Survey: 44% of milk-drinking adults bought both dairy and plant-based varieties

A study by Dairy Management Inc. shows more than half of those who consume non-dairy equivalents feel the nutritional content is the same.

By Jessi Devenyns • Jan. 25, 2019

Fewer than half of consumers trust cannabis ingredients, survey finds

Negative perceptions could hinder expansion of this market, so manufacturers need to get ahead of any lingering consumer concerns. 

By Cathy Siegner • Jan. 24, 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

Can antioxidants in rye bran replace artificial preservatives?

Penn State University researchers found they might be able to extend the shelf life of foods that contain fats and oils, helping to clean up labels.

By Cathy Siegner • Jan. 24, 2019

Kerry expands cocoa offerings as chocolate demand grows

The increase comes as the crop faces challenges from climate change, as well as forest destruction, child labor and low farmer incomes.

By Cathy Siegner • Jan. 24, 2019

Sprouted grain cereal maker sued for fraudulent and misleading claims

The plaintiff says Food for Life Baking is describing the product as nutritionally superior even though there's no way to accurately evaluate such an assessment. 

By Cathy Siegner • Jan. 24, 2019

Specialized diets change the evening meal

Due to the increasingly popular keto trend, food companies have been introducing products to comply with low-carb diets. 

By Cathy Siegner • Jan. 23, 2019

What's the buzz about global warming affecting world coffee supply?

Even as companies like Nestlé and Smucker invest in their supply chains, a new report shows climate change could make many species of the bean extinct.

By Jessi Devenyns • Jan. 18, 2019

Leftovers: Diet Coke adds 2 more flavors; Peeps come to breakfast

More than 2,000 consumers selected Blueberry Açai and Strawberry Guava as the newest varieties of the classic soda, and both winter and Game of Thrones scotch are here.

By Food Dive staff • Jan. 18, 2019

Analytics firm launches first cannabis price index

The indicator, which is intended to benchmark legal prices, includes data from more than 1 billion transactions and is updated monthly.

By Megan Poinski • Jan. 17, 2019

Spicy tomato could heat up demand for the beloved fruit

Scientists in Brazil and Ireland plan to use genome engineering techniques to produce the same elements that makes chili peppers hot.

By Cathy Siegner • Jan. 17, 2019

Quinoa may soon find new market in whiskey

The Alcohol and Tobacco Tax and Trade Bureau is considering expanding the definition of which crops count as grains for making the distilled beverage beyond barley, corn, rye and wheat. 

By Lillianna Byington • Jan. 17, 2019

Will soybean pulp become the next superfood?

Food byproduct recycler Renewal Mill and tofu maker Hodo Foods are partnering to make what's left from milk alternative processing into okara flour for human food.

By Cathy Siegner • Jan. 17, 2019

Strong GMO opponents tend to know the least about them, study says

Results showed the more respondents said they opposed these foods, the more knowledgeable they thought they were about the issue. Researchers found the opposite. 

By Cathy Siegner • Jan. 17, 2019

WeWork leads $32M investment in Laird Superfoods

The non-dairy creamer company's founder and CEO Paul Hodge sees people who use the shared workspaces as his target consumer: health-minded "corporate warriors."

By Nina Sparling • Jan. 15, 2019

Rhythm Superfoods will expand its beat with organic fruit chips

The Texas company is growing its product line by introducing fruit chips made with mango, pineapple and watermelon as the kale boom has flattened out.

By Cathy Siegner • Jan. 15, 2019

Onward and upward: Clean label trend shows no signs of slowing

Despite the proliferation of products with simpler ingredient lists, experts say there is plenty of room to grow — especially down the supply chain.

By Jessi Devenyns • Jan. 14, 2019

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

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