Lab-grown fruit cultures could yield new superfoods

Researchers claim they taste like fresh fruit, and could be used to make caviar-like compotes, smoothies and snack foods.

By Caroline Macdonald • March 15, 2018

Umami ingredient can reduce both sugar and sodium, company claims

The Israeli firm is targeting products such as ketchup, barbecue sauces, chutneys, dressings and pizza and pasta sauces — items that are often savory but high in sugar.

By Caroline Macdonald • March 15, 2018

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

Kraft Heinz and Campbell Soup play catch-up in plant-based category

At the Natural Products Expo West show, executives discussed the innovations and investments they have made to grow their reach.

By Alicia Kelso • March 14, 2018

Clean label study warns brands to rethink strategies

Solutions for Retail Brands and the Food Marketing Institute found there is room for companies to better promote the benefits of these products, while at the same time avoiding the impression that non-clean-label items are bad.

By Erika Kincaid • March 13, 2018

Report links ultra-processed food to cancer risk, another boon for fresh category

French researchers urged more exploration connecting higher consumption with the disease, noting that these individuals also tended to be smokers, to exercise less and to eat unhealthy food. 

By Caroline Macdonald • March 13, 2018

Hitting refresh: Grocers update their store brands to stay top-of-mind with shoppers

As competition grows, retailers are looking at the ingredients found in many of their private label products while moving into new categories within the space.

By Pamela DeLoatch • March 12, 2018

Flavor innovation could breathe new life into cereals

As a growing number of consumers eat the food once relegated to breakfast as a snack or dessert, manufacturers might begin to experiment more with indulgent and unusual taste profiles. 

By Caroline Macdonald • March 8, 2018

E-commerce pits food brands and grocers against each other

It's shaping up to be the latest dramatic showdown of the retail apocalypse.

By Kate Patrick Macri • March 8, 2018

RXBAR spreads its presence into the nut butter category

The new item is the company's first product expansion since the clean-label protein bar maker was acquired by Kellogg last fall for $600 million.

By Alicia Kelso • March 8, 2018

Kraft Heinz hatches incubator for disruptive brands

The company's new Springboard platform is designed to help the manufacturer of Lunchables and macaroni and cheese identify and nurture products that are healthy, organic and experiential.

By Cathy Siegner • March 8, 2018

Cutting sugar in confections and bakery baffles industry

Reducing the amount of the sweetener in any food or beverage formulation is a challenge, but confectionery and bakery will be the toughest, according to a recent poll.

By Cathy Siegner • March 8, 2018

Unilever enters the organic snack space with mission-based brand

The new product, called "Growing Roots," will donate half of its profits to develop and sustain urban farms.

By Erika Kincaid • March 7, 2018

7 takeaways from CAGNY 2018

At the CAGNY conference, Food Dive spoke with several food executives and analysts to gain insight into the trends shaping the industry and what lies ahead for specific companies. 

By Emma Liem Beckett , Christopher Doering • March 6, 2018

How manufacturers can develop packaging for the health-conscious consumer

Benjamin Purchard, global packaging insights director at Mintel, says packaging needs to offer portability while clearly and conveniently displaying nutritional benefits.

By Alicia Kelso • March 6, 2018

Survey: 40% of Americans would try lab-grown meat

Vegans are the largest demographic willing to sample cell-cultured protein, but nearly 30% of meat eaters also are interested in the product. 

By Alicia Kelso • March 6, 2018

Kite Hill's new CEO says with expansion, 'nothing is off the table'

Rob Leibowitz sees potential, given the company's track record and the rosy future of the plant-based food and beverage sector.

By Cathy Siegner • March 2, 2018

Pinnacle Foods benefits from demand for natural and frozen products

Sales during the fourth quarter rose 2.9% to $883.5 million as the company posted strong results in its Birds Eye frozen foods and Boulder Brands divisions.

By Cathy Siegner • March 2, 2018

Sea vegetables are making waves in food and beverage applications

Chefs and manufacturers are bullish on the power of kelp, seaweed and spirulina, but do ocean greens have a shot at becoming the next superfood?

By Alicia Kelso • March 1, 2018

Ingredion CEO: 'Food anywhere' trend is putting pressure on ingredients makers

Jim Zallie said on-the-go consumption habits are pushing companies like his to find ways to maintain product texture, heat and appearance throughout the eating experience.  

By Emma Liem Beckett • March 1, 2018

Johnnie Walker debuts female logo to make scotch less 'intimidating' for women

This change could appeal to many consumers who are increasingly interested in mission-based brands. 

By Erika Kincaid • Feb. 28, 2018

Perfect Day, a maker of cow-free dairy proteins, raises $24.7M in funding

The ag-tech startup has patented its production process, which involves taking food-grade yeast and adding DNA sequences from dairy cows to create ingredients found in milk. 

By Cathy Siegner • Feb. 27, 2018

Kraft Heinz enters breakfast space with Just Crack an Egg

The CPG giant is expanding its reach from the center of the store to appeal to consumer demand for fresh, convenient morning foods. 

By Erika Kincaid • Feb. 27, 2018

Perfectly Free to launch refrigerated, allergen-free fruit bites

The low-sugar snacks, which are shaped like grapes and are 100% plant-based, reflect the growing power of convenience and "packaged fresh" trends. 

By Alicia Kelso • Feb. 27, 2018

Study: One-third of young adults frequently check Nutrition Facts panel

Retailers and food manufacturers could address concerns about how difficult it is to read the label, particularly after total sugars and dietary fiber are added in 2020.

By Cathy Siegner • Feb. 26, 2018

The race to replace sugar is on. Which natural sweetener will come out on top?

As consumers grow more distrustful of sugar and the Nutrition Facts panel deadline looms, manufacturers are pouring R&D into natural substitutes — and the payoff could be pretty sweet. 

By Emma Liem Beckett • Feb. 26, 2018