Ingredients: Page 140
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Whatever happened to cauliflower power?
The white veggie hasn’t caught on the way foodies expected, but manufacturers and retailers could still make a difference.
By Keith Loria • Jan. 5, 2017 -
FONA predicts 2017 flavor trends at the intersection of taste and health
Exotic fruits' domination isn't surprising in light of the state of consumers' adventurous palates and health-related demands.
By Carolyn Heneghan • Jan. 5, 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 -
How manufacturers can adapt to the 'month without sugar' trend
The New York Times recently published an op-ed that proposes readers stop eating sugar for one month, a dietary change that could impact segments ranging from soda and confections to soups and yogurt.
By Carolyn Heneghan • Jan. 5, 2017 -
Study: Probiotics offer yet another potential benefit — weight loss
While results show that the good-for-you bacteria is associated with weight loss, manufacturers should tread carefully when citing these claims.
By Carolyn Heneghan • Jan. 5, 2017 -
How can bakers combat rising vanilla and pectin prices?
Both popular ingredients have been hit hard by bad crop years, and the race is on for alternatives.
By Keith Loria • Jan. 5, 2017 -
The clean label trend is growing, but do consumers actually read them?
Consumers are pressuring companies to make products with more natural ingredients, but many don't check those ingredients before they make their purchases.
By Keith Loria • Jan. 5, 2017 -
Fruit-based snacks are still a sweet spot for manufacturers
These may be growing in popularity, but many nutritionists warn that many aren’t especially healthy.
By Keith Loria • Jan. 5, 2017 -
Study: Consumers think expensive foods are healthier
The research showed that people did more research to convince themselves that inexpensive products were actually good for them.
By Keith Loria • Jan. 5, 2017 -
Not at the saturation point: More gluten-free products expected
Allied Market Research predicts the wheat-free food market will increase from $3.13 million in 2015 to $5.28 million by 2022.
By Keith Loria • Jan. 4, 2017 -
How a children's beverage became a Medicaid-eligible dietary supplement
Sneakz, an organic beverage with high vegetable content, has been found to alleviate GI stress in elderly consumers.
By Keith Loria • Dec. 23, 2016 -
Grains continue to dominate 21st century diets
Despite widespread gluten-free health trends, grain-based foods were the top source of calories in the American diet.
By Keith Loria • Dec. 23, 2016 -
Welch's collaborates with Blue Marble to put grape waste to good use
The joint project could keep sizable amounts of “side stream products” out of compost heaps, instead employing them in food, cosmetic and fragrance products.
By Doug Harris • Dec. 22, 2016 -
Study shows why the clean label trend is worth pursuing
Co-branding between processed foods and name-brand "healthy" ingredients may create new and lucrative opportunities.
By Doug Harris • Dec. 22, 2016 -
Global xanthan gum market predicted to hit $1.25B by 2024
The popular emulsifier is used in processed food worldwide, but also by a host of different industries.
By Doug Harris • Dec. 22, 2016 -
Deep Dive
Food stories that shaped 2016
From Coca-Cola to carrageenan, a month-by-month look at some of Food Dive's most read stories of the year.
By Megan Poinski , Emma Liem Beckett • Dec. 22, 2016 -
USDA
Groceries spice up their offerings, while manufacturers stay a bit bland
Retailers see seasoning sales continue to grow, so those flavors could be added to processed foods more often.
By Doug Harris • Dec. 22, 2016 -
Strong growth expected to continue for bakery ingredients market
This segment is being shaped by consumer demand for organic and healthy products, as well as willingness to spend more for premium components.
By Doug Harris • Dec. 22, 2016 -
Cargill's canola lecithin expands natural options for manufacturers
The new ingredient is cost-effective, natural and comparable to soy and sunflower-based emulsifiers, not to mention non-GMO and major allergen-free.
By Carolyn Heneghan • Dec. 21, 2016 -
Will an industry-funded study on sugar consumption backfire?
Scientists and public health experts were quick to dismiss the findings as biased due to the authors' ties to interests like Coca-Cola, General Mills and Hershey.
By Keith Loria • Dec. 21, 2016 -
TerraVia stops supplying Soylent after being blamed for recall
An emerging ingredient like algal flour is an easy scapegoat, but untrue claims could hurt the reputation of many newer companies.
By Carolyn Heneghan • Dec. 21, 2016 -
Cargill's waste will nourish algae in new partnership
The new venture between the manufacturer and Algae Natural Foods will transform CO2 and water used in malt processing into a source of energy and nutrients for the superfood.
By Doug Harris • Dec. 15, 2016 -
With more uses proposed for hulls and shells, can almonds become zero-waste crops?
An industry board wants to incorporate the nut's byproducts into biodegradable plastics, foods, pharmaceuticals and cosmetics.
By Doug Harris • Dec. 15, 2016 -
As US and Mexico battle over sugar, will manufacturers look to new substitutes?
The U.S. Secretary of Commerce disputes several claims that U.S. refiners are at risk, and contends that agreements are working as intended.
By Doug Harris • Dec. 15, 2016 -
Deep Dive
What will the new Nutrition Facts panel say to consumers?
The mandated label is set to become more informative — or more confusing, depending on perspective.
By Doug Harris • Dec. 15, 2016 -
How will consumers respond to genetically modified whiskey yeast?
Consumers may not realize that most whiskey is already genetically modified due to its required use of corn.
By Carolyn Heneghan • Dec. 15, 2016
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