Cargill launches palm oil shortening line for baked goods

The company said PalmAgility has a smoother and creamier texture, meaning faster mixing times and better incorporation of ingredients.

By Cathy Siegner • Feb. 7, 2019

Nestlé acquires rights to technology to fight iron deficiency

Ferri Pro is a protein-iron complex that uses food-grade materials to fortify food and beverages, but without negatively affecting the quality or taste.

By Cathy Siegner • Feb. 7, 2019

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

Pea proteins showing up in more bakery products

Manufacturers are turning to the ingredient to meet consumer demand for healthier food options and replace allergens such as wheat, dairy and egg.

By Cathy Siegner • Feb. 7, 2019

Campbell Soup drops Habit, selling its nutrition company to Viome

Financial terms were not disclosed, but the New Jersey manufacturer has been the sole investor and majority shareholder for the personalized meal planning company since it started in 2015.

By Jessi Devenyns • Feb. 7, 2019

How Bulletproof brews a transparent coffee supply chain

For the keto-friendly brand, the promise of superhuman health has to be backed up by a relentless sourcing strategy. 

By Emma Cosgrove • Feb. 7, 2019

Consumers miss their Sweethearts this Valentine's Day

After NECCO's bankruptcy sale last year, Spangler plans to relaunch the hearts in 2020, but some of the iconic confectioner's less-renowned brands may be back before that.

By Nina Sparling • Feb. 6, 2019

Smokin' hot volcano-to-table protein startup attracts $33M from Danone, ADM

Sustainable Bioproducts said its fermentation technology can grow protein with high nutritional value and minimal impact on the environment.

By Cathy Siegner • Feb. 5, 2019

Bridging the food and beverage manufacturing skills gap with simulation training

Debra Schug of Simutech Multimedia said companies should use the technology to teach new workers and engage existing staff.

By Debra Schug • Feb. 5, 2019

Is corn syrup a desirable beer ingredient? AB InBev Super Bowl ad ignites debate.

In touting Bud Light for not using the ingredient — and slamming Miller Lite and Coors Light for having it — the brewer attracted pushback from competitors and a "disappointed" corn industry.

By Cathy Siegner • Feb. 5, 2019

McCormick turns to artificial intelligence to spice up product development

The Maryland company is using the technology to reduce the time it takes to create a new item by up to 70%, while increasing the likelihood that it has staying power on the market.

By Christopher Doering • Feb. 5, 2019

Perdue, Tyson and Pilgrim's Pride recall 110,000 pounds of chicken

Last week, the poultry producers pulled the nuggets because they either contained rubber or were incorrectly labeled.

By Jessi Devenyns • Feb. 4, 2019

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