Ingredients: Page 135
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Why algae is the ingredient of the future
Protein-packed and allergen-free, algae is bringing nutrition to product formulations of all kinds.
By Doug Harris • Feb. 23, 2017 -
Cheap organic imports anger farmers, but meet demand
U.S. farmers who went through the expensive process of transitioning to organic have reason to be upset that imports from other countries are affecting their prices.
By Keith Loria • Feb. 23, 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 -
GMO market growing at 3.2% CAGR
Even though demand for genetically modified crops is increasing, more than three quarters of U.S. consumers are concerned about whether they are safe to eat.
By Keith Loria • Feb. 23, 2017 -
USDA
Whey to go! Hi-Tech Pharmaceuticals moves into old Dean Foods dairy processing plant
The company will transform whey into "value-added" byproducts, benefiting local farmers and bolstering an economically struggling area.
By Doug Harris • Feb. 23, 2017 -
CA bill proposes warning labels on food with artificial colors
By starting with state legislation to tackle a consumer issue, advocates against artificial colors could be stealing a page out of GMO opponents' playbook.
By Megan Poinski • Feb. 23, 2017 -
Sweegen sees potential markets with stevia
The sweetener is being tested by food, beverage and other companies, but is not being sold to consumers.
By Keith Loria • Feb. 23, 2017 -
Spicy on the inside: Sriracha Seasoning Stix hit the market
This new product will deliver flavor for those who don't want to touch meat, but is unlikely to displace the traditional format of herbs and spices.
By Doug Harris • Feb. 23, 2017 -
Cricket-based food startup awarded $100,000 by USDA to make bugs tasty
Can consumers say "cricket" without "ick"?
By Doug Harris • Feb. 21, 2017 -
Muscle Milk creators turn over a new leaf with plant-based protein line
CytoSport is hoping to milk the protein trend with its new Evolve line of pea-based shakes, powders and bars.
By Doug Harris • Feb. 21, 2017 -
Listeria fears — but no illness — lead to 130 more cheese product recalls
Some shredded and sliced Sargento cheeses lead the list of potentially contaminated products from Deutsch Kase Haus LLC.
By Keith Loria • Feb. 21, 2017 -
Ripple gets into the fight over the definition of 'milk' with an online game
The pea-based drink brand created an 8-bit game to show its superiority to almond milk — as lawmakers are trying to limit the term to dairy.
By Keith Loria • Feb. 21, 2017 -
Will Del Monte's new Veggie Noodle line make eating healthy fun?
The new product comes in zucchini, butternut squash, carrot, sweet potato, beet and yellow squash varieties, and can be found in select North American locations.
By Doug Harris • Feb. 17, 2017 -
Study: Gluten-removed beer may still be unhealthy for celiac disease
New technologies that use enzymes and chemistry to remove gluten from a traditional beer may not actually get the ingredient out.
By Keith Loria • Feb. 16, 2017 -
Demand for organic non-GMO grains outpaces production
The USDA joined with the Organic Trade Association to certify farmland that is transitioning to organic, but will this be enough to bring up supply?
By Keith Loria • Feb. 16, 2017 -
Celiac-friendly wheat may be a crop of the future
Researchers are working to identify which wheat proteins trigger celiac disease, but sorting through all of the items that make up gluten could take years.
By Doug Harris • Feb. 16, 2017 -
Whole Foods cracks down on unhealthy snacks with probiotic claims
Consumer demand for easy-to-eat probiotic applications is at an all-time high, and the natural retailer wants to keep junk food manufacturers from taking advantage.
By Doug Harris • Feb. 16, 2017 -
Quorn Foods settles lawsuit over controversial mycoprotein ingredient
The settlement is not likely to end the controversy over the mold-based meat substitute ingredient that some consumers claim severely impacted their health.
By Megan Poinski • Feb. 16, 2017 -
Stonyfield becomes the latest manufacturer to slash added sugars
The yogurt maker announced it will purchase 25% less sugar as it reformulates many of its blends.
By Jeff Wells • Feb. 15, 2017 -
Sponsored by National Sunflower Association
How will sunflower oil improve your product formulations?
Research shows that sunflower oil can improve the health profile of many baked items.
Feb. 14, 2017 -
Cheese recall leads to thousands more products pulled off shelves
Much like recent contamination issues with powdered milk, flour, sugar and cookie dough, this recall is snowballing.
By Keith Loria • Feb. 14, 2017 -
Deep Dive
The search for a true blue
Consumers have grown accustomed to blue candy, cereal and novelty foods, but food manufacturers are struggling to source vibrant blue tones from nature.
By Emma Liem Beckett • Feb. 13, 2017 -
Deep Dive
Sourcing the rainbow: Natural food color trends
Artificial colors may be taboo, but consumers still eat with their eyes. In 2017, the race is on for manufacturers to find the perfect substitutes to the vibrant, synthetic shades people are accustomed to.
By Emma Liem Beckett • Feb. 13, 2017 -
Deep Dive
True colors shining through: The rise of natural hues in food
Health concerns and consumer trends are leading manufacturers to use plants, fruits and vegetables to enhance the look of food.
By Megan Poinski • Feb. 13, 2017 -
Deep Dive
No more Yellow 5: How manufacturers are making the natural colors switch
Products with artificial colors are likely to stall on grocery shelves because consumers demand ingredients from nature.
By Keith Loria • Feb. 13, 2017 -
Deep Dive
Q&A: Hershey futurists discuss what's next in retail
Lina Yang and Brian Kavanagh look at what consumers and technology are bringing to the table and try to make it happen at grocery stores across the country.
By Keith Loria • Feb. 13, 2017
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