Ingredients: Page 118
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Martha Stewart's Thanksgiving meal kit is back with cheaper, simpler recipes
After receiving complaints about the high cost and complicated food prep challenges, the home guru and Marley Spoon streamlined this year's offering to avoid "drama in the kitchen."
By Erika Kincaid • Nov. 1, 2017 -
Palm oil pledges are being forgotten or delayed, says environmental group
California-based Rainforest Action Network claims that Nestlé, Mars and Hershey have not done what they promised to achieve a moratorium on the forest frontlines of their global supply chains.
By Cathy Siegner • Nov. 1, 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 -
FDA may strip soy protein of its 'heart-healthy' claim
The agency has authorized health statements on packaged foods 12 times since initiating such evaluations in 1990, but this is the first time it has taken steps to revoke one of them.
By Cathy Siegner • Oct. 31, 2017 -
Consumers are confused about 'organic' and 'non-GMO' labels
Some people mistakenly consider the two terms synonymous, and things get even more confusing when trying to decipher labels on packaged versus fresh foods.
By Sandy Skrovan • Oct. 30, 2017 -
Arla Foods launches protein-rich, fat-free milk beverage
The Denmark-based company is trying to compete with plant-based options and hopes this product could lure adults back to traditional dairy.
By Cathy Siegner • Oct. 26, 2017 -
Study: Sugar could play a role in stimulating cancer
Belgian researchers began working on a link in 2008 in order to better understand the Warburg effect — a process where tumor cells generate energy to grow faster.
By Cathy Siegner • Oct. 26, 2017 -
Scientists map the stevia plant's genetic makeup
Ingredients developed from this research could reduce the sugar and calorie content of foods and beverages while improving the taste.
By Cathy Siegner • Oct. 26, 2017 -
Deep Dive
Microalgae: A tiny ingredient packing a macro punch for food makers
The organism, which is expected to post sales of $44.7 billion for all uses by 2023, has ascorbic acid, protein and omega-3 fatty acids — giving it nutritional benefits sought after by consumers looking to eat healthier.
By Cathy Siegner • Oct. 26, 2017 -
Research: Probiotics may ease depression and anxiety during and after pregnancy
The lead author cautions the results should be replicated before recommending that all expectant women take probiotics for this reason.
By Cathy Siegner • Oct. 26, 2017 -
Mars Wrigley seeks sales jolt with caffeine gum relaunch
First introduced in 2013 but pulled due to pending FDA studies, the product is touted as an alternative pick-me-up to coffee and energy drinks.
By Sandy Skrovan • Oct. 24, 2017 -
Survey: More than half of global consumers check the label for sugar
Consumers also are actively avoiding artificial sweeteners and instead looking for products advertising that nothing has been added.
By Cathy Siegner • Oct. 24, 2017 -
9 out of 10 consumers eat cereal for breakfast, but just under half like it as a snack
According to Mintel's new study, it appears the younger the consumer, the less inclined he or she is to sit down to a bowl in the morning.
By Erika Kincaid • Oct. 20, 2017 -
Lawsuits say 'diet' soda claim is misleading
Class action cases filed against Coca-Cola, PepsiCo and Dr Pepper Snapple say the term implies the soft drinks will help consumers lose weight when they actually do the opposite.
By Megan Poinski • Oct. 20, 2017 -
Why upscale chefs are turning to sunflower seeds
The healthy snack is finding renewed appreciation in the kitchens of trendy chefs who are putting the versatile ingredient to new uses.
By Cathy Siegner • Oct. 19, 2017 -
Millennials turning to probiotics more than prior generations
A 2017 National Consumer Survey conducted by Packaged Facts found about 25% of U.S. adults seek out foods and beverages with high amounts of these microorganisms.
By Erika Kincaid • Oct. 19, 2017 -
Spanish company promotes lower fat 'Avocado Light'
Eurobanan's Isla Bonita is betting that fans of the green fruit will welcome this variety and use it in smoothies and other products where they might hesitate to use the traditional version.
By Cathy Siegner • Oct. 19, 2017 -
New technology claims to make processed food taste better
Givaudan gives the item a burst of what tastes like recently squeezed lime juice or just-cut parsley, making the product seem like it was made moments earlier.
By Erika Kincaid • Oct. 19, 2017 -
Look out, Little Debbie: thinkThin introduces protein cake snacks
The nutrition bar brand is rolling out indulgent, protein-filled products that look like lunchbox treats to combat consumer "bar fatigue."
By Cathy Siegner • Oct. 18, 2017 -
Retrieved from Chobani on March 17, 2016
Could savory yogurt bring growth to a struggling category?
Some analysts contend that with better marketing and craveable recipes, vegetable-based products could pose a lucrative opportunity.
By Erika Kincaid • Oct. 17, 2017 -
Sponsored by Olam SVI
Olam SVI Spices Market Report September 2017
The Olam SVI Spices MarketReport is regularly published as market conditions surface and actionable data are available, and offers an exclusive analysis of the global production and market situation.
Oct. 16, 2017 -
Study: Quorn's mycoprotein could be as good as milk for muscle building
British researchers found potential positive news about the ingredient, which is derived from a type of mold.
By Cathy Siegner • Oct. 13, 2017 -
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 -
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
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