The issue with pea protein ... it tastes, smells like peas

The popularity of the ingredient has grown in applications such as plant-based meats where flavor is less of an issue.

By Caroline Macdonald • March 1, 2018

Perfect Day, a maker of cow-free dairy proteins, raises $24.7M in funding

The ag-tech startup has patented its production process, which involves taking food-grade yeast and adding DNA sequences from dairy cows to create ingredients found in milk. 

By Cathy Siegner • Feb. 27, 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

As CPGs struggle, McCormick CEO calls flavor demand a 'tailwind' for company

McCormick's sales are projected to increase 12% to 14% during its current fiscal year — an enviable growth rate in the food and beverage space. 

By Christopher Doering • Feb. 27, 2018

The race to replace sugar is on. Which natural sweetener will come out on top?

As consumers grow more distrustful of sugar and the Nutrition Facts panel deadline looms, manufacturers are pouring R&D into natural substitutes — and the payoff could be pretty sweet. 

By Emma Liem Beckett • Feb. 26, 2018

Califia Farms expands reach in plant-based segment with drinkable yogurt

The maker of almond milk is optimistic its new product containing probiotics and catering to on-the-go consumers concerned about what is in the food they eat will be a hit this spring.

By Erika Kincaid • Feb. 26, 2018

Sugar's future tastes sweet despite health push, competing sweeteners

The U.S. is the largest consumer of the ingredient in the world, but that hasn't stopped CPG companies from reducing their use of the carbohydrate or altering it as people try to eat healthier.

By Erika Kincaid • Feb. 26, 2018

Survey: Consumers seek health benefits from gluten-free products

DuPont Nutrition & Health asked consumers from France, Italy, Spain and the U.K. about their preferences in gluten-free products, and bakery items headed the list.

By Cathy Siegner • Feb. 22, 2018

Pectin ingredient targets clean label, low-sugar sweet spot for jams and jellies

DuPont said it developed this latest pectin ingredient as a direct response to customer requests, with interest on the rise globally for lower sugar, clean label foods.

By Caroline Macdonald • Feb. 22, 2018

Chinese jujubes could give dates some competition

Also known as Chinese or red dates, the superfood is included in traditional Chinese medicine practices to relieve anxiety and insomnia, and contains 20 times more vitamin C than citrus fruits.

By Cathy Siegner • Feb. 22, 2018

Coconut oil sales are on a slippery slope

New data from SPINS shows culinary coconut oil sales fell 25.9% in 2017 in the conventional channel — a stark contrast to the category’s 38.8% growth in 2015.

By Caroline Macdonald • Feb. 22, 2018

Can consumers overcome the 'ick' in jellyfish chips?

A confluence of trends — including demand for healthier snacks, an increasingly globalized and sophisticated food market and environmentally conscious consumers — work in favor of jellyfish as a snack. 

By Alicia Kelso • Feb. 21, 2018

Unilever will fully disclose its palm oil sources

Transparency in the company's supply chain allows it to remain in the good graces of its consumers and clients. 

By Jennifer McKevitt , Kate Patrick Macri • Feb. 21, 2018

Why do consumers continue to shell out for nuts?

People looking for nutritious, protein-rich snacks packed with almonds, cashews, hazelnuts and walnuts are driving the growing demand for these and other similar items.

By Cathy Siegner • Feb. 15, 2018

Consumers reveal why they buy plant-based dairy alternatives

Shoppers often choose these products instead of dairy ones for several reasons including flavor, price and a perceived health halo, according to Comax Flavors.

By Cathy Siegner • Feb. 15, 2018

Gluten-free chickpea flour is meant to solve taste and texture issues

The product's creator said it was developed to overcome problems with pulse and legume flours, including taste and final product quality.

By Cathy Siegner • Feb. 15, 2018

Study: Alternative flours can boost health profile of baked goods

Researchers at a Mexican university found combining flour made from root vegetables or bananas with wheat flour, and using the sourdough fermentation process, added key functional ingredients.

By Cathy Siegner • Feb. 15, 2018

Talenti joins the better-for-you ice cream movement with monk fruit-sweetened gelato

The new variety contains half the sugar and fat of ice cream, a move likely made in response to the rapid ascent of Halo Top. 

By Cathy Siegner • Feb. 12, 2018

Study: Our early ancestors ate insects and we can, too

Most living mammals can produce the stomach enzyme capable of breaking down insect exoskeletons, according to research from Rutgers and Kent State.

By Cathy Siegner • Feb. 8, 2018

Is soy the king of dairy alternatives?

McGill University researchers found soy-based milk had the most nutritionally balanced profile when compared to almond, rice and coconut varieties.

By Cathy Siegner • Feb. 8, 2018

Manuka honey creates retail buzz in the US

The unique product from New Zealand contains live enzymes and is said to be sweeter and healthier than table sugar, but it's also expensive. This could deter some buyers. 

By Cathy Siegner • Feb. 8, 2018

A bubbling market for fermented ingredients shows no sign of popping

BCC Research found demand for prebiotics, probiotics and gut health is driving growth in this category, which is expected to reach $28.4 billion globally by 2020.

By Cathy Siegner • Feb. 8, 2018

4 reasons delivery is replacing cooking at home

New research shows it all comes down to convenience. But manufacturers and grocers are fighting back.

By Erika Kincaid • Feb. 6, 2018

Countdown to PHO removal - which oil is best for your products?

Whether you are creating better-for-you snacks, “free-from” foods, or healthier bakery items, sun oil will not only meet your functional requirements, but it may also increase your sales.

Feb. 6, 2018

Study: Turmeric's active ingredient could boost memory and mood

Researchers at the University of California, Los Angeles, said while the specifics of how curcumin works are not yet known, they may be tied to its ability to reduce brain inflammation.

By Cathy Siegner • Feb. 1, 2018

Blended enzymes help move baked goods to a cleaner label

Chemical dough conditioners can be replaced by blended enzymes with the goal of simpler ingredients and a higher-quality product.

By Cathy Siegner • Feb. 1, 2018