Ingredients: Page 116
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Rice, rice, baby! Infant rice cereal contains more arsenic than other types, study finds.
A coalition of scientists, non-profits and donors recommends manufacturers reduce levels of the chemical element in their products and that the FDA set an enforceable, health-based limit.
By Cathy Siegner • Dec. 14, 2017 -
North Carolina tobacco farmers switch to stevia
PureCircle is helping grow the natural sweetener on fields as demand for the addictive plant that was smoked or chewed is dwindling.
By Pamela DeLoatch • Dec. 13, 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 -
Cured meats could make asthma symptoms worse, study finds
A look at nearly 1,000 people by French researchers found those who ate four or more servings had a 76% greater chance of the disease becoming more severe.
By Cathy Siegner • Dec. 13, 2017 -
Some snack bars are more junk food than healthy, policy group claims
According to the Cornucopia Institute, manufacturers are cutting corners when it comes to sourcing ingredients in their products.
By Cathy Siegner • Dec. 12, 2017 -
Premium product sourcing comes with high risk and reward
La Brea Bakery's Reserve line of $8 loaves of bread is a hit, but relying on a single Montana farmer for heirloom wheat poses challenges for the company.
By Erika Kincaid • Dec. 12, 2017 -
Nutrition expert predicts 'Swiss Army' produce will thrive in 2018
Mareya Ibrahim says a growing number of consumers will look for foods that provide both nutritional and functional benefits.
By Cathy Siegner • Dec. 12, 2017 -
Deep Dive
How Big Food has cleaned up its labeling act
Manufacturers are increasingly removing artificial ingredients from their products, but how they've gone about doing it and the ways customers have reacted vary.
By Cathy Siegner • Dec. 11, 2017 -
Deep Dive
3 ways natural ingredients clean up food labels
When it's time to reformulate, these are the food industry's go-to solutions.
By Emma Liem Beckett • Dec. 11, 2017 -
Retrieved from Nestle on November 22, 2017
Deep DiveCleaning up a product label can be a challenging endeavor
Nestle and Campbell Soup are among the major food companies that have changed their ingredient lists in response to consumer demand, but overhauling a beloved recipe can be difficult and time consuming.
By Christopher Doering • Dec. 11, 2017 -
Cinnamon may help protect against obesity
Scientists found cinnamaldehyde, an essential oil that imparts the spice's well-known flavor, causes fat cells to start burning energy.
By Cathy Siegner • Dec. 7, 2017 -
How much whole grain is in that product? GoodMills creates an index to tell consumers.
The German milling giant has created an online method for calculating the percentage of the ingredient in a product and then printing off labels.
By Cathy Siegner • Dec. 7, 2017 -
CIFI sweet potato sweeteners get non-GMO verified
Use of the natural vegetable-based additive in product formulations is helping brands replace high fructose corn syrup with cleaner, no-sugar added, nutritious and sustainable ingredients popular with consumers.
By Sandy Skrovan • Dec. 7, 2017 -
As manufacturers reduce sugar and salt, they add fat
A new peer-reviewed government report shows reformulations may not have made packaged foods healthier.
By Erika Kincaid • Dec. 7, 2017 -
DuPont launches new venture for prebiotic and probiotic R&D
Manufacturers can use findings from microbiome research to engineer food products that improve gut health and bacterial composition, particularly in infants.
By Cathy Siegner • Dec. 7, 2017 -
A new kind of buzz: Marijuana is having a big impact on alcohol market
While the affect on beer is inevitable, Euromonitor International researchers said there also are potential synergies that present growth opportunities for both sides.
By Cathy Siegner • Dec. 6, 2017 -
Sweet deal: Hain Celestial buys maple and natural products maker
With more consumers shunning sugar, the company, rumored to be an acquisition target itself, purchased Clarks UK for an undisclosed amount.
By Sandy Skrovan • Dec. 5, 2017 -
Supervalu cuts more 'undesirable' ingredients from its Wild Harvest brand
The retailer-wholesaler's natural and organic label recently added 40 artificial flavors, colors and other undesirables to its free-from list, bringing the total to 140 overall.
By Sandy Skrovan • Dec. 4, 2017 -
Hampton Creek cracks the egg substitute market with Just Scramble
The product debuted Thursday in San Francisco and will first be available to chefs, companies and restaurant chains there, with a planned rollout to consumers later in 2018.
By Megan Poinski • Dec. 1, 2017 -
How manufacturers keep consumers screaming for sugar-free ice cream
A battalion of replacement ingredients are needed to take the sweetener's place to deliver the texture and taste consumers expect.
By Erika Kincaid • Nov. 30, 2017 -
Comax's 2018 flavor trends mix popular tastes and strange combinations
From salted caramel s'mores to whiskey pickle, the flavor technology firm has come up with four collections it believes will play significant roles in shaping next year's food and beverages.
By Cathy Siegner • Nov. 30, 2017 -
Aquamin and charcoal are trending as potential gut-health ingredients
One is made from red seaweed, while the other is more natural, but science is still trying to determine whether these actually do some good.
By Cathy Siegner • Nov. 30, 2017 -
Aw, nuts! Coconut shortages starting to impact some consumers.
Surging global demand for the drupe in foods, beverages and personal care products has created shortages in parts of the world that could become more common until new crops start producing.
By Cathy Siegner • Nov. 30, 2017 -
Retrieved from General Mills on November 29, 2017
General Mills cuts artificial flavors and colors from its baking products
The CPG giant is eliminating synthetic ingredients in its Gold Medal and Pillsbury brands in response to consumer demand for clean label foods.
By Cathy Siegner • Nov. 30, 2017 -
Plant-based foods ordering more taste off of today's menu
As consumers demand to eat food not made from meat, competitive manufacturers are under pressure to make their products increasingly flavorful and realistic.
By Cathy Siegner • Nov. 30, 2017 -
Can changing prices on foods and beverages make Americans eat healthier?
New research from Tufts University finds that subsidies for nutritious items — like fresh produce and nuts — and taxes on unhealthy ones — like red meats and soda — could reduce deaths due to stroke, diabetes and heart disease.
By Sandy Skrovan • Nov. 29, 2017
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