Ingredients: Page 117
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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 -
Cookies come loaded with vegetables, but will consumers bite?
Farm & Oven is introducing Bakery Bites that contain 40% of the daily-recommended veggie intake per serving. The product also is high in fiber and has added probiotics.
By Erika Kincaid • Nov. 28, 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 -
Frito-Lay bites down on building a healthier chip
In an effort to cater to the growing snacking trend and millennial demand for better-for-you foods, the PepsiCo division is reducing salt and saturated fat while adding more fiber, whole grains, vegetables and protein.
By Cathy Siegner • Nov. 27, 2017 -
Pumpkin not the only pie being served up this Thanksgiving
As Americans indulge on the perennial favorite this holiday, retailers are providing consumers with additional choices, including low-calorie and no-sugar options.
By Sandy Skrovan • Nov. 22, 2017 -
Coca-Cola to launch stevia-sweetened soda in 2018
Beverage manufacturers have struggled to find a substitute for sugar that has the same flavor profile, with prior versions often having a bad aftertaste that consumers dislike.
By Christopher Doering • Nov. 20, 2017 -
What's the best way to make raw flour safer for consumers?
Following two recent recalls for potential E. coli contamination, some manufacturers are looking for a cost-effective kill step to lower the pathogen risk.
By Cathy Siegner • Nov. 16, 2017 -
How the TerraVia purchase can help Corbion
The Dutch company is banking on its recent purchase of the algae business to help diversify its ingredients portfolio.
By Cathy Siegner • Nov. 16, 2017 -
Is California ripe for expansion of olive oil production?
Vincent Ricchiuti, director of operations for ENZO Olive Oil, thinks that the market's potential is largely untapped.
By Cathy Siegner • Nov. 16, 2017 -
USDA
FDA delay in defining 'dietary fiber' gives manufacturers a bellyache
Food makers worry they may not have enough time to reformulate products or revise labels because they don’t know if they can count some ingredients as the sought after nutrient.
By Sandy Skrovan • Nov. 16, 2017 -
Clean labels have trade-offs in cost and food safety, scientists say
Consumers aren't fully aware of the consequences of eliminating hard-to-pronounce food ingredients, according to two professors at Iowa State University.
By Cathy Siegner • Nov. 16, 2017 -
Carlsberg invests in technology to detect beer flavors and aromas
The European brewer is investing millions in research, partnering with Aarhus University, Technical University of Denmark and Microsoft.
By Erika Kincaid • Nov. 15, 2017 -
Rapid growth in organic farms could signal maturing of sector
As more operations plant the specialty crop, it should be easier for the U.S. to meet growing demand for these products, according to Mercaris.
By Cathy Siegner • Nov. 14, 2017 -
Deep Dive
Move over, pumpkin: Maple lovers hope the sweetener's popularity sticks with consumers
Once relegated to pancakes and waffles, the all-natural ingredient now appears in everything from maple water and yogurt to cotton candy, salad dressing and even whiskey.
By Christopher Doering • Nov. 13, 2017 -
Gluten tester Nima could be a savior for food allergy sufferers
While technology makes it easier to determine if products are allergen-free, it puts pressure on CPG companies to make sure they follow through with label promises.
By Sandy Skrovan • Nov. 10, 2017 -
Study: Caffeine reduces the sweet taste of sugary products
This link could hold lucrative opportunities for manufacturers to drive sales across categories — or give them a whole new classification of warnings to put on packages.
By Cathy Siegner • Nov. 9, 2017 -
Is zein the glycerin replacement PepsiCo is looking for?
The corn-based protein could be a clean-label alternative that is edible, non-toxic and natural.
By Cathy Siegner • Nov. 9, 2017 -
Study finds whole grains help the obese lose weight
Overweight participants also reported feeling fuller faster, and had reduced inflammation when they switched away from the refined variety.
By Erika Kincaid • Nov. 9, 2017 -
Red wine shows promise for enhancing brain and gut health
While the early findings are promising, scientists in the past have struggled with previous results that have been disappointing or contradictory.
By Cathy Siegner • Nov. 9, 2017 -
From super powders to mushroom power: Whole Foods releases its top 10 food trends for 2018
The natural grocer highlighted floral flavors, high-tech plant-based products and no-waste cooking as areas that could gain momentum next year.
By Sandy Skrovan • Nov. 7, 2017 -
Sponsored by GoCleanLabel
Clean label bakery challenges and solutions
Clean label is an extremely important focus for many bakery companies. We spoke with Stephanie Pintoy, a leading bakery science expert to learn more about the common challenges and solutions with clean label bakery scale-up in the industrial and large foodservice category.
Nov. 7, 2017 -
Hydroponic farming could still be certified organic, board recommends
The National Organic Standards Board voted down resolutions to prohibit some methods of farming without soil from certification — though the final decision will be made by the USDA.
By Megan Poinski • Nov. 3, 2017 -
Tart cherry juice may help adults with insomnia, study finds
A clinical trial found that the drink extended sleep times for men and women older than 50 by 84 minutes.
By Cathy Siegner • Nov. 2, 2017 -
Carbohydrates could be an undiscovered taste, study finds
Previously thought to be imperceptible to the human palate, research shows people may identify the molecule like they do sweet and sour.
By Erika Kincaid • Nov. 2, 2017 -
How to reduce salt: Add a little spice
New research out of China finds that eating foods with more heat make the palate less sensitive to the mineral, which many consumers and manufacturers are trying to trim.
By Erika Kincaid • Nov. 2, 2017 -
Exotic mamey fruit may hit the spot for candy makers
The Latin American melon, which tastes similar to sweet potato casserole, would likely appeal to adventurous eaters and millennials interested in trying new foods.
By Erika Kincaid • Nov. 2, 2017
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