Barry Callebaut introduces cacao fruit ingredients brand

Cabosse Naturals upcycles the traditionally wasted fruit into four ingredients: pulp, juice, concentrate and cascara flour made from its skin.

By Megan Poinski • Oct. 29, 2020

DouxMatok reveals manufacturing agreement with Canadian sugar company

The Israel-based sugar reduction company has been working with Lantic for two years. It said the ingredient will be available to North American manufacturers in 2021.

By Megan Poinski • Oct. 29, 2020

Explore the 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

MeliBio makes honey without bees

The California startup said 15 food and beverage companies have committed to using its lab-produced sweetener, which it expects to have on the market by the third quarter of 2021. 

By Christopher Doering • Oct. 29, 2020

JM Smucker sells Crisco to B&G Foods for $550M

The divestiture will allow the jam manufacturer to exit the U.S. baking category and focus more attention on growth areas such as pet food, coffee and snacking.

By Christopher Doering • Oct. 27, 2020

How Planterra is bringing JBS into the plant-based space

The world's largest meat company entered the segment earlier this year, and the CEO of its new division says the category represents another option for consumers.

By Megan Poinski • Oct. 26, 2020

Leftovers: Banza makes chickpea pizza crust; General Mills launches a contest to scare up Halloween intrigue

The pulse-centered company says its offering has more protein and fiber and fewer carbs and sodium than other alternatives to the Italian cuisine staple, and Cleveland Kitchen brings fermented function to salad dressing.

By Food Dive staff • Oct. 23, 2020

Child labor in cocoa production rises despite industry promises, report says

In Côte d’Ivoire and Ghana, it increased 14% between the 2009 and 2019 harvest seasons, while overall cocoa production went up 62%, according to the U.S. Department of Labor and University of Chicago.

By Jessi Devenyns • Oct. 22, 2020

Functional flavor and international flair top McCormick's latest trends

While some of the predictions in the seasoning company's annual Flavor Forecast are holdovers from last year, some new ideas will likely spice up consumers' shopping carts. 

By Jessi Devenyns • Oct. 22, 2020

Less sugar, more problems: How reducing the popular sweetener causes reformulation challenges

Sugar helps with the texture, structure, color and shelf-life of products — all aspects that need to be replaced when manufacturers reduce the amount of the ingredient they use.

By Megan Poinski • Oct. 22, 2020

Cow muscles can be engineered to produce beta-carotene, research shows

The study published in Metabolic Engineering suggests that cell-cultured meat may have the potential to surpass the nutritional profile of conventionally raised animal products.

By Jessi Devenyns • Oct. 21, 2020

Get to the root of alternative fiber solutions

Focusing on the function chicory root performs in your product can help lead the way to finding the right replacement.

Oct. 20, 2020

FDA to examine labeling for some alternative sweeteners

The agency may be opening the door to additional reform with other sugar substitutes as it tries to figure out how they fit into the Nutrition Facts panel.

By Megan Poinski • Oct. 19, 2020

Leftovers: Bolthouse Farms gets back to its roots; Takis spices up nuts

The company that started as a carrot farm launches a suite of substitutes featuring its original product, and Smithfield makes a convenient, meat-packed breakfast. 

By Food Dive staff • Oct. 16, 2020

Is rapeseed the next big plant-based protein ingredient?

Researchers found the plant used to make canola oil, which has the same metabolic effects in the human body as soy, could be valuable in improving nutrition.

By Megan Poinski • Oct. 15, 2020

Why Olam Coffee is setting its 1st public sustainability targets

By 2025, the company aims to reduce its greenhouse gas emissions by 15% and implement deforestation remediation plans by planting 5 million trees.

By Lillianna Byington • Oct. 15, 2020

Is coronavirus accelerating the growth of plant-based meat?

Sales for the category have exploded as the pandemic disrupts business as usual. Is this because people are turning away from animal-based eating, or is it keeping with the segment's trends?

By Megan Poinski • Oct. 13, 2020

Lawsuit claims Steaz has too much added sugar to be 'lightly sweetened'

The class action case filed against parent company Healthy Beverage Co. argues the labels on its iced tea — with 30% of the recommended consumption amount of the sweetener — are misleading.

By Jessi Devenyns • Oct. 13, 2020

Patented micro-encapsulated MCT provide a better consumer experience

Medium-chain triglycerides are ideal in ketogenic diets, weight management, sports nutrition, and nutritional products.

Oct. 13, 2020

Glutamates: The key to plant-based success

Enliven taste while reducing sodium in plant-based products with our line of glutamates.

Oct. 10, 2020

Firmenich uses AI to create flavor mimicking grilled beef

The Swiss company partnered with Microsoft to analyze its flavors database and devise a new meat taste for plant-based alternatives.

By Jessi Devenyns • Oct. 8, 2020

A look behind beer's hidden secret to success: carbon dioxide

While ingredients such as barley or hops get most of the attention, the colorless gas helps with everything from enhancing flavor and maintaining the foam to changing the acidity.

By Christopher Doering • Oct. 8, 2020

Kerry plans to reach more than 2B people a day with its ingredients by 2030

CEO Edmond Scanlon said his firm plans to meet its growth target by finding new clients, developing additional products through innovation and M&A.

By Megan Poinski • Oct. 8, 2020

Before the Butcher launches plant-based burgers costing the same as beef

The company's Mainstream line, designed so any consumer can afford a non-meat burger, is likely to hit stores and menus later this year.

By Megan Poinski • Oct. 6, 2020

Leftovers: Progresso tops off soup; Red Baron makes pizza a sandwich

The General Mills brand makes an easy innovation to reduce consumers' dirty dishes, and Mikey's wraps immunity boosters into its new product.

By Food Dive staff • Oct. 2, 2020

How to make plant-based ingredients look, smell and taste like meat

From the aroma created by cooking to replicating the different textures, ADM's flavorists and protein experts detail the complex process to design a product similar to the real thing.

By Megan Poinski • Oct. 1, 2020