Researchers receive funding to better identify seafood fraud and mislabeling

This tool would be more convenient and affordable, which could make identification testing accessible to establishments of all sizes.

By Carolyn Heneghan • Nov. 30, 2016

Nuts have gone from fatty villain to healthy mainstay

Perceptions of saturated fat have changed since research has disproved long-held health theories.

By Carolyn Heneghan • Nov. 30, 2016

How personalization can sweeten food gifts

Generalizing tastes may not always yield an exact match for a recipient, but it removes much of the guesswork for the purchaser.

By Carolyn Heneghan • Nov. 29, 2016

Pork industry pigs out and hits record supply numbers

The USDA predicted that processors would produce about 3% more than this time last year.

By Carolyn Heneghan • Nov. 29, 2016

As snack bars get healthier, so do their sales

The convenient food has been able to get to the core of establishing products that are both easy to eat and healthy.

By Carolyn Heneghan • Nov. 29, 2016

Candy industry gets sweet on clean labels and flavor trends

Portfolio diversification through acquisitions and targeted R&D initiatives are at the heart of confectionery manufacturers' efforts.

By Carolyn Heneghan • Nov. 29, 2016

Why retailers should pursue a 'fresh' perspective

Fresh-focused product offerings and in-store experiences can help retailers compete with restaurants and legacy brands.

By Carolyn Heneghan • Nov. 28, 2016

As food gets more convenient, refrigerated display cases may dominate the store

As more consumers push for ready-to-eat and prepared foods, and regulators demand increased food safety, refrigerated display case offerings are expanding.

By Carolyn Heneghan • Nov. 28, 2016

More to gobble: Turkey prices down

With grain prices down and production levels up, consumers are paying less for the meat generally at the center of the Thanksgiving feast.

By Doug Harris • Nov. 23, 2016

Turkey Day trends: More meals, convenience and food waste

During the Thanksgiving holiday, consumers toss about $277 million worth of uneaten food and about 200 million pounds of turkey, according to the Natural Resources Defense Council.

By Carolyn Heneghan • Nov. 23, 2016

Study: Protein and salt could cause 'food comas'

These findings could present challenges and opportunities for manufacturers that utilize protein in their products for added energy.

By Carolyn Heneghan • Nov. 23, 2016

Food industry group wants to delay the Nutrition Facts panel

Sources told Politico the industry is trying to use the legislative appropriations process to delay implementation of the new label.

By Carolyn Heneghan • Nov. 23, 2016

Federal judges prevent Hawaii counties from creating GMO-free zones

The panel upheld a lower court's decision that stated Hawaii state law prohibits counties from passing agricultural regulations.

By Carolyn Heneghan • Nov. 22, 2016

Pass the quinoa: How consumer health trends could disrupt Thanksgiving traditions

Experts told Food Dive that traditional dishes are more likely to see ingredient tweaks rather than entire overhauls.

By Carolyn Heneghan • Nov. 22, 2016

Plant-based sources don't always complete the protein puzzle

Protein is a popular ingredient, but manufacturers need to be careful to make sure that the nutrients in their products are actually available to the body.

By Carolyn Heneghan • Nov. 21, 2016

Is this the end of the Georgia Dock poultry pricing index?

An internal memo from the Georgia Department of Agriculture questions the validity of the self-reported information poultry companies provide.

By Carolyn Heneghan • Nov. 18, 2016

Mondelez cracks down on palm oil suppliers, pushes sustainability

More than 90% of its source material already comes from suppliers that have halted deforestation, but the manufacturer will no longer deal with the rest.  

By Doug Harris • Nov. 17, 2016

How manufacturers are making the most of food waste

The report found that major manufacturers had the highest rates of investment in food waste reduction initiatives, with 100% investing in four out of five food waste involvement areas.

By Carolyn Heneghan • Nov. 17, 2016

How automatic documentation could save manufacturers time and money

It is becoming more common in food and beverage manufacturing, especially as more companies try to comply with FSMA requirements.

By Carolyn Heneghan • Nov. 17, 2016

Should carrageenan be used in organic food? An advisory board says no

Members of the National Organic Standards Board voted to remove the ingredient from the list of approved additives for organic food, and will pass their recommendation along to the USDA.

By Megan Poinski • Nov. 17, 2016

USDA report shows little pesticide contamination in food — but doesn't look for glyphosate

With recent findings from nonprofits and the FDA showing significant levels of the pesticide residue on various products, the USDA's latest annual report could appear inconsistent.

By Carolyn Heneghan • Nov. 16, 2016

How manufacturers can harness the heat of the hot sauce craze

Boutique brands are becoming especially popular as more consumers demand a wider range of spice levels and flavor combinations. 

By Carolyn Heneghan • Nov. 16, 2016

Can world leaders compromise on global GMO regulations?

With U.S. consumers' perceptions of the crops, farmers and manufacturers may need to improve their export situation to keep their bottom line healthy.

By Carolyn Heneghan • Nov. 16, 2016

How convenient: Easy-to-prepare food gets healthier and better

Products that are simple to put together and portable are seeing their nutritional benefits and quality increase.

By Carolyn Heneghan • Nov. 15, 2016

Poultry industry chews on the woody breast problem

Larger chickens are increasingly producing hard and chewy breast meat, which could eat into the industry's profitability.

By Carolyn Heneghan • Nov. 15, 2016