Ingredients: Page 96
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MillerCoors sues AB InBev over misleading claims in Bud Light Super Bowl spot
The beer giant says the ad is deceptive and intended to "frighten" consumers, many of whom don't understand the distinction between corn syrup and high fructose corn syrup.
By Erica Sweeney • March 22, 2019 -
Study links egg consumption to higher risk of heart disease
The study, published in the Journal of the American Medical Association, found a person was 27% more likely to have the condition if they consumed two eggs per day.
By Cathy Siegner • March 22, 2019 -
Explore the Trendline➔
Courtesy of Instacart
TrendlineTop 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 -
Column
Leftovers: Sun-Maid makes sweet raisins sour; Tyson's pizza chicken nuggets hit shelves
The growers' co-op is raisin the stakes with trendy innovation, and a bone broth joins the expanding list of keto diet foods.
By Food Dive staff • March 22, 2019 -
Honey testing reveals no labeling fraud, study shows
Tests on 30 top-selling products from U.S. stores found no adulteration in the 28 labeled as pure, according to the Honey Integrity Task Force.
By Cathy Siegner • March 21, 2019 -
New durum wheat varieties could add more protein to products
While it comprises just 5% to 8% of global production, this variety is the second most commonly cultivated species, growing in production and popularity as consumers seek whole-grain flour.
By Cathy Siegner • March 21, 2019 -
Deep Dive
How companies respond when consumers blame ingredients for making them ill
Shoppers have wanted more transparency about the food and drinks they buy, demanding additional testing to ensure the safety of products.
By Lillianna Byington • March 21, 2019 -
Swiss flavor company donates $3.5M to save trees from citrus greening
The contribution from Givaudan will help UC Riverside protect 2.8 acres of trees from the disease in case the crop needs to be recultivated in the U.S.
By Jessi Devenyns • March 21, 2019 -
Study: Sugar-sweetened drinks increase risk of death
Beverages like soda represent the largest source of the added sweetener in Americans' diets, even though consumption has reduced in the last decade.
By Jessi Devenyns • March 19, 2019 -
Column
Leftovers: Elmhurst launches hemp creamer; Triscuit cracks into clusters
The company that ditched its cows to follow the plant-based trend creates a way for people to enjoy their morning beverage with hemp and sugar, and functional coffee gets supercharged with vitamins.
By Food Dive staff • March 15, 2019 -
Why DuPont is expanding its plant-based protein nugget line
Demand for convenient and nutrient packed snacks and bars is only going to continue, analysts say.
By Cathy Siegner • March 14, 2019 -
Nestlé and Mondelez double down on plan to eliminate deforestation
The companies joined West African governments and 31 other businesses to help protect the cocoa supply chain that is important for food production and local economies.
By Cathy Siegner • March 14, 2019 -
Why a potato-based color is making bright reds especially sweet
Chr. Hansen commercialized the Hansen sweet potato, which it said shows promise as a natural and vibrant alternative to carmine and artificial food colors.
By Cathy Siegner • March 14, 2019 -
Functional foods attract health-conscious consumers
Kerry found a balanced diet is seen as the top way to proactively manage health, and nearly two-thirds of people want added benefits from what they eat and drink.
By Megan Poinski • March 14, 2019 -
Growpacker's new cannabis incubator launches with Ceria as its first brand
California is the new testing ground for big investment in the space as the co-packing giant plans to get brands into its large recreational use market.
By Jessi Devenyns • March 14, 2019 -
Q&A
Why Kellogg's MorningStar Farms is going 100% plant based
The Michigan company's head of global marketing, strategy and innovation for plant-based protein and natural brands talked about how consumers want more options in that sector — and how the brand is responding.
By Lillianna Byington • March 13, 2019 -
Cage-free egg commitments are in the spotlight — and may cost companies billions
Experts say U.S. producers pledging to make the change have transitioned between 17% and 25% of their birds so far.
By Cathy Siegner • March 13, 2019 -
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 -
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
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