Ingredients
-
ColumnLeftovers: Pop-Tarts get salty; Taco Bell's chips don't fear the Reaper
Kellogg's signature toaster pastry gets a pretzel crust in December, and Boar’s Head thinks consumers will fall for Pumpkin Pie Dessert Hummus.
By Food Dive staff • Oct. 11, 2019 -
Inside Sustainable Bioproducts' plan to feed the world with a discovery in a volcano
The company received $33 million in Series A funding — and has the backing of NASA, the EPA, the National Science Foundation and the USDA — and its alternative protein products should hit the market next year.
By Megan Poinski • Oct. 10, 2019 -
Why umami is a vital flavor for food
A new white paper from the Kerry Health and Nutrition Institute examines how people sense this savory taste and how its use might benefit manufacturers.
By Cathy Siegner • Oct. 10, 2019 -
IFF partners with Neptune Wellness to bring CBD products to the US
The collaboration, which will expand the reach of both companies, comes despite regulatory uncertainty from the FDA.
By Cathy Siegner • Oct. 10, 2019 -
Canopy Growth buys majority stake in BioSteel Sports Nutrition
The all-cash purchase of 72% of the sports drink, protein and supplements company lays the groundwork to put CBD in future products.
By Cathy Siegner • Oct. 09, 2019 -
Regularly eating nuts can lower risk of obesity, study finds
Harvard University researchers said eating about half an ounce of the crunchy snacks daily is "significantly associated with less weight gain."
By Cathy Siegner • Oct. 07, 2019 -
Impossible Foods CEO: Plant-based competitors 'suck' and stifle industry growth
Pat Brown, who started the California company eight years ago, said other offerings in the market only serve to reinforce the idea that faux meat options "are terrible."
By Christopher Doering • Oct. 07, 2019 -
ColumnLeftovers: Hershey and Yuengling make chocolate porter; veggies play Peekaboo in ice cream
The two venerated Pennsylvania companies spent almost a year on this mashup, and Jack Daniel's hopes drinkers will fall for its new apple whiskey.
By Food Dive staff • Oct. 04, 2019 -
37% of consumers use functional food for health, Tastewise finds
The Israeli startup that distills trends from social media posts, restaurant menus, reviews and recipes also received $5 million to expand its AI prediction platform.
By Cathy Siegner • Oct. 03, 2019 -
McCormick unveils Flavor Maker app for home chefs
The app has an immersive VR video called "Fields of Vision" to show how spices are harvested.
By Robert Williams • Oct. 03, 2019 -
Q&AKraft Heinz's R&D chief explains how iconic brands evolve for modern consumers
Cleaner labels, new line extensions and product launches are among the methods the legacy manufacturer is using to stay relevant, Amanda Young told Food Dive.
By Megan Poinski • Oct. 03, 2019 -
Why the pork industry should target Latinos
These consumers, who represent almost $1.7 trillion in purchasing power, may gravitate to other protein sources if they can't get appropriate products for their traditional recipes, according to a report from the National Pork Board.
By Cathy Siegner • Oct. 03, 2019 -
Bolthouse Farms will launch CBD products next year
Less than a year after selling off the maker of juices, coffees, salad dressings and plant-based milk, Campbell Soup may regret divesting the brand — especially if this new line is successful.
By Jessi Devenyns • Oct. 03, 2019 -
Noblegen readies non-GMO alternative protein from algae
The Canadian ingredients startup said it can produce a complete plant-based option with the same nutrition and functionality as one derived from an animal.
By Cathy Siegner • Oct. 03, 2019 -
Deep DiveTurning back time: How brands tap into nostalgia to build their future
From Hostess Brands' Twinkies to B&G Foods' Green Giant vegetables, CPG companies are turning sentimental in an effort to reduce their marketing expenses and get consumers to open their wallets.
By Anastassia Gliadkovskaya • Oct. 02, 2019 -
SponsoredSupplySide West: 5 key questions for the CBD supplier evaluation process
One of the most important steps that anyone can take as they move towards developing a CBD-infused product is to find and consult with the best possible supplier.
-
Barry Callebaut upcycles cacao fruit with new chocolate and snacks
The confection will be available to chefs and artisans next year. The first food product — Mondelez's CaPao — is now being sold in the Los Angeles area.
By Megan Poinski • Oct. 01, 2019 -
A Misfit in juice shifts to plant-based meat
Misfit Foods, which used to turn imperfect produce into bottled drinks, says creating blended sausages aligns with the company's ethos to use the food system to save the planet.
By Jessi Devenyns • Sept. 30, 2019 -
How should FDA modernize food standards of identity?
Guidelines were created during the last 81 years "to promote honesty and fair dealing," but many say they currently stifle innovation.
By Lillianna Byington • Sept. 30, 2019 -
Why is fresh fruit putting the squeeze on fruit juice?
The beverages have high sugar content and can be linked to health problems, but consumable produce can have the same issues.
By Cathy Siegner • Sept. 30, 2019 -
SponsoredWhy making plant-based delicious is so important
The need for better plant-based food has never been more critical. Dairy flavors may be the key.
-
ColumnLeftovers: Snickers hopes pecan will satisfy, Soylent embraces green
The iconic Mars candy bar gets its newest filling from consumers voting for the Texas-grown nut, and Floyd's helps consumers hit the jackpot with alcoholic and CBD cherries.
By Food Dive staff • Sept. 27, 2019 -
Nestlé invests in food allergy prevention with stake in Before Brands
The Swiss giant has exclusive licensing rights to selling SpoonfulOne's products outside of the U.S., and retains the right to purchase all remaining equity in the company.
By Jessi Devenyns • Sept. 27, 2019 -
Study: Consumers still eat too much sugar, starch and saturated fat
Researchers found that, from 1999 to 2016, U.S. adults got 42% of their energy intake from low-quality carbs.
By Cathy Siegner • Sept. 26, 2019 -
Cubiq Foods converts liquid oils into solid fats with new process
The Spanish startup says its technology can reduce saturated fat levels in plant-based burgers and improve juiciness without hydrogenation.
By Cathy Siegner • Sept. 26, 2019
