Ingredients: Page 2
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Frito-Lay publishes its top snack trends for 2020
The division of PepsiCo's R&D team is predicting spice, citrus, global influence, unexpected combinations and health benefits will drive product development.
By Jessi Devenyns • Dec. 20, 2019 -
ColumnLeftovers: Siggi's launches plant-based and protein-packed skyr; Heineken gets 2020 off to an alcohol-free start
The Icelandic yogurt brand's new version uses a blend of coconut milk, macadamia and pea protein to deliver taste, texture and function; and Laird supercharges hot chocolate with mushrooms.
By Food Dive staff • Dec. 20, 2019 -
Shifting food trends fuel M&A activity among ingredients companies
IFF's $26.2 billion purchase of DuPont's nutrition unit underscores the push to carve out a dominant position in healthier products while increasing the efficiency of R&D operations.
By Christopher Doering • Dec. 19, 2019 -
Cargill and Renmatix collaborate to develop upcycled ingredients
A proprietary water-based technology will be used on the meat company's preferred feedstocks to develop alternatives for emulsifiers and hydrocolloids.
By Cathy Siegner • Dec. 19, 2019 -
Chili peppers can reduce risk of fatal heart attack, study finds
The findings showed the widely consumed fruit had a "protective effect" on a person's health regardless of diet.
By Cathy Siegner • Dec. 19, 2019 -
Can caffeine added to Bolt24 sports drink energize Gatorade sales?
The new PepsiCo beverage will contain 50 to 75 mg of caffeine per bottle and electrolytes from watermelon and sea salt.
By Jessi Devenyns • Dec. 17, 2019 -
IFF to buy DuPont's nutrition business in $26.2B deal
The companies said the merger, which they expect to close in the first quarter of 2021, would create an entity with a dominant position in everything from tastes and textures to soy proteins and probiotics.
By Christopher Doering • Dec. 16, 2019 -
Nutriati plant-based ingredients company receives $12.7M from private equity
In a gluten-free market with fierce competition, two private equity firms are betting on Artesa flour to become a preferred brand.
By Jessi Devenyns • Dec. 12, 2019 -
Can Air Protein help feed and save the world at the same time?
The upstart is using NASA research from the 1960s to create protein to make meat substitutes — and potentially many other products — out of ordinary carbon dioxide.
By Megan Poinski • Dec. 12, 2019 -
McCormick and Blue Pacific partner to launch better tasting powdered drinks
The FlavorCell technology offers non-GMO, natural flavors that can extend shelf life and be used in beverages, confectionery and bakery products.
By Jessi Devenyns • Dec. 12, 2019 -
Perfect Day closes $140M funding round
Having raised more than $200 million total, the animal-free dairy protein startup plans to announce commercial partnerships for its products early in 2020.
By Megan Poinski • Dec. 11, 2019 -
Motif FoodWorks partners with college to improve plant-based meat texture
The company is working with the University of Queensland to understand the physics behind the products and how they are consumed in order to better replicate the real thing from an animal.
By Lillianna Byington • Dec. 10, 2019 -
Meatable gets $10M to develop cell-cultured pork chops
The Dutch company is building technology based on 2012 Nobel Prize-winning research, and received money from the European Commission in its latest funding round.
By Jessi Devenyns • Dec. 09, 2019 -
Dive Awards
Startup of the Year: Ceria Brewing Co.
After launching last year, the fast-growing company has unveiled a lucrative THC-infused craft beer, expanded distribution and debuted a trendy non-infused nonalcoholic ale.
By Lillianna Byington • Dec. 09, 2019 -
The future is functional beverages, drink firm predicts
In its 2020 predictions, Imbibe says the new year will see innovations through holistic wellness, personalization and new experiences.
By Jessi Devenyns • Dec. 06, 2019 -
Will Kerry's acrylamide-reducing yeast get widespread use in the US?
Acryleast is outperforming tests, but with no blanket federal government mandate to reduce the naturally occurring carcinogen, adoption will likely depend on price.
By Jessi Devenyns • Dec. 05, 2019 -
Why Koios says nootropics are the 'next frontier' of functional beverages
The drinks, which have ingredients intended to improve cognitive abilities, are in more than 4,300 stores. CEO Chris Miller wants to triple that in 2020.
By Lillianna Byington • Dec. 05, 2019 -
Is a coffee shortage percolating?
A new report from the International Coffee Organization says consumption is expected to exceed production next year as drought impacts the bean supply and demand keeps growing.
By Jessi Devenyns • Dec. 05, 2019 -
Potato shortage won't hurt french fry supply, says Idaho Potato Commission
Severe weather plagued this year's crop, but the industry is reassuring consumers fries are still on the menu.
By Lauren Stine • Dec. 05, 2019 -
Apple picked to be the top flavor in 2020
Austria-based Esarom said the fruit will thrive because there are several varieties, it's a local staple and it blends well with other foods, herbs and spices.
By Cathy Siegner • Dec. 05, 2019 -
White Claw, Impossible Foods and Kind Snacks are among 2019's fastest growing brands
The food and beverage industry dominated Morning Consult's annual rankings, with 11 of the top 20 spots going to CPG brands and delivery services.
By Lillianna Byington • Dec. 05, 2019 -
Barry Callebaut sourcing more than half of its ingredients sustainably
Antoine de Saint-Affrique, CEO of the chocolate leader, said the company is "well on track" to have 100% produced this way by 2025.
By Jessi Devenyns • Dec. 05, 2019 -
Nestlé brings plant-based meat to iconic brands
After launching its first beef-like offering under its Sweet Earth banner in October, the food giant is introducing DiGiorno Rising Crust Meatless Supreme and Stouffer's Meatless Lasagna.
By Christopher Doering • Dec. 04, 2019 -
SponsoredTapping 2020 trends with the ingredient consumers crave
How the timeless appeal of almonds aligns with innovative product development in 2020 and beyond.
By Lu Ann Williams, Innova Market Insights • Dec. 03, 2019 -
OpinionAs consumer tastes evolve, so should FDA standards of identity
As the federal agency considers updating definitions of food items and ingredients, Janet E. Collins of Motif FoodWorks says it needs to consider new technology and changing mindsets about plant-based alternatives.
By Janet E. Collins • Dec. 02, 2019
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