When it comes to food policy, the midterm elections may have consequences

Real change may come to Washington after Tuesday, but Sean McBride of DSM Communications writes that could set the stage for more years of tumult.

By Sean McBride • Nov. 5, 2018

Consumers seek out fortified foods and beverages to improve health

Dairy-based drinks, cheese, yogurt and ice cream now include added ingredients such as fiber, minerals, omega-3 fatty acids, plant extracts, probiotics, protein and vitamins.

By Cathy Siegner • Nov. 1, 2018

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

Bakers experiment with new whey innovations

The dairy protein is making more frequent appearances in baked goods as an add-on or even a crunchy topping, according to Baking Business.

By Cathy Siegner • Nov. 1, 2018

Mama algae: Researchers say they can manufacture proteins found in human breast milk

Triton Algae Innovations of San Diego said it has developed a proprietary method that could disrupt the infant formula market.

By Cathy Siegner • Nov. 1, 2018

Why are companies developing allergen-free ingredients?

An estimated 15 million people in the U.S. — including about 5.9 million children — have food allergies.

By Cathy Siegner • Nov. 1, 2018

Make life sweeter with less sugar and more protein

Visit us at SupplySide West, booth 3257 to quickly tap into our combined insights, expertise, the latest technology and trend-connected ingredient solutions.

Oct. 31, 2018

PepsiCo fights for protein with Health Warrior acquisition

The maker of plant-based bars and mixes will be the first company in the snack and soda giant's new accelerator program, The Hive.

By Megan Poinski • Oct. 31, 2018

Sesame may become a top allergen, FDA says

The agency is studying the prevalence and seriousness of reactions to the seed, said Commissioner Scott Gottlieb, which may result in major labeling changes.

By Jessi Devenyns • Oct. 31, 2018

Food and beverage manufacturers latch on to popularity of ethnic flavors

What was once a niche market has become a sought-after segment that is driving flavor innovation in the ready-to-eat meal and snack categories.

By Jessi Devenyns • Oct. 29, 2018

Leftovers: Pizza goes green, milk gets smart

Because where cauliflower goes, broccoli must follow? And a reminder: 57 days until Christmas.

By Food Dive staff • Oct. 26, 2018

Enzyme reduces sugar content in orange juice by up to 80%

Better Juice, an Israel-based company, plans to market a device with the technology to fruit juice producers and eventually to cafés and restaurants.

By Cathy Siegner • Oct. 25, 2018

Eating organic could help lower cancer risk, study finds

The French study of 68,946 adults found those who frequently consumed food grown without chemical pesticides had 25% fewer diagnoses of the chronic disease.

By Cathy Siegner • Oct. 25, 2018

Please pass the cottonseed?

Scientists at Texas A&M University have found a way to lower a toxin in the heavily cultivated plant, potentially making it viable as a protein-rich food ingredient for humans and animals.

By Cathy Siegner • Oct. 25, 2018

Nutritionists want all fruit and vegetable claims to be the real deal

In comments on the Food and Drug Administration's multi-year nutrition innovation strategy, the Academy of Nutrition and Dietetics asks for a crackdown on deceptive labeling. 

By Megan Poinski • Oct. 25, 2018

Why mochi ice cream continues to dominate the novelty market

Craig Berger, CEO of My/Mo Mochi Ice Cream, talks about the company's latest innovation and the frozen treat's rapid growth.

By Lillianna Byington • Oct. 24, 2018

Mr. IPA-Nut brings Planters peanuts to craft beer

The Kraft Heinz brand's collaboration with Noon Whistle Brewery will be available for a limited time at stores in the Chicago area.

By Jessi Devenyns • Oct. 24, 2018

Kite Hill raises $40M, once again led by General Mills

The plant-based dairy company will use the funds to spur brand growth and increase manufacturing capacity for yogurt, cheese and pasta.

By Jessi Devenyns • Oct. 23, 2018

Lucky Supermarkets launches new plant-based educational initiative

From now until Dec. 2, Lucky Supermarkets will be offering customers plant-based education and samples from 16 different brands.

By Jessi Devenyns • Oct. 22, 2018

Reading between the 'clean label' lines

While consumers clamor for simple ingredients, Rob Wong of Agri-Neo points out that on the way to being used in products, some items undergo even more chemical processes.

By Rob Wong • Oct. 22, 2018

Leftovers: Treats sure to be a Halloween smash, creepy crisps

Upscale candy gets into the fun-size game, bars get bakeable and a Chinese company decides to munch on spent silkworms.

By Food Dive staff • Oct. 19, 2018

Clean labels are more important than brand, study finds

Manufacturers that ignore transparency could risk losing customer loyalty, trust and awareness as shoppers direct their attention to competitors.

By Jessi Devenyns • Oct. 19, 2018

How a veteran insect supplier makes cricket products sing

Darren Goldin, co-founder of ingredient manufacturer Entomo Farms, talks about getting consumers comfortable with eating bugs and what's ahead for the budding segment.

By Emma Liem Beckett • Oct. 18, 2018

New dairy-free ice cream is made with persimmon

WellKit Foods International plans to debut four flavors of its My Goodness! plant-based ice cream in New Zealand next month before reaching out to export markets in Asia.

By Cathy Siegner • Oct. 18, 2018

Kerry's consumer preference simulator aims for product sweet spot

The Ireland-based company gathered views of 17 sweeteners to better understand how people perceive them across sports drinks, carbonated soft drinks, ice cream, flavored alcoholic malt beverages, granola bars and cookies.

By Cathy Siegner • Oct. 18, 2018

Startups are using tomatoes, eggplant and carrots to improve fake fish

Sustainability-minded consumers are looking to imitation smoked salmon, sushi and shrimp to take pressure off the oceans — as long as these products are convincing enough to replace the real deal.

By Cathy Siegner • Oct. 18, 2018