IFT 2018: Formulating Made Simple

Consumers continue to show increased interest in foods perceived to be more healthful with natural ingredients, intensifying the complexity formulators face. 

July 9, 2018

Salty snacks growing in popularity even as consumers search for healthy alternatives

A new report suggests the industry will surpass $29 billion in sales in 2022, but ever-evolving shopper tastes mean not every category is expanding.

By Patti Zarling • July 9, 2018

Explore the Trendline➔

Getting reformulation right: How food companies are rethinking ingredients to meet consumer demand

Ingredient suppliers and companies like PepsiCo and Conagra are working closer together to overhaul brands to cater to a rise in healthy eating and expanding GLP-1 use. 

By Food Dive staff

Transparency at the core: Quinn Snacks tells consumers exactly where their ingredients originate

The snack brand strives to have on-demand information that is "three layers deep" — the name of the farmers, the location of the farm, and the processes used to grow and harvest the product.

By Megan Poinski • July 6, 2018

Can turning spent brewing grains into flour help breweries get ahead?

Startup Rise Products creates a mix for baking that has one-third the carbohydrates, twice the protein and 12 times the fiber of all-purpose flour.

By Jessi Devenyns • July 5, 2018

Study: Drinking coffee doesn't raise the risk of death

U.S. cancer researchers found that drinking up to eight cups per day can be part of a healthy diet.

By Cathy Siegner • July 5, 2018

Feeling depressed? Eating more fiber could help

Chinese researchers found people were less likely to exhibit these symptoms when their daily roughage intake was 21 grams, six more than the average American consumes.

By Cathy Siegner • July 5, 2018

Do refined ingredients count as GMOs?

According to the Grocery Manufacturers Association, if they are excluded from the new labeling law, 78% fewer products will have the disclosure.

By Megan Poinski • July 5, 2018

How a new mushroom chip could influence snacking

Snack brand Mudlrk plans to introduce four varieties made from whole shiitake mushrooms online this summer and in brick-and-mortar stores later this year.

By Cathy Siegner • July 3, 2018

Insect-enriched bread: Great for protein and growing spore-forming bacteria

Scientists from Marche Polytechnic University in Ancona, Italy, found that adding cricket powder to bread boosted its nutritional profile but also had food safety issues.

By Cathy Siegner • June 28, 2018

Fruit and vegetable powders deliver nutrients, flavor, color and texture

The market value is projected by MarketsandMarkets to hit $216 billion by 2022.

By Cathy Siegner • June 28, 2018

A new way to make allulose may not sweeten the sugar's appeal

It has far fewer calories than its more commonly used counterpart, but its labeling classification may keep manufacturers from taking advantage of it.

By Megan Poinski • June 28, 2018

No yolk: JUST Egg is rolling out to new markets soon — including grocery consumers

The mung bean-based vegan substitute has proven popular among patrons at restaurants in three metro areas.

By Megan Poinski • June 28, 2018

Soy protein helps people lose weight and keep it off, study says

Researchers from the University of Colorado looked at diets with and without the legume and determined it's "acceptably comparable in efficacy to other proteins" in shedding pounds. 

By Cathy Siegner • June 28, 2018

Think pink: Could a rosy tonic water signal opportunity for craft mixer makers?

British-based Fever-Tree's naturally colored product reflects growing consumer desire for blush wine, spirits and cider. 

By Jessi Devenyns • June 26, 2018

Lycored's super-stable colors start bright and stay bright in confectionery

Lycored is the global leader in natural carotenoids for food, beverage and dietary supplement products. 

June 25, 2018

Vita Coco's parent company acquires natural energy drink Runa

Can the line of organic beverages that give consumers a boost from Amazon guayasa leaves match the success of the coconut water brand? 

By Jessi Devenyns • June 22, 2018

FDA approves 8 ingredients to boost fiber counts

The agency said it may approve additional options to help people consume more of the substance. The average person only gets about half of the 28 grams recommended.

By Cathy Siegner • June 21, 2018

Research links lower vitamin D levels to excess body fat

The essential nutrient, which may have potential benefits for heart health, cancer and other illnesses, is currently added to milk, cereal, juices and even margarine.

By Cathy Siegner • June 21, 2018

Is the gluten-free trend encouraging unhealthy eating behaviors?

Researchers found a correlation in young adults between valuing food without the ingredient and detrimental weight control behaviors — such as smoking, diet pills or purging.

By Jessi Devenyns • June 21, 2018

FDA to exempt pure honey, maple syrup products from 'added sugars' label

The agency's final guidance will be released early in 2019, which it says will address "producer concerns that their products could be perceived as being economically adulterated.'' 

By Cathy Siegner • June 21, 2018

The importance of a good start

With fewer than 2% of US children receiving the recommended amount of fruits and vegetables, companies are looking to fortify packaged goods in order to provide a convenient, nutrition dense option for consumers. 

June 21, 2018

How less, in the eyes of consumers, has become more

The food and beverage trend eclipsing all others, is consumer demand for ‘clean label’ products.

June 19, 2018

Commenters are sour on FDA's plan to list added sugars on honey, maple syrup and cranberry products

Many find the draft proposal unnecessary and confusing and say consumers will think pure items have extra sweeteners mixed in.

By Cathy Siegner • June 14, 2018

Broccoli powder reduces vegetable waste and enriches food products

Australian researchers have developed the product from "ugly" broccoli and believe its nutritional benefits and adaptability can complement a broad range of products.

By Cathy Siegner • June 14, 2018

Will camel milk get over the hump in the US?

The product is reportedly more nutritious than cow's milk, but its acceptance may be slowed by limited supply, a high price tag and the "ick" factor.

By Cathy Siegner • June 14, 2018