Epogee Foods launches fat replacement ingredient

The company claims its product can reduce calories by up to 92% without sacrificing taste, texture or appearance.

By Cathy Siegner • June 20, 2019

DouxMatok raises $22M to commercialize its sugar reduction technology

The Israeli company plans to use the funding to scale up production and explore similar innovations in areas such as salt.

By Lillianna Byington • June 20, 2019

Plant-based cheesemaker Parmela Creamery raises $1.25M to grow brand recognition

The company, which makes non-GMO cultured items from cashew milk, said it wants to be known for making nutcheese "the world's first option."

By Cathy Siegner • June 20, 2019

Why personalized packaging works for CPG companies

Benefits include greater consumer engagement and brand awareness, increased sales and more consumer loyalty, a report from PreScouter found.

By Cathy Siegner • June 19, 2019

Domino goes for the gold with its new sugar product

This less-processed option can be used to replace the granulated white variety in recipes, the company says — and attract consumers focused on more natural ingredients.

By Cathy Siegner • June 18, 2019

Researchers develop process to detoxify gluten proteins

Changes to the protein's molecular structure could allow those with celiac disease or sensitivity to the substance to safely eat foods containing wheat, rye and barley.

By Cathy Siegner • June 13, 2019

Free-range milk company raises $10M

Even as overall sales of milk decline, Hart Dairy received a large investment that will help it expand production of its 100% grass-fed, free-range product in the U.S. and Asia.

By Jessi Devenyns • June 13, 2019

Can New York City solve waste and health problems through a food sustainability initiative?

The city joins London and São Paulo in the three-year initiative sponsored by the Ellen MacArthur Foundation, working with global corporate partners to try to improve financial, health and ecological outcomes with a circular economy.

By Cathy Siegner • June 12, 2019

What to consider when packaging foods with particles

Liquid foods with particles require specific types of machines to successfully complete the process. E-PAK Machinery's Krys Beal discusses how to find the right equipment.

By Krys Beal • June 11, 2019

Beyond the burger: A look at the building blocks used to make better plant-based meat

As consumers hunger for options in the red-hot space, scientists are deepening their understanding of how to make the products even more like their animal-based alternatives.

By Megan Poinski • June 10, 2019

4 eye-catching trends on the IFT19 show floor

If this trade event is any indication, expect to see a lot of pea protein, alternative sweeteners, previously blacklisted ingredients and CPGs successfully crossing over in the years ahead.

By Megan Poinski • June 10, 2019

Before the Butcher CEO: 'We are one of the next big players out there'

As plant-based meat heats up, it doesn't get hotter than this startup founded by a Beyond Meat alumnus, which announced a large-scale retail launch and its acquisition by the owners of Jensen Meat all in one week.

By Megan Poinski • June 10, 2019

Food companies shrink portions to target solo consumers

With 35.7 million Americans living alone, businesses are starting to offer smaller or single-serve products that are popular, but often cost more. 

By Jessi Devenyns • June 7, 2019

Food and beverage makers look to chocolate as premiumization trend grows

Millennials' interest in new and different experiences and products, as well as a desire to be healthy, is behind the push for more upscale products, according to FONA International.

By Cathy Siegner • June 7, 2019

Godiva and General Mills partner to launch premium baking mixes

The line, which includes flavors such as Molten Lava Cakes and Flourless Chocolate Torte, is the chocolatier's first foray into offering specialty products for the home cook.

By Cathy Siegner • June 6, 2019

Layn expands into CBD market with $60M investment

The company known for its high-intensity sweeteners is bringing food industry know-how to produce ingredients out of the substance.

By Megan Poinski • June 6, 2019

Insects could play a role in lab-grown meat and poultry, study finds

Several questions still need to be answered for this to work, including their impact on taste and consumer willingness to try it, Tufts University researchers said. 

By Cathy Siegner • June 4, 2019

Specialty food sales growth outpaces all food in US retail 3 to 1

Manufacturers and retailers are increasingly interested in the sector as consumers look for more frozen, snack and plant-based options, according to a new report.

By Lillianna Byington • June 4, 2019

How food companies can unlock future trends

Being in tune with where consumers are going means getting out there, being realistic and harnessing data, panelists said at an IFT session.

By Megan Poinski • June 4, 2019

Manufacturers push for legal clarity at FDA's first public hearing on CBD

The 10-hour meeting was the first step in what could be a yearslong process to establish a legal path to market for food and beverage products with the cannabis compound. 

By Lillianna Byington • June 3, 2019

Leftovers: Mountain Dew celebrates liberty with 50 flavors in 1 bottle; Ben & Jerry's goes sour

The PepsiCo soda's blue seasonal variety wears its patriotism on its label, and Godiva gets festive with a premium summer sampler. 

By Food Dive staff • May 31, 2019

Half of baby boomers are limiting sugar consumption, study finds

Innova Market Insights found health concerns are driving this generation to reduce their use of the sweetener, with 40% of the demographic eating fewer sweet snacks.

By Cathy Siegner • May 30, 2019

How IRI and Label Insight's ingredient-level analysis can help manufacturers and retailers

The companies' partnership will combine point-of-sale and purchasing data from shopper loyalty cards with product label attributes for a wider view of consumer behavior.

By Cathy Siegner • May 29, 2019

Is Nestlé's strategy of closing a plant a month to cut costs good for business?

The global food company plans to save up to $2.49 billion by 2020 by making manufacturing and distribution more efficient, according to an interview the chief financial officer gave to a business publication.

By Jessi Devenyns • May 29, 2019

Ultra-processed foods lead to weight gain, study says

NIH researchers found that eating items high in fat, sugar and salt causes overeating and weight gain compared to a diet of whole foods or minimally processed ones.

By Cathy Siegner • May 23, 2019