With its diverse portfolio, Hormel is concentrating on snacks

Snacking on-the-go and party trays are two primary focuses for the company.

By Carolyn Heneghan • Sept. 13, 2016

How can teens eat healthier? By making it an act of rebellion.

By flipping teen behavior on its head, adults — and food and beverage manufacturers — could motivate them to adopt healthy dietary patterns in a way that younger generations respond to best.

By Carolyn Heneghan • Sept. 13, 2016

Explore the Trendline➔

How AI is transforming the food and beverage industry

Companies are leaning on the technology across nearly all parts of their operations, from marketing to product design.

By Food Dive staff

Is a 'natural' free-for-all the FDA's best solution to an ongoing debate?

If everyone can use the term and the FDA doesn't draw a line between "natural" and "unnatural," everything could be deemed "natural," and the claim might eventually lose its competitive edge.

By Carolyn Heneghan • Sept. 13, 2016

Industry trade group shifted nutrition conversation from sugar to fat

The researchers compared the Sugar Association's tactic to the tobacco industry, which campaigned to undermine research linking its product to cancer and heart disease.

By Carolyn Heneghan • Sept. 12, 2016

Are meat snacks' popularity driven by low commodity prices or consumers?

Per capita consumption of the snacks in the U.S. jumped 14% since 2012, posting much faster growth than other savory snacks, according to NPD Group.

By Carolyn Heneghan • Sept. 12, 2016

Something teens actually pay attention to: Sugar warning labels on drinks

The study found that "significantly fewer adolescents chose a sugar-sweetened beverage" when they saw a warning label about the dangers it may pose.

By Carolyn Heneghan • Sept. 12, 2016

FDA offers states $21M for FSMA assistance

The initiative intends to "deliver education and technical assistance to farmers and to provide on-going inspection, compliance and oversight," according to a news release.

By Carolyn Heneghan • Sept. 12, 2016

Why location matters for meat and other ingredients

Ingredient availability can be limiting, but local food offers new marketing potential.

By Carolyn Heneghan • Sept. 12, 2016

Why specialized diets drive consumer choices

Food allergies of consumers or family members are a major reason, impacting 36% of the global survey population.

By Carolyn Heneghan • Sept. 12, 2016

Baby boomers are hungry for different things than millennials

They are more inclined to seek out foods with different health benefits than younger generations, which could be a key factor in targeted marketing.

By Carolyn Heneghan • Sept. 9, 2016

How private label segmentation could impact brand manufacturers

As more retailers and private-label brand manufacturers challenge the status quo, they can charge higher prices for premium products and stay at a competitive price point to name brands.

By Carolyn Heneghan • Sept. 9, 2016

Fishy fish: Report finds mislabeling impacts 1 in 5 samples globally

This rampant fraud should concern manufacturers, who could suffer the same costs and reputational damage as the company that actually caught and distributed the mislabeled ingredient.

By Carolyn Heneghan • Sept. 8, 2016

Probiotics are alive, active and not just in yogurt

The digestive-aiding bacteria take a leap into product categories as diverse as coffee, baking mixes and pet food through different kinds of strains. 

By Jeanne Turner • Sept. 8, 2016

Scientists make a sweet discovery: lab-synthesized brazzein

The protein sweetener from a West African berry has been recreated in a lab, but will its origins impact its adoption?

By Jeanne Turner • Sept. 8, 2016

Caffeine may counteract age-related memory loss

A cup of coffee really could help older people remember things, new research has found.

By Jeanne Turner • Sept. 8, 2016

Coconut whipped cream: A new topping is born

The new finishing touch was developed for coffee shops, but could have a wide array of uses.

By Jeanne Turner • Sept. 8, 2016

Global food preservatives market projected to reach $2.94B by 2021

Antimicrobial preservatives are posting the fastest growth, but natural preservatives align with the clean label trend.

By Jeanne Turner • Sept. 8, 2016

Scientists discover 'starchy' flavor could drive carb cravings

This would be the first expansion of humans' detectable flavor profiles since researchers added the savory umami flavor to the list seven years ago.

By Carolyn Heneghan • Sept. 8, 2016

Mondelez details sweetened US chocolate growth strategies

It didn't take long after announcing it was abandoning its pursuit of Hershey for the company to pursue chocolate growth initiatives.

By Carolyn Heneghan • Sept. 8, 2016

Reports: More consumers want savory flavor

The savory snacks industry in particular remains ripe for disruption, as the top five brands — Lay’s, Doritos, Pringles, Cheetos and Ruffles — held less than 16% market share in 2015.

By Carolyn Heneghan • Sept. 8, 2016

Dessert delivery: Hershey partners with Chef'd for sweet meal kits

The chocolate giant is demonstrating another way to capitalize on the growth of the meal kit industry: brand partnerships.

By Carolyn Heneghan • Sept. 7, 2016

Will banana milk be the latest dairy alternative craze?

Banana milk offers manufacturers two key selling points: health benefits and the fruit's sweet flavor profile. 

By Carolyn Heneghan • Sept. 7, 2016

Food industry calls on FDA for more information about FSMA import rules

Compliance for the Foreign Supplier Verification Programs rule isn't until later in 2017, so manufacturers have time to work out any problems within their supply chain if the FDA can release supplemental guidance quickly.

By Carolyn Heneghan • Sept. 7, 2016

Will Kroger's store brand cage-free eggs threaten other producers?

Price continues to drive purchase decisions, and as demand for more humane treatment of animals continues, more less-expensive private label products could cause a disruption.

By Carolyn Heneghan • Sept. 7, 2016

'Clean' meat could help manufacturers guide the 'cultured' conversation

This terminology refers to the primary "cleanliness" factors of lab-derived meat: Free of foodborne pathogens, free of antibiotic residues, cleaner for the environment and transparent.

By Carolyn Heneghan • Sept. 7, 2016