Ingredients: Page 55

  • Plant-based section at the Heirloom Market in Philadelphia's Fashion District
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    Courtesy of The Giant Company
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    Report: Food's future is more complicated than the alternative protein debate makes it seem

    The study from IPES-Food says that changes are needed to stabilize the food system, but a wholesale switch to plant-based or cuts in greenhouse gas emissions ignore some pressing issues.

    By • April 8, 2022
  • Hershey launched Blueberry Muffin Kit Kat in April 2022.
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    Courtesy of Hershey
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    Column

    Leftovers: Kit Kat breaks into breakfast with blueberry muffin flavor; RTD moon milks offer ayurvedic stress relief

    Hershey adds the flavor of berries, batter and graham cookie pieces to its iconic sweet, and J&J Snack Foods' Icee enters the cookie category.

    By Food Dive staff • April 8, 2022
  • Weight loss GLP-1 Explore the Trendline➔
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    Getty Images
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    Trendline

    How 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
  • Kerry acquired ayurvedic ingredients company Natreon in 2022.
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    Courtesy of Kerry
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    Kerry buys ayurvedic ingredients maker Natreon

    The deal brings several functional herbs and extracts associated with Indian traditional health practices to the Irish company's portfolio. 

    By • April 7, 2022
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    Dan Kitwood via Getty Images
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    Tate & Lyle to acquire dietary fiber business in China for $237M

    The company said the purchase of Quantum Hi-Tech Biological will strengthen its market position for the popular ingredient while boosting its food and beverage solutions.

    By • April 7, 2022
  • Chickens sit in a shed
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    Jamie McDonald via Getty Images
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    Avian influenza threatens egg supply ahead of Easter: report

    A CoBank analysis finds the industry struggling to right-size its flock amid the virus, demand shifts and a transition to cage-free production.

    By Samantha Oller • April 5, 2022
  • Mycelium foie gras with mycelium caviar made by the Better Meat Co
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    Permission granted by The Better Meat Co.
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    The Better Meat Co. to debut mycelium foie gras

    CEO Paul Shapiro said in an exclusive interview the product for restaurants can help fans of the controversial delicacy "experience that same joy without all the suffering."

    By • April 4, 2022
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    Permission granted by Almond Board of California
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    Sponsored by Almond Board of California

    Almonds: A starring ingredient for health claim labeling in North America and the EU

    It’s no surprise that almonds continue to appear hand in hand with sought-after health claims.

    April 4, 2022
  • Sovos Brands, Noosa, yogurt
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    Retrieved from Sovos Brands.
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    Column

    Leftovers: Noosa chills out with gelato; White Claw catches new wave with its Surf line

    Sovos Brands is bringing its premium yogurt into the freezer aisle, while Betterland Foods uses Perfect Day's animal-free dairy proteins for a better-for-you chocolate bar.

    By Food Dive staff • April 1, 2022
  • The offices of fermented mushroom ingredient company MycoTechnology
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    Courtesy of MycoTechnology
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    MycoTechnology raises $85M for innovation and international expansion

    In its Series E round, the fermented mushroom ingredient giant received money from the venture arms of Griffith Foods, Tyson Foods, Bunge, Continental Grain and Maple Leaf Foods.

    By • March 31, 2022
  • Every Company Chantal Guillon macarons
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    Courtesy of The Every Company
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    The Every Company debuts animal-free egg white

    The precision fermentation company is partnering with California bakery Chantal Guillon to debut the ingredient in macarons.

    By • March 31, 2022
  • Upfield
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    Courtesy of Upfield
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    Upfield releases breakdown of methane emissions and urges food companies to do the same

    Dairy, which makes up only 1% of the plant-based spreads maker's ingredients, accounts for 63% of its production of the greenhouse gas.

    By • March 31, 2022
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    Sean Gallup via Getty Images
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    Crops grown with regenerative agriculture are healthier, study finds

    Food grown with techniques that increase the biodiversity of soil has a higher nutrient profile, according to research conducted by the University of Washington.

    By • March 31, 2022
  • Hostess Brands, Donettes, Twinkies
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    Permission granted by Hostess Brands
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    Deep Dive

    With a portfolio of iconic snacks, Hostess Brands sweetens its business for another century

    Just a decade after bankruptcy, the Twinkies maker is thriving under CEO Andy Callahan, who has prioritized innovation and moving its iconic offerings into faster-growing occasions.

    By • March 30, 2022
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    Courtesy of Eat Just
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    Plant-based food sales hit $7.4B in 2021

    Statistics from SPINS, the Good Food Institute and the Plant Based Foods Association showed the segment's growth moderated last year, but continued to increase at a rate three times larger than food in general.

    By • March 30, 2022
  • A worker in one of Ynsect's insect farms.
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    Courtesy of Ynsect
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    Ynsect expands to the US with mealworm farm addition

    This gives the France-based company a foothold toward making ingredients for human food in America, which are likely to be targeted to the sports nutrition and health markets.

    By • March 29, 2022
  • Oatly cartons on steps
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    Courtesy of Oatly
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    Strained oat supply pushes Oatly to raise prices, expand sourcing

    The plant-based milk brand's latest moves come after oat production reached near-record low levels following drought conditions across the U.S. and Canada.

    By • March 25, 2022
  • Lightlife's plant-based burger
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    Courtesy of Lightlife
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    CP Kelco makes plant-based a priority with Shiru partnership and new ingredients line

    The ingredient company is targeting meat alternative makers that want cleaner labels with more natural options, and working with the tech startup to develop and commercialize similarly functioning proteins in plants. 

    By • March 24, 2022
  • IBM
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    Permission granted by IBM
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    Taste testing taps into the modernized speed of artificial intelligence

    From cutting sugar to discovering new flavors, manufacturers such as Conagra and Danone are turning to the technology to get products to market faster and gain a competitive advantage.

    By • March 24, 2022
  • Retail pouches of Skinny Butcher's Crazy Crispy Chick'n products.
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    Courtesy of Skinny Butcher
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    How plant-based Skinny Butcher aims to capture both retail and foodservice markets

    The new brand is supported by the manufacturing might of Golden West Food Group, the ghost kitchen reach of Wow Bao, a $10 million VC investment for marketing and the enthusiasm of CEO Dave Zilko. 

    By • March 22, 2022
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    Mario Tama via Getty Images
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    Q&A

    How the Ukraine conflict and supply chain chaos could play out in food prices

    Wells Fargo chief agricultural economist Michael Swanson is already seeing improvements in inflationary pressures such as labor and transportation, even as "the next wave" of increases takes hold.

    By • March 21, 2022
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    Getty Images
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    Sponsored by Faravelli, Inc

    Microencapsulated Omega 3 with Italian expertise

    Microencapsulated Omega 3 offers many benefits for human and veterinary applications.

    March 21, 2022
  • So Delicious Wondermilk ice cream
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    Courtesy of So Delicious Dairy Free
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    Column

    Leftovers: So Delicious takes aim at dairy ice cream fans; Patagonia, Dogfish Head harness carbon-sucking grain for new brew

    Danone's Wondermilk stars in a new line of plant-based frozen desserts, and Kill Cliff combines caffeine and CBD in its latest lemony launch.

    By Food Dive staff • March 18, 2022
  • Scientists look at a screen of collagen-producing cells.
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    Courtesy of Aleph Farms
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    Aleph Farms to make cell-based collagen

    The move reflects the Israeli cultured meat company's desire to replace all useful proteins in cows through cellular agriculture. The new ingredient should be available in 2024.

    By • March 17, 2022
  • barely
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    Permission granted by Anheuser-Busch
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    AB InBev's EverGrain brings used beer ingredient to snacks and plant-based milks

    Told by many he was wasting his time, the CEO of the alcohol giant's subsidiary is introducing spent barley to foods and beverages through partnerships with companies like Nestlé and Post.

    By • March 17, 2022
  • Top view of various healthy granola bars (muesli or cereal bar). Set of protein bar isolated on white background
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    Getty Images
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    Fewer than 1 in 10 consumers can make healthy choices from front-of-pack labeling, study finds

    Consumer research platform Attest found that 60% of consumers want products that support their overall health, but 46% believe items with wellness-targeted packaging might not actually be as good for them.

    By • March 15, 2022