Ingredients
-
Sustainable cocoa promises have been empty, report says
Chocolate companies’ efforts to improve the sector have had little impact over the past decade, with continuing high levels of child labor and low farmer incomes.
By Caroline Macdonald • April 26, 2018
-
Aroma analysis could lead to tastier reduced-sugar foods
Electronic sensory technology can build a database of different molecules, allowing companies to more accurately mimic the flavor of full-sugar products.
By Caroline Macdonald • April 26, 2018
-
Olam database targets full ingredient transparency
The new tool will capture social and environmental data on a select group of products, including cashews from Ivory Coast and coffee from Brazil, before expanding to all other supply chains by 2025.
By Caroline Macdonald
-
Study: Most consumers would not try cricket flour cookies
When they saw a picture, willingness to try them improved — meaning marketing insect proteins is key.
By Caroline Macdonald
-
Taco Bell and Bigs unveil co-branded sunflower seeds with drone fleet
A video promoting the new product depicts drones carrying packs to cities and towns across the country before dropping them off at a baseball field.
By Erica Sweeney • April 25, 2018
-
Enjoy Life Foods gets international palm oil-free certification
The allergy-friendly CPG company, which is debuting products without the controversial ingredient, is the first food manufacturer to earn it.
By Cathy Siegner • April 23, 2018
-
PureCircle says it can scale up sugar-like stevia
The company's dual approach — breeding plants with more desirable glycosides and improving the taste of another— could remove a market barrier for the sweetener.
By Caroline Macdonald • April 19, 2018
-
Walnut consumption may slow colon cancer growth, study suggests
Researchers said while the findings were not applicable to humans, they could provide insight into how the disease develops and grows.
By Caroline Macdonald • April 19, 2018
-
Some like it hot: Chili peppers spice up cuisine and candy
Selections from countries like Peru and Colombia offer opportunities for food makers to experiment with new combinations of spicy, savory and even sweet flavors.
By Caroline Macdonald • April 19, 2018
-
No whey! Researchers make sustainable beer from dairy waste
A Cornell researcher has converted leftover lactose from New York's Greek yogurt industry into alcohol, producing a 2.7% alcohol by volume beverage with a sour and salty flavor.
By Alicia Kelso • April 17, 2018
-
How Annie's use of regenerative agriculture could expand the practice
The natural CPG brand is working with Montana farmers using the method to produce its signature Organic Mac & Cheese and Organic Bunny Grahams.
By Alicia Kelso • April 17, 2018
-
Naturally gluten-free green banana flour can boost gut health
IAG's NuBana ingredient can help control blood sugar levels and promote healthy bacteria growth, but its properties don't hold up to baking heat.
By Caroline Macdonald • April 12, 2018
-
Hellmann's unveils honey-sweetened ketchup
The product contains six ingredients, and comes one year after parent company Unilever bought all-natural condiment maker Sir Kensington's.
By Caroline Macdonald • April 12, 2018
-
New cultures boost flavor complexity in aged cheddar cheese
The varieties developed by food ingredients company DSM can deliver or enhance savory, buttery, mature or caramel-sweet tastes in the popular dairy-based product.
By Caroline Macdonald • April 12, 2018
-
Will consumers worry if GMO yeast makes beer hoppy?
While genetic modification is divisive, the benefits of this kind of non-agricultural product might not be as controversial.
By Caroline Macdonald • April 12, 2018
-
While consumers buzz about acrylamide in coffee, study shows other products have more
The nonprofit Clean Label Project says french fries and potato chips have higher levels of the naturally occurring chemical.
By Cathy Siegner • April 12, 2018
-
Too much of a good thing? Heart-healthy oleic acid cuts omega-3 in eggs
The findings were a surprise to researchers who were looking for ways to improve levels of healthy fats in the popular food and baking ingredient.
By Caroline Macdonald
-
OpinionThe egg industry of tomorrow: Embracing a more sustainable food future
As demand for proteins and earth-friendly practices rise, food and agriculture giants are working with those creating plant-based alternatives. Ovotec Limited CEO Morten Ernst writes why he's embarked on this kind of partnership.
By Morten Ernst
-
Cauliflower in power: The veggie catches up to the hype
Its applications have finally caught up to consumer demand, leading to a 38% jump in per capita consumption last year.
By Alicia Kelso • April 06, 2018
-
Pour some sugar on me: Cereal gets sweeter
General Mills and Kellogg are bringing back candy-like varieties mainly to gain greater market share.
By Cathy Siegner • April 06, 2018
-
Chef'd and Innit join to offer customized meal kits
The partnership combines fresh ingredients from the meal kit company with the food tech planner's meal recommendations and cooking instructions.
By Dan Alaimo • April 06, 2018
-
Study: Adding seaweed makes products more attractive to shoppers
The eco-friendly ingredient is well positioned to take advantage of a number of current food trends, including plant-based diets, exotic additives and environmentally friendly foods.
By Caroline Macdonald • April 05, 2018
-
Pecans may reduce heart and diabetes risk
Researchers also found a small but statistically significant improvement in insulin resistance, serum insulin and pancreatic beta cell function when the nuts were eaten.
By Caroline Macdonald • April 05, 2018
-
Has the trend for edible glitter gone too far?
The decoration started out on cakes and cookies, but it has been added recently to beer, coffee, wine, bagels and even pizza in an effort to make food stand out on social media.
By Caroline Macdonald • April 05, 2018
-
Carrageenan still OK for organic food, USDA rules
An entry published Wednesday in the Federal Register goes against a recommendation from the department's advisory board to remove the controversial emulsifier from the approved ingredients list.
By Megan Poinski • April 05, 2018