Ingredients

Thanksgiving dinner costs rise due to inflation and supply chain challenges

The total expense for the holiday meal will be $53.31 for 10 people, a 14% increase from last year, according to the American Farm Bureau Federation.

By Megan Poinski • Nov. 23, 2021

Fresh fruit and vegetable supply threatened by rising disruptions

Producers are confronting higher costs, fertilizer shortages and inconsistent deliveries. In some cases, it's leading to food spoilage.

By Sarah Zimmerman • Nov. 23, 2021

Kemin breaks ground on clean-label proteins plant

Less than a year after acquiring Proteus Industries, the company is ramping up production of its ingredients line for meat and poultry applications and has named a leadership team.

By Samantha Oller • Nov. 18, 2021

Supplant and N'Robed Sugar Crystals offer new ways to sweeten

Products include an upcycled baking sweetener that gets its flavor from plant fibers and a beverage product that coats sugar in Reb M.

By Megan Poinski • Nov. 18, 2021

General Mills launches animal-free dairy cheese brand Bold Cultr

Developed under the company's G-Works innovation unit, this cream cheese is the first Big Food foray into using milk proteins made by fermentation.

By Megan Poinski • Updated Nov. 19, 2021

Better-for-you mac and cheese Goodles aims for adult appeal

The new brand, co-founded by former Annie's and Kraft execs, touts its 14 grams of protein and Clean Label Project "Purity Award" as distinctions in the space.

By Chris Casey • Nov. 16, 2021

FiberJuices™, real juice powders with 4 prebiotics and 0% sucrose added

Eliminate the fiber, sugar, and weight management concerns surrounding fruit and vegetable juices.

Nov. 15, 2021

Leftovers: Heinz spaces out with other-worldly ketchup; Danone's Follow Your Heart noodles into a new category

The Kraft Heinz brand partners with the Aldrin Space Institute to craft a Martian condiment, and Mud/Wtr's newest drink taps adaptogenic ingredients for relaxation.

By Food Dive staff • Nov. 12, 2021

Barry Callebaut launches nonpremium dairy-free chocolate line

The international confectionery giant's new portfolio includes 100% plant-based ingredients for melting, molding, baking and frozen desserts.

By Megan Poinski • Nov. 11, 2021

Kerry debuts next-generation botanical extracts for low- and no-alcohol beverages

The company said the new offerings, which include coffee, passion fruit and black pepper varieties, are more stable and have a complex taste and mouthfeel. 

By Christopher Doering • Nov. 11, 2021

Game-changing innovations from ADM

How ADM is unlocking innovation to drive the next generation of food and beverages.

Nov. 11, 2021

Oatly, Fiji Water founders relaunch Good Idea functional sparkling waters

The beverage, which claims to control blood sugar, coincides with a broader trend in the food and beverage space where consumers are looking for more than hydration or the easing of hunger.

By Samantha Oller • Nov. 10, 2021

Organically delicious innovation

Consumer demand is increasing for organic food and beverage products due to healthier perception.  The innovators of organic products have more options for Transparently Delicious® taste.

Nov. 8, 2021

Despite drought, almonds will keep on growing

California produces about 80% of the world's supply of the nut, which farmers have spent many years learning to produce more of with less water.

By Megan Poinski • Nov. 4, 2021

ADM to buy Deerland Probiotics & Enzymes

The ingredients company is looking to further expand its reach into the gut health sector, which has seen significant growth during the pandemic.

By Chris Casey • Nov. 4, 2021

Spindrift's hard seltzer uses real fruit to squeeze competitors White Claw and Truly

Although the sparkling water maker is entering a category that shows signs of slowing, the company is confident its use of minimal ingredients will stand out.

By Christopher Doering • Nov. 3, 2021

Unilever's Knorr to launch 50 regenerative agriculture projects over five years

The CPG giant says it prioritizes "big, audacious goals" on sustainability over what it describes as incremental efforts by rivals.

By Chris Casey • Oct. 29, 2021

Leftovers: Brave Robot bakes sustainability into cake mix; Tropicana says you can brush your teeth and drink OJ too

Perfect Day's animal-free milk protein enters a new category, and Beastie Boys go intergalactic in Source Brewing's limited-release beer.

By Food Dive staff • Oct. 29, 2021

Cargill launches rice flour-based maltodextrin substitute

The new addition to the company's SimPure line can replace the processed emulsifier in many applications and could also improve mouthfeel.

By Megan Poinski • Oct. 28, 2021

Climate change is affecting coffee flavor and aroma, study says

Researchers noted additional work will be needed to determine how carbon dioxide, water and temperature impact the quality of the bean.

By Jessi Devenyns • Oct. 28, 2021

How Shiru will use its $17M funding round to transform ingredients through science

The California company uses advanced biotechnology, chemical engineering and fermentation to replicate the functional proteins in animal-based food using the plant kingdom.

By Megan Poinski • Oct. 27, 2021

Hitting the sweet spot

Sweetener technologies close the gap between sugar cravings and sugar reduction.

Oct. 25, 2021

Leftovers: Kraft Heinz gives Mac & Cheese a flavor boost; Kellogg reunites with Wendy's for Frosty cereal

Super fans of the food giant's macaroni dinner can join a new club to gain exclusive access to its flavor enhancers, and Nestlé's DiGiorno puts carbs on carbs with its cheesy pasta pizza creation. 

By Food Dive staff • Oct. 22, 2021

Natural preservatives get fresh look amid clean label push

Ingredients such as citric acid, ascorbic acid, vinegar and rosemary extract preserve products' characteristics, prevent spoilage during shipping and increase their lifespan.

By Christopher Doering • Oct. 21, 2021

Bonumose breaks ground on Hershey-funded production and R&D facility

The ingredients maker will use the new space both to research rare sugars — including tagatose, which it intends to produce starting next year — and create better-for-you confections for the candy giant.

By Megan Poinski • Oct. 21, 2021