Ingredients: Page 139
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McCormick sees record sales performance
Cash flow from the seasoning company's operations increased 12% to a record $658 million.
By Keith Loria • Jan. 25, 2017 -
Campbell ventures into the egg-less mayo space
The Bolthouse Farms brand developed Maio, a line of refrigerated yogurt-based spreads, for vegans and health-conscious consumers.
By Keith Loria • Jan. 23, 2017 -
Explore the Trendline➔
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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 -
Deep Dive
Moo-ve over milk: Dairy alternatives are becoming more prevalent
Many consumers say vegan alternatives to beverages, cheese and desserts taste just as good, are better for them, and benefit the environment.
By Keith Loria • Jan. 23, 2017 -
Why Roquette is betting big on pea protein
The company is investing more than $303 million to build a manufacturing site in Canada.
By Keith Loria • Jan. 20, 2017 -
How to sweeten yogurt without sugar
With more attention being paid to sweeteners by consumers and the forthcoming nutrition label, the race for alternatives is on.
By Megan Poinski • Jan. 19, 2017 -
Why Steviva's organic certification matters
The company will be able to market both conventional and organic sweeteners to manufacturers, as well as co-pack and private label them.
By Megan Poinski • Jan. 19, 2017 -
Study: Is government intervention the key to sodium reduction?
Researchers found that over a decade, reducing salt consumption by 10% would save almost 6 million life-years currently lost to cardiovascular disease.
By Doug Harris • Jan. 19, 2017 -
Will an altered version of sugar be as widely accepted as the real thing?
Holista CollTech Limited partnered with a Nobel Prize nominee to file a patent for the world’s first all-natural low glycemic index sugar.
By Emma Liem Beckett • Jan. 19, 2017 -
Could duckweed be a new better-for-you ingredient?
The nutrient-rich water weed fits the bill as a plant-based protein alternative.
By Emma Liem Beckett • Jan. 19, 2017 -
How manufacturers can serve the 42% of consumers who don't think they eat healthy
According to Mintel, fewer than 38% believe that good-for-you food is worth paying more for, and only 16% trust health claims on product packaging.
By Keith Loria • Jan. 18, 2017 -
USDA
Can small dairy farms survive alongside large-scale competitors?
The number of small family-owned operations has been dropping at a rate between 5 to 9% yearly since 1986.
By Doug Harris • Jan. 18, 2017 -
USDA makes another push for organics with new check-off program
It could raise more than $30 million a year for research and technical services, and would work to accelerate the adoption of organic practices.
By Keith Loria • Jan. 18, 2017 -
Why a soup labeling mixup caused a recall
Whole Foods was selling Italian wedding soup with meatballs that was mislabeled and didn't declare major known allergens.
By Keith Loria • Jan. 17, 2017 -
How to use social media to build a grocery brand
Consumers love to discuss and read about their food online, making it a prime vehicle for retailer advertising.
By Keith Loria • Jan. 13, 2017 -
Consumers gobbling up gluten-free foods
While interest in following a gluten-free diet is up, research has yet to conclude if there’s any benefit for most to follow such a strict diet.
By Keith Loria • Jan. 12, 2017 -
Study: Cannabis-based gum can improve gut health
AXIM Biotechnologies will begin a clinical trial of its hemp-based CanChew Plus gum, which it claims can alleviate IBS symptoms.
By Emma Liem Beckett • Jan. 12, 2017 -
Is flaxseed-based yogurt the next almond milk?
Good Karma is launching an entire line of dairy-free yogurts made with flax and pea protein. Will other companies follow suit?
By Keith Loria • Jan. 12, 2017 -
USDA
Industry group says slow-growing poultry is too costly
Animal advocates are agitating for slower growing chicken breeds, but this switch could mean big costs for the industry.
By Keith Loria • Jan. 12, 2017 -
Canary seed is not just for the birds
The popular bird food was cleared for human consumption last year, but sales have yet to take flight.
By Keith Loria • Jan. 12, 2017 -
America's appetite for fresh products is growing
A pursuit of a healthier lifestyle is driving an increase of fresh products in the grocery store.
By Keith Loria • Jan. 11, 2017 -
A super investment: Kellogg's VC fund backs Kuli Kuli
The nation's leading moringa brand uses the superfood in bars, energy drinks, powder and teas.
By Keith Loria • Jan. 11, 2017 -
USDA
Will another bird flu scare crack the egg market as it rebounds?
Warnings went out to chicken producers after a possible strain of bird flu was discovered on a duck in Montana.
By Keith Loria • Jan. 11, 2017 -
Is Trump the reason for surging agriculture sentiment?
If so, will the enthusiasm keep up in the face of the absence of a USDA nominee and policy proposals?
By Keith Loria • Jan. 11, 2017 -
Will alcoholic K-cups fizz or fall flat?
Keurig is working with AB-InBev to expand its iconic brand to in-home alcoholic beverages including beer, cocktails and spirits.
By Keith Loria • Jan. 10, 2017 -
FDA: Processed fruit and vegetables could be 'added sugars' on new label
This could be critical for manufacturers struggling with how sugars are represented on the newly configured information panel.
By Carolyn Heneghan • Jan. 6, 2017
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