Ingredients: Page 129
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Publix and Kroger latest to enter crowded meal kit space
The retailers join established players such as Hello Fresh and Blue Apron to produce a service used by 25% of adults in 2016.
By Keith Loria • May 10, 2017 -
Candy maker Mars gets into the party business
The manufacturer of Dove chocolates and other sweets is promoting events similar to Avon and Tupperware in cosmetics and storage containers.
By Keith Loria • May 10, 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 -
Kraft Macaroni and Cheese's new ad bleeps its appeal to millennial moms
The new “Swear Like a Mother” campaign speaks to the coveted demographic by saying they don’t have to be perfect.
By Jeff Wells • May 9, 2017 -
PepsiCo, Mondelez turn to crowdsourcing to help find new ingredients
The food and beverage giants are looking to tap into millennials who will develop new substances that meet their values and interests.
By Keith Loria • May 9, 2017 -
Struggling TerraVia looking for buyer as losses mount
The food algae specialist is struggling with declining revenues and fallout from a recall last year involving its ingredients.
By Caroline Macdonald • May 5, 2017 -
General Mills seeks patent for high protein oats
The cereal maker could use the new variety to develop grain-based products that are less likely to oxidize and contain a better flavor profile with a longer shelf life.
By Caroline Macdonald • May 4, 2017 -
Low-salt diets may not significantly improve heart health
In a long-range study, participants didn’t appear to derive any true health advantage from cutting sodium — but many groups are sticking to their limited consumption recommendations.
By Keith Loria • May 4, 2017 -
Beans and peas can be more satisfying than meat, research finds
Researchers at the University of Copenhagen's Department of Nutrition found that the legumes could curb appetite more than pork and veal.
By Caroline Macdonald • May 4, 2017 -
USDA
Study: Dairy beats plants as a source of protein for children
While the U.S. milk market has been declining, this study published in the British Journal of Nutrition shows there are more reasons to drink up.
By Caroline Macdonald • May 4, 2017 -
Drink your vitamins: VitaCup launches fortified coffee
The San Diego-based beverage startup delivers a daily serving of vitamin B in its K-cups, which could shake up the vitamin innovation space.
By Keith Loria • May 2, 2017 -
Why a former dairy changed itself into a nut milk company
After closing its doors last fall, Elmhurst Dairy reinvented itself by embracing consumer demand for plant-based beverage products.
By Keith Loria • May 1, 2017 -
3-D printed food set to enter its next dimension
The market for pizzas, chocolates and other items using the technology is expected to reach $425 million by 2025, according to a new report from MarketsandMarkets.
By Caroline Macdonald • May 1, 2017 -
Deep Dive
PepsiCo CEO: We're holding off on a big acquisition — for now
“There isn’t a large company that we have not looked at,” Indra Nooyi, chairwoman and CEO of PepsiCo, said at the Beverage Forum in Chicago.
By Christopher Doering • April 28, 2017 -
Protein, convenience and flavor continue to buoy meat snacks growth
Sales are surging, with annual growth of more than 7% in each of the past four years.
By Keith Loria • April 28, 2017 -
Food industry appeals to a receptive Trump administration for regulation delays
With the FDA’s menu labeling law likely to be delayed once again, companies are pushing back on rules targeting added sugars, dietary fiber and more.
By Jeff Wells • April 28, 2017 -
Evolving views of healthy eating strain CPG sales
Major manufacturers are especially feeling the pinch as consumers are more likely to turn to "healthier" versions of their favorites from smaller upstart companies.
By Keith Loria • April 28, 2017 -
Study: Eating plant protein instead of meat may cut diabetes risk
Researchers found there was a significant dropoff in disease likelihood when just 1% of calories from animal protein was replaced with vegetarian alternatives.
By Caroline Macdonald • April 27, 2017 -
Seaweed may create a better-for-you pasta
According to Mintel, the sea-plant-as-noodles trend could be the next big thing, bringing a low-carb and gluten-free spin to the culinary staple.
By Keith Loria • April 27, 2017 -
Study: Low-fat 'diet' foods can lead to weight gain
Many of these items are high in sugar, and researchers found they had undesirable effects on rodents.
By Keith Loria • April 27, 2017 -
Acacia gum shows promise in gluten-free bread
The African-sourced ingredient may improve bakery products' softness by 25% and extend shelf life by 50%.
By Caroline Macdonald • April 27, 2017 -
Knorr uses unique flavor profiles to play matchmaker in millennial-focused ad campaign
The company's "Love at First Taste" video shows what happened when couples are paired according to their taste in food, and earned more than 1 billion global impressions online and about $12.5 million in media value.
By Jeff Wells • April 27, 2017 -
Deep Dive
Growing pains: Why supermarkets are struggling to source local products
Sales of fruits, vegetables and even meats grown close to the consumer will surge to $20 billion by 2019, according to USDA.
By Jeff Wells • April 26, 2017 -
Kidfresh scores $10M in funding, says 75% will go toward brand marketing
The frozen food manufacturer, which "hides" vegetables in meals for kids, hopes the investment will boost its brand from a "best kept secret" to a household staple.
By Keith Loria • April 26, 2017 -
Tyson to sell off three non-meat businesses, focus on protein portfolio
The evening before announcing its acquisition of AdvancePierre, the chicken, pork and beef producer said it's preparing for the next phase of growth.
By Jeff Wells • April 26, 2017 -
Hershey will cut calories and display nutrition info on package front
By 2022, half of the chocolate giant's regular and king-sized products will have 200 calories or less and ingredient information will be more transparent.
By Jeff Wells • April 25, 2017
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