Eating fresh avocado can suppress hunger, study suggests

The popular fruit already is known for having an array of health benefits including "good fat" as well as significant amounts of potassium, fiber and other essential vitamins and minerals.

By Cathy Siegner • May 16, 2019

Lawsuit claims Post falsely advertises 'real cocoa' in its cereals

The class-action suit claims the manufacturer misrepresents the ingredient, which is alkalized — increasing the depth of color, detracting from the flavor and raising acidity.

By Jessi Devenyns • May 14, 2019

Explore the Trendline➔

Getting reformulation right: How food companies are rethinking ingredients to meet consumer demand

Ingredient suppliers and companies like PepsiCo and Conagra are working closer together to overhaul brands to cater to a rise in healthy eating and expanding GLP-1 use. 

By Food Dive staff

Ruby chocolate officially enters the US and Canada

The wait is over: Barry Callebaut is now working with producers to bring the confection to North America, with products likely to appear on shelves and bakeries as soon as June.

By Megan Poinski • May 14, 2019

Target and Walmart explore CBD products: report

Manufacturers told the New York Post that major retailers are taking meetings and asking questions about gummies, drinks and more.

By Jessica Dumont • May 14, 2019

Kellogg goes Off the Grid with protein-packed frozen waffle brand

The product — which comes in vanilla buttermilk, cinnamon brown sugar and wild blueberry — is marketed on its website as fuel "for whatever adventure the day will bring." 

By Cathy Siegner • May 13, 2019

Culture club: Why Danone is opening access to thousands of its yogurt strains

To mark the 100th anniversary of its first product, the French company said it may lead to additional uses for food and other applications.

By Cathy Siegner • May 10, 2019

Leftovers: Reddi-wip becomes an at-home Barista; crunchy crickets kick in almost any flavor imaginable

Conagra Brand's iconic spray cream — an unofficial coffee topping for years — gets a makeover to do a latte for morning drinks, and Reese's takes on a new frozen dessert form.

By Food Dive staff • May 10, 2019

Soy protein can lower LDL cholesterol, study shows

The findings indicate the ingredient can reduce "bad" cholesterol by up to 4% as the FDA considers nixing its heart-healthy claim. 

By Cathy Siegner • May 9, 2019

Tariff could send tomato prices surging up to 85%

The two sides of the debate — U.S. importers against the termination of the tariff and American growers in favor — are standing firm, but each party seems confident in a resolution.

By Emma Cosgrove • May 9, 2019

Consumers are sweeter than ever for sweet potatoes

Foods and beverages around the world using the root vegetable posted a 21% compound annual growth rate from 2015 to 2018, according to Innova Market Insights.

By Cathy Siegner • May 9, 2019

GoodMills Innovation launches new functional seed, grain ingredients

Products containing these substances could appeal to on-the-go snackers and shoppers looking for more natural and sustainable products.

By Cathy Siegner • May 9, 2019

Insurgents vs. industry incumbents: How the food and beverage industry is reshaping itself for the woke consumer

Colin Elkins with IFS explores how ambitious companies can leapfrog industry giants by meeting consumer expectations of product transparency and sustainability.

By Colin Elkins • May 3, 2019

Leftovers: Nickelodeon frozen treats are ready for slime time; Kidfresh hides more veggies

The Walmart exclusive is perfect for times when you don't want to take the physical challenge, and Coca-Cola's recycling program moves toward pomp and circumstance.

By Megan Poinski • May 3, 2019

Coconut milk sales expected to enjoy robust growth, report says

The ingredient is popular because of its high nutrition content, as well as broader consumer interest in plant-based and organic items.

By Cathy Siegner • May 2, 2019

CP Kelco's new ingredient turns citrus peels into fiber

The company said its Nutrava product line responds to consumer demand for clean-label products.

By Cathy Siegner • May 2, 2019

Research links propionate in food with obesity and diabetes

A Harvard study found that while the FDA recognizes the compound as GRAS, the results warrant further investigation into the ingredient and potential alternatives.

By Jessi Devenyns • May 2, 2019

Can palm oil be replaced with extracts from coffee grounds?

Scottish startup Revive Eco is producing natural oils from what it collects from cafes and roasters, resulting in a more sustainable substitute.

By Cathy Siegner • May 2, 2019

Report: Millennials and Gen Z love baked goods, but hate food waste

A recent report funded by the American Bakers Association showed 48% of younger generations would try a product if the ingredients were responsibly sourced. 

By Cathy Siegner • May 2, 2019

Mondelez CEO to CNBC: We are exploring CBD snacks

Dirk Van de Put said while the hemp derivative might not work for family-centered brands like Oreo, it could be added to other items after the FDA provides clarity.

By Cathy Siegner • May 2, 2019

The latest official word on salt: Eat less

The Center for Science in the Public Interest's Michael Jacobson and Peter Lurie argue it is time to act on the abundant evidence that salty diets are harmful. 

By Michael Jacobson and Peter Lurie • May 1, 2019

Clara Foods' chicken-free egg protein may crack the market with funding, Ingredion partnership

The California company reportedly raised $40 million to invest in its proprietary yeast fermentation process that cuts down on the cost of functional proteins usually made from animals.

By Cathy Siegner • April 26, 2019

Decline in vanilla price may not be enough to cut demand for less-expensive options

While the cost of vanilla beans has dropped 10% to 15% since last year, food and beverage makers may be turned off by recent volatility.

By Cathy Siegner • April 25, 2019

New ingredient makes curcumin more water soluble and bioavailable

Dolcas Tenshi Bioceuticals' new offering addresses many of the problems in getting the full benefits of the trendy nutrient in turmeric.

By Jessi Devenyns • April 25, 2019

FDA will exempt allulose from 'added sugar' labeling rules

The agency said the low-calorie sweetener is metabolized differently from other sugars, justifying its exemption from Nutrition Facts panel requirements.

By Cathy Siegner • April 25, 2019

Smell, taste more closely linked than previously thought, study finds

Monell Center researchers investigating functional olfactory receptors that detect odors found they're present in human taste cells on the tongue as well as in the nose.

By Cathy Siegner • April 25, 2019