Ingredients
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Child labor in cocoa production rises despite industry promises, report says
In Côte d’Ivoire and Ghana, it increased 14% between the 2009 and 2019 harvest seasons, while overall cocoa production went up 62%, according to the U.S. Department of Labor and University of Chicago.
By Jessi Devenyns • Oct. 22, 2020 -
Functional flavor and international flair top McCormick's latest trends
While some of the predictions in the seasoning company's annual Flavor Forecast are holdovers from last year, some new ideas will likely spice up consumers' shopping carts.
By Jessi Devenyns • Oct. 22, 2020 -
Deep DiveLess sugar, more problems: How reducing the popular sweetener causes reformulation challenges
Sugar helps with the texture, structure, color and shelf-life of products — all aspects that need to be replaced when manufacturers reduce the amount of ingredient they use.
By Megan Poinski • Oct. 22, 2020 -
Cow muscles can be engineered to produce beta-carotene, research shows
The study published in Metabolic Engineering suggests that cell-cultured meat may have the potential to surpass the nutritional profile of conventionally raised animal products.
By Jessi Devenyns • Oct. 21, 2020 -
iStock.com
Sponsored by IFPCGet to the root of alternative fiber solutions
Focusing on the function chicory root performs in your product can help lead the way to finding the right replacement.
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Megan Poinski/Food Dive
FDA to examine labeling for some alternative sweeteners
The agency may be opening the door to additional reform with other sugar substitutes as it tries to figure out how they fit into the Nutrition Facts panel.
By Megan Poinski • Oct. 19, 2020 -
Courtesy of Bolthouse Farms
ColumnLeftovers: Bolthouse Farms gets back to its roots; Takis spices up nuts
The company that started as a carrot farm launches a suite of substitutes featuring its original product, and Smithfield makes a convenient, meat-packed breakfast.
By Food Dive staff • Oct. 16, 2020 -
Is rapeseed the next big plant-based protein ingredient?
Researchers found the plant used to make canola oil, which has the same metabolic effects in the human body as soy, could be valuable in improving nutrition.
By Megan Poinski • Oct. 15, 2020 -
Permission granted by Olam
Why Olam Coffee is setting its 1st public sustainability targets
By 2025, the company aims to reduce its greenhouse gas emissions by 15% and implement deforestation remediation plans by planting 5 million trees.
By Lillianna Byington • Oct. 15, 2020 -
Yunjin Kim/Food Dive
Deep DiveIs coronavirus accelerating the growth of plant-based meat?
Sales for the category have exploded as the pandemic disrupts business as usual. Is this because people are turning away from animal-based eating, or is it keeping with the segment's trends?
By Megan Poinski • Oct. 13, 2020 -
Lawsuit claims Steaz has too much added sugar to be 'lightly sweetened'
The class action case filed against parent company Healthy Beverage Co. argues the labels on its iced tea — with 30% of the recommended consumption amount of the sweetener — are misleading.
By Jessi Devenyns • Oct. 13, 2020 -
iStock.com/Drazen Zigic
Sponsored by FaravelliPatented micro-encapsulated MCT provide a better consumer experience
Medium-chain triglycerides are ideal in ketogenic diets, weight management, sports nutrition, and nutritional products.
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Andor Bujdoso via Getty Images
Sponsored by AjinomotoGlutamates: The key to plant-based success
Enliven taste while reducing sodium in plant-based products with our line of glutamates.
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The image by Ketzirah Lesser & Art Drauglis via flikr is licensed under CC BY-SA 2.0
Firmenich uses AI to create flavor mimicking grilled beef
The Swiss company partnered with Microsoft to analyze its flavors database and devise a new meat taste for plant-based alternatives.
By Jessi Devenyns • Oct. 08, 2020 -
Permission granted by Harpoon Brewery
A look behind beer's hidden secret to success: carbon dioxide
While ingredients such as barley or hops get most of the attention, the colorless gas helps with everything from enhancing flavor and maintaining the foam to changing the acidity.
By Christopher Doering • Oct. 08, 2020 -
Permission granted by Kerry
Kerry plans to reach more than 2B people a day with its ingredients by 2030
CEO Edmond Scanlon said his firm plans to meet its growth target by finding new clients, developing additional products through innovation and M&A.
By Megan Poinski • Oct. 08, 2020 -
Retrieved from Before the Butcher on October 06, 2020
Before the Butcher launches plant-based burgers costing the same as beef
The company's Mainstream line, designed so any consumer can afford a non-meat burger, is likely to hit stores and menus later this year.
By Megan Poinski • Oct. 06, 2020 -
Courtesy of General Mills
ColumnLeftovers: Progresso tops off soup; Red Baron makes pizza a sandwich
The General Mills brand makes an easy innovation to reduce consumers' dirty dishes, and Mikey's wraps immunity boosters into its new product.
By Food Dive staff • Oct. 02, 2020 -
Courtesy of Impossible Foods
How to make plant-based ingredients look, smell and taste like meat
From the aroma created by cooking to replicating the different textures, ADM's flavorists and protein experts detail the complex process to design a product similar to the real thing.
By Megan Poinski • Oct. 01, 2020 -
Sensient Food Colors
Chr. Hansen to sell its natural colors business to PE group for $940M
The divestiture to EQT IX will allow the Denmark-based company to focus on developing its more lucrative fermentation technology.
By Jessi Devenyns • Oct. 01, 2020 -
Kerry rolls out clean-label citrus extracts for beverages
The ingredients company said the new flavors, which include lemon, orange and tangerine, can be used with water, energy drinks, hard seltzers and beer.
By Jessi Devenyns • Oct. 01, 2020 -
Oat milk surges to second most popular in plant-based dairy
The grain-based beverage likely rose in popularity through a combination of function, taste, nutritional attributes and hype.
By Megan Poinski • Sept. 30, 2020 -
Permission granted by United Soybean Board
Sponsored by United Soybean BoardSoy looks good on your labels (now more than ever) and here's why
Demand for sustainable products is higher than ever, see how soy can help you come out on top.
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The Kraft Heinz procurement overhaul is here
Chief Procurement Officer Marcos Eloi outlined four areas he's working to transform: sourcing, manufacturing, centralization and product development.
By Emma Cosgrove • Sept. 28, 2020 -
Retrieved from Bazooka Candy Brands on September 25, 2020
ColumnLeftovers: Bazooka gets into gummies; Undressed redefines 'salad bar'
The bubble gum brand's new launch of dragon and unicorn candies is (literally) Totally Awesome, and WW brews up canned RTD coffee drinks.
By Food Dive staff • Sept. 25, 2020
