Ingredients: Page 121
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Deep Dive
Eagle Foods CEO hunts for deals as large food makers jettison brands
Despite growing consumer demand to eat healthier, the company, which makes sweetened condensed milk and popcorn, will focus on selling snacks and indulgent products with good flavor.
By Christopher Doering • July 10, 2017 -
Breyers tries to scoop Halo Top's success with new low-calorie, protein-rich line
The packaging on pints of Unilever's new ice cream closely mimics the startup's iconic branding, but only time will tell if it will lure health-conscious consumers.
By Emma Liem Beckett • July 7, 2017 -
Explore the Trendlineâž”
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 -
Palm oil sustainability could get boost from satellite monitoring
Environmental experts said new technology could help protect vulnerable land, detect illegal deforestation and identify pest and disease problems.
By Caroline Macdonald • July 6, 2017 -
Energy drink makers innovate to create a natural buzz
As the segment continues to grow, beverage companies are looking to differentiate with ingredients such as ginseng and whole coffee cherries.
By Caroline Macdonald • July 6, 2017 -
Almond joy: It's the most used nut for 10th year running
The California-grown crop was included in 38% of new products containing nuts — with 82% coming from confectionery, bakery, bars, snacks and cereal.
By Caroline Macdonald • July 6, 2017 -
Bug-fed meat gets a step closer with fly processing plant
The factory in the Netherlands will be Europe's first — and may break down barriers for other uses of insect protein.
By Caroline Macdonald • July 6, 2017 -
Butter spot prices surge to new global high, brand buyers panic
The dairy ingredient previously suffered from a glut based on artificially low prices, but is now experiencing a shortage and a spike in demand.
By Jennifer McKevitt • July 6, 2017 -
Report: Population growth means food production needs to change
New processes and ingredients like plant proteins may circumvent a supply shortage in the future, a study from CB Insights indicates.
By Sandy Skrovan • July 6, 2017 -
Suja Juice may enter alcohol-free kombucha market
The cold-pressed juice and drinking vinegar maker is looking to infiltrate the booming beverage segment, which has grown into a $429 million industry.
By Caroline Macdonald • July 6, 2017 -
H-2-Organic: 25% of Americans looking to purchase the specialty water
The beverage is the latest variety to enter the popular segment, competing with sparkling, mineral and other options.
By Emma Liem Beckett • July 6, 2017 -
Deep Dive
What's driving consumer desire for plant-based foods?
At the Institute of Food Technologists conference, several panelists credited it to growing interest in protein and clean eating.
By Emma Liem Beckett • July 5, 2017 -
FDA
What is the future of nanotechnology in food?
In the last two decades, there has been a 40% increase in publications and a 90% increase in patent filings involving the technology.
By Caroline Macdonald • June 29, 2017 -
Natural colors continue to grow, despite FDA approval of synthetics
As consumer demand continues to shape the industry, manufacturers must decide whether they should invest in new formulas or continue to rely on artificial dyes.
By Caroline Macdonald • June 29, 2017 -
Coconut oil gets poor health rating
A study by the American Heart Association advised against the ingredient because it is high in saturated fat and has the tendency to raise "bad" cholesterol.
By Caroline Macdonald • June 29, 2017 -
USDA
Clean label trend goes bananas with new fruit-based flour
NuBana, a powder with a beige color and neutral flavor, can replace wheat or rice flour, maltodextrin, xanthan gum, sugar and corn starch.
By Caroline Macdonald • June 29, 2017 -
Survey: A majority of consumers are confused by food ingredients
Label Insight, which reviews product transparency, said 64% of shoppers are willing to switch brands if they find one which more clearly states what's included.
By Caroline Macdonald • June 29, 2017 -
McCormick's Q2 earnings beat analyst expectations
The spice and flavorings maker's recent acquisitions and investments in organic and non-GMO ingredients helped drive sales, which rose 5% to $1.11 billion for the period.
By Emma Liem Beckett • June 29, 2017 -
Blue Apron cuts IPO price range by a third amid Amazon fears
The meal kit delivery service decreased its estimate to $10 to $11 per share, down from a previously anticipated $15 to $17.
By Jeff Wells • June 28, 2017 -
USDA publishes questions to help craft GMO labeling regulation
The department is looking for the industry's feedback in the first step of its rulemaking process, which is scheduled to be completed by July 2018.
By Megan Poinski • June 28, 2017 -
Frito-Lay files patent for probiotic yogurt chips
The company would be likely to market the snack at a premium, positioned at the crossroads of health and indulgence.
By Caroline Macdonald • June 27, 2017 -
Sponsored by Pyure Brands
Wellness trends moving consumers away from sugar
The market for sugar alternatives is expanding as consumers are becoming more health and environmentally cautious.
By Eleanor Patrick • June 26, 2017 -
Sponsored by Watson
IFT 2017: Get new ideas. Discover new and innovative ingredients and technology.
Mainstream consumers are looking for convenience and variety in their foods, find out 5 recent, innovative product concepts.
June 23, 2017 -
Whey protein targets consumer soft spot for chewier protein bars
The ingredient's maker, Arla Foods, said a common complaint from U.S. consumers is the snacks lose their texture by the time they're consumed.
By Caroline Macdonald • June 22, 2017 -
Study: Healthy fats could help curb hunger
New research shows foods rich in polysaturated fats, such as nuts and oily fish, also can help prevent overeating.
By Caroline Macdonald • June 22, 2017 -
Beyond tomatoes: Ketchup makers embrace alternative vegetables
Mintel says one in five new launches of the condiment in Germany focus on alternative produce such as beetroot, carrot or pumpkin.
By Christopher Doering • June 22, 2017
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