Packaging / Labeling
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ColumnLeftovers: Buzzy wine, honey nut trolling
Tony the Tiger gives a favorite cereal flavor a new form, and a Japanese snack manufacturer's latest product is for young women to say "cheese."
By Food Dive staff
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70% of US adults are concerned about sugar consumption, study finds
Despite this concern, the survey found just 49% were likely to use a sugar substitute such as stevia, Splenda, agave or monk fruit.
By Cathy Siegner • Dec. 13, 2018
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OpinionHow the 'non-GMO' plague is shifting from the food to the beverage industry
The claim may sound buzzy, but dietitian and GMO Answers volunteer Neva Cochran writes that it makes little difference — and is often meaningless.
By Neva Cochran
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Whole Foods stops using takeout containers with problematic chemical
A study of food packaging in five major grocery companies found more than two-thirds may have been treated with PFAS, a toxic chemical known to cause health problems.
By Kristine Sherred • Dec. 12, 2018
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Have hydroponics diluted the integrity of organic produce?
A new report from The Cornucopia Institute critiques the U.S. practice of allowing produce grown without soil to be certified as organic.
By Cathy Siegner • Dec. 12, 2018
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Deep DiveIt's not easy being green: Romaine lettuce E. coli outbreak rattles food, grocery industries
The FDA's decision to request that the popular green gets pulled from shelves sent "a strong message" to the produce sector, according to a former agency official, while costing supermarkets millions of dollars in losses.
By Christopher Doering • Dec. 10, 2018
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Why manufacturers need to be careful about allergens
Ingredients that aren't declared are the leading cause of recalls, but more alternatives are coming to the market.
By Cathy Siegner • Dec. 06, 2018
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Canned tuna sales suffer amid waves of changing tastes
During the last 30 years, consumption has declined 42% — and the industry blames young consumers turning away from more processed food.
By Jessi Devenyns • Dec. 06, 2018
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Sponsored2019 food and beverage trends offer opportunities for brand packaging to work harder
Grocery shoppers have greater expectations of packaging than ever before. What food and beverage trends can help put your brand on top?
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Has SmartLabel measured up to its potential in 3 years?
The digital transparency tool now provides information via QR codes from 826 participating brands representing more than 36,000 food, beverage, personal care, household and pet care products.
By Cathy Siegner • Dec. 04, 2018
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Manufacturers raise the bar for consumers less interested in traditional granola varieties
After growth in recent years, unit sales dropped 3.6% and total sales fell 3% — but protein-rich and clean-label varieties buoyed the category.
By Nina Sparling
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FDA and produce industry tout voluntary labeling plan for romaine lettuce
Commissioner Scott Gottlieb updated the agency's warning Monday to say if the product was grown outside California's Central Coast, it's likely not related to the current outbreak.
By Cathy Siegner • Nov. 27, 2018
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Should the FDA require front-of-package warnings about sugar?
The American Medical Association wants labels for foods with high levels of the ingredient, but the Sugar Association argues that would mislead consumers.
By Cathy Siegner • Nov. 26, 2018
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High oleic acid cooking oil awarded heart healthy claim
The Food and Drug Administration found credible evidence certain olive, canola, safflower, soybean, sunflower and algal oils could have cardiovascular benefits.
By Cathy Siegner • Nov. 26, 2018
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What is a prebiotic? This question holds back the market.
Probiotics have grown in popularity and have widespread understanding, but the ingredients that nurture good gut bacteria have yet to garner the same attention.
By Jessi Devenyns • Nov. 15, 2018
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Salty snacks melt away growth in the frozen sector
Market research firm Mintel recently found that convenient bites of meat, popcorn and cheese are reasserting their dominance.
By Jessi Devenyns • Nov. 14, 2018
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KIND bars shrink to new snack size
The popular nut and grain bars have a new 100-calorie variety that is essentially half the size of their classic product.
By Nina Sparling
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OpinionThe good news is there are more food labels — and that's the bad news, too
While these should give consumers more knowledge about a product, sometimes they do nothing but confuse. Jes Walton of Green America writes about how to help consumers understand the information.
By Jes Walton
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Lawsuit: Consumers won't believe a vegan substitute is not butter
A New York woman has sued Miyoko's Kitchen, claiming people are being duped into thinking the company's spread is functionally and nutritionally equal to the dairy-based product.
By Cathy Siegner • Nov. 06, 2018
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OpinionWhen it comes to food policy, the midterm elections may have consequences
Real change may come to Washington after Tuesday, but Sean McBride of DSM Communications writes that could set the stage for more years of tumult.
By Sean McBride
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Why are companies developing allergen-free ingredients?
An estimated 15 million people in the U.S. — including about 5.9 million children — have food allergies.
By Cathy Siegner • Nov. 01, 2018
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Research: Poultry is safer and lasts longer with new packaging technology
The USDA's Agricultural Research Service found using electrical current to create ozone in sealed packages could reduce campylobacter by 90% and salmonella by 60%.
By Cathy Siegner • Nov. 01, 2018
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Sesame may become a top allergen, FDA says
The agency is studying the prevalence and seriousness of reactions to the seed, said Commissioner Scott Gottlieb, which may result in major labeling changes.
By Jessi Devenyns • Oct. 31, 2018
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Deep DiveSweet innovation: How private label candy wins with consumers
While these smaller manufacturers don't have recognizable brand labels, they can bring a creative and premium product to tempt the sweet tooth of specific consumer groups.
By Jessi Devenyns • Oct. 31, 2018
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Food and beverage manufacturers latch on to popularity of ethnic flavors
What was once a niche market has become a sought-after segment that is driving flavor innovation in the ready-to-eat meal and snack categories.
By Jessi Devenyns • Oct. 29, 2018