Ingredients: Page 118
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Millennials actually are eating their vegetables
Young adults eat an average of 2.7 servings of produce a day, and retailers can take advantage of this using effective social media and e-mail marketing.
By Cathy Siegner • Aug. 30, 2017 -
USDA sued to release QR code study for GMO labeling
The Center for Food Safety's lawsuit asks for immediate publication of the report, due last month, which is required to show the challenges of implementing the technology on food packaging.
By Megan Poinski • Aug. 30, 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 -
Veggie Noodle plans expansion with $14M investment
The company's founder said it will grow production capacity, hire more employees and bolster R&D with new funds from Encore Consumer Capital.
By Cathy Siegner • Aug. 28, 2017 -
USDA
Food maker Nellson says plant-based product development surging
Demand is growing as more consumers seek non-meat alternatives with clean labels and recognizable ingredients that have functional benefits.
By Sandy Skrovan • Aug. 25, 2017 -
Researchers find jackfruit qualities could allow it to imitate cocoa
Panelists said the moisture, color and pH of the popular fruit, along with its smell, may make it a potential substitute in the production of chocolate.
By Cathy Siegner • Aug. 24, 2017 -
As partially hydrogenated oils are replaced, companies strive to keep taste and price constant
Manufacturers have replaced them with a combination of either a modified canola or soybean oil, and a solid fat, like palm oil.
By Erika Kincaid • Aug. 24, 2017 -
Study: Bread made with pomelo lowers glycemic index
Adding the citrus fruit to recipes makes even white bread safe for consumers with diabetes, researchers found.
By Erika Kincaid • Aug. 24, 2017 -
Snack foods get creative with new flavors and ingredients
Exotic flavors and unique textures and components are among the attributes that can make a brand successful in today's market.
By Sandy Skrovan • Aug. 24, 2017 -
Severe food allergy claims increased 377% in the last decade
"Free from" products have proliferated in recent years, with increased demand from consumers who can't eat certain ingredients and those trying to avoid them.
By Erika Kincaid • Aug. 23, 2017 -
Price and commitment are two barriers to meal kit adoption
A study from market research firm Fluent shows millennial consumers have the highest level of interest, but companies should bring prices down and make subscriptions more flexible.
By Jeff Wells • Aug. 22, 2017 -
Welch's re-launches soda, including grape-flavored fan favorite
As beverage makers race to reformulate the bubbly drink with less sugar and more natural sweeteners, the juice manufacturer's fruit flavors could give it a competitive health halo.
By Sandy Skrovan • Aug. 22, 2017 -
Sparkling Ice crested the fizzy water wave, but will it survive as its luster fades?
The popular beverage, made with an artificial sweetener, now faces the challenge of integrating cleaner labels.
By Erika Kincaid • Aug. 18, 2017 -
PepsiCo seeks to patent stevia production process
The beverage giant has uncovered a low-cost method to produce Reb M, a less bitter and more sugary-tasting strain of the plant-based sweetener.
By Sandy Skrovan • Aug. 17, 2017 -
Fiber looks to act its age by showing it's not just for the elderly
Manufacturers using the ingredient want to attract younger, health-focused consumers while shedding the image that it's only for older consumers seeking regularity.
By Erika Kincaid • Aug. 17, 2017 -
Consumers clamor for true colors — and manufacturers work to meet that need
As people veer away from artificial colors, manufacturers work to maintain the expected flavor of a product while modifying the recipe.
By Erika Kincaid • Aug. 17, 2017 -
USDA
Study: Organic onions have more antioxidants than conventional ones
A 6-year-long assessment found better farming soil management practices, not a lack of pesticides, contributed to an increase in levels of the substance.
By Erika Kincaid • Aug. 17, 2017 -
Deep Dive
Hydroponics proposals see little agreement from organic advisory board
In a webcast discussion, members did not see eye-to-eye on whether plants grown outside of traditional soil environments could receive the USDA certification.
By Megan Poinski • Aug. 17, 2017 -
Frito Lay feeds consumer appetite for indulgence with Cheetos restaurant
The Spotted Cheetah, a three day pop-up in New York's Tribeca neighborhood, features the orange snack and has a 1,000-person waiting list.
By Erika Kincaid • Aug. 16, 2017 -
As trade negotiations with Canada loom, FDA allows ultrafiltered milk's use in cheese
This represents a win for U.S. dairy farmers, who have struggled with oversupply issues because of fewer exports.
By Sandy Skrovan • Aug. 16, 2017 -
A sure sign of fall: Pumpkin spice returns to grocery shelves
Starbucks leads the way into the seasonal flavor deluge with an RTD beverage and ground coffee.
By Erika Kincaid • Aug. 15, 2017 -
Manufacturers reformulate with sugar as consumers sour on corn syrup
A major reason for the push comes from studies that have shown the liquid sweetener is a key culprit behind obesity and other health issues.
By Sandy Skrovan • Aug. 14, 2017 -
Is high-fat, high-protein the next big trend in baby food?
Startup Serenity Kids is launching paleo-style products to differentiate from mainstream brands that are typically low in fat and contain little meat.
By Sandy Skrovan • Aug. 11, 2017 -
Aiming for an active crowd, Exo's rebrand highlights use of crickets in protein bars
The company originally downplayed the use of the insect in its bars, but it is now highlighting the health benefits for consumers.
By Caitlin Mannering • Aug. 11, 2017 -
Mung bean protein isolate developed by Hampton Creek gets GRAS status
The vegan food company is planning on using the super-healthy isolate in an egg substitute — and possibly in its spin on ice cream and butter.
By Erika Kincaid • Aug. 10, 2017 -
Deep Dive
Pea protein soars as food firms keep their finger on the pulse
Its health-friendly and sustainable benefits help the ingredient grow in popularity among manufacturers and consumers.
By Caroline Macdonald • Aug. 10, 2017
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