Ingredients: Page 70
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Courtesy of DouxMatok
DouxMatok names executives to bring Incredo Sugar to the US
The Israel-based maker of a sweetener that can reduce sugar content by 40% plans to have the ingredient in products this year.
By Megan Poinski • Jan. 28, 2021 -
Courtesy of Stony Brook WholeHeartedFoods
Pumpkin seeds shift beyond seasonal as their functional qualities shine
A good source of nutrients and crunch, the high-protein, highly versatile ingredient is taking center stage in snacks, cereals and even oils.
By Samantha Oller • Jan. 28, 2021 -
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 -
Lillianna Byington/Food Dive
Survey: Consumers want healthy protein that tastes good, but aren't as concerned about sustainability
The report from the International Food Information Council found 75% of people classify themselves as omnivores, and seven in 10 tried a new plant-based protein in the past year.
By Megan Poinski • Jan. 28, 2021 -
Courtesy of Cargill
Cargill's sea salt flour aims to balance flavor with dietary demands
As consumers reach for more snacks, food developers' hunt for ingredients that reduce sodium content while not blunting a product's taste continues to grow.
By Jessi Devenyns • Jan. 28, 2021 -
Courtesy of Courtesy of Sproud
Sproud raises $6.6M for North American expansion of pea-protein milk
The company is tackling the crowded U.S. dairy alternatives market with a sustainability hook, and the potential of repeating the success of fellow Swedish plant-based milk manufacturer Oatly.
By Samantha Oller • Jan. 27, 2021 -
Courtesy of Ukko
Ukko raises $40M for AI-enabled food allergy solutions
The company is making a nonallergenic version of gluten and a peanut tolerance treatment based on a safe version of the legume's protein.
By Megan Poinski • Jan. 27, 2021 -
Deep Dive
Will 2021 be the turning point for food technology?
What we eat and drink could soon change thanks to advances that allow for the creation of better ingredients, crops and animals. The biggest challenge: explaining the science to consumers.
By Megan Poinski • Jan. 26, 2021 -
Courtesy of Eat Just
Plant-based Just Egg to launch sous vide bites
The egg substitute brand is adding a trendy product as more people look for vegan breakfast options.
By Megan Poinski • Jan. 25, 2021 -
Courtesy of Hometown Food Company
ColumnLeftovers: Pillsbury mashes up Funfetti and Oreos; Babybel rolls out with probiotics
Hometown Food Company adds a heaping dose of color and fun to its new baking mixes, while Alter Eco taps into sustainability and clean label trends with its new dark chocolates.
By Food Dive staff • Jan. 22, 2021 -
Organic produce sales growth tops 14% in 2020
The pandemic has helped push double-digit increases, but challenges loom for the category, from unsteady consumer income to uncertain supply chains.
By Jessi Devenyns • Jan. 21, 2021 -
Retrieved from Algenuity on August 06, 2020
Deep DiveHow algae's potential could make other ingredients green with envy
The one-celled organism can be cultivated anywhere — and with research and Big Food partnerships, it might be the next great sustainability story.
By Megan Poinski • Jan. 21, 2021 -
PureCircle settles stevia patent infringement lawsuit
Under terms of the largely confidential settlement, a licensing agreement allows smaller provider Almendra to continue selling its disputed Steviarome ingredients worldwide.
By Megan Poinski • Jan. 21, 2021 -
Courtesy of Kerry
Kerry: Consumers will want both familiar and new flavors in 2021
The emergence from the pandemic means manufacturers need to strike a balance with comforting items and global tastes, the ingredients company found.
By Jessi Devenyns • Jan. 21, 2021 -
Deep Dive
Could 2021 be the breakout year for cannabis-infused food and beverages?
Although the pandemic slowed progress, the outlook is brighter as more companies enter the market and the regulatory environment has the potential to change.
By Lillianna Byington • Jan. 19, 2021 -
Courtesy of Unilever
ColumnLeftovers: Viennetta returns to the US; Slim Jim teams up with Sonic
Unilever's Good Humor brand is bringing back everyone's favorite fancy ice cream dessert from the 1990s, and Michelob Ultra is launching organic hard seltzer.
By Food Dive staff • Jan. 15, 2021 -
USDA
T. Hasegawa buys Mission Flavors & Fragrances
The acquisition fits into the ingredient company's strategy to broaden its portfolio in dairy, bakery, plant-based alternatives, fruit filling and confectionary categories.
By Lillianna Byington • Jan. 14, 2021 -
Courtesy of Courtesy of Qualitas
Qualitas Health raises $10M for algae-based protein
The company, known for its omega-3 supplements, plans to use the investment to expand into new geographies, commercialize its products and boost its R&D.
By Jessi Devenyns • Jan. 14, 2021 -
Permission granted by Beneo
Getting to the root of chicory root's popularity surge
From adding fiber and mouthfeel to its use in prebiotics, the woody perennial's versatility has made it popular with consumers and businesses — especially during the pandemic.
By Christopher Doering • Jan. 14, 2021 -
Retrieved from Truss Beverage Co. on January 13, 2021
Molson Coors launches first US CBD drink line
Veryvell, the sparkling, nonalcoholic beverage that will be available only in Colorado, was developed by Truss CBD USA, a joint venture between the beer giant and Hexo.
By Lillianna Byington • Jan. 14, 2021 -
Permission granted by Treasure8
Treasure8 partners with Mariani for food dehydration innovation
The California startup will use its exclusively licensed technology to help the 115-year-old dried fruit company bring healthier and tastier food to consumers around the world.
By Megan Poinski • Jan. 14, 2021 -
Courtesy of Danone
Danone's So Delicious launches plant-based cheese
The dairy-free pioneer brand is the latest entrant in a crowded market, with shredded, sliced and spreadable varieties hitting shelves early this year.
By Megan Poinski • Jan. 12, 2021 -
Courtesy of ZOA
Molson Coors enters crowded energy drink space with distribution deal for ZOA
The beverage will differentiate itself with natural ingredients, vitamins, electrolytes and amino acids, forgoing preservatives and artificial ingredients.
By Christopher Doering • Jan. 11, 2021 -
Ekaterina Kondratova / Shutterstock.com
Sponsored by Flavor ProducersBlood orange is the new orange
The growing consumer demand for exotic fruit profiles has resulted in a positive demand shift for fruit flavors that go beyond the expected, allowing product developers to differentiate their food or beverage and delight the consumer.
Jan. 11, 2021 -
Permission granted by Partake Foods
Allergy-friendly cookie company Partake Foods gets $4.8M to fuel expansion
With the influx of funds, the brand is on its way to doubling its number of retail outlets by the end of the quarter as demand for free-from products grows.
By Jessi Devenyns , Megan Poinski • Jan. 8, 2021 -
Two-thirds of plant-based meat companies are willing to use cultured fat, survey says
Cell-based fat provider Peace of Meat, which did the research, is working with manufacturers to create prototypes of hybrid animal-free products.
By Jessi Devenyns • Jan. 7, 2021
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