Can FSMA training help Chile's raspberry imports?

Learning about keeping produce safe could give nations a boost in their imports to the United States as a new food safety law takes effect.

By Megan Poinski • Sept. 6, 2016

Why perception is everything to the tasting experience

Researchers also learned that participants often didn't offer high marks to meat samples linked to "factory farms."

By Carolyn Heneghan • Sept. 6, 2016

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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

Why the food and beverage industry needs to start using Internet of Things technology

IoT can bring leaner operations, continuous product optimization, predictive maintenance and inventory controls to the food and beverage industry.

By Carolyn Heneghan • Sept. 6, 2016

Can TV ads get American families around the table?

Nearly three-quarters of consumers who saw the National Family Meals Month campaign last September took action, data indicates. 

By Carolyn Heneghan • Sept. 2, 2016

Special dietary needs push demand for free-from foods

Fewer than half of consumers on a special diet said current product availability was sufficient for their needs.

By Carolyn Heneghan • Sept. 2, 2016

Premium chocolate holds the sweet spot in the growing candy market

Total everyday chocolate sales increased by 0.3%, while higher quality chocolate sales jumped 4.6%, according to a new Packaged Facts report.

By Carolyn Heneghan • Sept. 2, 2016

Food industry inches towards salt reduction goals

The American Journal of Public Health reports that by 2014, 26% of packaged food categories met 2012 targets for sodium reduction while just 3% met the target for 2014. 

By Jeanne Turner • Sept. 1, 2016

Will new carrageenan study end the debate over its use?

The new study shows the ingredient does not cause inflammation in human cells. 

By Jeanne Turner • Sept. 1, 2016

Why Americans are moo-ving toward grassfed beef

Consumers are willing to pay more for the pasture-raised beef, which is perceived as more tasty and better for them.

By Jeanne Turner • Sept. 1, 2016

Global probiotics market projected to total $50B by 2020

This is great news for yogurt, but it also benefits an array of products that are likely to have the good-for-you microorganisms added to them.

By Jeanne Turner • Sept. 1, 2016

Post to expand egg business, despite industry challenges

This is an interesting move for a company that recently reported a 12.6% decline in egg volumes and 15.5% decrease in egg sales in the latest quarter.

By Carolyn Heneghan • Sept. 1, 2016

Why 2016 may be the year of ice cream

Producers of the frozen treat made significant strides this year to push the category forward and align with both health and indulgence trends.

By Carolyn Heneghan • Sept. 1, 2016

Did it take a crisis to get the poultry industry to prepare for disaster?

Last year's bird flu outbreak prompted new emergency response guidelines from USPOULTRY, but shouldn't the industry be more proactive than reactive?

By Carolyn Heneghan • Sept. 1, 2016

Back to the Roots: Bringing radical transparency to cereal and the food industry

The startup company has no "secret formula" for its breakfast products, other than detailed and honest information printed on the packaging.

By Carolyn Heneghan • Sept. 1, 2016

Why food transparency is a valuable investment

About 86% of millennial moms said they would pay more for completely transparent food products.

By Carolyn Heneghan • Aug. 31, 2016

Report: Stronger salmonella exposes more difficulty for meat processors

More than twice the amount of common strain of the bacteria than a decade ago is now resistant to several drugs, researchers found.  

By Carolyn Heneghan • Aug. 31, 2016

How today's falling food prices create challenges for manufacturers

At-home food prices declined 1.6% on a seasonally unadjusted basis in the 12 months through July, according to the Bureau of Labor Statistics, the longest stretch of declines in 50 years.

By Carolyn Heneghan • Aug. 31, 2016

No sweet deal: Mondelez walks away from Hershey takeover possibility

Hershey's stock price dipped nearly 10% in after hours as a result.

By Carolyn Heneghan • Aug. 30, 2016

Subsidized food tied to poor health outcomes in study

People who consume the foods are more likely to display higher risks of obesity, along with abnormal cholesterol and blood glucose levels, it states.

By Randy Lilleston • Aug. 30, 2016

Why the Brexit vote makes now a good time to enter into deals

The value of the United Kingdom's food and beverage export market increased in the first six months of the year, and with a devalued pound, other countries have more purchasing power. 

By Carolyn Heneghan • Aug. 30, 2016

Getting that crunch, flavor and nutrition: Manufacturers explore food coatings

They go beyond enhancing flavor, texture and looks to also serve functional purposes in food, especially when it's frozen.

By Carolyn Heneghan • Aug. 29, 2016

Move over meat: Plant protein continues to grow

Health concerns surrounding saturated fat, cancer risk, antibiotics and growth hormones continue to plague animal protein producers.

By Carolyn Heneghan • Aug. 29, 2016

Why food manufacturers should consider children's allergies

Parents may avoid giving foods with certain allergens to their children, fearing they may develop asthma or allergic rhinitis. 

By Carolyn Heneghan • Aug. 29, 2016

CDC adds leafy greens to foodborne illness questionnaire — finally

The move comes more than two years after a listeria outbreak linked to Dole packaged salads, which caused 33 illnesses in the U.S. and Canada.

By Carolyn Heneghan • Aug. 29, 2016

Breakfast is still booming, but manufacturers need to address trends

Even the staples that meet consumer health demands have suffered declines over the past decade, often because they are not convenient or portable.

By Carolyn Heneghan • Aug. 26, 2016