Ingredients
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ColumnLeftovers: Halo Top does keto; craft beer taps into the oat milk craze
The ice cream pint that revolutionized the category is at it again for dieters who want to indulge, and Silk whips the dairy alternative market with its new heavy cream offering.
By Food Dive staff • Jan. 24, 2020 -
Deep DiveOnce a sidekick in food, the pea finds itself the star of the show
The little round legume has grown in popularity as a way to add nutrients, replace allergens and respond to consumer demand for more plant-based meats, beverages and other products.
By Christopher Doering • Jan. 23, 2020 -
Trader Joe's, CVS get low marks on chocolate supply chains
If retailers make the decision to buy the confection based on labor and environmental standards, it can help shift the industry in the right direction, Green America noted in its study.
By Matt Leonard • Jan. 23, 2020 -
Study: Beneo sweetener supports weight loss in obese adults
Researchers from the U.K., Singapore and the Beneo Institute found people who ate the company's Palatinose ingredient instead of sugar lost more body fat.
By Cathy Siegner • Jan. 23, 2020 -
Just Egg folds into vegan grab-and-go breakfast market
The San Francisco company is launching a frozen precooked version of its mung bean protein substitute while also improving the recipe and cutting the price of its liquid version.
By Megan Poinski • Jan. 22, 2020 -
Beyond beverages: Harmless Harvest launches dairy-free coconut yogurt
The California company uses the same microfiltered organic Thai coconut it puts in its drink lines, and it includes no gums to thicken the texture.
By Cathy Siegner • Jan. 21, 2020 -
Are lupini beans set to conquer the plant-based protein market?
The nutrition-packed beans are a hit in Europe, but not well known in the U.S. Leaders of Brami and Lupii tell Food Dive why the ingredient is important and where there is room for growth.
By Megan Poinski • Jan. 16, 2020 -
Farm-grown food dyes replacing artificial ones in more products
As consumers turn to better-for-you items, the use of sustainable and clean label plant-based colors are growing in popularity.
By Cathy Siegner • Jan. 16, 2020 -
Good Catch nets General Mills in $32M financing round
The plant-based tuna company's investors also included Lightlife parent company Greenleaf Foods.
By Megan Poinski • Jan. 16, 2020 -
Mondelez patents process to lower the amount of sugar in chocolate
Using soluble corn fiber could reduce the need for the sweetener in a product by up to 50%, while keeping the taste consumers expect.
By Cathy Siegner • Jan. 16, 2020 -
Kind Snacks lowers calorie count after USDA research
More than 95% of the company's nut bar portfolio will be impacted by the finding, which showed ingredients including almonds and cashews have fewer calories than previously thought.
By Lillianna Byington • Jan. 14, 2020 -
PepsiCo unveils Mtn Dew Zero Sugar
The sugar-free signature soda brand will be sweetened with acesulfame potassium, aspartame and sucralose, FoodBev Media reported.
By Jessi Devenyns • Jan. 10, 2020 -
ColumnLeftovers: Cheetos Popcorn explodes into stores, oat milk chocolate bars are cow-free candy
Frito-Lay's new launch not only gives consumers a brightly colored popped snack but also officially names the orange dust that accompanies it, and Dean Foods smooths out the lumps in cottage cheese.
By Food Dive staff • Jan. 10, 2020 -
Mars collaborates to boost cacao yields, quality and disease resistance
The CPG company is working with Nature Source Improved Plants to develop new varieties based on enhanced genomics.
By Cathy Siegner • Jan. 09, 2020 -
How a new tomato variety could change urban farming and cultivation
The gene-edited crop grows in compact bunches instead of long vines and can be harvested in small areas, including converted storage containers or potentially spacecraft.
By Cathy Siegner • Jan. 09, 2020 -
Could collagen dominate food and beverage in 2020?
From popcorn and drinks to bars and snacks, this ingredient is popping up in more products as consumers increasingly reach for functional foods.
By Lillianna Byington • Jan. 09, 2020 -
Magnum thinks pink with ruby chocolate ice cream bar launch
The premium Unilever brand is the first CPG item to bring pink chocolate to the U.S. with a frozen treat that will be available nationwide next month.
By Megan Poinski • Jan. 09, 2020 -
Canadian beer consumption drops 3% in 1st year of marijuana legalization
The category recorded its worst domestic volume decline in at least six years, dropping 3.9%. That was offset by imported beer volumes, which grew 1.4%.
By Lillianna Byington • Jan. 09, 2020 -
Deep Dive6 trends that will shape the food and beverage industry in 2020
What will this new year bring? We see the launch of meat substitutes that go beyond the burger, the elevation of alternative dairy products and smaller M&A deals.
By Lillianna Byington , Megan Poinski , Christopher Doering • Jan. 08, 2020 -
Nesquik debuts chocolate oat milk GoodNes
The Nestlé brand's non-dairy option has 6 grams of the plant-based grain and pea protein per cup as well as 40% less sugar than chocolate almond milk.
By Jessi Devenyns • Jan. 07, 2020 -
SponsoredHemp in good hands for food and beverage companies
With 20 years of developing food ingredients, one company brings confidence to working with hemp.
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Consumers can trace coffee beans through new blockchain app
U.S. and Canadian consumers will be able to track the origin of their cup of joe by scanning QR codes on packages of Folgers 1850 premium single-origin beans.
By Cathy Siegner • Jan. 06, 2020 -
Apple's code red: New varieties take color to the core
Pink-fleshed Lucy Rose and Lucy Glo, developed from Honeycrisp and crab apple varieties, are the latest innovations to help enhance consumer interest in the fruit.
By Cathy Siegner • Jan. 03, 2020 -
Kisses for breakfast? General Mills partners with Hershey on new cereals
The confectioner's iconic chocolate drops and fruity Jolly Rancher candies will be appearing in spoonable forms this year.
By Jessi Devenyns • Jan. 03, 2020 -
ColumnLeftovers: Cinnabon swirls into Breyers ice cream; Stuffed Puffs have consumers wanting s'more
Unilever partners with the decadent breakfast chain to heat up declining sales in frozen desserts, and King Arthur Flour brings new baking trends around the table.
By Food Dive staff • Jan. 03, 2020
