Ingredients: Page 133
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USDA
Can Nestle sweeten Nesquik's appeal by cutting its sugar?
The popular drink mix underwent a reformulation and is getting a makeover.
By Keith Loria • Jan. 30, 2017 -
USDA
Sheep's milk could be baa-ck as a player in the functional foods market
Nutritional benefits uncovered in a recent study add to the reasons that farmers may want to start raising more herds of this sturdy and wooly animal.
By Doug Harris • Jan. 27, 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 -
USDA puts additional $13M toward citrus greening research
A previous $400 million research investment in 2009 worked to attack the root cause of the insect-spread disease that is crippling Florida's citrus industry.
By Doug Harris • Jan. 26, 2017 -
Atkins retools its message for sugar-focused consumers
The new "hidden sugar" campaign puts a modern spin on the once-popular low-carbohydrate diet plan.
By Megan Poinski • Jan. 26, 2017 -
Study: Chili peppers can lengthen life
As spicy foods continue to get more popular, manufacturers can take advantage of this research and add health claims to their labels.
By Doug Harris • Jan. 26, 2017 -
Indian flavors are hot at Winter Fancy Food Show
Consumer demand for unique and exotic profiles gives manufacturers a prime opportunity for to expand their formulas.
By Emma Liem Beckett • Jan. 26, 2017 -
Could sorghum be the new quinoa?
It hits two growing consumer trends: demand for natural foods and interest in ancient grains.
By Emma Liem Beckett • Jan. 26, 2017 -
How an alternative sweetener 'meringue' can change beverages
Lampados International's Liteez, a 3D plant-based sweetener, is sugar-free and each piece contains less than two calories.
By Keith Loria • Jan. 26, 2017 -
Deep Dive
Delicious or deceptive? Food fraud's economic and safety costs
Experts say fakes cost the industry up to $40 billion a year, and stopping the problem requires massive manufacturer, policy and consumer cooperation.
By Keith Loria • Jan. 25, 2017 -
McCormick sees record sales performance
Cash flow from the seasoning company's operations increased 12% to a record $658 million.
By Keith Loria • Jan. 25, 2017 -
Campbell ventures into the egg-less mayo space
The Bolthouse Farms brand developed Maio, a line of refrigerated yogurt-based spreads, for vegans and health-conscious consumers.
By Keith Loria • Jan. 23, 2017 -
Deep Dive
Moo-ve over milk: Dairy alternatives are becoming more prevalent
Many consumers say vegan alternatives to beverages, cheese and desserts taste just as good, are better for them, and benefit the environment.
By Keith Loria • Jan. 23, 2017 -
Why Roquette is betting big on pea protein
The company is investing more than $303 million to build a manufacturing site in Canada.
By Keith Loria • Jan. 20, 2017 -
How to sweeten yogurt without sugar
With more attention being paid to sweeteners by consumers and the forthcoming nutrition label, the race for alternatives is on.
By Megan Poinski • Jan. 19, 2017 -
Why Steviva's organic certification matters
The company will be able to market both conventional and organic sweeteners to manufacturers, as well as co-pack and private label them.
By Megan Poinski • Jan. 19, 2017 -
Study: Is government intervention the key to sodium reduction?
Researchers found that over a decade, reducing salt consumption by 10% would save almost 6 million life-years currently lost to cardiovascular disease.
By Doug Harris • Jan. 19, 2017 -
Will an altered version of sugar be as widely accepted as the real thing?
Holista CollTech Limited partnered with a Nobel Prize nominee to file a patent for the world’s first all-natural low glycemic index sugar.
By Emma Liem Beckett • Jan. 19, 2017 -
Could duckweed be a new better-for-you ingredient?
The nutrient-rich water weed fits the bill as a plant-based protein alternative.
By Emma Liem Beckett • Jan. 19, 2017 -
How manufacturers can serve the 42% of consumers who don't think they eat healthy
According to Mintel, fewer than 38% believe that good-for-you food is worth paying more for, and only 16% trust health claims on product packaging.
By Keith Loria • Jan. 18, 2017 -
USDA
Can small dairy farms survive alongside large-scale competitors?
The number of small family-owned operations has been dropping at a rate between 5 to 9% yearly since 1986.
By Doug Harris • Jan. 18, 2017 -
USDA makes another push for organics with new check-off program
It could raise more than $30 million a year for research and technical services, and would work to accelerate the adoption of organic practices.
By Keith Loria • Jan. 18, 2017 -
Why a soup labeling mixup caused a recall
Whole Foods was selling Italian wedding soup with meatballs that was mislabeled and didn't declare major known allergens.
By Keith Loria • Jan. 17, 2017 -
How to use social media to build a grocery brand
Consumers love to discuss and read about their food online, making it a prime vehicle for retailer advertising.
By Keith Loria • Jan. 13, 2017 -
Consumers gobbling up gluten-free foods
While interest in following a gluten-free diet is up, research has yet to conclude if there’s any benefit for most to follow such a strict diet.
By Keith Loria • Jan. 12, 2017 -
Study: Cannabis-based gum can improve gut health
AXIM Biotechnologies will begin a clinical trial of its hemp-based CanChew Plus gum, which it claims can alleviate IBS symptoms.
By Emma Liem Beckett • Jan. 12, 2017
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