Ingredients: Page 105
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Firmenich will acquire Senomyx, enters into distribution deal with Layn
The San Diego-based acquired company develops flavors and high-intensity sweeteners, while the Chinese firm produces monk fruit and stevia extracts and other functional botanicals.
By Cathy Siegner • Sept. 20, 2018 -
PureCircle sues SweeGen over stevia patent
The complaint claims the company infringed on a legally protected method of making Reb M, the glycoside inside the sweetener's leaf that produces a sugar-like taste with zero calories.
By Cathy Siegner • Sept. 20, 2018 -
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: Dietary fiber can reduce brain inflammation
The University of Illinois research adds to the nutrient's credentials, including lowering the risk of depression and balancing blood sugar levels.
By Cathy Siegner • Sept. 20, 2018 -
Mars will invest $1B to fix 'broken' cocoa supply chain
The manufacturer will work directly with farmers and use GPS mapping in an effort to remedy pervasive issues in the industry.
By Emma Cosgrove • Sept. 20, 2018 -
Artisanal trend infiltrating the ingredients space
A 28% global CAGR in the sector during the past five years, according to Innova Market Insights research, has prompted more food and beverage manufacturers to expand their offerings.
By Cathy Siegner • Sept. 20, 2018 -
Sponsored by VirginiaDare
Top three trends in beverage formulation
Learn about the consumer landscape and upcoming trends to compete in the increasingly saturated beverage marketplace.
Sept. 19, 2018 -
Study: Many consumers say they are 'grossed out' by GMOs
New research finds 46% of consumers say they avoid genetically modified foods, compared to just 15% a decade ago.
By Patti Zarling • Sept. 19, 2018 -
Sponsored by Arla Foods
Arla's award-winning cheddar is a fresh story to tell in a dairy
Arla® Cheddar Cheese can be a key to profitability and differentiation in the dairy aisle. Here’s how.
Sept. 18, 2018 -
It's still summer, but consumers are falling for pumpkin spice
It may be early in the season, but sales of food and drinks infused with the flavor are already up nearly 10%, and more than 7% in volume from the same time last year.
By Patti Zarling • Sept. 18, 2018 -
Q&A
Once upon a bunny: John Foraker on his journey in the organic food space
The CEO of Once Upon a Farm, who helped take the category mainstream, talks about why the brand became successful, where organic is going next and tomorrow's powerhouse brands.
By Megan Poinski • Sept. 17, 2018 -
Makers of healthier chocolate look to challenge the industry
At Expo East, founders at organic chocolate companies said their better-for-you treats are beginning to take a bite out of the traditional market.
By Lillianna Byington • Sept. 17, 2018 -
Your chocolate experience is going to be all about quality, not quantity
As consumers move online and toward healthier foods, premium chocolates may be better positioned for growth than traditional treats.
By Jessi Devenyns • Sept. 14, 2018 -
Do results of a new study mean probiotics are less effective?
Researchers in Israel found the bacteria taken as supplements or in food products don't live up to their hype, but an industry representative argues their health benefits are well established.
By Cathy Siegner • Sept. 13, 2018 -
The clean label trend extends to flavors and extracts
Consumers are looking for exciting and innovative flavors, but they also want to know where herbs and spices come from, according to Ricardo Ibañez, marketing manager for Sensient Technologies Corp.
By Cathy Siegner • Sept. 13, 2018 -
New sugar cane sweetener heading to market later this year
Amyris said its natural, zero-calorie ingredient received a GRAS designation from an independent expert panel and will reach the market in the fourth quarter of this year.
By Cathy Siegner • Sept. 13, 2018 -
Study: Matcha green tea inhibits growth of cancer stem cells
Similar research on both rodents and humans has been going on for more than 30 years — and has found encouraging results.
By Cathy Siegner • Sept. 13, 2018 -
Impossible Burger goes to White Castle
The company is the first nationwide fast food chain to tap into the plant-based meat trend and now offers the slider at all 377 of its restaurants.
By Jessi Devenyns • Sept. 13, 2018 -
How free-from foods are changing manufacturing
The trend toward more products without gluten, GMOs, antibiotics, pesticides or allergens is having a significant impact on how companies source, process and package products.
By Cathy Siegner • Sept. 12, 2018 -
Are premium hard-boiled eggs the next trendy snack?
Peckish, a new brand from California-based incubator Sonoma Brands, is hoping its packaged products will appeal to protein-hungry consumers.
By Patti Zarling • Sept. 12, 2018 -
Deep Dive
We go GMO: A look at companies that tout their genetically modified products
While some food companies are reformulating ahead of the new labeling law, others are doubling down on their use of biologically engineered ingredients — and proudly telling the world about it.
By Megan Poinski • Sept. 10, 2018 -
Courtesy of Impossible Foods
Q&AGMO ingredients doing the Impossible: Q&A with David Lipman
Yes, the Impossible Burger's magic ingredient, plant-based heme, is genetically modified. But the company's chief science officer tells Food Dive that consumers care more about the way their product tastes and what it does for the planet.
By Megan Poinski • Sept. 10, 2018 -
Can plant-based and lab-grown meat change the world?
At the Good Food Institute Conference, a panel of experts said these products not only can, but for the good of the planet, they must.
By Megan Poinski • Sept. 10, 2018 -
It's time to scale back on seafood, says famed National Geographic explorer
Sylvia Earle told attendees at the Good Food Institute Conference the true environmental cost of fish for food is steep — and that it's time to develop more plant-based and lab-grown alternatives.
By Megan Poinski • Sept. 7, 2018 -
Is climate change a threat to world's cocoa supply?
With challenges looming, Nestlé, Lindt, Mars, Mondelez and Barry Callebaut have all ramped up their investments and pledges tied to sustainability of the popular crop.
By Cathy Siegner • Sept. 6, 2018 -
Does demonizing sugar hurt the fight against obesity?
One researcher said physical exercise rather than vilifying the ingredient may be more effective at reducing weight issues and Type 2 diabetes.
By Cathy Siegner • Sept. 6, 2018
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