FDA should think of consumers when redefining 'healthy' and 'natural'

Regulated product claims are only useful if they are understood by shoppers. John Bode of the Corn Refiners Association shares results of a study indicating more needs to be done to make the terminology better understood.

By John Bode • Feb. 1, 2019

Leftovers: Kit Kats in cone form, getting spicy with hot dates

Nestlé combines two of its hit products for a tasty frozen dessert, and Halo Top makes more vegan-friendly flavors.

By Food Dive staff • Feb. 1, 2019

MycoTechnology raises $30M to expand salt-reduction ingredient

The latest funding round for the Colorado-based food technology company saw participation from Tyson Ventures, Bunge Ventures, Kellogg's Eighteen94, Capital and Continental Grain Co.

By Cathy Siegner • Jan. 31, 2019

Could durian seeds become a cost-effective probiotics stabilizer?

Researchers from Nanyang Technological University in Singapore say the thick gum from the seeds may be a sustainable replacement for global-warming-threatened gum arabic. 

By Cathy Siegner • Jan. 31, 2019

How grant and award winners predict the future of the food industry

Brands that have recently won these prizes and the companies that deal them out said that startups are already tackling big issues by launching healthier ingredients, innovative technology and sustainable solutions.

By Lillianna Byington • Jan. 30, 2019

Juices have hazardous amounts of heavy metals, study finds

The already declining segment gets more bad news and another consumer problem that is difficult — but not necessarily impossible — to resolve.

By Megan Poinski • Jan. 30, 2019

Kraft Heinz's Devour places ad on porn site for edgy Super Bowl campaign

The frozen meals maker confirmed that the Pornhub media placement was intentional, continuing Devour's "food porn" theme for its Super Bowl debut.

By Peter Adams • Jan. 29, 2019

Frozen food sales fuel center store growth, study says

Innovation is driving consumption, but research from the Food Marketing Institute and the American Frozen Food Institute notes negative perceptions still persist around its health and quality.  

By Jeff Wells • Jan. 28, 2019

Amazon pushes for more companies to create exclusive brands

After finding that it was too expensive to develop exclusive brands independently, the retail giant started pushing established food and beverage manufacturers to take on the R&D work.

By Nina Sparling • Jan. 28, 2019

Why are organic food prices dropping?

Last year they cost about 7.5% more than conventional items, a drop from the 9% gap in 2014, according to data from Nielsen.

By Cathy Siegner • Jan. 25, 2019

Leftovers: Ice cream made for a midnight snack; Hostess enters the cereal bowl

Nightfood hopes to satisfy indulgent cravings and help people sleep, while Ben & Jerry's gets unbaked to the core.

By Food Dive staff • Jan. 25, 2019

Can antioxidants in rye bran replace artificial preservatives?

Penn State University researchers found they might be able to extend the shelf life of foods that contain fats and oils, helping to clean up labels.

By Cathy Siegner • Jan. 24, 2019

TreeHouse Foods to close St. Louis office, lay off 170 employees

This latest closure is part of the company's previously announced restructuring program to reduce costs and turn around the company.

By Lillianna Byington • Jan. 24, 2019

How the pork industry can prepare for challenges to its reputation

Reports of African swine fever in China could rattle worldwide consumer confidence in the meat. Steel City Re CEO Nir Kossovsky gives advice for producers to make it through these kinds of issues. 

By Nir Kossovsky • Jan. 23, 2019

Survey: Technology is important to the food business, but not many invest

Decision makers from 29 countries said it could help deal with big challenges, including global legislation on food safety and traceability, retailer requirements and demand for quality.

By Lillianna Byington • Jan. 23, 2019

Report: Ferrero, Hostess and B&G express interest in Kellogg's cookies

Two months after announcing the sale of brands including Keebler and Famous Amos, the first bids were reportedly made behind closed doors.

By Jessi Devenyns • Jan. 22, 2019

Sobering developments: Alcoholic beverage companies branch out as people drink less beer

Volumes of beer, wine and spirits have dropped, while an industry tracker expects low- and no-alcohol beverages to climb by nearly a third in the next three years.

By Cathy Siegner • Jan. 18, 2019

US food safety defenses need an upgrade, PIRG report says

According to the watchdog group, there was an 83% jump in meat and poultry recalls that could cause health problems or death between 2013 and 2017.

By Cathy Siegner • Jan. 18, 2019

Leftovers: Diet Coke adds 2 more flavors; Peeps come to breakfast

More than 2,000 consumers selected Blueberry Açai and Strawberry Guava as the newest varieties of the classic soda, and both winter and Game of Thrones scotch are here.

By Food Dive staff • Jan. 18, 2019

Will soybean pulp become the next superfood?

Food byproduct recycler Renewal Mill and tofu maker Hodo Foods are partnering to make what's left from milk alternative processing into okara flour for human food.

By Cathy Siegner • Jan. 17, 2019

Nestlé and Danimer to develop biodegradable bottles

This is part of the sustainability pledge by the world's largest food company to make all of its packaging recyclable or reusable by 2025.

By Jessi Devenyns • Jan. 17, 2019

Rhythm Superfoods will expand its beat with organic fruit chips

The Texas company is growing its product line by introducing fruit chips made with mango, pineapple and watermelon as the kale boom has flattened out.

By Cathy Siegner • Jan. 15, 2019

How Kerry helps companies transition their food and beverage products to clean label

The company's director of marketing insights told Food Dive about the challenges the shift has caused, where it is heading and the most common ingredients being targeted by its customers.

By Lillianna Byington • Jan. 14, 2019

Plant-based steak: Will it be what's for dinner?

Impossible Foods CEO Patrick Brown said R&D at the California-based company has been "going at a blazing speed since Day One," with whole cuts of beef being its next big launch.

By Cathy Siegner • Jan. 14, 2019

Kraft debuts natural cheese without artificial growth hormone rbST

The company said it listened to its customers and wants to position its products to align with consumer trends, giving them an advantage in a market crowded with dairy products.

By Cathy Siegner • Jan. 14, 2019