Ingredients: Page 123
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Study: Only 7% of eligible food products advertise they don't have artificial ingredients
Given high demand for these products, many food manufacturers are missing an opportunity to emphasize these claims with shoppers.
By Keith Loria • June 4, 2017 -
Hershey leverages AI to make the perfect Twizzler
The promise of artificial intelligence and machine learning is starting to bear fruit in a number of industries.
By Keith Loria • June 2, 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 -
Craft soda sales buck downward slide in carbonated beverage category
Craft soda sales, which reached $541 million in 2016, have attracted the attention of small bottlers as well as big giants like Coca-Cola and PepsiCo.
By Keith Loria • June 2, 2017 -
Can a new ingredient change negative perceptions of carrageenan?
Cargill's new ingredient is created from cultivated seaweed, starting a new push for developments in the controversial ingredient sector.
By Megan Poinski • June 1, 2017 -
Retrieved from PepsiCo on September 27, 2016
Research backs probiotics for better digestion of plant proteins
Ganeden's probiotic strain GanedenBC30 was originally developed for immune and digestive support, but research suggests it may have additional uses.
By Caroline Macdonald • June 1, 2017 -
PepsiCo's Propel taps fitness influencers for on-demand Pandora stations
The full campaign includes digital video on Propel's social media channels and cross-promotion with retailers including Albertsons, Safeway and Target.
By David Kirkpatrick , Peter Adams • June 1, 2017 -
Aldi's award-winning $8 rosé showcases private-label success
An inexpensive bottle of wine has been named one of the world's best.
By Keith Loria • June 1, 2017 -
Will consumers raise a glass to an alcoholic health beverage?
Described as the world's first nutritious alcoholic beverage, the COCO Cocktail from Healthy Beverages adds vitamins and minerals to the drink.
By Keith Loria • June 1, 2017 -
German firm creates a realistic texturizer for meat alternatives
The company has created a system with a mixture of fibers and hydrocolloids that combine with other ingredients to produce a firm, meat-like texture.
By Keith Loria • June 1, 2017 -
Lavazza boosts presence in organic, fair-trade coffee with latest North American deal
The acquisition of Kicking Horse Coffee expands the Italian beverage maker's efforts to grow in the U.S. and Canada.
By Keith Loria • May 31, 2017 -
A cauliflower-based alternative is shaking up the rice industry
The U.S. government may be asked to review its definition of the grain as low-carb cauliflower rice gains traction in restaurants, grocery stores and kitchens.
By Emma Liem Beckett • May 31, 2017 -
Russell Stover sweetens chocolate's health profile by removing sugar
As consumers turn away from added sugars, improving the health profile of chocolate is becoming popular.
By Keith Loria • May 31, 2017 -
Unusual flavors on the menu at Sweets & Snacks Expo
Mesquite-flavored cotton candy and cinnamon-flavored bean chips are just a few of the products featuring unique twists on traditional tastes.
By Keith Loria • May 31, 2017 -
Grocery retailers hope that summer and meat can cause their profits to sizzle
Accelerating demand, rising prices and the summer season may create a perfect storm that will lift not just category sales, but those throughout the store as well.
By Keith Loria • May 30, 2017 -
Beyond Meat grabs shelf space in Safeway
The burger, which sizzles and oozes fat while cooking, will be sold in the grocer's meat case in an attempt to woo beef eaters.
By Keith Loria • May 30, 2017 -
Butter-infused coffee maker Bulletproof secures $19M in funding
The trendy coffee company plans to use the money to launch new products and expand its presence in e-commerce and brick-and-mortar locations.
By Keith Loria • May 26, 2017 -
'Shape-shifting' pasta could reduce packaging cost and waste, but will consumers eat it?
MIT researchers have developed a gelatin-based, flat pasta that transforms into 3-D shapes when it comes in contact with liquid.
By Caroline Macdonald • May 26, 2017 -
Sugar concerns spur alternative sweetener development
As more consumers turn away from sugar, manufacturers and ingredient suppliers are preparing for change — but that comes at a cost.
By Caroline Macdonald • May 25, 2017 -
Study: Dairy could help prevent early menopause
Researchers found women who consumed the most calcium in dairy had a 13% lower risk of starting menopause before age 45.
By Caroline Macdonald • May 25, 2017 -
Sponsored by Delevau Foods
Food Trends and Fortification
Consumers are driving food formulations: dietary restrictions, desires, and priorities inspire brands to remove, displace, and add ingredients to align with evolving consumer demands.
May 25, 2017 -
Organic food sales totaled $43B in 2016
Product sales were worth about $47 billion — an increase of nearly $3.7 billion from 2015 — according to the OTA.
By Keith Loria • May 25, 2017 -
Study: Black pepper could reduce carcinogens in grilled meat
The researchers also found mixing the spice with antioxidant-rich ingredients like garlic and herbs was more practical and equally effective.
By Caroline Macdonald • May 25, 2017 -
Health-conscious consumers seeking out better fats and oils
Avocado, sesame and grapeseed, as well as more novel sources such as krill and algae, are among the choices available to the public.
By Caroline Macdonald • May 25, 2017 -
What does it take to become the 'next kale'?
Author David Sax told the New Hope Network that the superfood's rise to fame was driven by three factors: versatility, availability and cultural significance.
By Keith Loria • May 24, 2017 -
Mars and Wrigley spice up new products with unusual flavor profiles
The candy makers are set to launch more than 30 products at the National Confectioners Association Sweets & Snacks Expo, some of which mimic trends seen in the savory snack space.
By Keith Loria • May 24, 2017
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