Kraft debuts natural cheese without artificial growth hormone rbST

The company said it listened to its customers and wants to position its products to align with consumer trends, giving them an advantage in a market crowded with dairy products.

By Cathy Siegner • Jan. 14, 2019

Labeling transparency, dilly dilly! Bud Light gives consumers more information

Will the AB InBev beer see the same success as Michelob Ultra when it begins displaying its calorie and carb content on the can?

By Jessi Devenyns • Jan. 14, 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

Leftovers: Caulipower wraps into the next veggie trend; Doritos catch fire

The brand that brought the vegetable to grocery pizza crusts has found another canvas on which to build a healthy meal, and a new cookie helps unicorns earn their stripes.

By Food Dive staff • Jan. 11, 2019

Yellow and orange colors will dominate in 2019, GNT says

"Millennial pink" is last year's news, as Generation Z is looking for "sunshine spectrum" shades and optimistic branding.

By Cathy Siegner • Jan. 10, 2019

Sweet and heat: More spicy dairy products coming in 2019

Ice cream, yogurt and flavored milk are increasingly offering an exotic combination of creaminess, sweetness and spice from chili peppers, according to Food Business News.

By Cathy Siegner • Jan. 10, 2019

Analysis: Non-sugar sweeteners aren't 'healthier'

A European review of 56 studies on non-sugar sweeteners found "no compelling evidence" that they bolster health or help people lose weight.

By Cathy Siegner • Jan. 10, 2019

Will environmental sustainability be included in the 2020 Dietary Guidelines?

A non-profit group of nutrition educators advocating for the addition may find a responsive consumer, but supporters could be foiled by political gridlock in Washington.

By Cathy Siegner • Jan. 10, 2019

Egg replacement from plants cracks into new markets with distribution deal

Renmatix said Simple Cellulose, which will be sold by The Ingredient House, can save bakeries 25% to 50% annually on their costs for the popular ingredient.

By Jessi Devenyns • Jan. 10, 2019

Impossible Burger becomes gluten-free in new reformulation

The first major revamp of the company's signature product makes it more adaptable to replace ground beef in any recipe, less salty and more clean-label.

By Cathy Siegner • Jan. 9, 2019

Non-Dairy Chobani aims to upend the plant-based segment

The New York company, best known for its Greek yogurt variety, was careful not to use traditional dairy terminology to describe its new product.

By Christopher Doering • Jan. 9, 2019

Study: 1 in 10 adults have a food allergy

According to the survey of 40,443 U.S. consumers, at least half developed them after childhood.

By Nina Sparling • Jan. 8, 2019

World Economic Forum: Plant-based meat alternatives could save lives

The international organization dedicated to solving the world's problems recommends a joint public-private approach to getting more of these items into stores and on menus.

By Jessi Devenyns • Jan. 7, 2019

What are FDA's next regulatory steps on CBD and hemp?

Commissioner Scott Gottlieb​ said the agency plans to hold a public meeting to hear from stakeholders about experiences and challenges with the products.

By Cathy Siegner • Jan. 7, 2019

6 trends to impact the food industry in 2019

Concepts that started rocking the business in 2018 will continue, making this year sure to be full of big deals, new functional ingredients and items that are sustainable on many levels.

By Megan Poinski , Christopher Doering , Lillianna Byington • Jan. 7, 2019

Does oxygenated water help the body?

An Ohio company is planning a big expansion — and has the goal of using science to prove that its product helps with muscle recovery.

By Jessi Devenyns • Jan. 4, 2019

Leftovers: Yoplait sweetens New Year's resolutions; CBD goes coconuts

New yogurt flavors mimic less-than-healthy (but delicious) breakfast choices, and Hershey launches new Kisses full of love and lava.

By Food Dive staff • Jan. 4, 2019

Can Soylent Bridge cross the gap between meal replacements and snacking?

Rosa Foods selected a serendipitous time to release a new version of its trendy beverage, but it remains to be seen if it holds on after healthy eating resolutions fade.

By Jessi Devenyns • Jan. 3, 2019

Nestlé will launch plant-based Incredible Burger this spring

The item — part of the Garden Gourmet line and made from soy and wheat protein — will bolster the manufacturer's position in the growing segment.

By Cathy Siegner • Jan. 2, 2019

Danone introduces Oat Yeah as the grain becomes the next big milk alternative

Oat milk had 32.5% growth in the previous year,and manufacturers including PepsiCo, Elmhurst, Thrive Market, Pacific Foods and Happy Planet are getting into the space.

By Cathy Siegner • Jan. 2, 2019

The power of hemp: Beyond profit

With the signing of the Farm Bill, it is on track to be the hot new ingredient in food — but Mike Fata of Manitoba Harvest cautions manufacturers to look past its short-term trendiness to its long-term wellness benefits.

By Mike Fata • Dec. 26, 2018

USDA issues final GMO-labeling guidelines for food

Manufacturers need to disclose the presence of some bioengineered items on packaging starting in 2020 through text, symbol, electronic or digital link and/or text message.

By Cathy Siegner • Dec. 21, 2018

Kerry Group spices up its seasonings business with $367M in deals

The taste and nutrition company said it will acquire Ariake USA and Southeastern Mills' North American coating and seasonings operations.

By Cathy Siegner • Dec. 20, 2018

Now that hemp and CBD are legal, what comes next for food and beverage?

With the 2018 Farm Bill signed into law, the cannabis plant can be legally regulated by state and tribal governments and commercialized in foods and dietary supplements — unless the FDA objects.

By Cathy Siegner • Dec. 20, 2018

Could dates become the next trendy sweetener?

D'vash Organics markets its nectar from the fruit as a lower-calorie alternative to sugar and with about 25% less of the popular ingredient than honey. 

By Cathy Siegner • Dec. 20, 2018

Why Ingredion is investing $140M in plant-based proteins

The ingredients provider is upgrading plants in Nebraska and Saskatchewan to produce protein isolates from peas and other pulse-based flours and concentrates.

By Cathy Siegner • Dec. 20, 2018