Ingredients

  • Hershey's hot chocolate bomb
    Image attribution tooltip
    Courtesy of The Hershey Company
    Column

    Leftovers: Hershey bursts into Hot Chocolate Bombs; Premier Protein flips for pancakes

    The confection and snacking giant is bringing its own spin to the wintertime drink, and Kraft Heinz hopes its Lunchables Holiday Packs will give parents the gift of more time to prepare presents. 

    By Food Dive Staff • Dec. 2, 2022
  • A group of Protera Biosciences employees in black shirts stand in front of a building.
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    Courtesy of Protera Biosciences

    ICL Food Specialties and Protera Biosciences partner on AI-discovered plant-based ingredients

    The collaboration, with the goal of quickly scaling up clean-label options, follows a $1 million investment from the global minerals giant last year.

    By • Dec. 1, 2022
  • bottled water
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    Christopher Doering/Food Dive

    Upstart bottled water makers thirst for differentiation in $40B industry

    While companies like PepsiCo and Coca-Cola dominate the space, brands looking to carve out their own niche are touting better-for-you products and sustainability attributes to stand out.

    By • Dec. 1, 2022
  • Sixty Kroger stores tested sales of plant-based meat in the meat section in early 2020, in connection with the Plant Based Foods Association.
    Image attribution tooltip
    Courtesy of Plant Based Foods Association

    Plant-based consumers spend less on meat and dairy, study finds

    Using Kroger shopper data, insights firm 84.51° and the Plant Based Foods Institute found many people who bought alternative products in 2020 kept buying them in 2021.

    By • Dec. 1, 2022
  • Products made with Perfect Day's animal-free dairy proteins.
    Image attribution tooltip
    Courtesy of Perfect Day

    Perfect Day expands its reach with gelatin company purchase

    With the acquisition of India’s Sterling Biotech Limited, the animal-free dairy company doubles its manufacturing capacity and has a path to widen its precision fermentation portfolio.

    By • Nov. 30, 2022
  • Collage: Plate of meatballs, plate of tacos, subs
    Image attribution tooltip

    Adobestock - Sławomir Fajer/Nelea Reazanteva/DAVID

    Sponsored by ADM

    Pioneering taste and texture

    Pioneering perfect taste, texture and color as demand grows for plant-based meat alternatives.

    Nov. 28, 2022
  • Image of coffee cups on a table
    Image attribution tooltip
    Permission granted by EverGrain by AB InBev
    Sponsored by EverGrain

    Defying expectations about what a plant-based protein can do

    At the end of the beer brewing process, most people see all that leftover spent grain as just that – spent. Discover the untapped potential of this plant-based protein.

    Nov. 28, 2022
  • Stouffer's, lasagna, bloody mary, nestle
    Image attribution tooltip
    Courtesy of Nestlé
    Column

    Leftovers: Sipping lasagna with Stouffer’s Bloody Mary Mix; Spam brings figgy pudding across the pond

    The Nestlé brand brings savory flavors to a cocktail glass, and Stuffed Puffs coats its new marshmallow snack with crushed Cinnamon Toast Crunch.

    By Food Dive staff • Nov. 18, 2022
  • A small white dish of plain yogurt made from cell-cultured dairy sits in front of a larger glass bowl of the yogurt. A spoon lies in front and a cutting board of fruit is in the background.
    Image attribution tooltip
    Courtesy of Wilk

    Wilk makes yogurt using milk from cultivated cells

    The Israeli company is the first to create a finished dairy product that has been produced by cells grown outside of an animal. 

    By • Nov. 18, 2022
  • A sign for the Food And Drug Administration is seen outside of the headquarters on July 20, 2020 in White Oak, Maryland.
    Image attribution tooltip
    Sarah Silbiger via Getty Images

    FDA publishes final food traceability rule

    New recordkeeping requirements as items such as produce, cheeses and eggs move through production and supply chain will go into effect in 2026.

    By • Nov. 16, 2022
  • Kodiak Cakes, cookies
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    Permission granted by Kodiak Cakes

    Kodiak picks Campbell Soup executive for CEO post

    Valerie Oswalt, who succeeds co-founder Joel Clark in the top post, will oversee a fast-growing company looking to bring its high-protein, whole-grain foods into new categories.

    By • Nov. 15, 2022
  • Groceries, eggs
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    Brandon Bell via Getty Images

    Grocery prices post smallest monthly increase in nearly a year

    Food and beverage prices at the store rose 0.4% in October from the prior month, according to the government’s CPI report, with eggs alone climbing 10.1%.

    By • Nov. 10, 2022
  • Microsalt, salt me, chips
    Image attribution tooltip
    Christopher Doering/Food Dive

    Salt evangelists aim to rethink how consumers view the ancient ingredient

    Undeterred by health issues tied to salt, entrepreneurs are mixing it with things like coffee and garlic while embracing smaller, more powerful particles.

    By • Nov. 10, 2022
  • A dish of Quorn's Meatless ChiQin Wings.
    Image attribution tooltip
    Courtesy of Quorn

    Fermentation leaders form Fungi Protein Association

    Companies including Quorn, MycoTechnology, Meati and The Better Meat Co. are coming together to advocate for alternatives that are not made from plants.

    By • Nov. 9, 2022
  • Woman with coconut bowls
    Image attribution tooltip

    Istock/Jasmina007

    Sponsored by Faravelli, Inc

    MCT-CP8 Oil Powder a keto friendly and zero net carb source of premium C8 MCT

    Microencapsulated C8 MCTs: a clean label, keto friendly, zero-net carb source of instant energy.

    Nov. 7, 2022
  • Three pans, each one containing a different variety of Caulipower's Frozen Meals, sit on a white tiled counter. Packages of the frozen meals and ingredients including tomatoes and herbs are nearby.
    Image attribution tooltip
    Courtesy of Caulipower
    Column

    Leftovers: Caulipower thaws innovation in frozen meals; Truff shakes into seasoning salt

    The cauliflower brand is expanding its presence in the freezer aisle with three gluten-free pasta options, and Jimmy Dean thinks small with egg bites.

    By Food Dive staff • Nov. 4, 2022
  • Doritos, Frito-Lay, PepsiCo
    Image attribution tooltip
    Permission granted by PepsiCo

    How PepsiCo adapts to keep pace with food innovation

    The company’s Frito-Lay unit is using artificial intelligence and expanding its consumer outreach to design new products and create more flavor options.

    By • Nov. 3, 2022
  • A plant-based boeuf bourguignon, with brown broth and vegetables, is in a white bowl, resting on a white saucer with a beige cloth napkin and wood-handled silverware between the plate and bowl.
    Image attribution tooltip
    Courtesy of International Flavors & Fragrances

    IFF launches plant-based ingredient that mimics chunky meat texture

    The company said its soy-based Supro Tex product can be hydrated with a variety of colors and flavors for use in plant-based beef, chicken, pork and lamb dishes.

    By • Nov. 3, 2022
  • A person stands next to a white kitchen counter holding a box of Jack & Annie's nuggets. There is a baking tray full of nuggets and a plate with nuggets and white dip on the counter in front.
    Image attribution tooltip
    Courtesy of Jack & Annie's

    How Jack & Annie’s uses jackfruit to shake up plant-based meat

    Founder and CEO Annie Ryu said the massive fruit native to South India has a meat-like texture and easily adapts to products including chicken-like nuggets and meatballs.

    By • Nov. 2, 2022
  • A table set for a traditional Thanksgiving dinner.
    Image attribution tooltip
    GMVozd via Getty Images

    Thanksgiving turkeys will cost 23% more this year: Wells Fargo

    Consumers may want to trade down to less expensive items to replace traditional dishes, the banking giant said in a report.

    By • Nov. 1, 2022
  • An Impossible Burger cut in half
    Image attribution tooltip
    Courtesy of Impossible Foods

    Impossible Foods’ patent affirmed in legal battle with Motif FoodWorks

    While the ingredient company’s challenge to the plant-based meat maker’s intellectual property was not reviewed, the litigation between the two parties continues. 

    By • Oct. 31, 2022
  • Compilation of several food items.
    Image attribution tooltip

    AdobeStock/Shabbydecor,Fascinadora,rh2010,igorp17

    Sponsored by ADM

    Create a stir with plant-based, on-trend ingredients

    Capitalize on the growing Flexitarian lifestyle and deliver elevated plant-forward experiences.

    Oct. 31, 2022
  • Small pieces of chocolate sit on a surface covered with crushed cocoa beans
    Image attribution tooltip
    Courtesy of Barry Callebaut

    Why Barry Callebaut says its new chocolate is a ‘paradigm shift’

    The ingredients maker unveiled Second Generation Chocolate, which uses a customized process to produce a more natural and clean label confection with 50% less sugar.

    By • Oct. 28, 2022
  • Fermentation equipment in an open building, with concrete block walls and floors on one side, and an open view of grass and trees behind. Two people in hard hats stand nearby.
    Image attribution tooltip
    Permission granted by BioVeritas

    BioVeritas gets $65M for fermented upcycled ingredients

    The company, which turns broken pasta and other food waste into ingredients commonly sourced from petrochemicals, plans to open a commercial-scale plant in 2025.

    By • Oct. 27, 2022
  • A view of Arzeda's lab, with stairs on the left and several lab tables with equipment on the right.
    Image attribution tooltip
    Permission granted by Arzeda

    AAK partners with Arzeda to transform oils with enzymes

    The protein designer, which has worked with BP and Unilever, has long wanted to use its processes to help make the food industry more sustainable and efficient, said CEO Alexandre Zanghellini.

    By • Oct. 27, 2022