Ingredients: Page 115
-
Could lucuma be the next superfood?
The South American fruit has the flavor and nutritional value to make it the next must-buy in the produce department, but finding it in the United States is tricky.
By Erika Kincaid • Oct. 12, 2017 -
New ingredients could reduce added sugars, but keep products sweet
Ingredion's Versasweet syrups and Kerry's TasteSweet natural flavor solution could help manufacturers reformulate their products to align with consumers' better-for-you desires.
By Cathy Siegner • Oct. 12, 2017 -
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 -
Most Americans rely on animal proteins, Nielsen finds
Close to half of consumers eat protein with every meal and — despite increasing interest in plant-based options — only about 20% get their nutrients from those sources.
By Erika Kincaid • Oct. 12, 2017 -
Coffee fruit makes use of waste and boosts antioxidants
CoffeeFruit Pure's nutrient-rich ingredient is sourced from pulp discarded during the traditional production process and can be used in both food and beverages.
By Erika Kincaid • Oct. 12, 2017 -
Probiotics firm Ganeden bought by Kerry Group
The Irish nutrition giant is signaling greater interest in the health and wellness sector with its purchase of the Ohio-based firm that specializes in better-for-you bacteria.
By Cathy Siegner • Oct. 12, 2017 -
Study: 75% of world's honey samples contain traces of pesticides
Researchers said while the chemical concentrations posed no health threat to consumers, exposure has had effects on the behavior, physiology and reproductive abilities of bees.
By Cathy Siegner • Oct. 12, 2017 -
Green Chef meal kit company earns gluten-free certification
The company's food solutions, which cater to special dietary needs, could help it stand out from competitors like Blue Apron and HelloFresh.
By Sandy Skrovan • Oct. 11, 2017 -
Edible food wrapper created by Indonesian company
Evoware's product, made from seaweed, has almost no taste and dissolves in hot water.
By Erika Kincaid • Oct. 11, 2017 -
Will consumers bite into a burger made from methane?
Two biotechnology startups have discovered a way to produce beef-like products from landfill-emitted gases, which are currently being used as animal feed.
By Sandy Skrovan • Oct. 11, 2017 -
Pet owners lap up superfoods for Fido
Sales of premium animal food have more than doubled since 2001 and the trend shows no signs of rolling over.
By Erika Kincaid • Oct. 10, 2017 -
Top Ramen cleans up its recipe
The ultimate convenience food ditches MSG and artificial flavors, while making vegetarian options easier to identify.
By Erika Kincaid • Oct. 6, 2017 -
Study: Probiotics can help intestines of colon cancer patients
Research conducted in Sweden could hold promise for potential therapeutic benefits.
By Cathy Siegner • Oct. 5, 2017 -
Manufacturers provide ways to drink more fiber
Many companies are turning to drinks like juice and cold brew coffee to find new ways to meet consumer demand for more of the nutrient.
By Erika Kincaid • Oct. 5, 2017 -
Food manufacturers are sweet on stevia
A growing roster of companies are reformulating products and launching new ones using the plant-based alternative because of its high-intensity sweetness and easy sourcing.
By Sandy Skrovan • Oct. 5, 2017 -
DuPont introduces plant-based nuggets containing 90% protein
The product, which is made from soy, could be used as an ingredient for items such as breakfast bars and yogurt toppings.
By Erika Kincaid • Oct. 5, 2017 -
General Mills patents way to extend shelf life of ready-made dough
The method of deactivating some enzymes in white flour could add an extra 30 days to many of the company's products including its Pillsbury crescent rolls or biscuits.
By Erika Kincaid • Oct. 5, 2017 -
Organic food purchases are on the rise — but could grow more with cheaper products
A Mintel study showed more than a quarter of all consumers said they felt better about themselves when buying certified pesticide-free foods.
By Cathy Siegner • Oct. 4, 2017 -
Is kelp jerky a snack food gone too far?
Beyond the Shoreline is launching the product in January 2018 with the hopes that it will become as popular as seaweed varieties already on the market.
By Erika Kincaid • Oct. 4, 2017 -
Deep Dive
Q&A: How Divine found heavenly success in fair trade chocolate
The candy maker, which sells its product in Whole Foods, Walgreens and Safeway, has opened doors because it's a farmer-owned organization with a premium product that simply tastes good.
By Christopher Doering • Oct. 4, 2017 -
Halo Top adds 7 vegan-friendly varieties
The new ice cream star is answering consumers' requests for a dairy-free dessert that's also low-calorie.
By Erika Kincaid • Oct. 2, 2017 -
Long-lasting foam could hold potential for beer and ice cream
Consumers expect certain food products to have a specific texture, and getting bubbles to last longer without the need for artificial stabilizers could help manufacturers.
By Cathy Siegner • Sept. 28, 2017 -
Study suggests artificial sweeteners may raise the risk of Type 2 diabetes
But the research was conducted on only 27 healthy volunteers, prompting some critics to call for larger trials in more realistic settings.
By Cathy Siegner • Sept. 28, 2017 -
Ganeden says lab studies prove its new probiotic boosts immunity
Staimune, an inactive bacteria, can be used in more food and drink applications — and bring about some similar benefits.
By Cathy Siegner • Sept. 28, 2017 -
UK study: Plant-based milk consumption may lead to iodine deficiency
It only has about 2% of the amount of the mineral commonly found in dairy milk, one of the most common sources in consumers' diets.
By Erika Kincaid • Sept. 28, 2017 -
Heineken taps a wild yeast to brew its new beer
The company’s latest formula, using something recently discovered growing on an Argentina mountainside, could be the start of a new category that could stand beside ales, lagers and sours.
By Sandy Skrovan • Sept. 27, 2017
Previous
