Ingredients
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Leftovers: Halo Top pops into froyo treats; Takis takes out the spice with nacho cheese snacks
The better-for-you dessert maker is taking a bite out of another new category, and Unique Snacks combines puffs and pretzels.
By Food Dive staff • March 24, 2023 -
New FDA policy would let manufacturers use salt substitutes
The proposed rule would make the standards of identity for 140 products more flexible, but would not require reformulation to reduce sodium content.
By Megan Poinski • March 24, 2023 -
Explore the Trendline➔
Drew Angerer via Getty ImagesTrendlineThe Food Dive Outlook on 2023
Continued volatility, a focus on sustainability and technology playing a bigger role in giving consumers what they want are playing a huge part in the trends we see for 2023.
By Food Dive staff -
Momofuku Goods raises $17.5M
The pantry essentials brand was spun off from Momofuku in 2020 and will use the funding to grow its product offerings in an increasingly competitive field.
By Dani James • March 23, 2023 -
Tapioca starch sweetener gets GRAS status from the FDA
Anderson Advanced Ingredients’ FiberSmart is 20% as sweet as sugar and also can replace maltodextrin, the company says.
By Megan Poinski • March 23, 2023 -
Nestlé says less than 40% of its sales come from food and beverage offerings considered healthy
The CPG giant, which has vowed to be more transparent about the nutritional value of its entire global portfolio, said it is the first company to disclose such information.
By Christopher Doering • March 23, 2023 -
PepsiCo asks suppliers to avoid buying palm oil from major producer in Indonesia
The food and beverage giant cut ties with Astra Agro Lestari, which has faced allegations of land grabbing and human rights abuses.
By Ben Unglesbee • March 20, 2023 -
Sponsored by Ajinomoto
Are you ready to shake the salt habit? 3 strategies food manufacturers can use to lower sodium content.
Ajinomoto Health & Nutrition team can help spark inspiration and innovation for food manufacturers aiming to make more flavorful, full-textured alternative protein products.
March 20, 2023 -
Shiru launches plant-based fat as its first ingredient
OleoPro, developed with the company’s artificial intelligence platform, combines proteins and unsaturated oil for functions similar to animal ingredients with less saturated fat.
By Megan Poinski • March 16, 2023 -
ADM expands regenerative reach with new consumer ingredient brand
Knwble Grwn, which features flax, hemp oil and seeds, focuses on sustainable practices and highlighting underrepresented farmers, the company's commercial manager told Food Dive.
By Chris Casey • March 16, 2023 -
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Leftovers: Van Leeuwen scoops into Hidden Valley Ranch ice cream; Snoop Dogg brews a premium coffee brand
The premium dessert maker taps the condiments aisle for its latest savory combination, and Kellogg brings two of its most popular brands together with Apple Jacks Pop-Tarts.
By Food Dive staff • March 10, 2023 -
Kraft Heinz and NotCo launch plant-based NotMayo
The product is the second to come from the joint venture between the CPG giant and the food tech unicorn. It will get to store shelves this month before gradually expanding nationwide.
By Megan Poinski • March 10, 2023 -
How Bonumose’s new tagatose facility moves better-for-you sweeteners forward
The Virginia plant producing the rare sugar officially opened this month, making a supply of the healthier stand-in for sucrose available for manufacturers.
By Megan Poinski • March 9, 2023 -
Why Aloha sees big sustainability potential with its new protein bar
The brand’s Kona bar is made with Ponova oil, an emulsifier that comes from the beans of the Hawaiian pongamia tree, which helps to repair soil impacted by deforestation.
By Chris Casey • March 9, 2023 -
Impossible Foods launches a healthier version of its signature plant-based beef
Impossible Beef Lite, which is intended as a replacement for 90/10 lean meat from cows, has 45% less total fat than its animal-based counterpart.
By Megan Poinski • March 9, 2023 -
Nestlé brings Natural Bliss creamer brand into plant-based milks
The product, which contains oats and fava beans, is designed for consumption on its own or in smoothies and cereal.
By Christopher Doering • March 9, 2023 -
Four in 10 consumers will buy food made through precision fermentation
A recent study done by Hartman Group in partnership with Cargill and Perfect Day found the willingness to try products increases with education about how they’re made and their sustainability benefits.
By Megan Poinski • March 8, 2023 -
Hershey debuts plant-based Reese’s and chocolate bar
The confections, which will hit shelves in March and April, are made with oats. This will be the first time the company offers permanent products in the category.
By Christopher Doering • March 7, 2023 -
Despite inflation, candy sales grew to $42.6B in 2022
Nearly 75% of consumers said sweets remain an “affordable treat” in the annual survey done by the National Confectioners Association.
By Megan Poinski • March 6, 2023 -
Next Gen Foods buys plant-based gelato maker Mwah
The buzzy company that created chicken analog Tindle led the seed round for the U.K. frozen treat maker last year, and will be showcasing its products at Natural Products Expo West this week.
By Megan Poinski • March 6, 2023 -
Inside Lovo’s quest to rethink plant-based milk chocolate
The new brand from the founders of Pascha makes almond, oat, coconut and hazelnut milk the star ingredients, leaning into what consumers love about the popular alternatives.
By Megan Poinski • March 6, 2023 -
Sponsored by Faravelli
A keto friendly, zero net carb source of premium C8 MCT
Microencapsulated C8 MCTs: a clean label, keto friendly, zero-net carb source of instant energy.
March 6, 2023 -
Column
Leftovers: Dunkin’ coffee dips into its bakery treats; Ben & Jerry’s cheers for churros
The brand’s newest RTD beverages add flavors from favorite items at its restaurants, and Kettle Brand chips get into the air fryer trend.
By Food Dive staff • March 3, 2023 -
Good Culture partners with Dairy Farmers of America on probiotic milk
The upstart is expanding beyond its roots in cottage cheese as it aims to tap into growing consumer demand for better-for-you offerings.
By Chris Casey • March 3, 2023 -
How Ingredion benefits from diversification and on-demand ingredients in volatile times
CEO Jim Zallie said the company, which works with more than 18,000 customers, inherently minimizes risk by providing hundreds of ingredients in both staple and trendy categories.
By Christopher Doering • March 2, 2023 -
Motif FoodWorks enters molecular farming partnership to produce its heme ingredient
The food tech company is teaming with IngredientWerks to try to make Hemami in corn plants, a development that could save money and energy.
By Megan Poinski • March 2, 2023