Ingredients: Page 92
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Not chickening out: McCain leads $7M investment and will manufacture plant-based Nuggs
The startup pledges to constantly update its product formulation based on consumer feedback.
By Jessi Devenyns • July 10, 2019 -
Ghee startup 4th & Heart raises $7.6M to expand distribution
The brand is also using the money to launch a protein bar called Woke, which features grass-fed collagen ghee protein and whole eggs.
By Jessi Devenyns • July 9, 2019 -
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 -
Post and Kellogg fight back against sugar content claims
Two lawsuits filed in California argue the cereal giants are misleading consumers with the nutritional advertising on their packaging.
By Jessi Devenyns • July 3, 2019 -
Plant-based meat company sues Mississippi over state labeling law
The plaintiffs claim the new ban prohibiting the products from using meat terminology violates their First Amendment rights.
By Cathy Siegner • July 3, 2019 -
Opinion
Beyond Meat and Impossible Foods: First mover advantage in a rapidly growing market
Since its IPO in May, the price for shares in the company known for its plant-based burgers have taken off. Jeff Robards of Alantra looks at the two giants in the space and their potential future performance.
By Jeff Robards • July 1, 2019 -
Column
Leftovers: Mixallogy pods shake up cocktails; Bimbo USA thinks small
The pods look like K-cups, but are intended for something much stronger, and Runamok Maple mixes two breakfast staples with a coffee-infused syrup.
By Food Dive staff • June 28, 2019 -
Consumers often find food products are too sweet
A review of nearly 400,000 food reviews posted by Amazon customers found the flavor created more complaints than saltiness, surprising researchers.
By Cathy Siegner • June 27, 2019 -
DuPont develops natural egg white replacement for plant-based meats
The company said the ingredient for burgers, sausages and cold cut substitutes improves taste and texture, and eliminates the risk of salmonella or avian flu.
By Cathy Siegner • June 27, 2019 -
Cocoa bean shells could reverse health issues related to obesity, study finds
Researchers at the University of Illinois also found reusing the byproduct would help the environment by reducing the amount of toxins generated by the waste.
By Cathy Siegner • June 27, 2019 -
Ingredion rolls out line of clean-label texturizing starches
The new ingredients help food and beverage manufacturers make natural labeling claims and produce items with better shelf life and stability.
By Cathy Siegner • June 27, 2019 -
Meatless Farm products come to Whole Foods
Will an exclusive deal with the Amazon-owned grocer give the British company an edge in an increasingly crowded space?
By Jessi Devenyns • June 26, 2019 -
Coffee can help burn fat, study finds
New research found the morning staple can stimulate cells in the body that lead to weight loss, but scientists aren't sure if this is also an effect of caffeine.
By Jessi Devenyns • June 25, 2019 -
Deep Dive
Maintaining mouthfeel: The challenge of preserving food texture on the shelf and during delivery
Manufacturers, ingredient suppliers, restaurants and packaging designers are all working together to make sure the consumer gets items that feel freshly made — wherever they are.
By Alicia Kelso • June 24, 2019 -
Deep Dive
Kokumi: The sensation that makes tasting better
The flavor on the cusp of food trends adds richness, roundness and craveability to everything from meat and salad dressing to chocolate mousse.
By Jessi Devenyns • June 24, 2019 -
At Molson Coors, supply risk management starts with real-time data
Climate change presents risks to malting grade barley, prompting beer manufacturers to protect the crucial crop.
By Shefali Kapadia • June 21, 2019 -
Buyers agree to minimum cocoa price increase after Ghana and Ivory Coast threaten to stop sales
Governments of the West African countries, where about two-thirds of the world's supply is grown, said a higher price is needed to balance what farmers and commodity traders are paid.
By Cathy Siegner • June 20, 2019 -
Epogee Foods launches fat replacement ingredient
The company claims its product can reduce calories by up to 92% without sacrificing taste, texture or appearance.
By Cathy Siegner • June 20, 2019 -
DouxMatok raises $22M to commercialize its sugar reduction technology
The Israeli company plans to use the funding to scale up production and explore similar innovations in areas such as salt.
By Lillianna Byington • June 20, 2019 -
Plant-based cheesemaker Parmela Creamery raises $1.25M to grow brand recognition
The company, which makes non-GMO cultured items from cashew milk, said it wants to be known for making nutcheese "the world's first option."
By Cathy Siegner • June 20, 2019 -
Will Reese's peanut butter help Take5 soar?
The little-known Hershey bar that tops taste tests will be rebranding — with some help from a name-brand ingredient that's always been part of the candy.
By Jessi Devenyns • June 20, 2019 -
FDA clarifies 'added sugars' labeling rules for honey and maple syrup
The agency also said cranberry products such as Craisins and beverages must declare how much extra sweetener is included in grams and the percent Daily Value that it makes up.
By Cathy Siegner • June 20, 2019 -
What cannabis edibles on Canadian shelves means for the US
The country's health department issued regulations for the products last week, and items are expected to be in stores starting in December.
By Cathy Siegner • June 18, 2019 -
Domino goes for the gold with its new sugar product
This less-processed option can be used to replace the granulated white variety in recipes, the company says — and attract consumers focused on more natural ingredients.
By Cathy Siegner • June 18, 2019 -
As another study associates red meat with mortality risk, what can producers do?
Those who had more processed red meat were 13% more at risk, while eating less of it and more nuts, fish, poultry and whole grains decreased those odds.
By Jessi Devenyns • June 18, 2019 -
Despite health benefits, resistant starch struggles with clean label demand
While shown to help control weight and blood glucose, among other things, manufacturers may need greater marketing to boost awareness and overcome opposition to an "unsexy" ingredient.
By Cathy Siegner • June 13, 2019
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