Ingredients
-
Courtesy of Frito-Lay
ColumnLeftovers: Doritos pours on ketchup and mustard; Unilever’s Popsicle inspires Krispy Kreme doughnuts
Frito-Lay brings the popular condiments to the limited-time snacks, and cannabis company MariMed teams up on THC-infused ice cream.
By Food Dive staff • Aug. 12, 2022 -
Orientaly via Getty Images
IFF CFO sees ‘meaningful’ cost increases next year
The ingredients company is rethinking contracts and plans to have discussions with customers on sharing “the burden” of inflation, Glenn Richter said.
By Maura Webber Sadovi • Aug. 11, 2022 -
Trendline
Better-for-you
The better-for-you trend has made its way into nearly ever facet of the food and beverage space, with the coronavirus pandemic prompting consumers to pay even more attention to what they put in their bodies.
By Food Dive staff -
Permission granted by Benson Hill
ADM, Benson Hill partner to scale high-protein soy
By marrying the agribusiness giant’s scale with the food tech firm’s gene editing capabilities, the companies believe soybeans can reach their full potential as a plant-based ingredient.
By Chris Casey • Aug. 11, 2022 -
SolStock via Getty Images
Food prices continue to rise even as overall inflation cools
Food-at-home prices rose 13.1% year-over-year according to July figures from the U.S. Bureau of Labor Statistics, although a few factors could eventually ease the pace of growth.
By Chris Casey • Aug. 10, 2022 -
Courtesy of Haus
Aperitif maker Haus to shutter as Constellation reportedly backs out on funding round
In a tweet, the upstart’s CEO said the three-year-old company is in the process of closing, and without an investor, doesn’t have the cash to support its operations.
By Christopher Doering • Aug. 10, 2022 -
Courtesy of Tazo
Tazo commits to regenerative agriculture with tea relaunch
The company aims to be carbon-neutral by 2026 through practices like using cover crops and increasing soil biodiversity to grow its ingredients.
By Chris Casey • Aug. 9, 2022 -
Courtesy of Salt & Straw
ColumnLeftovers: Salt & Straw adds veggies to ice cream; Snickers seasoning sprinkles on sweetness
The desserts brand develops five flavors made with ingredients like spinach and fennel, and Fair Earth Farms creates compostable packaging for its new line of salads.
By Food Dive staff • Aug. 5, 2022 -
Juanmonino via Getty Images
Use of low-calorie sweeteners in beverages jumped 36% in a decade, research finds
As CPGs cut sugar in drinks and foods, they are increasingly choosing “non-nutritive” alternatives, but the shift could come at a cost to consumers’ health, scientists warn.
By Samantha Oller • Aug. 4, 2022 -
Courtesy of Firmenich
Firmenich and IFF open high-tech facilities to speed product development
The Switzerland-based company’s new plant in California strengthens its U.S. presence, while IFF’s culinary design center in Denmark is part of its Re-Imagine Protein Innovation Program.
By Megan Poinski • Aug. 4, 2022 -
Permission granted by Bob's Red Mill
Bob’s Red Mill to halt DTC operations
After selling over the phone, via mail and through its website for years, the flour producer is focusing on wholesale.
By Caroline Jansen • Aug. 4, 2022 -
Courtesy of Hu
Hu debuts milk chocolate
The Mondelēz-owned clean-label snacking brand’s first confection made with dairy is available in stores and online in five flavors.
By Chris Casey • Aug. 2, 2022 -
Courtesy of Soylent
How Soylent is bringing plant-based meal replacement into the future
CEO Demir Vangelov says the company, whose successful evolution from a tech product to a nutritional supplement has invited acquisition rumors, doesn’t take itself too seriously.
By Megan Poinski • Aug. 1, 2022 -
Catherine Douglas Moran/Food Dive
Investing in plant-based proteins is the most cost-effective way to cut emissions, report says
The study from Blue Horizon and Boston Consulting Group found that not only is food more impactful than several other industrial technologies, it's also the easiest to execute.
By Megan Poinski • Aug. 1, 2022 -
Courtesy of Paleo
How Paleo is using biochemistry to bring plant-based mammoth meat to consumers
The European startup uses precision fermentation to create heme commonly found in beef, chicken, pork, lamb and tuna — in addition to the long-extinct mammal — to make analogs taste more like the animal proteins they replace.
By Megan Poinski • July 28, 2022 -
jodie777 via Getty Images
ADM’s profit jumps 74% on higher grain prices and demand
CEO Juan Luciano said he is optimistic that Russia’s agreement to end its blockade on Ukrainian ports could open up supplies, but warned of the impact to global food markets if it does not follow through.
By Chris Casey • July 28, 2022 -
Courtesy of Kraft Heinz
Capri Sun cuts sugar 40% by reformulating with monk fruit
The largest renovation in the juice pouch brand’s history will put Kraft Heinz more than halfway toward its goal of significant portfolio-wide sugar reduction.
By Megan Poinski • Updated July 27, 2022 -
Courtesy of Laird Superfood
Laird Superfood enters snacking category with new bar
While its functional foods with clean ingredients are on trend, the upstart has struggled since going public in 2020, with its shares down 91%.
By Christopher Doering • July 26, 2022 -
Courtesy of Wright Brand Bacon
ColumnLeftovers: Wright Brand sprays bacon cologne; Hi-Chew lowers its sugar
The Tyson-owned brand harnesses the scent of the popular meat product, and YumEarth debuts antioxidant-rich lollipops to boost immunity.
By Food Dive staff • July 22, 2022 -
George Dolgikh via Getty Images
Research links salt use to premature death
A study published in European Heart Journal found life expectancy for those who always add the seasoning to food is reduced 1.5 years for women and 2.3 years for men.
By Megan Poinski • July 21, 2022 -
Courtesy of Upcycled Foods Inc.
Kerry partners with Upcycled Foods on protein crisp from spent brewing grains
This new ingredient is the first in a partnership between the global company and the recently renamed maker of the ReGrained brand.
By Chris Casey • July 21, 2022 -
Christopher Doering/Food Dive
How PepsiCo uses Stubborn Soda to win over new audiences
The premium beverage, which jumped from a retail offer to a restaurant exclusive, features unique flavor combinations and consumer-friendly attributes like Fair Trade Certified cane sugar.
By Christopher Doering • July 21, 2022 -
Courtesy of Kraft Heinz
Kraft Heinz debuts premium line of sauces and spreads
The offerings, which include Infused Honeys and Crunch Sauces, were developed with award-winning chefs to help consumers who are doing more of their cooking at home.
By Chris Casey • July 20, 2022 -
Courtesy of General Mills
How 5 food and beverage companies are preparing for a recession
CEOs are optimistic, but looking at potential changes in consumer behavior and buying power as they lay the groundwork for an uncertain future.
By Chris Casey • July 19, 2022 -
Courtesy of The Giant Company
Why a medical group wants plant-based diets discussed at the White House
The Physicians Committee for Responsible Medicine wants the Biden administration to make this eating option a centerpiece of its food policy conference in September.
By Megan Poinski • July 19, 2022 -
Courtesy of Mars Inc.
Lawsuit claims artificial coloring in Skittles makes them 'unfit for human consumption'
The class action lawsuit takes Mars to task for using titanium dioxide — which is FDA approved but being banned in Europe — in the brightly colored candies.
By Megan Poinski • July 18, 2022
