Ingredients: Page 123
-
Study: Smaller fat particles make cold butter easier to spread
Researchers in Australia found reducing the size of milkfat globules improves the consistency of the dairy product and can also make low-fat cream easier to whip.
By Cathy Siegner • Sept. 7, 2017 -
Green Giant rolling out line of frozen veggie 'pasta'
The reinvigorated iconic brand is adding zucchini, carrot and butternut squash varieties to its lineup with plans to have them available in stores nationwide in January.
By Cathy Siegner • Sept. 6, 2017 -
Explore the Trendline➔
Getty Images
TrendlineHow GLP-1s are shaking up snacking
Food companies, including Danone and Nestlé, are adding more protein and changing portion sizes as weight loss medications reshape consumption patterns.
By Food Dive staff -
Sponsored by
How to Select the Right Natural Sweetener
Consumers are increasingly expecting ingredient lists to be shorter, so formulators are looking for opportunities to displace multiple ingredients while still choosing healthy options.
Sept. 5, 2017 -
Beer world buzzing over new cannabis IPA
California-based Lagunitas Brewing has debuted a new IPA called SuperCritical, which contains aromatic compounds of fragrant oils from the plant.
By Cathy Siegner • Sept. 5, 2017 -
Andrew Zimmern aims to heat up food with a new line of spices
The unique blends, which were influenced by the celebrity chef and TV host's extensive travels, are on sale exclusively on his website.
By Erika Kincaid • Sept. 5, 2017 -
Will organic Doritos boldly make it onto Whole Foods' shelves?
The natural and organic retailer's recent merger with Amazon could help PepsiCo's Frito-Lay, since the online megaretailer already sells these snacks.
By Erika Kincaid • Sept. 1, 2017 -
Study: Walnuts provide feeling of fullness, help control appetite
Researchers have found that consuming these nuts activates an area in the brain associated with regulating hunger and cravings.
By Cathy Siegner • Aug. 31, 2017 -
Are tiger nuts the next superfood?
The relatively unknown tuber could be the next hot ingredient in gluten-free baking and plant milk.
By Erika Kincaid • Aug. 31, 2017 -
Carrington Farms launches coconut-based protein powder
The new vegan product boasts 20 grams of protein per serving, appealing to consumers with the tropical fruit's health halo.
By Erika Kincaid • Aug. 31, 2017 -
Studies find avocado could have even more health benefits
Research shows daily consumption of the fruit may improve cognitive function, while the seed husks contain chemical compounds that could prove useful to medicine and the food industry.
By Cathy Siegner • Aug. 31, 2017 -
FDA
Innophos buys Novel Ingredients for $125M
The merger strengthens the ingredient company’s ability to grow its food, health and nutrition portfolio, while allowing it to take advantage of trends such as energized aging and clean labels.
By Sandy Skrovan • Aug. 31, 2017 -
Millennials actually are eating their vegetables
Young adults eat an average of 2.7 servings of produce a day, and retailers can take advantage of this using effective social media and e-mail marketing.
By Cathy Siegner • Aug. 30, 2017 -
USDA sued to release QR code study for GMO labeling
The Center for Food Safety's lawsuit asks for immediate publication of the report, due last month, which is required to show the challenges of implementing the technology on food packaging.
By Megan Poinski • Aug. 30, 2017 -
Veggie Noodle plans expansion with $14M investment
The company's founder said it will grow production capacity, hire more employees and bolster R&D with new funds from Encore Consumer Capital.
By Cathy Siegner • Aug. 28, 2017 -
USDA
Food maker Nellson says plant-based product development surging
Demand is growing as more consumers seek non-meat alternatives with clean labels and recognizable ingredients that have functional benefits.
By Sandy Skrovan • Aug. 25, 2017 -
Researchers find jackfruit qualities could allow it to imitate cocoa
Panelists said the moisture, color and pH of the popular fruit, along with its smell, may make it a potential substitute in the production of chocolate.
By Cathy Siegner • Aug. 24, 2017 -
As partially hydrogenated oils are replaced, companies strive to keep taste and price constant
Manufacturers have replaced them with a combination of either a modified canola or soybean oil, and a solid fat, like palm oil.
By Erika Kincaid • Aug. 24, 2017 -
Study: Bread made with pomelo lowers glycemic index
Adding the citrus fruit to recipes makes even white bread safe for consumers with diabetes, researchers found.
By Erika Kincaid • Aug. 24, 2017 -
Snack foods get creative with new flavors and ingredients
Exotic flavors and unique textures and components are among the attributes that can make a brand successful in today's market.
By Sandy Skrovan • Aug. 24, 2017 -
Severe food allergy claims increased 377% in the last decade
"Free from" products have proliferated in recent years, with increased demand from consumers who can't eat certain ingredients and those trying to avoid them.
By Erika Kincaid • Aug. 23, 2017 -
Price and commitment are two barriers to meal kit adoption
A study from market research firm Fluent shows millennial consumers have the highest level of interest, but companies should bring prices down and make subscriptions more flexible.
By Jeff Wells • Aug. 22, 2017 -
Welch's re-launches soda, including grape-flavored fan favorite
As beverage makers race to reformulate the bubbly drink with less sugar and more natural sweeteners, the juice manufacturer's fruit flavors could give it a competitive health halo.
By Sandy Skrovan • Aug. 22, 2017 -
Sparkling Ice crested the fizzy water wave, but will it survive as its luster fades?
The popular beverage, made with an artificial sweetener, now faces the challenge of integrating cleaner labels.
By Erika Kincaid • Aug. 18, 2017 -
PepsiCo seeks to patent stevia production process
The beverage giant has uncovered a low-cost method to produce Reb M, a less bitter and more sugary-tasting strain of the plant-based sweetener.
By Sandy Skrovan • Aug. 17, 2017 -
Fiber looks to act its age by showing it's not just for the elderly
Manufacturers using the ingredient want to attract younger, health-focused consumers while shedding the image that it's only for older consumers seeking regularity.
By Erika Kincaid • Aug. 17, 2017
Previous
