market is helping the environment. Cameron Meyer Shorb of The Good Food Institute writes the government couldn't pick a worse time to intervene. 

By Cameron Meyer Shorb • April 8, 2019

Researchers collaborate to find fiber's functional benefits

The ingredient has well known value for digestive health, but Tate & Lyle and APC Microbiome are joining forces to see if it might also benefit bone health, immunity and the brain.

By Cathy Siegner • April 4, 2019

New partnership establishes the blockchain of taste

High tech tracking company Ripe.io and real-time rating app FlavorWiki join forces so producers, retailers and restaurants can know the taste profile of produce as it moves through the supply chain.

By Megan Poinski • April 4, 2019

New plant-based beverage targets older consumers

Perennial developed its non-dairy, ready-to drink product for consumers 50 and older with a proprietary combination of fiber, vitamins and protein to promote healthy aging.

By Cathy Siegner • April 4, 2019

Nestlé invests in mitochondrial health ingredient

In its partnership with Amazentis, the company has an equity stake in return for global rights to use Urolithin A technology for foods and beverages, dietary supplements and medical nutrition products.

By Cathy Siegner • April 4, 2019

Sea salt is the latest ingredient to ride the probiotic wave

Gustus Vitae, which also sells spices and sugars, said the product supports the immune system, digestive health and protein utilization.

By Cathy Siegner • April 4, 2019

'Keep it real, eat the peel': Rind Snacks appeals to consumers with sustainability and nutrition

About 15% of the 1.3 billion tons of food waste generated annually is edible peels, the company's founder said. His dried fruit snacks are aimed at lowering this figure.

By Lillianna Byington • April 3, 2019

Cannabis investor takes 9.8% stake in Jones Soda

Sol Global is now the premium beverage maker's largest stockholder, potentially signaling that infused craft soda could be in the works.

By Cathy Siegner • April 2, 2019

Salt Institute shuts down as new dietary policy discussion begins

The trade association didn't give any specific reasons for closing and its board said the group had made a positive impact over the years demonstrating "the essential nature of salt in our daily lives."

By Cathy Siegner • April 2, 2019

Burger King pilots Impossible Whoppers

If the QSR expands its plant-based limited-time offer to all 7,200 U.S. stores, it would become the largest chain to offer the product systemwide. 

By Kevin Whiteley • April 2, 2019

A Tasty partnership: McCormick creates branded seasoning blends

The branded spices hit stores this summer and will come in five flavors: Fiery, Zesty, Savory, Jazzy and Hearty. 

By Jessi Devenyns • March 29, 2019

5 ways USDA's school programs fail 'Start Simple'

The U.S. Department of Agriculture doesn't seem to be following its own nutritional guidelines when it comes to cafeteria lunches. Jennifer Molidor from the Center for Biological Diversity identifies some of the inconsistencies.

By Jennifer Molidor • March 29, 2019

Sunflower flour shines with $750K funding round from Barilla and others

Planetarians upcycles what's left over from oil production into a high-protein, high-fiber ingredient with three times the protein and twice the fiber of the kind ground from wheat.

By Cathy Siegner • March 28, 2019

New tomato varieties turn to the skies to meet consumer demands

A Cornell University professor spent 15 years creating small varieties focusing on flavor, shelf life and looks with names like Starlight and Midnight Pear.

By Christopher Doering • March 28, 2019

Another drink company finds stevia too bitter

Petal, a fizzy botanical beverage made with rose water, decided to remove the natural sweetener and replace it with agave after consumer criticism.

By Lillianna Byington • March 28, 2019

Dry pasta competition increases even as US sales slip

The category has struggled as consumers shun carbohydrates while embracing alternative varieties made from vegetables and even seaweed.

By Cathy Siegner • March 28, 2019

Mars discloses cocoa suppliers in step toward transparency

This supports the company's Cocoa for Generations plan, which has the aim of attaining a deforestation-free supply chain by 2025. 

By Emma Cosgrove • March 28, 2019

Crisp Sensation debuts low-fat, no fry crispy coating

ZeroFry targets health-conscious consumers who like tasty crumb-coated snacks, but don't want the extra calories that often accompany them.

By Cathy Siegner • March 28, 2019

Mint holds promise for new food and beverage applications

The herb is showing growth as a botanical ingredient in foods and beverages, particularly in combination with chocolate, floral or citrus flavors.

By Cathy Siegner • March 28, 2019

Study: 40% of U.S. consumers would try CBD

Despite a very recent declassification from a scheduled narcotic and few FDA regulations, interest in the hemp-derived substance for food and beverage is charging forward.

By Jessi Devenyns • March 27, 2019

Chocolate or peanut butter? New Reese's cups let consumers choose their favorite

The limited-time release, which asks consumers to pick the candy containing more of one of these popular ingredients, will be available nationwide beginning in mid-April. 

By Lillianna Byington • March 26, 2019

Buffalo milk yogurt enters the US market

Annabella Buffalo Creamery is producing yogurt from the animal and exporting five varieties to America from Colombia where it is based. 

By Cathy Siegner • March 26, 2019

Conagra aims to expand Pinnacle's big 3 brands: Birds Eye, Wish-Bone and Duncan Hines

Frozen spiral-cut veggie noodles and improved branding for cake mix and salad dressing are ways the newly acquired brands could grow their market share.

By Jessi Devenyns • March 25, 2019