Ingredients
-
Courtesy of Barilla Group
Barilla swaps out eggs to make its Protein+ pasta plant based
The offering, which was reformulated with semolina durum wheat, peas, lentils and chickpeas, has the same taste, texture and protein content as its previous version.
By Cathy Siegner • Feb. 27, 2020 -
Ingredion
CPGs push collaboration with Ingredion to accelerate product development
The ingredient company's CEO said food makers used to be "careful and cautious" when working with businesses like his, but pressure to innovate has made them more open, transparent and trusting.
By Christopher Doering • Feb. 27, 2020 -
Kerry acquires Spanish plant protein ingredients company
The purchase of Pevesa Biotech will enhance the Irish taste and nutrition firm's position as more consumers look to curtail their meat consumption.
By Cathy Siegner • Feb. 27, 2020 -
Permission granted by Socati
Socati launches CBD-infused sweetener for hot beverages
The company's chief revenue officer said the market opportunity for coffee additives is significant and interest by CPG companies remains high despite legal uncertainty.
By Lillianna Byington • Feb. 26, 2020 -
Courtesy of Tofurky
Tofurky spreads into plant-based cheese with Moocho launch
The brand, which the meat alternative company created for its cheesecake line, will have shreds and spreads in grocery stores nationwide this summer.
By Megan Poinski • Feb. 25, 2020 -
Cargill enters plant-based meat with burgers and ground products
The world's largest privately held company could be a formidable competitor in the space as its private-label products come to stores and restaurants in April.
By Megan Poinski • Feb. 24, 2020 -
Column
Leftovers: Kit Kat's newest flavor takes the cake; Smashgummy aims to disrupt non-chocolate candies
Hershey's U.S. chocolate brand seems to be breaking off a piece of the strategy that Nestlé's Japanese version is known for, and A Dozen Cousins uses Black History Month — and rice — to commemorate African-American heritage.
By Food Dive staff • Feb. 21, 2020 -
Syngenta's purple tomato with umami taste wins innovation award
The new variety, which the Swiss seed and agrochemical firm developed through a natural selection breeding program, is said to have a high vitamin, mineral and antioxidant content and a savory flavor.
By Cathy Siegner • Feb. 20, 2020 -
Equinom raises $10M to boost seed-breeding technology
The Israeli company said proceeds from the Series B funding round will expand its technology to produce non-GMO "smarter seeds" with higher nutritional profiles and crop yields.
By Cathy Siegner • Feb. 20, 2020 -
Anheuser-Busch
Deep DiveFarm to pint: How Anheuser-Busch cultivates its ingredients amid a changing climate and consumer
In addition to stringent farming protocols, the company is investing millions to find the next rice, hops and barley varieties that can be grown using less water or are more resilient to diseases.
By Christopher Doering • Feb. 20, 2020 -
Silk
Silk puts plant-based first in RTD coffee launch
The Danone-owned brand's new drink emphasizes oat and almond milk, but offers few details about the source or roast of the beans.
By Cathy Siegner • Feb. 19, 2020 -
SponsoredThe discovery of the flavor sensation formally unknown to the world
How is this flavor sensation enhancing savory products such as snacks, sauces, soups, and gravies?
-
Opinion
Valentine's Day reminder: Together we can end child labor in cocoa
The chocolate industry wants to see children in school, not on farms. The efforts to change have had mixed results and a new approach is needed, writes World Cocoa Foundation's Richard Scobey.
By Richard Scobey • Feb. 14, 2020 -
Tyson Foods
ColumnLeftovers: Declare love with a bouquet of Tyson chicken nuggets; Ocean Spray juices up with coffee
The meat processor will award $10,000 and a year's supply of nuggets for the most romantic take on its product, and Hi-Chew creates tropical blends to fight the winter blahs.
By Food Dive staff • Feb. 14, 2020 -
Christopher Doering
Why McCormick is setting 'audacious' sustainability goals
By 2025, the spice company plans to reduce its emissions, solid waste and carbon footprint while sustainably sourcing its top five ingredients.
By Lillianna Byington • Feb. 13, 2020 -
5 ingredients that will impact the industry in 2020
Fonio, collagen, pea protein, cacao fruit and lupini beans are poised to make a difference in product launches, nutritional content and consumers eating habits.
By Megan Poinski , Lillianna Byington , Christopher Doering • Feb. 13, 2020 -
With winter wheat plantings down, is a shortage looming?
A drop in supply could lead to higher prices in the type of flour used for snacks such as crackers, biscuits, Oreos and Cheez-Its, Bloomberg reported.
By Cathy Siegner • Feb. 13, 2020 -
Freeze-dried strawberry powder helps stabilize ice cream, USDA says
The department found the ingredient is so effective that frozen desserts retained their shape even after reaching room temperature.
By Cathy Siegner • Feb. 13, 2020 -
Just
Deep DiveCell-based meat products are years away, so why are states making so many laws about them?
Seventeen laws about meat labeling were passed in 14 states in 2019, and nine states are considering similar legislation this year.
By Megan Poinski • Feb. 12, 2020 -
Ken Richardson
SponsoredBeyond 2020 – What foods are consumers craving in the decade ahead?
Many consumers are looking to non-GMO ingredients and non-GMO sunflower oil as a simple replacement for other oils.
-
Impossible Foods
Consumers are confused by plant-based meat, beef association says
A study of more than 1,800 consumers found fewer than half understand these products have no meat or animal byproducts.
By Megan Poinski • Feb. 11, 2020 -
Dunkaroos
ColumnLeftovers: Dunkaroos bounce back; RXBAR creates a clean label Valentine's Day treat
The General Mills cookie snack was pulled from shelves in 2012 because it was unhealthy, and Ripple's new ice cream makes it more acceptable to have peas for dessert.
By Food Dive staff • Feb. 07, 2020 -
SponsoredThe source of sweetness – modern approaches to Reb M and Reb D
As the FDA's updated Nutrition Facts panel makes it onto packaging in 2020, F&B manufacturers need to consider that consumers are now more easily able to identify a product's "Added Sugars".
-
Ingredients getting a boost from clean label trend, report says
L.E.K. Consulting said replacing artificial items with cleaner, more natural solutions presents a major opportunity for companies, investors and retailers.
By Cathy Siegner • Feb. 06, 2020 -
Ardent Mills acquires Andean Naturals' quinoa operations
The flour-milling company's CEO, Dan Dye, said the deal will help to meet consumer demand for high-quality grains and other sources of plant-based ingredients.
By Cathy Siegner • Feb. 06, 2020
