Ingredients: Page 2
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Courtesy of Seraphina Therapeutics
Seraphina Therapeutics' fatty acid powder gains GRAS status
The vegan-friendly ingredient — a synthesized form of a saturated fatty acid found in butter and whole milk — could fortify plant-based milks and meats, as well as nutrition bars.
By Samantha Oller • June 24, 2021 -
Thai Phi Le/Food Dive
Shoppers value taste and price over sugar content, study finds
Consumers are showing more concern around sugar intake but still prioritize other factors when making decisions, according to a new study from FONA International.
By Lauren Manning • June 24, 2021 -
Explore the Trendline➔
Wakefern Food Group
TrendlineNatural and organic
Natural and organic foods have caught a brisk tailwind during the pandemic, as consumers increasingly seek out food options with a health halo.
By Food Dive staff -
David McNew via Getty Images
Premium chocolate maker Scharffen Berger returns to private ownership
Recently sold by Hershey, the artisan label has assembled a leadership team with candy industry expertise as it aims to re-establish its bean-to-bar reputation.
By Lauren Manning • June 23, 2021 -
Courtesy of Sabra
Equinom raises $20M to further non-GMO crop breeding
The Israel-based company recently started high-profile sesame seed partnerships with Sabra and Dipasa, and plans a concentrated pea protein launch later this year.
By Megan Poinski • June 22, 2021 -
Justin Sullivan via Getty Images
EPA explores aligning 2030 food waste goal with UN target, official says
Preventing food waste at the source remains a priority over simply diverting it from disposal, panelists said during a discussion on setting and reaching national food waste targets, part of the recent NYC Food Waste Fair.
By Maria Rachal • June 21, 2021 -
Courtesy of Nature's Fynd
Nature's Fynd protein gets green light from FDA
Regulators had no questions about the company's research into the safety of its fermented protein, which it plans to use as a meat and dairy analog and in a myriad of other products in launches later this year.
By Megan Poinski • June 21, 2021 -
Joe Raedle via Getty Images
Consumers are paying more attention to ingredient lists, report finds
Nearly two in three shoppers choose foods made with clean ingredients, with a preference for natural sweeteners, flavors and preservatives, according to a survey from the International Food Information Council.
By Lauren Manning • June 18, 2021 -
Permission granted by Live Green Co.
How The Live Green Co. reformulates products using modern technology and ancestral wisdom
The buzzy Chilean startup has garnered a lot of attention with its Charaka algorithm, which recommends plant-based and sustainable alternatives for highly processed ingredients.
By Megan Poinski • June 17, 2021 -
Courtesy of ReGrained
ReGrained's flour earns Upcycled Food certification
Processed from spent grain used to make beer, the company said the product contains more fiber and protein than whole-grain flours, and uses less water to produce.
By Samantha Oller • June 17, 2021 -
Motif FoodWorks closes $226M funding round
The plant-based ingredients company, which expects to get its first two offerings on the market this year, plans to use the funds for expansion and more R&D.
By Megan Poinski • June 16, 2021 -
Stephen Chernin via Getty Images
A third of consumers ate more chocolate during the pandemic, study says
The Cargill survey shows people see the sweet as a healthful reward that can boost their energy and mood, and confectioners are working to bring on-trend offerings to continue sales growth.
By Lauren Manning • June 15, 2021 -
Courtesy of Chobani
Chobani leans into demand for healthier foods with no-sugar yogurt
The dairy giant has expanded its portfolio during the past few years to include offerings that cater to hot trends in the food space such as probiotics and protein.
By Christopher Doering • June 14, 2021 -
Courtesy of Geltor
Geltor debuts vegan collagen for food and beverages
Made through the company's proprietary fermentation process, PrimaColl is said to match the functional properties of the animal-based equivalent.
By Samantha Oller • June 10, 2021 -
Courtesy of Cacao Barry
WholeFruit chocolate launches under Evocao label
Barry Callebaut's high-end sweet made only from cacao fruit is available to chocolatiers in limited quantities right now, but will be expanding next year.
By Megan Poinski • June 10, 2021 -
Joe Raedle via Getty Images
Taste is tops in consumers' yogurt priorities, survey finds
Nearly half of shoppers consider flavor a reason for buying the snack, with health benefits and nutrition also key, according to research from the International Food Information Council.
By Lauren Manning • June 09, 2021 -
Courtesy of Nestlé
ColumnLeftovers: DiGiorno celebrates National Donut Day with a pizza twist; General Mills' cold cereals get hot
Nestlé's latest mashup adds mozzarella and tomato sauce to doughnuts, while a startup offers a sweet way to wake up or settle down with functional chocolate bars.
By Food Dive staff • June 04, 2021 -
Courtesy of Nayeli Reyes Cuentos Culinarios for Tate & Lyle
Tate & Lyle leaders outline potential company split
The British company best known for sweetener innovation seems likely to divest its division handling corn syrup, acids and non-human food to a majority investor, but no deal has yet been made.
By Megan Poinski • June 03, 2021 -
Permission granted by Sensient
Deep DiveBig Food hit pause on switching to natural colors. What will it take to make the shift?
Manufacturers point to a lack of consumer demand for swapping out artificial colors in brightly hued foods, but new research — and legislation — may force their hands.
By Megan Poinski • June 03, 2021 -
Sean Gallup via Getty Images
Proteins in milk and mealworms have similar positive attributes, study finds
Researchers at Maastricht University found they perform the same when it comes to digestion, absorption and the ability to stimulate muscle growth.
By Lauren Manning • June 03, 2021 -
Adobe Stock / Jack F
Sponsored by IngredionA systems approach to innovation
Accelerate your innovation process and extend your R&D capabilities with a food systems approach.
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Permission granted by First Watch
Avocado consumption hits record highs, driven by health trends
As consumers seek out the superfood fruit for its nutritional punch and versatility, avocados may face issues around sourcing and sustainability, according to a report by Rabobank.
By Lauren Manning • May 28, 2021 -
Retrieved from Cargill.
Cargill receives GRAS status for EpiCor postbiotic
The dried yeast fermentate can now be used in food and beverages as consumers seek out ingredients that support the immune system and gut health.
By Lauren Manning , Samantha Oller • May 27, 2021 -
Courtesy of Terviva
Danone partners with upstart to create food derived from the pongamia tree
Terviva's deal with the French CPG giant could provide a major boost for ingredients extracted from the plant that it says is more sustainable than other oilseed crops, such as palm and soy.
By Christopher Doering • May 27, 2021 -
Permission granted by Unilever
Unilever partners with fermented protein provider to bulk up plant-based alternatives
The Europe-based company's agreement with Enough will add new mycoprotein ingredients as a way to further its goal of increasing sales of animal-free products.
By Megan Poinski • May 27, 2021 -
Scott Olson via Getty Images
Organic food sales hit record $56.4B in 2020
The pandemic contributed to double-digit increases for fresh and frozen offerings, the Organic Trade Association reported.
By Samantha Oller • May 25, 2021
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