UPDATE: Farming groups align against Dannon's non-GMO ingredient sourcing

Dannon says its move toward non-GMO products is to promote sustainability, but farming organizations argue the move would achieve the opposite. 

By Carolyn Heneghan • Oct. 19, 2016

Presidential candidates talked about many things, but not food policy

Hillary Clinton and Donald Trump did not bring up issues related to what we eat and drink in Wednesday's debate, but that was not a surprise.

By Carolyn Heneghan • Oct. 19, 2016

How the Food Policy Action scorecard could impact voters' decisions

The map can show how representatives from a state voted on issues or whether they were a sponsor of legislation — but not if food industry interests donated to their campaigns.

By Carolyn Heneghan • Oct. 19, 2016

Millennials give spirits sales a spritz

Last year marked the 18th straight for the industry to tally growth.

By Carolyn Heneghan • Oct. 17, 2016

Manufacturers and producers assess damage after Hurricane Matthew

Natural disasters can have a major impact end-to-end on a food or beverage manufacturer's supply chain, from farmers and ingredient suppliers to production and retailers.

By Carolyn Heneghan • Oct. 17, 2016

How manufacturers can better inform consumers about food waste

By standardizing date labeling and better communicating with consumers, the amount of food that is thrown away can be reduced.

By Carolyn Heneghan • Oct. 17, 2016

Should manufacturers choose soy as an alternative protein?

Health experts debate whether it offers an array of health benefits or can be harmful because of its estrogenic properties.

By Carolyn Heneghan • Oct. 17, 2016

USDA will bail out the cheese industry — again

After this $20 million bailout, the USDA expects dairy prices to rebound, but Secretary Vilsack said officials would "explore opportunities for further assistance."

By Carolyn Heneghan • Oct. 14, 2016

Innovations can encourage more cauliflower consumption

Pale vegetables can be forgotten by consumers following instructions to "eat the rainbow."

By K. O. Morgan • Oct. 13, 2016

Are new palm oil formulations the future of baking?

As manufacturers work toward new options, taste, function and sustainability all come into consideration.

By K. O. Morgan • Oct. 13, 2016

How understanding purchases can impact natural and organic R&D

A recent Hartman Group report shows most consumers make these types of purchases, but their understanding of the categories varies.

By Carolyn Heneghan • Oct. 13, 2016

Bottle-fed probiotics: The trendy ingredient enters infant formula

In a move other manufacturers may copy, Gerber announced that it is adding probiotics to its infant food.

By K. O. Morgan • Oct. 13, 2016

Acai berries may improve vascular function, but how can they get into food?

A study showed improvement in the bloodstream of healthy, overweight men who drank the superfruit in a smoothie. 

By K. O. Morgan • Oct. 13, 2016

Which stevia-based sweetener will win the race to replace sugar?

Flavoring company Ohly has entered the fray with its own formulation to mask the natural sweetener's bitter aftertaste.

By K. O. Morgan • Oct. 13, 2016

Can an Atkins meal kit jumpstart the low-carb diet?

These packages could be a valuable opportunity for manufacturers hoping to increase sales, convenience and accessibility for their products.

By Carolyn Heneghan • Oct. 13, 2016

Report: American thirst for yogurt drinks continues to grow

Mintel expects sales to rise by 11% this year, marking the second consecutive year of double-digit growth.

By Carolyn Heneghan • Oct. 13, 2016

Consumers want clean labels — but sometimes they don't

Research into how consumers define the term shows variations from a focus on ingredients to healthier claims.

By Carolyn Heneghan • Oct. 12, 2016

How WHO's endorsement of sugary beverage taxes changes the game

The organization says consumption of the drinks can lead to several different health complications.

By Carolyn Heneghan • Oct. 12, 2016

How turning food waste into fertilizer benefits the industry

Using what would be thrown away as a way to improve crops further down the supply chain could be a more palatable path to reduction.

By Carolyn Heneghan • Oct. 12, 2016

General Mills will expand cereal production at NY plant

The breakfast staple's sales have tanked in recent years, but neither startups nor major manufacturers have given up on the category yet.

By Carolyn Heneghan • Oct. 11, 2016

Why organic baking may be worth the hassle and expense

Springing for organic certification may be more cost-effective for baked goods manufacturers compared to claims of being "all natural."

By Carolyn Heneghan • Oct. 11, 2016

What poultry companies can learn from a record number of salmonella illnesses

Consumers may not realize that the outbreaks — which sickened 895 people across 48 states — were not from eating chicken but instead from contact with live poultry.

By Carolyn Heneghan • Oct. 11, 2016

What manufacturers need to know about the alternative protein trend

Plants, algae and insects are becoming increasingly popular, but they offer both benefits and drawbacks when it comes time to reformulate.

By Carolyn Heneghan • Oct. 10, 2016

USDA: Egg group inappropriately campaigned against Hampton Creek

After a yearlong investigation into claims that funds were spent to target Just Mayo, the agency is putting new trainings and consistent employee removal processes in place.

By Carolyn Heneghan • Oct. 10, 2016

Cargill adjusts to demand, embraces certified non-GMO ingredients

What's most notable about this announcement is that the company has long been an avid supporter of genetic modification of ingredients.

By Carolyn Heneghan • Oct. 7, 2016