Ingredients: Page 135
-
Biena Foods targets legume sweet spot with chocolate-covered chickpeas
As the chickpea becomes more entrenched in its position as a nutritious all-purpose ingredient, more sweet and savory snacks are sure to come on the market.
By Caroline Macdonald • March 16, 2017 -
Can peas help create protein-filled bread?
British bakery brand Warburtons partnered with Canadian researchers to develop pea flour dough to make bread that will look and taste like any other loaf.
By Keith Loria • March 16, 2017 -
Explore the Trendline➔
Courtesy of Instacart
TrendlineTop 5 stories from Food Dive
The food and beverage industry is changing rapidly and the actions companies take this year are likely to play a major role in defining their future.
By Food Dive staff -
Study: Gluten can prevent Type 2 diabetes
It remains to be seen if this study can turn the tide against those who view a gluten-free diet as healthier.
By Emma Liem Beckett • March 16, 2017 -
Kale, kale everywhere: Veggie bringing green to food sales
The superfood is being added to yogurt, frozen sweet goods, condiments and even pet food to make them more nutritious.
By Keith Loria • March 16, 2017 -
Could lab-grown chicken be a hit with consumers?
A startup company just created poultry for consumption made with cell-replicating technology.
By Jeff Wells • March 16, 2017 -
Study: Benefits of organic crops may be overstated
Research shows the environmental benefits of the popular crop diminish once lower yields are accounted for.
By Keith Loria • March 16, 2017 -
Will meat and veggie bars resonate with mainstream consumers?
Sam’s Club is putting Wild Zora’s one-of-a-kind bars to the test.
By Jeff Wells • March 15, 2017 -
Deep Dive
What actually makes food 'healthy'?
At a public hearing, the FDA listened to manufacturers, nutritionists and consumers speak about how to best replace a dated definition.
By Megan Poinski • March 10, 2017 -
How to encourage more organic produce sales
In the last five years, sales of organic fruit have grown by 123% and organic vegetables have increased by 92%.
By Keith Loria • March 10, 2017 -
Why stevia appears to be winning the race to replace sugar
The natural sweetener, about 30 to 40 times stronger than sugar, was in 6% of new soda launches last year.
By Megan Poinski • March 9, 2017 -
Retrieved from General Mills on July 09, 2014
General Mills gives boost to environmentally friendly grain Kernza
The cereal giant is hoping to put the wild relative of wheat into its Cascadian Farm Organic brand as early as 2018.
By Christopher Doering • March 9, 2017 -
Fonterra develops low-lactose powdered milk
The ingredient would make many products available to the roughly two-thirds of the world's adults who have a hard time digesting normal dairy.
By Megan Poinski • March 9, 2017 -
Sponsored by Pyure Brands
Backlash Against Sugar Leads to Opportunities for Stevia Sweeteners
Mintel's 2017 consumer trend report shows negative consumer attitude towards sugar opening the door for sugar alternatives.
March 9, 2017 -
Could a monkfruit-based sweetener be the next stevia?
Senomyx claims that Siratose, a high-intensity sweetener, has a stronger potency and better overall taste than stevia.
By Emma Liem Beckett • March 8, 2017 -
In bid to sweeten sales, Coke app accelerates distribution to small retailers
The beverage giant would allow mom-and-pop businesses to request soda from local distributors, which would then bid to fulfill the order.
By Christopher Doering • March 8, 2017 -
Tyson Foods CEO eyes big future for plant-based proteins
The meat and poultry giant owns a stake in Beyond Meat and invests in companies developing meat substitutes.
By Christopher Doering • March 8, 2017 -
Plant-based food sales growing like weeds, topping $5B annually
Alternative milks are leading the revolution in the U.S., with sales exceeding $4.2 billion in 2016.
By Emma Liem Beckett • March 8, 2017 -
Deep Dive
The world's food supply could feel the sting of declining bee populations
An estimated 75% of food crops depend on pollination, including coffee, apples and strawberries, according to the United Nations.
By Keith Loria • March 7, 2017 -
Ritz looks to go big with smaller, healthier cracker
The crunchy snack from Mondelez will appeal to consumers looking for healthier snack options.
By Keith Loria • March 7, 2017 -
A cappuccino with cream filling: Twinkie maker enters hot beverage space
Hostess, which also is known for its classic Ho Hos, Ding Dongs and Sno Balls, is experimenting with beverages for the first time.
By Keith Loria • March 7, 2017 -
Do consumers want a mug cake mix? Pinnacle will find out
The food company plans to introduce a new Duncan Hines “Perfect size for one” baking mix later this year.
By Keith Loria • March 3, 2017 -
As vanilla bean prices take off, what will flavor food products?
More than 95% of manufactured products actually use vanillin, an artificial version of the popular extract.
By Doug Harris • March 2, 2017 -
Cocoa bean surplus sends prices plummeting
The drop in prices could harm investors, but can sweeten manufacturers' innovation and competition.
By Keith Loria • March 2, 2017 -
Will bad olive harvests lead to more pomace oil?
Heat waves in Greece, flooding in Spain and bacterial damage to groves in Italy are expected to cut the global supply by about 8%.
By Doug Harris • March 2, 2017 -
Carrageenan set for slow growth due to perceived health risks
The additive derived from seaweed may not be able to distance itself from negative perceptions and regulatory recommendations.
By Megan Poinski • March 2, 2017
Previous
