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

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

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

Ingredion's gum-based textures target better-for-you trends

The company's new ingredients were developed to help reduce the amount of undesirable items in CPG goods and promote clean labels.

By Jessi Devenyns • Feb. 21, 2019

Why floral and international flavors will dominate 2019

Ingredient companies have created profiles to keep up with these tastes, while consumer preferences show they have staying power.

By Cathy Siegner • Feb. 21, 2019

Glanbia acquires ingredients company Watson for $89M

With its latest acquisition, the Irish company hopes to break further into the health and wellness sector with specifically tailored product offerings.

By Jessi Devenyns • Feb. 21, 2019

Carvel and Captain Lawrence Brewing launch Cookie Puss beers

With the popularity of milkshake IPAs holding strong, the ice cream company brings a classic character to alcoholic beverages.

By Jessi Devenyns • Feb. 20, 2019

Tilray buys hemp food maker Manitoba Harvest for $317M

The Canadian cannabis producer plans to collaborate with the world leader for edible products made from the nutrient-rich seeds and oils.

By Megan Poinski • Feb. 20, 2019

What is 'milk'? Danone and Chobani take opposing viewpoints

While both companies are known for their yogurt, the one with a large plant-based arm feels there is no consumer confusion, while the other sharply disagrees.

By Jessi Devenyns • Feb. 15, 2019

Colleges tap growing need for beer industry education

Demand for a more skilled workforce is spurring states and their higher ed institutions to develop opportunities for brewers to level up.

By Hallie Busta • Feb. 15, 2019

Leftovers: Chicken and Waffles come to cereal, chocolate milk for adults

Post once again shakes up the cereal aisle — this time with flavors from two savory brunch staples; Reese's offers words of encouragement with a peanut butter bar.

By Food Dive staff • Feb. 15, 2019

Sodium is not a treatment for lightheadedness, study finds

Researchers at Boston's Beth Israel Deaconess Medical Center found higher intake can actually make the condition worse, which runs counter to traditional recommendations.

By Cathy Siegner • Feb. 14, 2019