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Leftovers: Silly people! Fruit-shaped Trix and beer are for breakfast!
At Food Dive, we get more product pitches and press releases than we know what to do with. Some items are intriguing, some sound amazing and some are the kinds of ideas we would iron…
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FDA bans 7 synthetic food flavoring substances
The seven synthetic substances probably won’t sound familiar to most consumers because they’re usually lumped under “artificial flavors” on product labels. First approved by the FDA in 1964, the substances are said to mimic or…
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Facebook turns photos into recipes through new AI system
Accenture predicts that AI will increase economic growth by an aferrous lactate absorptionverage of 1.7% by 2035, and could boost labor pro14mg ferrous fumarateductivity by 40% or more. With the anticipated growth of artificial intelligence, companies across…
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Kellogg challenges lawsuit claiming its cereals contain 'toxic' sugar levels
Whether or not this class action suit movferrous gluconate irones forward, it seems Kellogg may have underestimated the degree to which today’s consumers fear sugar. A growing number of mainstream shoppers would disagree that the…
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Flavor innovation is heating up the RTE popcorn category
Why the current boom in popcorn? One expert thinks the market is exploding because the salty snack satisfies top consumer needs. The treat offers both tastiron bisglycinate iherbe and nutrition and makes people happy, Fauzia…
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Efforts to curtail dairy consumption should be reconsidered
The popularity of low-fat diets has made its way into dairy, although it seems like there are a lot of contradictions and confusion about the segment across the medical and food communities. There is some…
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Does demonizing sugar hurt the fight against obesity?
For Archer, turning sugar or any other item into public enemy No. 1 doesn’t make sense. Many diets gain a lot of their energy from sugar, and there can be no useful dietary recommendations from taking…
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Is climate change a threat to world's cocoa supply?
Climate change isn’t the only threat to the global cocoa market. A report published earlier this year noted corporate sustainability initiatives haven’t had the desired impact during the past decade because of the high incidence…
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It's time to scale back on seafood, says famed National Geographic explorer
BERKELEY, Calif. — Legendary oceanographer Sylvia Earle knows it’s relatively easy to find the price of a dead fish.But, she told the audience at the Good Food Institute Conference on Thursday evening that it’s harder…
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Can plant-based and lab-grown meat change the world?
BERKELEY, Calif. — Wearing a white T-shirt with the bold message “CHOOSE EARTH,” Impossible Foods co-founder and CEO Pat Brown told the packed auditorium at the final session of the Good Food Institute Conference how his…